Sticky Buns make a Decadent Breakfast Treat! Sweet Yeast Dough is Enriched with Butter and Eggs, rolled with Cinnamon Sugar, and Baked in a pool of Brown Sugar and Honey Caramel.
Enjoy them with Nuts and Raisins if you like! These Sticky, Sweet Buns are in the Tradition of the Pennsylvania Dutch.
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When my friend Lisa approached me about doing a guest post for her, I didn’t hesitate for one nanosecond.
You see, pretty much since the moment we first (virtually) met, she has bent over backwards being an advisor, teacher, mentor, and friend to me.
When I first confided in her my secret, innermost heart’s desire to have a little baking blog of my very own, not only was she my biggest cheerleader, but she spent countless hours building a custom theme for me and answering every little annoying question I threw at her (of which there were many!), not only giving me a beautiful framework in which to create, but a broader understanding of how to be a more effective blogger.
A guest post is about the least I could do!
I knew I wanted to bake something special for Lisa, but what??? I mean, she’s such a talented baker herself, could anything I make even stand up to what she’s already done?
Cupcakes, cookies, pies, bars, macarons and all sorts of other confections, she’s been there, done that! One thing I have *not* seen on her lovely site, though, is Sticky Buns…
What are Sticky Buns?
The sticky buns consist of a buttery yeast dough (Don’t be scared, it’s not that hard! You just have to take your time but it’s worth it in the end :))…
…rolled around copious amounts of fragrant cinnamon-sugar, sliced into spiral rolls…
…and baked in a gooey pool of sticky, dark toffee sweetness. After baking, the sticky buns are turned out of the pan, and the caramel schmear dribbles down the sides of the rolls, into every crevice, and soaks the bread from the top down.
Feel free to add/subtract nuts and/or raisins to your own personal preference!
They are an utterly religious experience warm from the oven, and after they’ve cooled and maybe dried out a bit (if they last that long!), they can be given new life by splitting, buttering, and grilling them.
I think you will really love these sticky buns, because they are such a buttery-sweet treat for a special breakfast!
Homemade Sticky Buns
Yield: 12 servings
Prep Time: 2 Hours 30 Minutes
Cook Time: 30 minutes
Homemade Sticky Buns make a Decadent Breakfast Treat! Sweet Yeast Dough is Enriched with Butter and Eggs, rolled with Cinnamon Sugar, and Baked in a pool of Brown Sugar and Honey Caramel. Enjoy them with Nuts and Raisins if you like! These Sticky, Sweet Buns are in the Tradition of the Pennsylvania Dutch.
- 1 cup warm milk
- 1 packet dry active yeast
- 1 stick (½ cup) (plus a pinch for the yeast) unsalted butter, softened
- ½ cup granulated sugar
- 2 eggs
- 4 cups plain (all-purpose) flour
- 1 tsp salt
- 1 stick (½ cup) unsalted butter, softened
- 1½ cups light brown sugar
- 2½ tsp ground cinnamon
- 1 cup brown sugar
- 4 tbsp (half a stick) melted butter
- ¼ cup honey
- 1 cup toasted pecans or walnuts, and/or raisins, optional
- Dissolve the yeast in the warm milk, along with a pinch of sugar, and allow to proof.
- Combine the sugar, butter, and eggs. Add the milk and yeast.
- Add the flour to the mixture, with the dough hook attachment, and allow to knead for five minutes.
- Add in the salt
- Place in a buttered bowl and allow to rise, covered and at room temperature, until doubled in size.
- Roll out to 1/4″ thickness. Spread the surface with soft butter. Combine the brown sugar and cinnamon, and sprinkle evenly over the surface. Roll and slice into twelve portions.
- Combine the brown sugar, honey, and melted butter, and pour into the bottom of a greased 9×13″ pan. Top with the toasted nuts and/or raisins, if using.
- Place the rolls on top, and allow to rise, covered, until doubled in size.
- Bake at 375°F for 25-30 minutes, or until lightly golden. Cool slightly, then turn out onto a serving platter, scraping any remaining caramel from the pan over the sticky buns.
If desired, second rise can be done overnight, in the refrigerator.
I hope this recipe is well-received by Lisa, and all of you, her readers. I really want to do her proud, since she’s done so much for me and I feel so eternally grateful!
If you have a free minute, and you want to take a peek at what she’s helped me to create, I’d be so happy if you’d click on over to my brand-new baby blog, Baking A Moment!