Sticky Buns I

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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.

—Valerie's Kitchen

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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.

—JOHNNY BAKER

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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.

—AshleyH

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Nov 07, 2003

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

—BASKET MAKER

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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.

—Kendra

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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!

—REDWIN

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Nov 20, 2005

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

—eatme

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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!

—Janett

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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.

Nutritional Information

Sticky Buns I

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 270
** Calories from Fat: 105

% Daily Value *
** Total Fat 11.6g 18 %
** Saturated Fat 3.7g 18 %
** Cholesterol 28mg 9 %
** Sodium 347mg 14 %
** Potassium 102mg 3 %
** Total Carbohydrates 37.8g 12 %
** Dietary Fiber 1.3g 5 %
** Protein 4.5g 9 %
** Sugars 14.8g
** Vitamin A 7 %
** Vitamin C < 1 %
** Calcium 7 %
** Iron 17 %
** Thiamin 27 %
** Niacin 22 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 37 %

* 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.