Sticky Buns

Sticky Buns

30
MARBALET 45

"Yum! What can be better than a hot sticky bun for breakfast or a late night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven."

Ingredients

1 h 40 m {{adjustedServings}} servings 488 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 70.6g
  • 23%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 586 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  4. Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
  5. Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.
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Reviews

30
  1. 42 Ratings

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Wow!!! This is a great recipe! The dough is so easy to work with - I didn't change a thing. It's basically a cinnamon roll if you don't add the nuts/raisns/melted butter& brown sugar in the b...

I have made these 3 times within 1 week! They are so good! The dough is easy to work with and makes for a very tender roll...only change I made is extra butter and brown sugar to make more gooey...

This really is a light sweet dough, just a little "biscuity" texture I'm guessing from the all-purp. flour. Took about 3 hours from start to finish cause I let it rise plenty. Very easy dough to...