Today’s Best Recipe is Ooey Gooey Sticky Buns.
I am at least the fifth generation of women to make this ooey-gooey sticky bun recipe.
It has been handed down from one Mom to her Daughter and so on until here I am.
I will pass this on to my children and hope they continue the legacy.
We call them Sticky Buns, however, others refer to them as Cinnamon Rolls or Caramel Rolls.
Regardless of how you name them, the taste will have you coming back for more!
Thank you to my sister for reminding me to share this recipe.
Check out our Pinterest Bread Board for more great bread recipes like these sticky buns.
Basic Bread Ingredients:
- 2 cups milk
- 2 Tablespoons Crisco
- 2 packs* of yeast
- 1/2 cup heated water (115 degrees)
- 1/2 cup sugar
- 1/2 Tablespoon salt
To make Sticky Buns you will also need
- Cinnamon
- Butter
Basic Bread Recipe:
In your mixing bowl, add the milk (heated to 105-115 degrees).
Note: The temperature cannot be above 115 degrees or it will kill your yeast.
Add the Crisco
Add water (105-115 degrees) and 2 packs* of yeast.
Let the yeast activate without stirring for about 2 minutes.
Slowly mix in flour, 1 cup at a time, stirring after each addition, until a spongy consistency.
Cover with a warm towel and let rest for 45 minutes, or until twice its size.
Use the dough hook (or by hand) mix in enough flour to make the dough smooth and elastic. It should still be “sticky”.
Note: Using an electric mixer can be deceiving with the flour.
When you can feel it spring back, you’ve kneaded it enough.
It will still be slightly sticky, but that’s normal.
Don’t add more flour.
In a large, greased bowl, turn the dough out and cover.
Let the dough rest and rise for 1-1/2 hours, or until double in size.
Punch dough down and make loaf bread (this recipe will make 2 loaves), rolls, or make sticky buns.
To Make the Sticky Buns:
Pull off roll size amounts.
Each roll should be about 2.4 ounces if you weigh your dough. This makes 24 rolls, and I prefer weighing them than trying to divide the dough into twelve equal size pieces.
Start by rolling your dough into a snake (remember Kindergarten!) about a foot long.
You do not want to add any flour to the process.
Instead, keep adding more sugar and cinnamon to your rolling surface.
As long as you don’t let the dough sit for an extended period, it won’t stick where it shouldn’t.
TIP: Roll it over and over, this makes it delicious and will become a caramel topping as it cooks.
Twist “snake” into spiral roll and place in a greased cake pan, top with a smidge of butter and more cinnamon sugar.
Let rise until doubled in size.
Bake at 375 for 20 minutes.
Tips and Tricks:
*one packet of yeast holds approximately 2.25 teaspoons of yeast.
Serve immediately, or store in a tightly sealed container on your counter for 1-2 days.
You can also bake these ahead and freeze them for up to a month.
Reheat in a loose tin foil tent at 275 degrees for 20-25 minutes then serve immediately so they don’t dry out.
Ooey Gooey Sticky Buns Recipe
These ooey gooey sticky buns are delicious. They are perfect with milk, coffee or tea. Caramelized sugar and cinnamon baked over homemade yeast rolls.
Ingredients
- 2 cups milk
- 2 Tablespoons Crisco
- 2 packs* of yeast
- 1/2 cup heated water (115 degrees)
- 1/2 cup sugar
- 1/2 Tablespoon salt
- To make Sticky Buns you will also need
- Cinnamon
- Butter
Instructions
- In your mixing bowl, add the milk (heated to 105-115 degrees).
- Note: The temperature cannot be above 115 degrees or it will kill your yeast.
- Add the Crisco
- Add water (105-115 degrees) and 2 packs* of yeast.
- Let the yeast activate without stirring for about 2 minutes.
- Slowly mix in flour, 1 cup at a time, stirring after each addition, until a spongy consistency.
- Cover with a warm towel and let rest for 45 minutes, or until twice its size.
- Use the dough hook (or by hand) mix in enough flour to make the dough smooth and elastic. It should still be “sticky”.
- Note: Using an electric mixer can be deceiving with the flour.
- When you can feel it spring back, you’ve kneaded it enough.
- It will still be slightly sticky, but that’s normal.
- Don’t add more flour.
- In a large, greased bowl, turn the dough out and cover.
- Let the dough rest and rise for 1-1/2 hours, or until double in size.
- Punch dough down and make loaf bread (this recipe will make 2 loaves), rolls, or make sticky buns.
To Make the Sticky Buns:
- Pull off roll size amounts.
- Each roll should about 2.4 ounces if you weigh your dough. This makes 12 rolls, and I prefer weighing them than trying to divide the dough into twelve equal size pieces.
- Start by rolling your dough into a snake (remember Kindergarten!) about a foot long.
- You do not want to add any flour to the process.
- Instead, keep adding more sugar and cinnamon to your rolling surface.
- As long as you don’t let the dough sit for an extended period, it won’t stick where it shouldn’t.
