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Great Grandma Betty's Sticky Buns

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
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Dough
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  • 1/2 cup granulated sugar
  • 1 cup warm milk (115 F)
  • 1 package active yeast
  • 5 tbsp buffer, softened
  • 2 eggs
  • 1 tsp salt
  • 4 cups flour

Filling
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  • 1 cup packed light brown sugar
  • 2 tbsp cinnamon

Caramel Sauce
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  • 6 tbsp butter
  • 1-1/4 cups light brown sugar
  • 3 tbsp milk or cream
  • 1 tsp vanilla
  • 1 cup pecans (optional)

Directions
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  1. Put sugar in bowl with warm milk and mixed slightly.
  2. Add yeast and let set about 5 minutes until the yeast foams up a little.
  3. Add softened butter, eggs, salt and 1/2 cup flour to make a batter.
  4. Add the rest of the flour gradually, scraping the sides of the bowl to fully incorporate. The dough will be very soft. Turn it out onto a floured surface and knead by hand gently. Do not over knead, knead just enough for the dough to form a smooth ball.
  5. Put dough in vegetable oil greased bowl turning dough so it is greased on all sides. Cover with plastic wrap and put in a warm place to raise.
  6. For the caramel sauce, melt butter, brown sugar and milk in a pan. Don’t raise to a boil until the sugar is fully dissolved. Keep stirring so it doesn’t stick.
  7. Pour into a greased 13x9 inch baking dish, spreading evenly.
  8. Carefully turn the dough out onto a floured surface. Gently knead.
  9. Roll or pat dough into a 16 x 20 inch rectangle.
  10. Spread soft butter on top of dough and sprinkle evenly with mixed filling of brown sugar and cinnamon on top of the buttered dough.
  11. Roll the dough into a gentle but snug jelly roll.
  12. Cut into 12 pieces and place in pan on top of caramel sauce.
  13. Bake at 375 F for 18 - 25 minutes.
  14. When done, spread hot rolls with butter and let set 10 minutes before turning out onto a cookie sheet.
  15. Put into an air tight container or wrap in newspaper.