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Buns, Pennsylvania Sticky (D)
Source: Linda Cicero, Cook's Corner, Miami Herald
Yield: 12 buns

1 cup milk
1 envelope (1/4 ounce) dry yeast
1/4 cup warm water (110°F)
3 to 4-1/2 cups all-purpose flour, divided
1/4 cup butter
1/3 cup sugar
1 egg, well beaten
1 teaspoon salt

1/3 cup butter
1 cup dark corn syrup
1/2 cup honey
1/2 cup firmly packed dark brown sugar

1/2 cup firmly packed dark brown sugar
1 tablespoon cinnamon
1/4 cup butter, softened
1/2 cup raisins
1 to 1-1/2 cups, to taste, coarsely chopped pecans or walnuts

Heat milk in saucepan or microwave, then cool to lukewarm. Pour into large bowl. Dissolve yeast in warm water and add to cooled milk.

Add 1-1/2 cups flour to milk mixture and mix until smooth. Cover with damp towel and let rise in warm, draft-free place until top is bubbly, about 30 minutes.

Cream butter with 1/3 cup sugar in small bowl. Add egg and salt. Mix until smooth and add to dough. Add additional flour, mixing well until it becomes difficult. Turn out onto floured work surface and knead in as much remaining flour as necessary to make soft dough that is easy to handle.

Place in lightly greased bowl and turn to coat entire surface of dough. Cover with damp towel and let rise in warm, draft-free place until dough doubles in size, 1 to 2 hours.

While dough is rising, prepare syrup by combining corn syrup, butter, honey and brown sugar in small saucepan. Heat over medium heat until butter has melted and sugar has dissolved. Set aside to cool slightly.

Roll out dough on lightly floured surface to a 12"x8" rectangle, about 3/4" thick.

To fill dough, combine 1/2 cup brown sugar with cinnamon in a small bowl.

Spread 1/4 cup softened butter over dough and sprinkle sugar-spice mixture over butter. Scatter raisins over all. Roll up filled dough from one long side, as you would a jellyroll. Pinch edge of dough to seal and cut into 12 slices.

Pour half of reserved syrup into 9"x13" baking pan. Sprinkle nuts on top of the syrup. Place buns, cut side down, on syrup and pour remaining syrup over top, primarily drizzling between buns. Cover with damp towel and let rise in warm, draft-free place 30 minutes, until nearly doubled.

Bake in 350°F oven 45 minutes or until golden brown.

Poster's Notes: Notes by Linda Cicero, food writer at Cook's Corner at Miami Herald: I've used this recipe for many years, and have some caveats: "Yes, you can shortcut by using defrosted bread dough, but sweet dough made with real butter is so much better. Second, do not undercook the sticky buns. Unless lightly browned, they'll be soggy. Third, do not skimp on nuts, and if you like, add candied pineapple or cherries to the dough along with or instead of the raisins."

Posted by Rema Comras

Nutritional Info Per Serving: 598 calories (39% from fat), 26.8g fat (12.9g saturated, 9.5g monounsaturated), 71.4mg cholesterol, 6.7g protein, 87.5g carbohydrates, 2.6g fiber, 977mg sodium.