Nothing delights the Sisters more than warm, gooey sticky buns straight out of the oven on a Sunday morning. This year, we had the wonderful opportunity to offer baked goods to our community for Easter morning. We spent a good part of the weekend preparing over 50 pans of sticky buns. This year, I came up with a new recipe that we all decided was probably the very best sticky buns we have ever eaten. The comments back to us confirmed this was true. Even though I’d like to keep this recipe a secret, I thought we’d share it with you.
You won’t regret surprising your loved ones with these wonderfully fluffy and sinfully delicious breakfast treats! They are wonderful to eat year ’round!
CHANGE SERVING SIZEsticky buns
READY IN2 hrs30 mins
- For Dough: Dissolve & sit 5 mins.
- 1/2 cup very warm tap water
- 5 tsp yeast
- Add in this order:
- 3 Tbsp sugar
- 2 cups warm water
- 3/4 cup softened margarine
- 2 eggs beaten
- 1 Tbsp salt
- 7 cups flour
- Carmel Topping and Filling
- 1 1/2 cups butter melted, (3 sticks)
- 2 1/2 cups packed brown sugar
- 2/3 cup honey
- 2 tsp cinnamon
- 1 tsp salt
- 2 cups chopped pecans or walnuts
For the Dough:
- Dissolve yeast in very warm water and let sit for 5 mins
- Add ingredients in order listed above.
- Add flour (dough will be slightly sticky, but should pull away from side of bowl).
- Mix together the yeast dough, cover and let rise, until doubled in size in a warm, draft free place (approx.1 - 1 1/2 hrs) or overnight, covered, in the refrigerator)
- For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Divide in half, setting aside half the caramel for the filling.
- Using three 9-inch cake pans that have been sprayed with Pam, equally divide the rest of the caramel topping over the bottom of the pans. Scatter the pecans or walnuts over the caramel mixture and set aside.
- Dust your work surface with flour. Divide the dough in thirds. Roll out the dough to a ⅛ -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
- Divide the remaining caramel mixture into thirds and evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
- Starting with the long side, roll the dough into a log. Roll it over until the seam is underneath. Pinch the seam together with your fingers
- Using a sharp knife, cut the log into 1 ½ -2 inch rolls.. Arrange the rolls over the nuts in the prepared pan, so that the swirled cut edge is facing upward.
- Repeat with the rest of the dough and filling.
- Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
- Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
- Preheat the oven to 350 F and bake for roughly 35- 40 minutes, or until golden brown and firm in the center.
- While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. Enjoy warm!