Decadent dessert: homemade sticky buns recipe

A nutty variation on the cinnamon roll, these gooey, sticky, sensational treats will have them banging down the kitchen door for more.

Decadent dessert: homemade sticky buns recipe

Sticky buns

Makes 30 buns

What you need:

  • 30 ml (2 tbsp) sugar
  • 125 ml (1/2 c) lukewarm water (40°C-46°C/105°F-115°F)
  • 2 7 g (1/4 oz) packets active dry yeast
  • 250 ml (1 c) milk
  • 250 ml (1 c) water
  • 10 ml (2 tsp) salt
  • 125 g (1/2 c or 1 stick) plus 45 ml (3 tbsp) butter, melted
  • 1 large all-purpose potato, peeled, diced, boiled and riced
  • 1.65 to 1.75 kg (6 1/2 to 7 c) all-purpose flour
  • 1 egg, lightly beatenFilling:
  • 125 g (1/2 c) firmly packed light brown sugar
  • 125 g (1/2 c) light corn syrup
  • 10 ml (2 tsp) ground cinnamon
  • 250 g (1 c or 2 sticks) softened butter
  • Additional melted butter
  • 500 g (2 c) chopped pecansWhat to do:

    1. In a small bowl, combine the sugar, warm water and yeast; stir until the solids are completely dissolved. Let the yeast mixture stand until it is bubbly, about 10 minutes.

    2. In a small pot over moderately high heat, combine the milk and water and bring to a boil. Pour the hot liquid into a large bowl. Add the salt and 45 millilitres (three tablespoons) of the melted butter, stir to blend and let cool for 10 minutes. Using a wooden spoon or electric mixer with a paddle attached at moderate speed, add the potato, 500 grams (two cups) of the flour and the egg, beating for one minute after each addition. Add the yeast mixture to the flour mixture and beat for one minute longer.

    3. If using the mixer, remove the paddle and attach a dough hook. Add 1.12 kilograms (4 1/2 cups) of the remaining flour and beat for three to five minutes or until a soft, manageable dough forms, adding 50-125 grams (1/4 to 1/2 cup) of flour as needed to reach the desired consistency

    .4. Butter a five litre (20 cup) bowl well. Using your hands, shape the dough into a ball and place in the prepared bowl, turning it to completely coat the surface of the dough with butter. Cover the bowl with a cloth and set in a warm, draft-free place to rise until doubled in size, about 50 minutes.

    5. Lightly flour a work surface and lightly grease six baking sheets. Punch down the dough and turn out onto the work surface. Divide the dough in half. Using a rolling pin, roll each dough half into a six millimetre (1/4 inch) thick, 38 x 30 centimetre (15 x 12 inch) rectangle.

    6. Prepare the filling: In a small bowl, combine the brown sugar, corn syrup, cinnamon and 250 grams (one cup) of softened butter. Stir until the filling is well blended. Lightly grease a 40 x 25 centimetre (15 x 10 inch) jelly-roll pan.

    7. Spread half of the filling over each rectangle, leaving a 1.25 centimetre (1/2 inch) wide border around all the edges. Sprinkle each rectangle with 250 grams (one cup) of the pecans. Starting from a long side, roll up each rectangle, jelly-roll-fashion, and pinch the seams together to seal; place seam side down. Using a sharp knife, cut each roll into 15 slices, 2.5 centimetre (one inch) thick. Arrange the slices, not touching, in the prepared jelly-roll pan. Cover the pan with a cloth and let rise about 20 minutes.

    8. Preheat the oven to 175°C (350°F). Bake until the buns are golden brown, about 40 minutes; brush the buns with a little melted butter and bake for five minutes longer.


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