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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 144.3
  • Total Fat: 5.1 g
  • Cholesterol: 26.5 mg
  • Sodium: 34.7 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Moe's Special Sticky Buns calories by ingredient
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Moe's Special Sticky Buns

Submitted by: BUBBAMOE


Number of Servings: 36

Ingredients

    Egg, fresh, 3 large
    Butter, salted, 6 tbsp
    Honey, 6 tbsp
    Light Cream (coffee cream or table cream), 1 tbsp
    Water, tap, .75 cup (8 fl oz)
    Cinnamon, ground, 1 tsp
    *Wheat flour, white, all-purpose, unenriched, 4.5 cup
    Yeast, bakers, .5 ounce
    Vital wheat gluten, 10 grams
    After 15 minutes of kneading add raisins

    TOPPING
    Butterscotch Pudding Mix Dry 2tbsp
    Butterscotch or caramel topping, 2 tbsp
    Brown Sugar, .5 cup, packed
    Butter, salted, .25 cup

    Bottom of Pan (use a deep dish pan)
    Grease well with butter
    Pecans, 1/2 cup, chopped


Directions

Using a bread machine on the manual setting, put the ingredients in the order listed into the bread machine, let the bread machine mix for 10-15 mins (if on manual it will beep to add the raisins. When finished first rise in bread machine take out and let sit for 10 mins.. Next knead the dough for 15/20mins, then roll dough in a long sausage and cut to desired lengths then place in baking dish which has been buttered and covered on the bottom with crushed pecan. Next get a tbsp or 2 to sprinkle some butterscotch dry pudding mix over top of buns. Let rise for 1 hr.
In a saucepan, melt a 1/4 cup of butter then add 1/2 cup of brown sugar and mix until smooth and caramel creamy looking. Just before the buns go into the oven spoon the mixture over top of buns. Then I make my a little more creamer and add 2 tbsp of Butterscotch Topping for ice-cream and sundaes.
Bake for approx 26-28 mins.. When done turn upside down to allow the juices to flow a bit to the bottom then turn upright again.
Mmmmmmmmmmmmmm delicious.

Number of Servings: 36

Recipe submitted by SparkPeople user BUBBAMOE.






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