Recipe courtesy of Barton G

Sticky Buns

  • Level: Intermediate
  • Total: 3 hr 25 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Cook: 10 min
  • Yield: 36 miniature Sticky Buns or 12 full size
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Ingredients

Dough:

1-ounce sugar

1.6 ounces butter, plus 12 ounces for folding process

1/2 cup milk

Pinch baking powder

1/2-ounce dry yeast

2 pinches salt

1.1 pounds all-purpose flour

3 eggs

Filling:

3.2 ounces butter

1/2 pound brown sugar

1.6 ounces vegetable shortening

3 ounces honey

Splash vanilla extract

Pecans

Cinnamon Powder

Sugar

Golden Raisins

Directions

  1. For the dough: Preheat the oven to 350 degrees F.
  2. Cream together the sugar and 1.6 ounces of butter. Add the rest of the ingredients and mix well. Roll dough out flat into a rectangle. Top dough with 1/3 of the remaining butter. Fold the dough over the butter and put in the refrigerator for 1 hour. Remove the dough, fold again with 1/3 of the butter, and refrigerate for 1 more hour. Repeat folding process 1 more time, using the last 1/3 of the butter.
  3. For the filling: Cream the butter. Add the sugar and vegetable shortening and mix together. Add the honey and vanilla and mix well.
  4. To assemble: Put enough filling into each cup of a muffin pan so that it covers the bottom. Sprinkle some pecans over the filling in each cup.
  5. Flatten out a piece of dough. Egg wash the surface of the dough. Sprinkle with cinnamon powder, sugar, golden raisins and pecans, to taste. Roll the dough into a log and then cut into 1-inch pieces. Place 1 piece into each muffin cup. Bake for 10 to 15 minutes, or until golden brown. Place the muffin pan on a cookie sheet and flip over. Sticky buns should come out with a rounded caramelized pecan top.

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