Ultimate Sticky Buns Recipes

STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder and salt; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon. Roll up halves, beginning at wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
• Coat two 9 inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans. Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in a preheated oven for about 30 minutes. Invert pans onto plates and serve.

ULTIMATE STICKY BUNS

Steps:

• 1. For Dough: Mix 1/4 cup water,yeast and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar,butter,milk powder and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula,mix 1 cup flour,scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto working space and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
• 2. Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled about 2 1/2 hours.
• 3. For Glaze: Butter two 10inch round cake pans with 2 inch high sides. Beat brown sugar, 1/2 cup butter,honey,corn syrup and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecan over each.
• 4. Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9 inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 tsp sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds,cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead;refrigerate). Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
• 5. Preheat oven to 375. Bake buns until deep golden brown, about 30 minutes. Run small knife around pans sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.