Recipe by MARBALET
"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."
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2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
1 1/4 cups
buttermilk, room temperature
5 1/2 cups
unbleached all-purpose flour, divided
packed brown sugar
Wow!!! This is a great recipe! The dough is so easy to work with - I didn't change a thing. It's basically a cinnamon roll if you don't add the nuts/raisns/melted butter& brown sugar in the bottom of the pan. If you do, then it's a sticky bun. I doubled the mixture for the inside and I doubled the "sticky bun" bottom of the pan mixture. The rising part takes about 3-4 hours, so cover these with a dish cloth and be patient. While these were baking in the oven I made an icing as if these need any more sweetness, but I just couldn't resist because I was sending these to work with my husband : 3 oz. cream cheese softened, 1 Tbsp butter softened or butter flavored shortening, 1 & 1/2 cups confectioners' sugar, 1/2 tsp. vanilla, 2 Tbsp. milk. Add all the ingredients together and add the milk gradually untill you get the desired consistency. Spread the icing over the sticky buns or cinnamons rolls while they are still warm.
Should have waited longer for them to rise.
I have made these 3 times within 1 week! They are so good! The dough is easy to work with and makes for a very tender roll...only change I made is extra butter and brown sugar to make more gooey stuff.
This really is a light sweet dough, just a little "biscuity" texture I'm guessing from the all-purp. flour. Took about 3 hours from start to finish cause I let it rise plenty. Very easy dough to work with; I just topped them with Pillsbury Whipped White icing. I also had enough dough left over to make a dozen "cinnamon knots" which only had to bake 10 minutes. Delicious! Next time I will probably double the filling!
I'm going to try these, however, I noticed that everybody is waiting for hours to rise. As a pastry chef, use your oven as a proofing oven. Turn it on, knob or setting at 350, for two minutes, just to get the oven warm. Then turn it off. Rise your rolls in the oven. You'll find that your rolls will rise in about 20 - 30 minutes. I'll review the recipe later when I try it. Enjoy!
Wow, were these good! I used instant yeast and added chopped apple to the filling. As soon as they came out of the oven I poured a simple glaze over them. I'll be sending this recipe to my sister!! Thanks for the great recipe Holly!
i made these for a charity bake sale and they were a huge hit! not too difficult to make and tasted just like the kind you get at the bakery.
This was my first time working with yeast and making a dough. I was a little nervous but everything turned out great! It is a wonderful dough, easy to work with as well as delicious. If I make these again (which I probably will) I might add a little less butter IN the rolls as a lot of the butter oozed out when rolling the dough up.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 488
** Calories from Fat: 175
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