There’s nothing like gooey, ultra sticky, sticky buns. This recipe looks like a lot of work but after the first time you make them, you will wonder how you ever survived without this extra-special, delicious treat. Makes 9 sticky buns.
Prep Time: 1 hour, 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 55 minutes
- 1 egg
- 1-1/4 cups milk
- 2-1/2 tsp active dry yeast
- 3 tbsp granulated sugar
- 1 tsp salt
- 1/4 cup (1/2 stick) butter, softened
- 3-1/2 cups all-purpose flour
- 1/2 cup (1 stick) butter
- 1/4 cup light corn syrup
- 1-1/2 cups brown sugar, firmly packed
- 1 cup whole or chopped pecans or walnuts
- In large bowl, light beat one egg.
- Stir in milk, yeast, sugar, and salt.
- Add 1 cup of flour and 1/4 cup softened butter. Mix well.
- Add remaining flour until dough chases the spoon around the bowl.
- Turn out on floured board and knead, adding more flour by the tablespoonful until the dough is only slightly sticky.
- Grease medium bowl. Put dough in bowl then flip dough over so that the top of dough is also lightly greased. This prevents the dough top from forming a crust.
- Allow dough to rise in warm place for about 45 minutes or until double in size.
- When the dough is nearly ready to be punched down, begin making the glaze and filling for the sticky buns.
- In medium saucepan, add 1 stick butter, corn syrup, and brown sugar. Melt over low heat, stirring constantly. Remove glaze from heat and continue with next step.
- Butter the sides of a 10-inch round casserole dish. (Square pans and cake pans also work well, as long as they are deep so that the glaze doesn’t boil out into the oven.) Pour about a cup of the glaze onto the bottom of the dish. Sprinkle the pecans or walnuts on the bottom.
- Return to the dough, punch down dough and turn out onto lightly floured board. Quickly knead out air bubbles.
- Use a rolling pin to roll dough out into a rectangle, approximately 12 by 18 inches.
- Spread remaining brown sugar mixture on the dough, leaving an inch of dough around all four sides clean.
- Roll up long side of dough, like a jellyroll.
- Cut off an inch of dough on each end and either throw it away or give it to the kids to munch on.
- Slice the dough into 9 equal pieces and arrange cut side down in the casserole dish.
- Cover sticky buns with plastic wrap and let them rise a second time in a warm place for about 30 minutes.
- Remove plastic wrap and bake sticky buns at 375 degrees F for about 25 minutes.
- Remove sticky buns from oven and carefully turn them out onto a large dish.
- Let cool for about 15 minutes before eating.