Sticky Buns

Kathy W


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.


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

  • 3 Tbsp
  • 1 Tbsp
  • 1/4 c
    fine chopped pecans

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

  • 2 Tbsp
    butter, softened

How to Make Sticky Buns


  1. Preheat oven to 400°
  2. In a medium bowl place warm milk, 1T sugar and yeast. Stir until yeast is dissolved. Let stand 5 minutes.
  3. Add sightly beaten egg, remaining sugar, salt and melted butter.
  4. Add 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)
  5. Turn 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.
  6. While dough is rising, pour 6 T melted butter into an 8-inch cake pan. Sprinkle with brown sugar and pecans.
  7. Roll dough into a 9 x 12 inch rectangle. Brush with softened butter and sprinkle with the brown sugar and pecan mixture.
  8. Roll 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.
  9. Let rise about 30 minutes or until doubled.
  10. Bake 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.
  11. Serve warm.

Printable Recipe Card

About Sticky Buns

Main Ingredient: Nuts
Regional Style: American

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