Sticky Cinnamon Buns

"I haven't try this recipe yet but I saw the pictures on the food blog and the buns looks so temting. I am saving it here for all to try. Credit goes to userealbutter.com"
 
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Ready In:
37mins
Ingredients:
15
Yields:
4 9 inch pans
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ingredients

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directions

  • In a large bowl , sprinkle yeast into lukewarm water and add 1 tbsp sugar. Stir to dissolve. Mix the melted butter, 1/2 cup sugar, and salt into the scalded milk. Cool the milk mixture to lukewarm and add to yeast mixture. Add beaten eggs. Mix well. Add one-third of the sifted flour and mix batter until smooth and satiny. Add remaining flour gradually and switch to hands or dough hook as dough stiffens. Knead for a few minutes. Grease the surface and cover the bowl with a damp cloth and let rise in a warm place (about 80F) until doubled in size (about an hour).
  • Meanwhile, prepare 4 9-inch round pans. Spread one stick of butter (4 oz.) into the bottom of each pan. Sprinkle with brown sugar and pecans.
  • When dough is ready, punch it down and roll it out onto a lightly floured surface. Shape it into a large rectangle. Brush butter onto the dough and sprinkle the brown sugar, pecans, and cinnamon evenly over the butter. Roll the dough like a carpet and pinch the end onto the roll. You can use some water to help it stick to itself. Slice the roll into 1/2 inch to 3/4 inch pieces and set in baking pans. Cover the pans with a damp cloth and allow to rise a second time until doubled in size (about 45 minutes).
  • Bake at 375 for 35 minutes or until golden brown and bubbling. Remove from oven and invert onto serving plate. Let cool. Serve that day.

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Reviews

  1. Since I made this recipe at a time when there were only 2 of us to do the eating, I cut the recipe in half, & even then, my other half generously volunteered to take a pan of them to share at work! Glad he dis 'cause otherwise I might well have eaten most of them myself ~ THESE BUNS ARE REALLY, REALLY GREAT TASTING, & I particularly enjoyed the fact that the 'sticky' came from butter & brown sugar! Thanks for posting a very nice keeper recipe! [Tagged, made & reviewed in Zaar Chef Alphabet Soup tag]
     
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