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Ooey-Gooey Sticky Buns

March 17, 2012

Finished Sticky Bun

These are a new holiday tradition at my house. I can’t even put in to words how good they are!  ZOMG! Think cinnabon but better, seriously.  Ok, so down to business.  I make these over two days, not because they are all that complicated but because I’m lazy. I let them rise in the fridge overnight and then let them come to room temperature for an hour before baking (enough time to open presents!). Something I ran in to this year, we can’t eat them all at once because they are so rich – two per person at the most with a glass of milk. So, you can freeze these before they rise. If you plan to do that I would put them in the pan you are going to bake them in with the caramel and nuts already in place. I bought a cheapy tin disposable one from the dollar store, came in a set of two. Then I put plastic directly on top of the rolls and around them since there is space before they rise and put the lid on – or you could use foil. Use them within a month, thaw and then follow the directions from the rising stage.

Here’s what you need:


  • 1 16 oz. Hot Roll box mix, I used Pillsbury’s Hot Roll Mix
  • 1 1/2 Cups caramel sauce – commercially available or homemade, recipe below
  • 1 Cup chopped pecans, or walnuts or even almonds or a mix
  • 3 Tablespoons of softened butter
  • 1/4 Cup sugar
  • 2 Teaspoons ground cinnamon

Go ahead and prepare the hot roll mix according to the directions on the box. Let that stand for 5 minutes in your mixer bowl (preliminary rising).

Hot Roll Mix Ready to Be Rolled

After sitting for five minutes, the dough is ready to roll.

Toasted Pecans and Caramel Sauce

Toast your pecans before chopping, it gives them a much deeper flavor.

Pour your chosen caramel sauce into a buttered 13 x 9 pan or two 8 x 8 pans to split the recipe into two equal parts for freezing. Sprinkle the nuts

Roll Out Dough

Roll Out Dough on Floured Surface

Roll the dough into a 1/4 inch think rectangle, about 15 x 10 inch.  Spread the three tablespoons of softened butter across the top evenly. Sprinkle the sugar and cinnamon on top of the butter as evenly as possible. Roll the dough on the long edge. Cut the roll into 1 inch slices.  You can use a knife and quick hand, using expediency to limit deformation of the rounds.  Or you can use twine or dental floss,

Rectangle of dough spread with butter

Rectangle of Dough Spread with Butter

preferably unflavored!  This method is easier, but as I’ve mentioned before, I never have kitchen twine. Arrange slices spaced evenly on your

caramel sauce and pecans.

Cover with a kitchen towel or foil and let rise for 30 minutes or until the slices are doubled in size. You want the rolls rising at roughly 85 degrees.

Dough Spread With Cinnamon and Sugar

Dough Spread With Cinnamon and Sugar

I like to turn the oven on the lowest temperature setting for 10 minutes before I

start making anything the needs to rise. When the dough comes together I place the covered dish in the oven with the door open. This minimizes drafts and keeps it the

right temperature.

Bake at 375 for 16 minutes. Cool on rack for 5 minutes and then turn them out onto a pretty platter or if you’re like me and don’t have anything else 13 x 9 except your 13 x 9 pan then use a cookie sheet. It worked perfectly and clean-up was super easy.  That’s important when you’re dealing with sticky buns, and I mean sticky! Super awesome, made of sunshine, +1 Buns of Ooe y-Gooey Yumness.

The dough after rising

The dough after rising

Roll Up and Cut

Roll Up and Cut

Placed on Caramel

Dough Rounds Placed on Caramel

Baked and Ready to be Turned Out

Baked and Ready to be Turned Out

Here’s what you need for a simple caramel sauce:


Buns turned out on pan

Buns turned out on pan

  • 2 cups whipping cream
  • 1/4 cup butter
  • 1/2 teaspoon baking soda
  • 1/2 cup water
  • 2 teaspoons lemon juice

Place the cream, butter and soda over medium high heat. When the butter melts, remove

from the stove.

Bring the sugar, water and lemon juice to a boil in another pot and then reduce heat to medium high, stirring occasionally for 8 minutes or until the mixture begins to turn brown. Reduce heat to medium and stir occasionally for 5 minutes or until completely caramel colored.

Pour the caramel sugar into the cream a little at time. The concoction will immediately come to a boil and fill the pot. When this subsides you can add the next batch.  Keep off heat for 1 minute then whisk until smooth.

Cook over medium low, stirring occasionally, until a candy thermometer reaches 230 degrees F which is the thread stage.

This makes 2 1/2 cups so you’ll have some left over for ice cream, or heck, just eating with a spoon; it’s sooo good!

Whether for a special occasion or just a random Saturday, you will NOT be disappointed by these sticky buns!

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