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Sticky Buns

SUBMITTED BY: MARBALET PHOTO BY: Alimay

"Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven."
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4.6 star rating.
Read Reviews (10)
PREP TIME  30 Min
COOK TIME  30 Min
READY IN  1 Hr 40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 1 1/4 cups buttermilk, room temperature
  • 2 eggs
  • 5 1/2 cups unbleached all-purpose flour, divided
  • 1/4 cup butter, softened
  • 1/4 cup white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  •  
  • 2 tablespoons butter, softened
  • 1/2 cup white sugar
  • 2 teaspoons ground cinnamon
  •  
  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/3 cup raisins
  • 2/3 cup chopped pecans

DIRECTIONS

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  4. Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
  5. Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2006 by christinasbakery
i made these for a charity bake sale and they were a huge hit! not too difficult to make and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2007 by Alimay
Good recipe, with a rather soft dough...they where a hit when I served them to friends with Tea! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 16, 2007 by Megan
This really is a light sweet dough, just a little "biscuity" texture I'm guessing from the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 30, 2007 by WILLOWDANCE
Wow, were these good! I used instant yeast and added chopped apple to the filling. As soon as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2007 by mothero1
I made the recipe for the dough and mixed it with a recipe from my sister in law for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2006 by Maggie C.
I used this to make monkey bread and it was absolutly perfect! It took me longer than the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2006 by GENIENE04
The only thing that changed about the recipe is the use of Rapid rise yeast and a frosting for... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2005 by maggpie
Should have waited longer for them to rise. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2007 by babiebite
These are great. Tatse almost like my mom use to make. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2007 by ILove2Ck