For an extra nutty flavor, toast the pecans lightly before adding them to the pans. If you don't have buttermilk, you can substitute it by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes. To prevent the buns from sticking to the pan, make sure the butter and brown sugar mixture is evenly distributed and generously coats the bottom of the pan. Leftover sticky buns can be stored in an airtight container at room temperature for up to 2 days. Reheat them in the microwave for a few seconds to restore their freshness.
Sticky Buns I
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING24 People
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VIEWS68
Indulge in the simple pleasure of homemade sticky buns, a symphony of soft, sweet dough, warm spices, and a decadent caramel topping. Perfect for breakfast, brunch, or a delightful anytime treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol26 mg
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Fiber1 g
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Protein5 g
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Saturated Fat4 g
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Sodium347 mg
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Sugar15 g
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Fat12 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large mixing bowl, dissolve the yeast in warm water. Let it stand for 5-10 minutes until foamy, indicating the yeast is active. (5-10 minutes)
02 Step
Recipe View Add the buttermilk, eggs, 2 1/2 cups of flour, 1/2 cup of softened margarine, 1/2 cup of white sugar, baking powder, and salt to the yeast mixture. Blend for 30 seconds on low speed, scraping the sides and bottom of the bowl to ensure all ingredients are combined. Then, beat for 2 minutes on medium speed until the batter is smooth. (3 minutes)
03 Step
Recipe View Gradually stir in the remaining 3 cups of flour until a soft and slightly sticky dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or approximately 200 turns, until it becomes smooth and elastic. (5 minutes)
04 Step
Recipe View Form the dough into a round and place it in a lightly oiled bowl, turning to coat. Cover the bowl with a damp cloth and let it rise in a warm place for about 1 to 1.5 hours, or until the dough has doubled in size. (60-90 minutes)
05 Step
Recipe View Once the dough has risen, gently punch it down to release the air. Divide the dough in half and roll each half into a 12x7 inch rectangle on a lightly floured surface.
06 Step
Recipe View Spread each rectangle with 1 tablespoon of softened margarine, then sprinkle evenly with 1/4 cup of white sugar and 1 teaspoon of ground cinnamon.
07 Step
Recipe View Starting at the wide side, tightly roll up each rectangle into a log. Pinch the seams to seal them securely. Cut each roll into 12 equal slices.
08 Step
Recipe View Coat the bottoms of two 9-inch round cake pans with 1/4 cup of melted butter each. Sprinkle 1/4 cup of packed brown sugar and 1/3 cup of chopped pecans evenly over the butter in each pan.
09 Step
Recipe View Place 12 dough slices in each prepared pan, leaving a small space between the slices to allow for expansion during the second rise. Let the buns rise again for about 30-45 minutes, or until they have doubled in size. (30-45 minutes)
10 Step
Recipe View Preheat your oven to 375 degrees F (190 degrees C). Bake the sticky buns for approximately 25-30 minutes, or until they are golden brown and the caramel topping is bubbly. (25-30 minutes)
11 Step
Recipe View Remove the pans from the oven and let them cool for a few minutes. Then, carefully invert the pans onto a serving plate to release the sticky buns. Serve warm and enjoy!
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RECIPE REVIEWS
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Please Rate
Tessie Blick
Apr 5, 2025These are the best sticky buns I've ever had! They're so much better than anything you can buy in a store.
Era Ratke
Mar 15, 2025These sticky buns are absolutely divine! The dough is so soft and fluffy, and the caramel topping is perfectly sweet and gooey.
Salvatore Damore
Jan 27, 2025I've made these sticky buns several times, and they always turn out amazing. My family loves them!
Reginald Feeney
Dec 15, 2024The recipe was easy to follow, and the results were fantastic. I especially appreciate the tip about toasting the pecans for extra flavor.