Best Mom Moms Sticky Buns Recipes

MY MOM'S STICKY CINNAMON BUNS

Steps:

• COMBINE contents of box, sugar and yeast packet in large bowl; MIX WELL.
• STIR in hot water, butter and egg until dough pulls away from sides of bowl.
• Turn dough out onto lightly floured surface.
• With greased or floured hands, shape dough into a ball.
• KNEAD dough for 5 minutes until smooth.
• Cover dough with large bowl' let rest 5 or 10 minutes.
• (skip steps 5 & 6 if making icing topped cinnamon buns).
• Make pan coating, if using, by mixing all together in a small bowl,.
• microwave for about a minute until blended.
• Make filling and set aside.
• At this point, if making stickies, spread into a buttered 9"X13" pan or two 9" pans.
• TO SHAPE roll dough to about a 10" X 15" rectangle.
• SPREAD filling mixture evenly over dough.
• Starting with narrow side, roll tightly and pinch edges to seal.
• Cut into 12 or 16 even pieces and place cut side down in prepared pans.
• Twelve look nice in the 9" X 13" pan,eight each make nice 9" pans.
• Cover loosely with plastic wrap or clean towel and let rise in a warm place 30 minute.
• Uncover rolls, bake at 375o F. for 20 to 30 minute or until golden brown.
• Cool one minute, remove from pans by flipping onto serving plate for stickies.
• You can frost right in pan when almost cool but still warm for plain cinnamon rolls.
• NOTE: prep. time includes rise time. if you have extra time, do a rise in the bowl first then go on to the shaping step. Extra rising gives a tender bread.
• The topping is only used when making sticky-style.

MOM'S STICKY BUNS

Steps:

• 1. Heat Water and 1/2 cup Butter to 120 F.
• 2. In a Large Mixer Bowl combine 3 cups Flour, Yeast, Sugar, Salt, Dry Milk, Eggs and warm Water/Butter mixture
• 3. Mix with doughmaker at high speed for 3 minutes. Scrape sides as necessary.
• 4. Add 2.5 cups more Flour slowly. Knead/Mix for an additional 3 minutes. Add up to 1/2 more cup flour if dough is too sticky.
• 5. Put in a large greased bowl, turning once to coat top and bottom. Cover and let rise in a warm place until doubled (about 30 minutes). Punch down.
• 6. While sweet dough rises begin preparing topping. In a sauce pan combine Brown Sugar, Corn Syrup and 6 Tbsp Butter. Heat until sugar is dissolved. boil hard for 1 minute.
• 7. Pour topping equally into two 11" x 7" baking pans. Sprinkle with Nuts.
• 8. Combine 1/2 cup Sugar and Cinnamon in a small bowl. Preheat oven to 375 F.
• 9. After dough has risen, divide in half and roll each out onto a lightly floured surface. Roll each into a 12" x 9" rectangle.
• 10. Brush each rectangle with butter. Sprinkle with Cinnamon Sugar mixture.
• 11. Roll each rectangle up tightly beginning with long side. Pinch ends to seal.
• 12. Cut rolls into 1 inch pieces (you should get roughly 12 pieces per roll) and place cut-side down over syrup-pecan mixture. Cover and allow to rise in a warm place for 30 minutes.
• 13. Bake for 25 minutes. Turn out on to 2 large platters so syrup/nut side is on top. ENJOY!