Sticky Buns are cinnamon rolls that are baked in a sticky, gooey mixture of butter, brown sugar and corn syrup, lots of times also with nuts and raisins. After baking the pan is inverted and the sticky mixture becomes a sticky topping! They are delicious and very popular here in Pennsylvania. Adapted from "Caramel Pecan Sticky Rolls" Betty Crocker's New Cookbook, 1996Print Pin Rate
Servings: 15 buns
- 3 1/2 - 4 cups bread flour
- 1/3 cup sugar
- 1 teaspoon salt
- 2 packages active dry yeast
- 1 1/2 cups milk, divided
- 1/3 cup butter melted & cooled
- 1 large egg slightly beaten
- 1 cup packed light brown sugar
- 1/2 cup butter
- 1/4 cup dark corn syrup
- 1 cup chopped pecans or walnuts and and/or raisins if desired
- 2 tablespoons softened butter
- 1/4 cup cinnamon sugar
- Mix together 2 cups of the flour, sugar and salt in medium bowl.
- Warm 1 cup of the milk and butter to 110 - 115 degrees. Place in large bowl. Sprinkle yeast over warm milk and gently swirl. Allow to sit about 5 minutes to proof. The yeast should look a little foamy and smell "yeasty".
- Add the egg to the yeast mixture, then add the dry ingredients. Mix by hand or use a stand mixer (dough hook, speed 2) to combine. Stir in enough remaining flour to make the dough easy to handle. If dough is too dry, add some of the additional 1/2 cup milk.
- Knead dough: (in stand mixer for about 3 minutes with dough hook on speed 2 or until smooth and elastic dough forms.) Or knead by hand, place the dough on a lightly floured surface and knead for about 5 minutes or until smooth and elastic.
- Place in a greased bowl, turn greased side up and cover with a clean kitchen towel or plastic wrap. Let rise in a warm place until doubled - about 1 - 1 1/2 hours.
- In a 2-quart saucepan over medium heat bring brown sugar and butter to a boil - stirring constantly. Remove from heat and stir in corn syrup. Pour into 13 x 9 x 2 inch baking dish and sprinkle with nuts and/or raisins if desired.
- Preheat oven to 350 degrees.
- Punch down dough and place on lightly floured surface. Use your hands or a rolling pin to make a rectangle about 15 x 10 inches.
- Spread dough with 2 tablespoons softened butter and cinnamon sugar. Roll rectangle up starting from the 15-inch side.
- Cut roll into 15, 1-inch wide pieces and place in the pan prepared with the topping. Cover and allow to rise in warm place for about 30 minutes or until double.
- Bake for 30 - 35 minutes at 350 degrees or until golden brown.
- When the rolls are done. Place a baking sheet or tray upside down over the baked rolls and invert the rolls onto the baking sheet. Let stand for a minute so all the topping will drizzle over the rolls. Remove pan and serve warm.
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