Only the best sticky buns-they began as a Jones family tradition for Christmas morning breakfast, then became known as NEPA Sticky Buns when I made them the first day of each semester in college for my friends. Now I make them several times a year for special occasions; they are always are a favorite and the recipe is commonly requested. I have tweaked the recipe a bit since the original Jones' Family Christmas morning. You need a bread maker to make the dough (if you really want to cheat-not as good, but you can use frozen white bread dough).
Dough:
3/4 cup +1 Tbsp Milk at 75-85* F
1 Large Egg
4 Tbsp Butter (cut into 8 pieces)
3 Cups Bread Flour
3 Tbsp White Sugar
1/2 Tsp Salt
2 Tsp Active Dry Yeast
- Place milk, egg and butter in the bottom of the bread pan.
- Add flour, sugar and salt to pan; making a well in the center, add yeast.
- Set bread maker to dough setting.
- After the dough is done, knead for 1 minute and rest for 15 minutes covered.
- Roll dough into a rectangle, about 15x10 inches.
Filling:
1/4 cup butter melted
1/4 cup sugar plus 2 Tsp cinnamon
- Brush dough with butter and sprinkle on cinnamon sugar evenly.
- Roll dough up tightly starting with the long side.
- Cut dough into 12 even sections and place into greased 9x13 pan.
Glaze:
1/2 cup Butter
1 Cup Brown Sugar
2 Tbsp milk
2 Tsp Cinnamon
1 Large Package of Cook & Serve Vanilla pudding
- Combine all ingredients in a small sauce pan until smooth and melted.
- Pour glaze over buns.
- At this point, either refrigerate overnight or let rise for 30-45 minutes.
- If you refrigerate them, you need to let them rise for the 30-45 minutes before baking.
- Bake buns for 20-25 minutes at 375* F until golden brown.
- Cool for 10-15 minutes, then flip the entire pan onto a cookie sheet or another 9x13 pan.
- After baking you may add cream cheese icing, glaze, peanut butter icing, or chocolate curls. Before baking you may add nuts if desired. Or just eat plain. They are great however prepared!
