Whether you want breakfast or a late-night snack, these Sticky Buns are the perfect way to sweeten up your day! This classic recipe makes 12 servings, and each of these confections is absolutely scrumptious and completely worth getting your fingers delightfully sticky in sugary goodness. Sticky Buns are wonderful for any gathering, or you can make them and store them to enjoy over a few days!
Ingredients• 2 (1/4-ounce) packages active dry yeast • 1/2 cup warm water • 1 1/4 cups buttermilk, room temperature • 2 eggs • 5 1/2 cups unbleached all-purpose flour, divided • 1/4 cup butter, softened • 1/4 cup white sugar • 2 teaspoons baking powder • 2 teaspoons salt • 2 tablespoons butter, softened • 1/2 cup white sugar • 2 teaspoons ground cinnamon • 1/2 cup butter, melted • 1/2 cup packed brown sugar • 1/3 cup raisins • 2/3 cup chopped pecans
In a large bowl, dissolve the yeast in warm water.
Let the mixture stand until creamy, about 10 minutes.
Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups flour, 1/4 cup softened butter, 1/4 cup sugar, baking powder, and salt.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. The dough should remain soft and slightly sticky.
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Divide the dough in half and roll each half into 12x7-inch rectangles.
Spread each half with 1 tablespoon softened butter and sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon.
Roll up halves, beginning at the wide side.
Seal well by pinching the seams.
Cut each roll into 12 slices.
Coat two 9-inch round cake pans each with 1/4 cup melted butter, 1/4 cup brown sugar, 2 tablespoons raisins and 1/2 cup chopped pecans.
Place 12 dough slices in each pan, leaving a small space between slices. Cover and let rise until doubled.
Preheat the oven to 375 degrees F.
Bake in a preheated oven for about 30 minutes, and invert the pans onto plates.
Serve and enjoy!