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Sticky Buns With Fresh Milled Flour

Outstanding.

Undefeated.

Superb.

Perfection.

Incomparable.

Just a few words that come to mind when I think about these sticky buns.

This recipe is Outstanding.

I can’t imagine wanting to eat anything else on Easter Sunday.  I figured you may want to eat them too, so this is my Easter gift to you!

To make these ahead & serve them tomorrow:

I am going to be baking these this afternoon so all I have to do tomorrow morning is warm them.  After I bake them, I’ll cover them in foil & shove in the refrigerator for the night.  Tomorrow morning I’ll reheat them in a 300 degree oven  (still wrapped loosely in foil)  for 10-15 minutes – or until warm.  Then I’ll pour the pecan topping on top & eat until I can’t breathe.

These sticky buns will melt in your mouth. Soft, light and dripping with sticky, gooey sauce… and did I mention they are loaded with pecans?  

Nothing beats hot, sticky buns fresh out of the oven.

Probably the best, and most deceptive part of this recipe is that it is made with freshly milled flour.

Delicious beyond compare and nutritious.

I will warn you, this recipe is not for sissies.  You are going to put some work into these rolls.  And then you are going to put in some more work.  And then you will eat them  And you will be happy you did the work.

There are 4 components you will need to make before you will eat this incredible, conglomeration of deliciousness:

  1. The sticky stuff you will pour under your buns
  2. The dough for the buns
  3. The dry cinnamon/sugar filling you will put inside your buns
  4. The ooey gooey, pecan, topping you will pour over your buns after they are finished

If I haven’t talked you out of making these yet…..

I have a bright side!

First, they will be one of the best things you have ever put in your mouth.

Second, if you have a Bosch mixer you can easily double this recipe and freeze the sticky buns you don’t inhale today. (Always freeze after baking).

You will have perfect, fabulous, melt in your mouth, soft, buttery, sticky buns to eat for the next month… or at least the next 3 days.  That’s how long they last at my house.

ACTIVATE THE YEAST

First get your mixer out and insert the dough hook.  Combine 3/4 cup very warm cream (or half & half), 1/4 cup honey, 6 tbsp melted butter and 1 tbsp yeast into your mixing bowl.  Let yeast activate.

GOOEY STUFF TO GO UNDER YOUR BUNS

While the yeast is foaming grab a medium saucepan and put it on the stove top.  We are going to make the sauce that will go under your buns.  This is a sticky sauce that will be poured into the bottom of your baking sheet.  You’ll set the uncooked buns right into the goo.  After they finish cooking you’ll flip the buns out of the pan and guess what?

The sticky gooey stuff will all be on the top.  Boo Yah!

Melt 7 tbsp butter in the bottom of your saucepan.  Add 3/4 cup turbinado or brown sugar, 3 tbsp maple syrup, 2 tbsp cream and a pinch of salt.

Cook the sauce on stovetop over medium heat until mixture is combined.  Pour into the bottom of the pan(s) you will be baking your buns in.  I am using a bakers sheet.  Use a spoon to evenly spread the sauce.

THE DOUGH

Let’s make the dough.

Your yeast should be nice and bubbly by now.  Add 3 eggs (room temp), salt & begin adding flour.

I use fresh milled, hard white flour.  Soft white flour will not work in this recipe.

Add up to 5 cups of flour one cup at a time.  I turn my mixer on low while I add the flour.  When the dough begins to clean the sides of the mixing bowl but still sticks to the bottom of the bowl it is perfect – stop adding flour.

Put the lid on and turn your mixer on medium.  Knead dough for 8 minutes.

After mixing is complete, remove dough hook & cover your dough (can use the lid to your mixer or a towel).  Let rest 15 minutes.  This is your first rise.

THE DRY FILLING

While the dough is resting/ rising let’s make the filling for the sticky buns!  This is a dryish mixture that you will be sprinkling on your dough before you roll it up.

Grab a small bowl and melt 1 tbsp butter in it.  Add 3/4 cup turbinado or brown sugar, 2 tsp cinnamon and a pinch of salt.

Stir to combine.

ROLL OUT THE DOUGH

Turn your dough out onto a lightly greased surface.  Perfectly kneaded dough will not need a floured surface.  Just use a spray oil to grease the counter & flip your dough onto it.

Divide the dough in half.

Set one half aside and use a rolling pin to roll the first piece of dough into a rectangle.

After it’s all rolled out, sprinkle half of the dry, filling mixture evenly on the surface.

Starting at the longest side, roll it up so you have a loooooooooong roll of wonderfulness. Pinch the seam closed (so your filling doesn’t fall out).

Use a knife to slice the buns.  Mine are about 3/4 of an inch wide – but I have a small child doing the slicing – so nothing is perfect.  Don’t worry, you can’t mess these up.

Set your sliced buns directly on top of the gooey stuff you poured into your pan.  Space the buns about an inch apart so they have room to rise.

