Sticky Buns
Description
These sticky buns are made with a tender sweet dough topped with a gooey mixture of raisins, pecans, cinnamon, and brown sugar for the ultimate treat.
Ingredients
•
2 (1/4 ounce) packages active dry yeast
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1/2 cup warm water (110 degrees F/45 degrees C)
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5 1/2 cups unbleached all-purpose flour, divided
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1 1/4 cups buttermilk, room temperature
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2 eggs
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1/4 cup white sugar
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1/4 cup butter, softened
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2 teaspoons baking powder
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2 teaspoons salt
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2 tablespoons butter, softened
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2 teaspoons ground cinnamon
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1/2 cup butter, melted
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1/2 cup packed brown sugar
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2/3 cup chopped pecans
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1/3 cup raisins
Directions
1
Dissolve yeast in warm water in a large bowl. Let stand until creamy, about 10 minutes.
2
Add 2 ½ 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.
3
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.
4
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.
5
Preheat the oven to 375 degrees F (190 degrees C).
6
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.