Sticky Buns

Sticky Buns

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MARBALET 61

"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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Ingredients

1 h 40 m servings 488 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 70.6g
  • 23%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

31
  1. 44 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

Should have waited longer for them to rise.

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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 b...

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...

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...

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,...

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 siste...

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.

Should have waited longer for them to rise.

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 mak...

This turned out great using my kitchen aid mixer and following the suggestion of "proofing" my oven at 350 degrees for 2 min. turning it off and then letting the rolls rise in the warm environm...

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