Sticky Buns

Sticky Buns

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1 pkg. active dry yeast

  • ¼ cup warm water

  • 2 cups flour

  • 2 Tlb. sugar

  • ½ tsp. salt

  • ¼ cup warm milk

  • 2 Tlb. butter softened

  • Glaze

  • 2 Tlb. butter, melted

  • ⅓ cup brown sugar

  • 1 tsp. cinnamon

  • 1 Tlb. dark corn syrup

  • 24 pecan halves

  • Filling

  • 2 Tlb. butter, melted

  • ⅓ cup brown sugar

  • 1 tsp. ground cinnamon

  • ⅓ cup pecans, chopped


Dissolve yeast in warm water Combine flour, sugar and salt. Add yeast mixture, milk, egg and butter. Mix thoroughly, turn out on a floured board and knead for 10 minutes until smooth and silky. Add a little more flour if too sticky. Return to bowl, cover with plastic wrap and let rise until double. Punch dough down and roll out to a rectangle, brush with butter and sprinkle with filling mixture. Roll up and cut into 1" slices. Prepare glaze by combining all ingredients except pecans and spoon into buttered cups then put pecans on top of glaze. Put rolls into cups and lest raise until double then bake 25 to 30 minutes in 375 degree oven until browned. Let rest one minute then turn over lifting pan off slowly so that pecans and glaze will dribble down sides.


Facebook Conversations