My first real job was as an insurance adjuster in a small town in Pennsylvania. I loved working there for the most part. There were three women and one man in the office. The lone man among us was a true gentleman. He came in early to clean the sidewalks when it snowed, made coffee for us and most important of all, kept us supplied with sweet breakfast treats. Every morning, he would walk across the street to the town bakery and come back with sticky buns. I remember them being huge, with tons of pecans. I can still smell them sometimes, especially when I whip up a batch of my very own from this wonderful recipe I found on Taste of Home. I upped the butter, cinnamon and sugar from the original recipe because that’s how I roll. Roll, get it? Never mind….
WARNING, THESE ARE ADDICTIVE. I can still remember those rolls forty years later, through living in several states and eating lots and lots of wonderful breakfast sweets. Make these and you risk being haunted by them for the rest of your lifePrint
Old Fashioned Sticky Buns
- 2 t active dried yeast
- 1 1/4 cups warm water
- 3 T butter, softened
- 3 T sugar
- 2 T nonfat dry milk powder
- 1 t salt
- 3 cups flour
- 1/2 cup butter, softened
- 3 T sugar
- 3 t cinnamon
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1/4 cup corn syrup
- 1/2 C chopped pecans
- In a large bowl, dissolve yeast in water. Add butter, sugar, milk powder, and 2 cups of the flour
- Beat on low 3 minutes then add enough of the remaining flour to make a soft dough
- Turn onto a floured surface, knead until smooth and elastic, about 6 to 8 minutes
- Place in a greased bowl, turn once to grease top and cover with a tea towel. Let rise in a warm place until doubled, about 1 hour
- Punch dough down. Roll into a 16 x 10 rectangle, spread with butter, sprinkle with sugar and cinnamon.
- Roll up from the long side, pinch side to seal
- [url href=”https://therockymountainwoman.com/wp-content/uploads/2014/12/sticky-roll-dough.gif”][/url]
- cut into 12 slices
- In a small saucepan, combine brown sugar, butter and syrup, cook over medium heat, until the sugar dissolves, stir in pecans
- Pour into a greased 13 x 9 inch baking dish. Place slices cut side down over sauce.
- Cover and let rise until doubled, about 1 hour
- Preheat oven to 375 degrees. Bake 20 to 25 minutes or until golden brown.
- Cool 3 minutes before inverting on a serving platter.