Sticky Buns

Kathy W

By
@Kattyw

The original recipe came from my mother's Betty Crocker ® Cookbook (which is sadly falling apart. It's seen a lot of use!). I modified it a bit to suit me.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Method:
Bake

Ingredients

BASIC SWEET DOUGH

1/2 c
warm milk
1 tsp
salt
5 Tbsp
sugar divided
1 pkg
rapid rise yeast
1
egg, slightly beaten
2 Tbsp
butter, melted
2 1/2 c
all purpose flour

FILLING

3 Tbsp
sugar
1 Tbsp
cinnamon
1/4 c
fine chopped pecans

TOPPING

6 Tbsp
butter, melted
6 Tbsp
brown sugar
3/4 c
pecan pieces

OTHER

2 Tbsp
butter, softened

Step-By-Step

1Preheat oven to 400°

2In a medium bowl place warm milk, 1T sugar and yeast. Stir until yeast is dissolved. Let stand 5 minutes.

3Add sightly beaten egg, remaining sugar, salt and melted butter.

4Add flour, 1/2 cup at a time until a soft but not sticky dough is formed. (depending on the day, you may use more or less flour)

5Turn out onto a floured board and knead a few minutes. Shape into a ball and place into a greased bowl and rise until double - about 30 minutes.

6While dough is rising, pour 6 T melted butter into an 8-inch cake pan. Sprinkle with brown sugar and pecans.

7Roll dough into a 9 x 12 inch rectangle. Brush with softened butter and sprinkle with the brown sugar and pecan mixture.

8Roll dough into a 12 inch long log. Cut into 6 equal pieces. Place 1 piece in the center of the cake pan and the other 5 evenly spaced around the edge of the pan.

9Let rise about 30 minutes or until doubled.

10Bake at 400° for 15 to 20 minutes (check after 15 minutes). Remove from oven, place a plate over the top and CARFULLY invert. THIS IS EXTREMELY HOT! Remove cake pan.

11Serve warm.

About this Recipe

Main Ingredient: Nuts
Regional Style: American