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Grandma's Perfect Sticky Buns Recipe

10.015 views / Premiered Apr 20, 2019

Grandma's Perfect Sticky Buns Recipe

In two round 9-inch (23cm) pans


Sweet Dough Ingredients:

3/4 cup milk
1/4 cup butter
2 eggs
3 cups bread/high-gluten flour
1/4 cup + 1 teaspoon sugar
1/2 teaspoon salt
1/4 cup lukewarm water
1 package of active dry yeast


Sweet Dough Instructions:

Add the yeast packet and 1 teaspoon of sugar to the cup of water: let rest for 30 minutes to activate the yeast.

Microwave milk and butter until butter is nearly melted.

Save one cup of flour and the yeast mixture, then mix all remaining ingredients together until mixed well.

Once mixed, add the yeast mixture and additional flour, and mix that well.

Add more flour if necessary, to gain proper consistency, as seen in the video.

Knead the dough for at least ten minutes to stretch out that gluten.

Allow dough to rise for 60-120 minutes, depending on environment.


Butterscotch Ingredients:

***PER PAN***

1/3 stick butter
1/3 cup C&H-brand brown sugar
1 tablespoon of corn syrup
1 teaspoon of tap water
1/4-to-1/2 cup of halved pecans


Butterscotch Instructions:

Melt butter in the 9-inch pans, on the stove top, on a low heat.

Add the water, corn syrup, and C&H brown sugar to the pan and stir until completely dissolved.

Arrange pecans to your liking.

***NOTE: if you like more butterscotch, use two tablespoons of corn syrup instead of just one***


Rolling Ingredients:

1 tablespoon of cinnamon
1/2 cup granulated fine white sugar
4 tablespoons of butter (soft or melted)


Rolling Instructions:

Preheat your oven to 375F (190C).

Split the dough in half.

With a rolling pin, roll half the dough into a large rectangle.

Spread the butter on the dough, then liberally apply cinnamon sugar.

Make the first rolling action by rolling and pinching the roll onto the dough.

Roll until finished, then pinch the end closed.

Slice the dough into 12 rolls, then place them into the butterscotched pans.

Place into the oven on the bottom rack, for ten minutes, while you prepare the other pan the exact same way.

After ten minutes, move the bottom pan to the top rack, with the new pan on the bottom shelf.

After another ten minutes (twenty minutes total), remove the top pan and place it to cool, then move the bottom pan to the top rack.

Ten minutes later, you can flip the cooling pan, which is ready-to-serve: ten minutes after that, you can do the same with the second pan.

***NOTE: as the rolls cool, the butterscotch will change, going from a more loose/runny butterscotch to a more firm/caramel butterscotch - it's all about what you prefer and it's quite nice to sit and eat them for an hour, watching the butterscotch change***

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