Sticky Buns
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 460.7
- Total Fat: 17.5 g
- Cholesterol: 70.5 mg
- Sodium: 308.5 mg
- Total Carbs: 70.0 g
- Dietary Fiber: 1.9 g
- Protein: 6.7 g
View full nutritional breakdown of Sticky Buns calories by ingredient
Number of Servings: 8
Ingredients
-
1 pkg Active Dry Yeast
1 Cup warm Warm Water
1/4 Cup granulated Sugar
1 tsp. Salt
2 TBSP Butter-softened
1 egg- beaten
3.25 to 3.5 cups of all purpose flour
SECOND-- Sticky Topping
-1/3 cup butter
1/2 cup packed dark brown sugar
1 TBSP corn syrup (dark or light.. doesnt matter)
2/3 cup chopped toasted pecans (optional)
LAST STEP!
-1/4 cup melted butter
1/2 cup granulated sugar
2 tsp cinnamon
Directions
1. In a large mixing bowl combine the yeast with 1 cup warm water. Stir until dissolved.
2. The yeast/water mixture add 1/4 cup of sugar, 1 tsp salt, 2 T. butter and 1 beaten egg. Stir using a rubber spatula until well combined
3. Begin adding the flour, 1 cup at a time. Stir after each addition and continue adding flour until you have a dough that is easy to handle. You may only have to add up to 3 to 3.25 cups of flours but remember, the rule for flour is.. YOU CAN ALWAYS ADD MORE BUT ONCE ITS IN THE DOUGH, YOU CAN'T TAKE IT OUT!!
4. Allow dough to rest for one hour to rise.
5. Preheat oven to 350 degrees
6. In a medium saucepan combine the butter (1/3 cup), brown sugar, and corn syrup. Stir over medium heat until butter is melted. Pour mixture into a greased 9 x 13 pan, sprinkle with the chopped pecans (optional but it's 2/3cup chopped toasted pecans)
7. On lightly floured board roll dough into a 15 x 9 inch. oblong.
8. Brush dough with melted butter and sprinkle with sugar/cinnamon mixture.
9.. Roll up tightly, jellyroll style, staring at the wide side. Pinch edges to seal
10. Cut into 1 inch slices.
11. Cover pan with plastic wrap and allow buns to rise until double in size
12. Bake in a 375 degrees oven 25-30minutes
13. When done baking, quickly and carefully invert onto a cooling rack. Be sure to have a pan underneath the cooling rack to catch the drippings.
14. ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user BABYYXPINK.
2. The yeast/water mixture add 1/4 cup of sugar, 1 tsp salt, 2 T. butter and 1 beaten egg. Stir using a rubber spatula until well combined
3. Begin adding the flour, 1 cup at a time. Stir after each addition and continue adding flour until you have a dough that is easy to handle. You may only have to add up to 3 to 3.25 cups of flours but remember, the rule for flour is.. YOU CAN ALWAYS ADD MORE BUT ONCE ITS IN THE DOUGH, YOU CAN'T TAKE IT OUT!!
4. Allow dough to rest for one hour to rise.
5. Preheat oven to 350 degrees
6. In a medium saucepan combine the butter (1/3 cup), brown sugar, and corn syrup. Stir over medium heat until butter is melted. Pour mixture into a greased 9 x 13 pan, sprinkle with the chopped pecans (optional but it's 2/3cup chopped toasted pecans)
7. On lightly floured board roll dough into a 15 x 9 inch. oblong.
8. Brush dough with melted butter and sprinkle with sugar/cinnamon mixture.
9.. Roll up tightly, jellyroll style, staring at the wide side. Pinch edges to seal
10. Cut into 1 inch slices.
11. Cover pan with plastic wrap and allow buns to rise until double in size
12. Bake in a 375 degrees oven 25-30minutes
13. When done baking, quickly and carefully invert onto a cooling rack. Be sure to have a pan underneath the cooling rack to catch the drippings.
14. ENJOY!
Number of Servings: 8
Recipe submitted by SparkPeople user BABYYXPINK.
Member Ratings For This Recipe
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