Our Favorite Sticky Buns

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Recipe photo

Our Favorite Sticky Buns

star rating (7) rate this recipe »
Published prior to 2008

Dough

  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Baker's Special Dry Milk
  • 1/4 cup potato flour
  • 3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but helpful)
  • 1 1/4 teaspoons salt
  • 2 1/4 teaspoons instant yeast
  • 1/4 cup sugar
  • 1/2 cup warm water
  • 1 cup sour cream
  • 2 large eggs
  • 2 teaspoons Buttery Sweet Dough Flavor, OR vanilla, OR 2 teaspoons vanilla + 1/8 teaspoon orange or lemon oil

    Cinnamon Filling
  • 1 cup Baker's Cinnamon Filling mixed with 1/4 cup water

    Glaze
  • 6 tablespoons (3/4 stick) butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup Sticky Bun Sugar
  • 1 cup diced pecans

    Dough: Whisk the dry ingredients together, then stir in the water, sour cream, eggs, and flavor. Mix and knead—by hand, mixer or bread machine—till you've made a very soft, smooth dough. Allow the dough to rise, covered, for about 1 to 2 hours; it'll become slightly puffy, but won't double in bulk.

    While the dough is rising, prepare the pans: use a 10" x 10" sticky bun pan, or equivalent-sized pan(s).

    Make the glaze: spread the melted butter in the bottom of the pan, and sprinkle the sugars over it. Spread the diced pecans over the sugars.

    Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 20-inch rectangle. Spread it with the cinnamon filling, leaving an uncovered strip about 1 inch wide along one short edge of the dough. Starting with the filling-covered short edge, roll the dough into a log, and slice it into 16 slices, each about 1-inch wide. Place the buns in the prepared pan(s), leaving about 1/2 inch between them. Cover the pan(s), and let the buns rise for 90 minutes; again, they won't rise much, they'll just seem to spread a bit.

    Bake the sticky buns in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil for the final 5 minutes if they appear to be browning too quickly. The finished buns will be golden brown. Loosen the edges of the buns with a knife, and then carefully turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns. Serve warm, or at room temperature. Yield: 16 buns.

  • Reviews

    1
    • star rating 03/29/2015
    • from Grandview, MO
    • I made these using buttermilk instead of sour cream, powdered milk for the baker's special dry milk, and substituting the zest of one lemon for the 2 teaspoons Buttery Sweet Dough Flavor, OR vanilla, OR 2 teaspoons vanilla + 1/8 teaspoon orange or lemon oil. Didn't have any Easy Roll Dough Improver but the dough was a dream to work with anyway. It took a long time to rise to double in bulk. I made the rolls and them left them in the refrigerator overnight and baked them in the morning. Very good.
    • star rating 12/14/2012
    • Don Wilcox from Asheville NC
    • We have made this recipe several times and really love the. It would be nice to have the recipe in ounces as I like to weigh my ingredients in baking.
    • star rating 02/15/2012
    • scoobydoobydoo from KAF Community
    • very delicious! i did not have the dry milk so used 1/2 cup milk instead of the water. i also did not have potato flour so it was suggested by the bakers hotline to substitute dried mashed potato flakes using twice as much. everyone loved these!!!
    • star rating 06/02/2010
    • dal from Maine
    • Oh. My. Gosh. nuf said. Ok, not really. Totally easy and totally amazing. My well being is threatened when I bring them to work because these little demons are diet killers. Who cares. Best Rolls EVER. You guys at KAF rock.
    • star rating 01/24/2010
    • Dawn from Groton, MA
    • Holy cow! These things are amazing! Yes, they're a bit time consuming (aren't all yeast breads?), but they're actually very easy to make. I was done, start to finish, in about 5 hours the first time. I took a few minutes to calculate the weights needed so I wouldn't use so many measuring cups/spoons, so I'm guessing my 2nd attempt will go even faster. I also used my Zo to make the dough, another time/dirty dishes saver. I used all the "special" ingredients instead of substitutions. I'm glad I did. I couldn't believe how easily the dough rolled out, and it actually stayed that size without springing back while I spread on the filling. I guess that dough improver really works! I've already had requests for 2 more batches...from people who haven't even tried them yet! I'm making them for a girls-night-out party next weekend.
    • star rating 03/13/2009
    • from Mays Landing NJ
    • I made these for the first time today. Actually, I made them last night and baked them this morning after they spent the night in the refrigerator. I followed the suggestion about letting them rise for a little while (about an hour) before putting them away and it worked great. Baked them in a convection oven in the cafeteria so I sort of had to guess about baking time. Think that they were in for maybe 20 minutes (any recommendations?). Took the sticky buns to a meeting at my office and they went fast - very fast. Since I have all of the recommended ingredients I will most definately make these again. I will probably have to wait for another meeting as the recipe is way to much for two people. GREAT recipe - thanks.
    • star rating 03/03/2009
    • Shauna from Seattle
    • Fantastic sticky buns! My family is still raving about them. I'm very glad that I splurged on the extra ingredients like the easy-roll improver (rolling them out was a cinch) and the cinnamon filling, sticky bun sugar, and sweet dough flavor - everyone agreed that they were better than a professional bakery. The entire house smelled great all day too! They take a while to make though...and now I'm asked to make them every weekend. To avoid getting up terribly early, could they be made to the assembly stage the night before and then put in the fridge and brought out to finish raising and cooking in the morning?
      I would shape them and let them rise 30-45 minutes then cover them with plastic wrap that I have sprayed with a food -release spray and refrigerate them over night. in the morning, pull them out and let them finish rising and warming up, then bake and enjoy. mary @KAF

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