Classic Sticky Buns

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Classic Sticky Buns

star rating (3) rate this recipe »
Published prior to 2008

Want a sweet, rich, gooey treat? This is it!

Dough
1 1/2 cups lukewarm water, 110°F
1/4 cup brown sugar (or maple sugar)
1 tablespoon active dry yeast OR 2 1/2 teaspoons instant yeast
2 eggs
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/4 cup (1/2 stick) butter, melted
1 cup King Arthur 100% White Whole Wheat Flour
2 teaspoons salt
5 to 5 1/2 cups King Arthur Unbleached All-Purpose Flour

Filling
1/4 cup (1/2 stick) butter, melted
2 teaspoons cinnamon
1/4 cup brown sugar (or maple sugar)
1/2 cup EACH raisins and chopped nuts

Topping
1 pound brown sugar
3/4 cup light corn syrup

Make a smooth, supple dough, by hand or machine, let it rise for 1 1/2 hours, then punch it down and roll into a 12 x 24-inch rectangle. Brush with butter and sprinkle on the remaining filling ingredients. Grease a 14-inch round pan and add the topping ingredients. Roll up the dough, long side-first, jelly-roll style, and cut into 1-inch thick slices. Place the slices in the pan, cover and let rise 30 minutes. Bake in a preheated 350°F oven for 30 to 35 minutes, using foil to prevent over-browning. Carefully invert onto a cooling rack. Yield: about 2 dozen STICKY buns.

Reviews

1
  • star rating 12/11/2011
  • amy8000 from KAF Community
  • The buns had a wonderfully tender texture and a very nice mild cinnamon/nut/raisin flavor. The 'topping'...Well, the instructions didn't say what to do with the syrup and sugar, so I mixed them and then wasn't able to spread it. I put the pan into a warm oven and was then able to get the goop spread around. When the buns came out of the oven, the topping was more like a taffy consistency - stuck to our teeth. As the buns cooled to room temp, the topping hardened to a hard, glossy candy that made the outside of the buns become crunchy rather than the soft, gooey, pull-apart buns I'd envisioned. I will concoct my own topping for the buns next time.
  • star rating 04/12/2011
  • sonomagrl from KAF Community
  • This was easy and relatively quick. A few modifications I made included adding vital wheat gluten an and a little bread flour instead of 100% all purpose. I will make this again, but will double the amount of "sticky" as they weren't really gooey enough for us. Cleaning the pan was a major chore, but that is to be expected. We boiled water in a tea kettle and poured it into the pan to soak for a while.
  • star rating 10/16/2010
  • Jeanne loves to bake from KAF Community
  • Oh, wow. Well, I just took them out of the oven about 15 minutes ago, and #1 - they're delicious. #2 - the house smells WONDERFUL! #3 - what a mess! I followed the recipe for the dough pretty closely, using non-fat dry milk and regular brown sugar. I used all 5 1/2 cups of all purpose flour. I put the dough in my bread machine for the mixing & kneading, and I moved it to a large bowl for rising. The dough was perfection. It was smooth, easy to work with, really a beautiful texture. The filling I changed a little. I used soft butter and spread it on the rolled-out dough. I used about 2 Tablespoons. Then I sprinkled on the cinnamon & brown sugar mixture. (I did not use raisins or nuts due to the tastes of some of the people I was baking them for.) I wasn't going to use all the butter, but I decided to melt the remaining 2 Tablespoons, and I drizzled that over the filling. I didn't have a 14" round pan, so I used a 10x14 and an 8" round. I had trouble with the topping, but now I think maybe I know why. Perhaps I was not supposed to mix them together first? I did mix them together, though, and it was too dry to spread around. So I put the pan on the stove to warm the topping a little bit, and it spread around easily then. (I had to make a little more topping for the round pan because I had already filled about half the other pan before I decided to do a small round, too.) I also had to cut the roll larger than 1/2" slices. I was worried when they went into the oven, but they looked beautiful when they came out. I think the large pan could have stayed in a bit longer (I had them in about 28-30 minutes) and liquified the topping a bit more. However, the texture of the rolls is beautiful; they are so tender. So far, 4 people have tried them and loved them. I will definitely make these again. SUGGESTIONS 1. Weigh the brown sugar, don't measure it (I think I might have used a little more than a pound; I used 2 1/2 cups.) 2. Put the topping in the pan(s) while the dough is at the end of its first rise.
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