Better Than Bakery Sticky Buns
160 mins (prep 120, cooking 40)
17 ingredients
12 servings
The secret of success with these extra-high, super-sticky buns is creating dough with just the right texture. The buns should turn out soft and fluffy, almost cottony. To avoid over kneading the dough, which causes excess gluten development, knead by hand. This isn't difficult, because as soon as the dough becomes smooth -- just about five minutes after the flour is incorporated -- it's time to stop. A visual clue: the dough should be only slightly springy, not elastic and bouncy like stiff bread dough. It's also important not to let the dough over rise; watch it carefully after the first hour, and punch it down and roll it out as soon as it has doubled in bulk. If you allow it to rise longer, it may fail to relax properly when rolled out.

Categories:  weeknight , number-of-servings , breads , <-4-hours , yeast-breads , time-to-make ,
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Serving Size (156.44 g)
Servings 12
Amount per Serving
Calories 702.16 Calories from Fat 341.64
% Daily Value *
Total Fat 37.96g 700.71%
Saturated Fat 23.61g 1416.35%
Trans Fat 1.49g %
Cholesterol 98.12mg 392.5%
Sodium 399.89mg 199.94%
Total Carbohydrate 85.2g 340.8%
Dietary Fiber 2.48 g 119.04%
Sugars 32.42 g %
Protein 7.8g 187.28%
Vitamin A 1146.53IU% Vitamin C 0.44mg%
Calcium 32.07mg% Iron 3.51mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
dry, lukewarm milk, whole eggs, large egg yolks, ground cardamom, packed dark brown sugar, ground nutmeg, ground cloves, finely ground walnuts, packed light brown sugar