Sticky Buns I

Sticky Buns I

17 Reviews 1 Pic
Holly
Recipe by  Holly

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 dozen

ADVERTISEMENT

Directions

  1. Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup white sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.
  2. Stir in remaining 3 cups flour. Dough should remain soft and slightly sticky. Knead for 5 minutes, or about 200 turns on a lightly floured board.
  3. Form dough into a round and place it in an oiled bowl. Cover it with a damp cloth and leave it in a warm place to rise until doubled.
  4. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft margarine, and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  5. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  6. Bake in a preheated 375 degrees F (190 degrees C) oven for about 30 minutes. Invert pans onto serving plate.

Share It

Reviews (17)

Rate This Recipe
Valerie's Kitchen
46

Valerie's Kitchen

One packet of yeast contains 2-1/4 tsp. This recipe calls for 2-1/2 tsp. I just used one packet and it worked out fine. I used my Kitchenaid stand mixer instead of kneading by hand. I was concerned on the first rise because it didn't really rise much but I went ahead and rolled the dough out and it was beautiful! After slicing and placing in the pans they rose really well and were practically popping out of the pan. I almost rated 4 stars because there is NOT enough sticky stuff in the bottom of the pan to properly coat the rolls so you really need to increase by 1-1/2 or 2 times the butter/sugar mix. I'd be concerned it would bubble over if you doubled it though so you might want to put foil under the pans while baking. Next time I will also increase the sugar/cinnamon in the center. I'm still rating 5 stars because the dough is just so wonderful. I think the buttermilk makes them so silky. I will definitely make again with changes.

AshleyH
31

AshleyH

The dough for these sticky buns is wonderful! I will definitely make these again. My only complaint with the recipe is the amount of "sticky stuff" it makes. I made a note on the recipe to double that part next time.

JOHNNY BAKER
23

JOHNNY BAKER

First, the ingrediants. I have a problem when this recipes lists margarine as an ingredient, but is not included in the directions. I found the dough too sticky and needed to add flour. Also, the dough rose poorly. It didn't turn out well for me and I won't make this recipe again.

More Reviews

Similar Recipes

Marcia's Famous Sticky Buns
(103)

Marcia's Famous Sticky Buns

Sticky Buns II
(68)

Sticky Buns II

Sticky Buns
(27)

Sticky Buns

Quick Sticky Buns
(33)

Quick Sticky Buns

Pecan Sticky Buns
(25)

Pecan Sticky Buns

Mom-Mom's Sticky Buns
(8)

Mom-Mom's Sticky Buns

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 270 cal
  • 14%
  • Fat
  • 11.6 g
  • 18%
  • Carbs
  • 37.8 g
  • 12%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Quick Sticky Buns

>

next recipe:

Apple Walnut Sticky Buns