A former colleague and I traded our grandmother's recipes. She gave me this Sticky Bun recipe and I gave her my grandmother's Sweet Roll recipe. My family made dinner rolls and/or cinnamon rolls from my grandmother's recipe for our family dinners. It was always such a treat to have the cinnamon rolls.
Both recipes are similar when it comes to making the dough. Making the dough into Sticky Buns certainly elevates the recipe in my book!
This recipe takes some patience. The dough requires two different rising times. Each rising time takes about two hours, for a total of about four hours.
After mixing the dough, knead the dough for 5-10 minutes until it is satiny. If the dough is sticky when kneading, add more flour. I find that I add 3/4 - 1 cup more flour during kneading because the dough is sticky. I mix the dough by hand but you can use an electric mixer.
After the dough is kneaded, place it in a greased bowl. Lightly spray wax paper with cooking spray then cover the bowl. Let the dough rise until doubled.
While the dough is rising, make the Sticky Bun topping. Frequently stir the topping so that it does not burn. Stir until the butter is melted and the sugar dissolved otherwise your topping might be a bit gritty.
Lightly spray two 9-inch cake pans with cooking spray. Divide the topping between the two cake pans. The topping should coat the bottom of the pan. Then, sprinkle with the pecan or walnut pieces. You can use one or more square or rectangular cake pans or casserole dishes as well.
After the dough has doubled in size, punch it down and divide it in half. Roll out one half to about a 12x8-inch rectangle. Spread softened butter over the dough then sprinkle with cinnamon-sugar. Next, roll the dough into a jelly roll, as tight as possible. Be gentle so that the dough does not tear.
Slice the dough into eight-equal pieces, about 1 1/2-inches thick. Place the eight slices into one of the cake pans. Repeat with the other half of the dough.
Cover the buns with wax paper sprayed with cooking spray. Let rise until doubled.
The buns will take about 20-minutes to bake or until they are light golden brown. Watch them carefully, so they do not burn.
After removing from the oven, let the buns cool for about 5-minutes. Then, carefully, flip them over, leaving the pans on them for 2-3 minutes so that the topping can run down the rolls.
Let the rolls cool some before serving. The topping will be hot and could burn you. The rolls might get mashed if you tear them apart when they are still warm.
The buns are good enjoyed at room temperature or heated in the microwave for a few seconds.
I hope you enjoy the Sticky Buns!
- 2 packages active dry yeast or 4 1/2 teaspoons loose yeast
- 1/4 cup lukewarm water
- 1 cup milk
- 1/2 cup shortening
- 1/2 cup sugar
- 2 teaspoons salt
- 2 jumbo eggs
- 4-5 cups all-purpose flour
Cinnamon Roll Filling
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup butter, softened
Sticky Bun Topping
- 1 cup light brown sugar
- 1/2 cup butter
- 2 tablespoons light corn syrup
- 1 cup pecan pieces or walnut pieces
Make the Dough
- Combine the lukewarm water and the yeast then stir to combine.
- Sprinkle with a little sugar and set aside. The yeast should grow after 5-10 minutes. If there is no growth, start over with fresh yeast.
- Scald the milk. You can do this in the microwave or on the stove top.
- In a large bowl, add the scalded milk, shortening, salt and sugar. Stir to combine. Allow the milk to cool. I make this recipe by hand, but you can use an electric mixer, if you prefer.
- Add two cups of the flour and stir to combine. You will have a thick batter.
- Beat the eggs then add them to the flour mixture. Stir to combine.
- Add the yeast and stir to combine.
- Add one cup of the flour and stir to combine. Add the remaining flour and stir to combine.
- Turn the dough out onto a floured surface and knead until satiny. If the dough is sticky, gradually add more flour while you are kneading.
- Place the dough in a greased bowl then cover with wax paper that has been lightly spray with cooking spray. Let rise until doubled in bulk, about two hours.
Make the Sticky Bun Topping
- Spray two 9-inch round cake pans with cooking spray. Set aside.
- Heat the light brown sugar, butter and corn syrup in a sauce pan over low heat. Stir frequently until the butter is melted and the mixture is thoroughly combined.
- Divide the butter mixture between the two 9-inch round cake pans. The mixture should cover the bottom of the pans.
- Sprinkle the pecan or walnut pieces over the butter mixture. Set aside. The mixture will firm up before you need the pans again.
Make the Cinnamon Roll Filling
- Combine the light brown sugar and cinnamon together in a small bowl. Set aside. You will use the butter later. Do not add it to this mixture.
Make the Sticky Buns
- Once the dough has doubled in size, punch it down and divide it in half.
- On a floured surface, roll one half of the dough into roughly a 12 x 8 rectangle.
- Spread half of the softened butter (for the cinnamon topping) over the dough.
- Sprinkle half of the cinnamon mixture over the dough.
- Roll the dough like a jelly roll. The roll should be as tight as possible. Roll the dough on the long-side, so that you end up with a 12-inch tube.
- Cut the tube into eight slices. The slices should be about 1 1/2-inches thick. I use a serrated knife to cut the dough.
- Place the slices in one of the nine-inch pans. One slice should go in the center with the remaining seven around the edges. Leave some space between the rolls so there is room for the dough to rise.
- Repeat with the other half of the dough.
- Cover the buns with wax paper that has been lightly sprayed with cooking spray.
- Let rise until doubled, about two hours.
- Preheat the oven to 375F.
- Bake the buns for about 20-minutes. The buns will be lightly browned. Watch the rolls carefully because they will burn easily.
- Remove the pans from the oven and let cool for about 5-minutes.
- Carefully flip the pans over. Leave the pans on the buns so that the Sitcky Bun Topping can run down the rolls. Remove the pans after 2-3 minutes.
- Allow the rolls to cool before serving. The sticky bun topping will be very hot and could burn. The buns will mash if pulled apart while they are hot.