Best Homemade Sticky Buns Recipes

HOMEMADE STICKY BUNS

Steps:

• Lightly grease 13x9-inch (3-quart) glass baking dish and large bowl with shortening or cooking spray.
• Place yeast in ungreased large bowl. Add warm water; mix well until dissolved. Stir in all remaining Dough ingredients except flour until well mixed. Add 3 cups of the flour; stir until a soft dough forms.
• On lightly floured work surface, knead dough 10 to 12 minutes, adding no more than 1/2 cup additional flour until dough is a good consistency and not too sticky. Dough should be slightly sticky and does not break when stretched. If it breaks, continue kneading.
• Place dough in greased large bowl; cover with plastic wrap. Let rise in warm place 2 to 3 hours or until doubled in size.
• Punch down dough; place on lightly floured work surface. Cover dough with plastic wrap again; let rest 20 minutes.
• Meanwhile, in 1-quart saucepan, mix all Topping ingredients except pecans. Heat over medium heat until sugar dissolves. Pour into baking dish. Sprinkle with pecans.
• After dough has rested, roll out dough with rolling pin into 18x12-inch rectangle. Brush dough with 1/4 cup softened butter, leaving 1-inch strip of dough along one long side. In small bowl, mix 2/3 cup brown sugar and the cinnamon. Sprinkle over buttered dough.
• Staring with topped long side of dough, carefully and tightly roll dough into very long roll. Cut roll evenly into 15 slices. Place slices in 5 rows by 3 rows in baking dish over Topping. Let rise in warm place 30 to 60 minutes or until doubled in size.
• After rolls have doubled in size, heat oven to 350°F. Bake rolls 25 to 30 minutes or until deep golden brown. Immediately invert rolls onto serving platter, being extremely careful of hot sticky topping. Serve warm.

"HOMEMADE STICKY BUNS"

Steps:

• 1. Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt.
• 2. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed.
• 3. 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. Cover dough and allow to rest for half an hour.
• 4. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread "each half" with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon.
• 5. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices (ending up with 24 slices).
• 6. 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.
• 7. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled in size.
• 8. Bake in a preheated 375 dF oven for 30 minutes. Then invert pans onto serving plates immediately. Try to stay out of them if you can, just try...can't, oh well. Then you might as well Enjoy!!!

HOMEMADE RHUBARB STICKY BUNS

Steps:

• In a large bowl, combine the contents of roll mix and yeast packets with 2 tablespoons sugar. Stir in the water, egg and 2 tablespoons butter to form a soft dough. Turn onto a floured surface. Knead until smooth, about 5 minutes. Cover and let rest for 5 minutes., Meanwhile, in a large saucepan, combine the rhubarb, brown sugar, corn syrup and remaining butter. Bring to a boil; cook and stir for 3 minutes. Pour into an ungreased 13x9-in. baking dish., On a lightly floured surface, roll dough into a 15x10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. , Roll-up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down over rhubarb sauce. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.