Grandma’s Old Fashioned Caramel Sticky Buns

Posted by by Sara 1 year Ago 347 Views

Ingredients:

For the dough:

  • 1 package (2 1/4 tsp) active dry yeast
  • 1/2 cup warm milk (110°F)
  • 1/4 cup granulated sugar
  • 1/4 cup butter (softened)
  • 1/2 teaspoon salt
  • 2 eggs
  • 3 1/2 cups all-purpose flour (plus extra for dusting)
  • 1/2 teaspoon vanilla extract

For the caramel sauce:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar (packed)
  • 1/4 cup heavy cream
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

For the cinnamon filling:

  • 1/2 cup butter (softened)
  • 1 cup brown sugar (packed)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt

For topping (optional):

  • 1/2 cup chopped pecans or walnuts

Instructions:

  1. Make the dough:
    In a small bowl, dissolve the yeast and 1 tablespoon of sugar in the warm milk. Let it sit for 5-10 minutes, or until the mixture is bubbly and foamy.
  2. Mix the dough:
    In a large mixing bowl, combine the yeast mixture with the remaining sugar, softened butter, eggs, and salt. Gradually add the flour and stir until the dough comes together. Knead the dough for about 5-7 minutes, until it becomes smooth and elastic. If using a stand mixer, use the dough hook attachment to knead the dough on medium speed for about 5 minutes.
  3. Let the dough rise:
    Place the dough in a greased bowl and cover it with a clean kitchen towel. Allow it to rise in a warm spot for about 1-1.5 hours, or until it has doubled in size.
  4. Prepare the caramel sauce:
    In a saucepan over medium heat, melt the butter for the caramel sauce. Add the brown sugar, heavy cream, and salt. Stir until the mixture is smooth and begins to bubble. Let it simmer for 2-3 minutes, then remove from heat and stir in the vanilla extract. Pour the caramel sauce into the bottom of a greased 9×13-inch baking dish.
  5. Prepare the cinnamon filling:
    In a small bowl, mix the softened butter, brown sugar, cinnamon, and salt until smooth.
  6. Roll out the dough:
    Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a 12×18-inch rectangle. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
  7. Shape the buns:
    Starting from the long side, roll the dough tightly into a log. Slice the log into 12 even pieces and arrange them in the prepared baking dish over the caramel sauce. If using, sprinkle chopped pecans or walnuts on top of the caramel.
  8. Let the buns rise again:
    Cover the baking dish with a clean towel and let the buns rise for another 30-45 minutes, or until they have puffed up.
  9. Bake the sticky buns:
    Preheat your oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes, or until they are golden brown and cooked through.
  10. Serve:
    Allow the buns to cool for about 5 minutes in the pan. Then, carefully flip the pan over onto a serving platter to release the sticky buns, making sure the caramel sauce coats the buns.

Notes:

  • For extra gooey buns, you can increase the amount of caramel sauce by 1/2 or double the topping amount!
  • These sticky buns can be made ahead of time: After assembling the buns, cover them tightly and refrigerate overnight. Let them come to room temperature and rise for 30 minutes before baking.
  • If you prefer a fluffier dough, let it rise for a little longer after rolling out before cutting the buns.

Nutrition (per serving):

  • Calories: ~300-350 kcal (depends on portion size)
  • Protein: ~5g
  • Carbs: ~45g
  • Fat: ~15g
  • Fiber: ~2g