Dad's Favorite Sticky Buns

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King Arthur Flour


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*Using Mellow Pastry Blend will give you a delightfully tender roll. However, if you don't have it, use entirely King Arthur all-purpose, increasing the amount of water to 1 cup + 2 tablespoons.

Instant yeast is NOT the same thing as rapid-rise yeast. We don't recommend using rapid-rise yeast, as it works quickly, but has a short lifespan. For bread or rolls with a couple of rises, like these sticky buns, rapid-rise yeast isn't a good choice.

Dough1 1/2 cups (6 1/4 ounces) King Arthur Mellow Pastry Blend or Unbleached All-Purpose Flour1/4 cup (1 1/4 ounces) Baker's Special Dry Milk OR nonfat dry milk2 tablespoons (3/4 ounce) potato flour OR 1/4 cup dried potato flakes (optional, for a more ten

Cinnamon Filling1 cup (5 ounces) Baker's Cinnamon Filling* mixed with 1/4 cup (2 ounces) waterGlaze1/2 cup (5 1/2 ounces) light corn syrup1 tablespoon rum (optional)3 tablespoons (1 1/2 ounces) butter, melted1/2 cup (2 1/4 ounces) Sticky Bun Sugar*1 cup (

*Baker's Cinnamon Filling and Sticky Bun Sugar are both key to making an ultra-sticky, delightfully tasty sticky bun. However, you can choose not to use them and still make a pretty good bun. Substitute 1 cup granulated sugar mixed with 1 to 2 tablespoons

Combine the flour, water and yeast in a medium-sized bowl, stirring till fairly smooth. Cover the bowl, and let the mixture rest, at room temperature (hopefully cooler than 75°F), overnight, or for 12 to 16 hours.

Combine the overnight starter with all of the dough ingredients and mix and knead them together -- by hand, mixer or bread machine -- till you've made a soft, smooth dough. Allow the dough to rise, covered, for about 1 hour; it'll become slightly puffy, b

While the dough is rising, prepare the pans; use two 9-inch round cake pans, a 9 x 13-inch pan or a 12-inch round pan. Spray with non-stick pan spray, or lightly grease with vegetable shortening or butter.

In a small bowl, whisk together the syrup, rum (if you're using it) and melted butter. Divide this glaze evenly between the pans (if you're using two pans). Sprinkle the Sticky Bun Sugar (or brown sugar) and pecans atop the glaze.

Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll it into a 14" x 10" rectangle. Spread with half the prepared cinnamon filling (or cinnamon-sugar), leaving an uncovered strip about 1" wide alon

Bake the sticky buns in a preheated 350°F oven for about 30 minutes, tenting them lightly with aluminum foil for the final 5 minutes if they appear to be browning too quickly. The finished buns will be golden brown. Loosen the edges of the buns with a kni

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