Super Easy Sticky Buns
photo by Angie R.
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
12 sticky buns
ingredients
directions
- In a small saucepan, combine 2/3 cup brown sugar with the water and 2 tbsp of butter.
- Cook and stir until sugar has melted and the mixture is well blended.
- Spread all but about 3 tbsp of this mixture in the bottom of a shallow 9 inch baking dish.
- On a lightly floured surface, shape the thawed bread dough into a rectangle.
- Roll with a rolling pin until you get a 10x16 rectangle, letting the dough rest a few minutes if it is resistant to rolling.
- Spread remaining 2 tbsp of butter over the dough.
- Sprinkle on remaining brown sugar, cinnamon, and pecans, and drizzle with remaining caramel.
- Roll dough up jelly-roll style, starting at the long end.
- Pinch the seam together tightly.
- Using a serrated knife, cut the roll into 12 equal pieces.
- Place in pan, cut side up, and allow to rise for 30 minutes.
- Preheat oven to 350 degrees F.
- Bake for 30 minutes, until buns are golden brown.
- Let sit for 5 minutes, then invert onto serving platter.
- Serve warm.
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Reviews
-
These were, like, wow! Don't you love it when a recipe renders you inarticulate? First, these were not the most super easy buns I've ever had, but that's because I decided to use my own challah dough which I made from scratch that morning. But if I had used frozen bread dough, this would have been too easy for words. I left out the pecans, and made some icing to drizzle on top afterwards (just some icing sugar, water and a bit of cinnamon). I made a more-than-double batch (using 1 kilo of flour for the challah dough) and the buns were gone in just over 24 hours. I think I'm going to be freezing batches of challah dough just so I can make these all the time. Thanks Terri!
RECIPE SUBMITTED BY
Terri F.
Rockford, 0
<p>When I joined Recipezaar in 2002, there were only 10,000 recipes, but I thought that was a LOT!! I quickly became addicted to this site and the friendly people I found here. Troy and Gay were the original owners of the site, and I miss them and their interaction with the members.</p>
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