Ultimate Sticky Buns
Sticky buns are believed to have originated in Germany and were brought to the United States by German immigrants.
This is vegetarian recipe. Dish can be prepared in 175 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ultimate Sticky Buns
Ingredients
Instructions
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In a large mixing bowl, combine flour, yeast, sugar, and salt. Mix well.
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In a small saucepan, heat milk and butter until butter melts. Remove from heat and let cool slightly.
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Add the milk mixture and eggs to the dry ingredients. Mix until a dough forms.
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Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic.
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Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
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Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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Punch down the dough and roll it out into a 12x18-inch rectangle.
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In a small bowl, mix together brown sugar and cinnamon. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
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Starting from the long side, roll up the dough tightly into a log. Cut the log into 12 equal pieces.
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Place the sticky buns in the prepared baking dish, cut side up. Cover with a clean kitchen towel and let rise for 30 minutes.
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Bake for 20-25 minutes, or until golden brown.
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While the buns are baking, prepare the sticky glaze. In a small saucepan, melt the butter and brown sugar over medium heat. Stir in the pecans.
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Remove the buns from the oven and immediately pour the sticky glaze over the top.
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Let the buns cool in the baking dish for 10 minutes, then transfer to a wire rack to cool completely.
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Serve warm and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 55g19%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
