Sticky Buns I Recipe - Allrecipes.com
Sticky Buns I Recipe

Sticky Buns I

Recipe by  

"Yum! What can be better than a hot sticky bun for breakfast-or a late night snack? Pop one (leftover) into the microwave for a few seconds to make them taste fresh from the oven."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings

Directions

  1. Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.
  2. Stir in remaining 3 cups flour. Dough should remain soft and slightly sticky. Knead for 5 minutes, or about 200 turns on a lightly floured board.
  3. Form dough into a round and place it in an oiled bowl. Cover it with a damp cloth and leave it in a warm place to rise until doubled.
  4. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  5. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  6. Bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes. Invert pans onto serving plate.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2008

One packet of yeast contains 2-1/4 tsp. This recipe calls for 2-1/2 tsp. I just used one packet and it worked out fine. I used my Kitchenaid stand mixer instead of kneading by hand. I was concerned on the first rise because it didn't really rise much but I went ahead and rolled the dough out and it was beautiful! After slicing and placing in the pans they rose really well and were practically popping out of the pan. I almost rated 4 stars because there is NOT enough sticky stuff in the bottom of the pan to properly coat the rolls so you really need to increase by 1-1/2 or 2 times the butter/sugar mix. I'd be concerned it would bubble over if you doubled it though so you might want to put foil under the pans while baking. Next time I will also increase the sugar/cinnamon in the center. I'm still rating 5 stars because the dough is just so wonderful. I think the buttermilk makes them so silky. I will definitely make again with changes.

 
Most Helpful Critical Review
Apr 14, 2003

First, the ingrediants. I have a problem when this recipes lists margarine as an ingredient, but is not included in the directions. I found the dough too sticky and needed to add flour. Also, the dough rose poorly. It didn't turn out well for me and I won't make this recipe again.

 

18 Ratings

Apr 14, 2003

The dough for these sticky buns is wonderful! I will definitely make these again. My only complaint with the recipe is the amount of "sticky stuff" it makes. I made a note on the recipe to double that part next time.

 
Nov 07, 2003

These are absolutely the best sticky buns I have ever tried!!

 
Apr 14, 2003

These were delicious. I had a little trouble getting the dough to rise, but wound up putting it in a 150* oven and it finally rose! This is next year's Christmas breakfast for sure.

 
Nov 20, 2005

This recipe is sound and produces a fine product, but I never use margarine when I bake.

 
May 28, 2004

This was great, i must say i rarely have as much luck as i did in baking these. i did use light margarine instead of regular if somebody else ever thinks of substituting it, it works great. I do however think that these could use more syrup, but that's a personal preference, and the recipe as it is is absolutely fantastic. i left them in the fridge overnight to rise the last time,and popped 'em in the oven in the morning, they had to be some of the lightest softest rolls ive tasted, DEFINITELY worth making!

 
Nov 01, 2005

My first attempt at sticky buns, and they turned out sinfully delicious! I made as directed, w/out the raisins (I forgot!)Looking back on the recipe, I don't think it says when to add them...but I'm sure I could figure it out. The dough did take quite a while to rise, and was very delicate, I thought, but like I said, first time. Plenty of work, but well worth it. YUM! Will make them again!

 

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Nutrition

  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 347 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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