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    You are in: Home / Recipes / Sticky Buns Recipe
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    Sticky Buns

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Soeur Souris's Note:

    This recipe came with my Baker's Catalogue sticky bun pan -- the buns have a thick cinnamon filling and are topped with a rich, sticky sauce sprinkled with lots of pecans. I make them on the eve of special holidays and refrigerate them overnight then bake them first thing in the morning.

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    Units: US | Metric



    • 2 tablespoons butter, softened
    • 1/2 cup cinnamon sugar



    1. 1
      In a large mixing blow or electric mixer, combine all of the dough ingredients, mixing to form a shaggy dough.
    2. 2
      Knead the dough, by hand or by machine, for 10 minutes.
    3. 3
      Allow it to rest for 10 minutes, then knead for an additional 10 minutes, until it's smooth and supple (though still somewhat sticky).
    4. 4
      Place the dough in a lightly greased bowl and allow it to rest for 1 1/2 hours; it'll become quite puffy although it may not double in bulk.
    5. 5
      While the dough is rising, prepare the glaze: In a small bowl, whisk together the syrup, the rum if you're using it, and the melted butter. Pour into a lightly greased 9x13" pan.
    6. 6
      Sprinkle the brown sugar and pecans on top of the glaze; set aside.
    7. 7
      Turn the dough out onto a lightly oiled or floured work surface and roll it into a 16x12" rectangle.
    8. 8
      Spread dough with the 2 tablespoons of softened butter and the cinnamon-sugar mix.
    9. 9
      Starting with a long edge, roll the dough into a 16" log.
    10. 10
      Slice the log into 16 one-inch pieces.
    11. 11
      Place the buns in the prepared pan, cover the pan, and allow the buns to rise till doubled in bulk, about 1 hour.
    12. 12
      OR chill them overnight and cook them the next morning -- take them out of the fridge while your oven is preheating.
    13. 13
      Bake the sticky buns in a preheated 375 degree oven for 20-25 minutes, tenting them with aluminum foil for the final 15 minutes to prevent overbrowning.
    14. 14
      Remove the buns from the oven and invert them onto a cooling rack, scraping any of the sticky topping that has remained in the pan onto the buns.

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    Nutritional Facts for Sticky Buns

    Serving Size: 1 (97 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 337.1
    Calories from Fat 109
    Total Fat 12.2 g
    Saturated Fat 3.5 g
    Cholesterol 24.7 mg
    Sodium 229.8 mg
    Total Carbohydrate 53.9 g
    Dietary Fiber 1.5 g
    Sugars 26.6 g
    Protein 4.6 g

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