Philadelphia Sticky Buns

photo by Rose M.
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
12 sticky buns
ingredients
-
Yeast Dough
- 1⁄3 cup milk
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup butter
- 1⁄4 cup warm water (105 to 115 degrees)
- 1 (1/4 ounce) package yeast
- 1 egg
- 2 1⁄2 cups all-purpose flour
-
Topping
- 1⁄4 cup butter
- 1⁄4 cup light brown sugar
- 1⁄2 cup pecan halves (or more)
-
Filling
- 1⁄4 cup butter, softened
- 1⁄4 cup light brown sugar
- 1⁄2 cup chopped raisins
- 1⁄2 teaspoon cinnamon
directions
- Yeast Dough:.
- In a small pan, heat milk just until bubbles form around edge of pan; remove from heat.
- Add sugar, salt and butter; stir to melt butter, then cool to lukewarm.
- Sprinkle yeast over water in large bowl; stir to dissolve then stir in lukewarm milk mixture.
- Add the egg and 2 cups of the flour; beat with electric mixer until smooth.
- Add the remaining 1/2 Celsius flour and mix by hand until dough is smooth and leaves sides of bowl.
- Turn dough onto lightly floured surface ; knead until dough is smooth and blisters appear.
- Place in lightly greased bowl; turn to grease all over.
- Cover with towel and let rise in warm, draft-free place until double, about 1 to 1 1/2 hours.
- Topping:.
- While dough rises, in a small bowl with spoon cream the butter and brown sugar.
- Spread on bottom and sides of 9X9X2-inch square baking pan.
- Place pecans evenly on top, flat sides up.
- When dough has risen, roll dough into a 16X12 inch rectangle; spread with butter,sprinkle with brown sugar, the raisins and cinnamon.
- Roll up from long side, jelly-roll fashion; pinch edge to seal.
- Cut crosswise into 12 pieces.
- Place, cut side down, into prepared pan.
- Let rise, covered in warm place free of drafts until doubled,1 to 1 1/2 hours.
- Preheat oven to 375 degrees.
- Bake sticky buns 25 to 30 minutes, or until golden brown.
- Invert on plate, let stand 1 minute then remove pan.
- Serve warm.
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Reviews
-
This is a recipe that I've had in my collection of McCall's Cooking School recipe cards for many years. I've made these buns several times. I just hauled it out again last week to enter cinnamon buns in the county fair - I won second prize! This is a very easy recipe, nice light, airy bun with a great amount of flavour - the outside buns get crispy but the inside buns are very soft all the way around. They reheat well in the microwave. I usually sub pecans for raisins and occasionally frost with cream cheese frosting.
RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas