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Butterscotch Rounds


sticky buns

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Butterscotch Rounds 1 Picture


  • 1/4 cup butter
  • 1/2 cup brown sugar (packed)
  • 1/2 cup pecan halves
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 2 1/3 cups flour
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 cup dairy sour cream
  • 1 egg
  • 0 0



Step 1

Melt 2 tablespoons butter in each of two 8- or 9-inch layer pan. Sprinkle 1/4 cup brown sugar and 1/4 cup pecan halves over butter in each pan.
In large mixer bowl, dissolve yeast in warm water. Add 1 1/3 cups of the flour and remaining ingredients. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes high speed, scraping bowl occasionally. Stir in remaining flour. Drop batter by tablespoons over mixture in pans; let rise in warm place (85°)50 minutes. (Dough will not double)

Heat oven to 350°. Bake 25 to 30 minutes or until golden brown. Immediately invert pans onto serving plates; let pans remain a minute so butterscotch drizzles down over sticky buns. Serve warm.

*if using self-rising flour, omit salt and soda.

*serve one and freeze the other (wrapped in tin foil). To thaw, heat in foil wrapper in 350° oven 20 to 25 minutes. It will taste fresh-baked.

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