Sticky Buns

Sticky Buns

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About this recipe: 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.


Makes: 12 

  • 14 g active dry yeast
  • 120 ml warm water (110 degrees F/45 degrees C)
  • 295 ml buttermilk, room temperature
  • 2 eggs
  • 690 g unbleached all-purpose flour, divided
  • 55 g butter, softened
  • 50 g white sugar
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 30 g butter, softened
  • 100 g white sugar
  • 2 teaspoons ground cinnamon
  • 115 g butter, melted
  • 110 g packed brown sugar
  • 50 g raisins
  • 75 g chopped pecans

Prep:30min  ›  Cook:30min  ›  Extra time:1hr rising  ›  Ready in:2hr 

  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, softened butter, 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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