Sticky Buns Recipe
Delicious sticky buns perfect for breakfast or dessert.
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Ingredients
Dough
- 4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk warmed
- ⅓ cup sugar
- ⅓ cup butter melted
- 1 egg beaten
Filling
- ½ cup brown sugar
- 2 tablespoon cinnamon
- ¼ cup butter softened
Topping
- ½ cup butter melted
- 1 cup brown sugar
- ½ cup pecans chopped
Instructions
- 1. In a large mixing bowl, combine 1 cup of flour and yeast.
- 2. In a saucepan, heat milk, sugar, butter, and salt until warm and butter is almost melted.
- 3. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
- 4. Stir in as much of the remaining flour as you can. Knead dough on a lightly floured surface until smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled in size (about 1 hour).
- 5. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
- 6. Roll dough into a 12x8-inch rectangle. Spread with softened butter. Combine brown sugar and cinnamon; sprinkle over butter. Roll up, starting from a long side. Seal seam. Slice into 12 pieces.
- 7. For topping, in a small saucepan, melt butter. Stir in brown sugar and pecans. Spread in the bottom of a greased 9x13-inch baking pan. Place rolls, cut side down, in the pan.
- 8. Cover and let rise until nearly doubled (about 30 minutes). Preheat oven to 375°F (190°C).
- 9. Bake for 25 minutes or until golden brown. Cool in pan for 5 minutes. Invert onto a serving platter. Serve warm.
Nutritional Value
Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 500IU | Calcium: 100mg | Iron: 2mg
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