By Pat Conroy
Sticky Bun
Sticky buns are one of my favorite things to make and eat. I like to cover them with caramel but feel free to make them how you like and add any nuts, raisins or skip the caramel and use cream cheese icing.
Updated at: Thu, 17 Aug 2023 03:07:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Nutrition per serving
Calories3375.5 kcal (169%)
Total Fat202.5 g (289%)
Carbs344.8 g (133%)
Sugars125.9 g (140%)
Protein50.6 g (101%)
Sodium4506.6 mg (225%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
For the sponge
-
Instructions
Step 1
1. Mix warm milk, yeast and 1st amount of flour together to form a sponge. Cover and allow to proof in a warm place until double in size.
Step 2
2. Using a paddle cream butter, sugar and salt till light in color.
Step 3
3. Slowly add eggs.
Step 4
4. Switch from the paddle attachment to a dough hook and add the sponge and remaining flour.
Step 5
5. Mix low speed for 8mins. Scrape down sides and bottom of bowl as needed.
Step 6
6. Mix med speed for 4mins
Step 7
7. Remove from mixer and place into a lightly greased bowl. Cover and place in fridge overnight.
Step 8
8. Once dough has rested begin to roll out into a long rectangle.
Step 9
9. Dust off any extra flour and generously sprinkle with cinnamon sugar mixture
Step 10
10. Start rolling dough towards you to create a long cylinder. Take your time and try to maintain a tight roll
Step 11
11. Cut into 2” pieces and place into prepared pan and allow to proof till doubled in size.
Step 12
12. Bake 350 until golden brown (20-40min)
Step 13
13. While still warm remove from pan and cover with caramel and enjoy.
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