Yummy sticky buns! What can be better than a hot sticky bun for breakfast or a late-night snack? Pop one into the microwave for a few seconds to make them taste fresh from the oven.
Ingredients
- active dry yeast: 2 packages (.25 ounce packages)
- warm water (110 degrees F/45 degrees C): 0.5 cup
- ½ cups unbleached all-purpose flour: 5 piece (divided)
- ¼ cups buttermilk, room temperature: 1 piece
- eggs: 2 piece
- white sugar: 0.75 cup (divided)
- butter: 0.25 cup (softened)
- baking powder: 2 tsp
- salt: 2 tsp
- butter: 2 Tbsp (softened)
- ground cinnamon: 2 tsp
- butter: 0.5 cup (melted)
- packed brown sugar: 0.5 cup
- pecans: 0.66667 cup (chopped)
- raisins: 0.33333 cup
Metric Conversion
Stages of cooking
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Dissolve yeast in warm water in a large bowl. Let stand until creamy, about 10 minutes.
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Add 2 1/2 cups flour, buttermilk, eggs, 1/4 cup white sugar, 1/4 cup softened butter, baking powder, and salt to yeast mixture; stir until well combined. Stir in remaining 3 cups flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
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Divide dough in half, then roll each half into a 12x7-inch rectangle. Spread each rectangle with 1 tablespoon softened butter, then sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at a wide side; pinch seams to seal well. Cut each roll into 12 equal slices.
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Coat 2 (9-inch) round cake pans, each with 1/4 cup melted butter, 1/4 cup brown sugar, 1/2 of the pecans, and 1/2 of the raisins. Arrange 12 dough slices in each prepared pan, leaving a small space between slices. Cover and let rise until doubled, 30 to 60 minutes.
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Preheat the oven to 375 degrees F (190 degrees C).
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Bake in the preheated oven until golden brown, about 30 minutes. Invert the pans onto serving plates, lift up the pans to release sticky buns, and serve hot.
