Ultimate Sticky Buns
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Water4 tsps
Dry Yeast4 tsps
Sugar1 cup
Dry Nonfat Milk (powder)1.25 tsps
Salt2 large
Egg4.25 cups
All-Purpose Flour (or more)1 cup
Honey2 cups
Pecan Halve4 tsps
Ground CinnamonDirections:
1
For Dough: Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl
2
Let stand until foamy, about 8 minutes
3
Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended
4
Beat in eggs 1 at a time
5
Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time
6
Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky)
7
Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes
8
Butter another large bowl
9
Add dough; turn to coat
10
Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours
11
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl
12
Let stand until foamy, about 8 minutes
13
Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended
14
Beat in eggs 1 at a time
15
Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time
16
Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky)
17
Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes
18
Butter another large bowl
19
Add dough; turn to coat
20
Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours
21
For Glaze: Butter two 10-inch round cake pans with 2-inch high sides
22
Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend
23
Spread half of glaze in bottom of each prepared pan
24
Sprinkle 1 cup pecans over each
25
Butter two 10-inch round cake pans with 2-inch high sides
26
Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend
27
Spread half of glaze in bottom of each prepared pan
28
Sprinkle 1 cup pecans over each
29
Punch down dough
30
Divide dough in half
31
Roll each dough piece out on floured work surface to 12x9-inch rectangle
32
Brush any excess flour off dough
33
Spread remaining butter over dough rectangles, dividing equally
34
Mix 4 teaspoons sugar and cinnamon in small bowl
35
Sprinkle cinnamon sugar over rectangles
36
Starting at 1 long side, tightly roll up each rectangle into log
37
Cut each log into 12 rounds
38
Place 12 rounds, cut side down, in each prepared pan, spacing evenly
39
Cover with plastic wrap
40
(Can be made 1 day ahead; refrigerate
41
) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated)
42
Preheat oven to 375°F
43
Bake buns until deep golden brown, about 30 minutes
44
Run small knife around pan sides to loosen sticky buns
45
Turn hot buns out onto platter
46
Cool about 30 minutes and serve
47
Punch down dough
48
Divide dough in half
49
Roll each dough piece out on floured work surface to 12x9-inch rectangle
50
Brush any excess flour off dough
51
Spread remaining butter over dough rectangles, dividing equally
52
Mix 4 teaspoons sugar and cinnamon in small bowl
53
Sprinkle cinnamon sugar over rectangles
54
Starting at 1 long side, tightly roll up each rectangle into log
55
Cut each log into 12 rounds
56
Place 12 rounds, cut side down, in each prepared pan, spacing evenly
57
Cover with plastic wrap
58
(Can be made 1 day ahead; refrigerate
59
) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated)
60
Preheat oven to 375°F
61
Bake buns until deep golden brown, about 30 minutes
62
Run small knife around pan sides to loosen sticky buns
63
Turn hot buns out onto platter
64
Cool about 30 minutes and serve