Once the pan is full, cover the buns with some plastic wrap and set aside to rise for an hour to 1 & 1/2 hours.

These have risen and are ready to go into the oven.

After they rise they will have doubled in size and should be touching or almost touching.  They will rise even more in the oven.  So exciting!

Bake in a preheated 350 degree oven for 25-30 minutes (until lightly browned).

STICKY PECAN TOPPING

While those are baking, let’s make the pecan topping!

Wash the saucepan you made the first sauce in (the sauce you poured under your rolls).   On stovetop melt 4 tbsp butter, 4 tbsp maple syrup, 1/3 cup turbinado or brown sugar and 1 tsp vanilla in that pan.  Simmer over medium heat.  Stir to combine.

Once the sauce is all gooey and melted, add 3/4 cup (chopped) pecans.  Set aside.

ASSEMBLY TIME!!

When the buns come out of the oven they will look like this:

Someone cue the Hallelujah chorus.

Let these cool for 5 minutes – NO MORE or you will be sorry.

In 5 minutes you will be able to flip these incredible sticky buns onto some parchment paper.  You must flip after 5 minutes.  If you wait 10 minutes they will be permanently glued into the pan and you will be hosed.

Once they’re on the parchment evenly pour the sticky pecan topping all over them & dig in, friends!!!!

Good Golly Miss Molly.

You.  Are.  Welcome.

For Free weekly updates & new recipes…. be sure to join the blog:  By email (here) On Facebook (here) Via Twitter (here).  I’ll send you all the latest & greatest homesteading news & tips.

Lots of love,

Candi

Print Recipe
Sticky Buns With Fresh Milled Flour
Nothing beats hot, sticky buns fresh out of the oven. This recipe is Outstanding. These sticky buns will melt in your mouth. Soft, light and dripping with sticky, pecan sauce. Probably the best, and most deceptive part of this recipe is that it is made with freshly milled flour. Delicious beyond compare and nutritious.
Servings
people
Ingredients
Gooey Sauce Under the Buns
Dough
Filling for the Buns
Pecan Topping
Servings
people
Ingredients
Gooey Sauce Under the Buns
Dough
Filling for the Buns
Pecan Topping
Recipe Notes

There are 4 components to these outstanding sticky buns:

  1. The sticky stuff you will pour under your buns
  2. The dough for the buns
  3. The dry cinnamon/sugar filling you will put inside your buns
  4. The ooey gooey, pecan, topping you will pour over your buns after they are finished

TO MAKE THE GOOEY SAUCE TO GO UNDER YOUR BUNS:

This is a sticky sauce that will be poured into the bottom of your baking sheet.  You'll set the uncooked buns right into the goo.  After they finish cooking you'll flip the buns out of the pan and this sticky sauce will coat your fabulous buns.

Melt 7 tbsp butter in the bottom of a saucepan on stovetop (medium heat).  Add 3/4 cup turbinado or brown sugar, 3 tbsp maple syrup, 2 tbsp cream and a pinch of salt.  Cook until mixture is combined.  Pour into the bottom of the pan(s) you will be baking your buns in.  I am using a bakers sheet.  Use a spoon to evenly spread the sauce.

TO MAKE THE DOUGH:

Get your mixer out and insert the dough hook.  Combine 3/4 cup very warm cream (or half & half), 1/4 cup honey, 6 tbsp melted butter and 1 tbsp yeast into your mixing bowl.  Let yeast activate (about 10 minutes).

After yeast is foamy and bubbly, add 3 eggs (room temp), salt & begin adding flour.  I use hard white wheat for this recipe.  Soft white will not work.

Add up to 5 cups of flour one cup at a time.  I turn my mixer on low while I add the flour.  When the dough begins to clean the sides of the mixing bowl but still sticks to the bottom of the bowl it is perfect - stop adding flour.  It should be sticky to the touch.  Sticky dough makes the softest breads.

Put the lid on and turn your mixer on medium.  Knead dough for 8 minutes.

After mixing is complete, remove dough hook & cover your dough (can use the lid to your mixer or a towel).  Let rest 15 minutes.  This is your first rise.

TO MAKE THE DRY FILLING:

Grab a small bowl and melt 1 tbsp butter in it.  Add 3/4 cup turbinado or brown sugar, 2 tsp cinnamon and a pinch of salt.  Stir to combine.

TO ASSEMBLE AND BAKE:

Turn your dough out onto a lightly greased surface.  Divide the dough in half.  Set one half aside and use a rolling pin to roll the first piece of dough into a rectangle.  Sprinkle half of the dry, filling mixture evenly on the surface.  Starting at the longest side, roll it up so you have a long roll of wonderfulness. Pinch the seam closed (so your filling doesn't fall out).

Use a knife to slice the buns.  Mine are about 3/4 of an inch wide.  Set your sliced buns directly on top of the sauce you poured into the bottom of your pan.  Space the buns about an inch apart so they have room to rise.

Once the pan is full, cover the buns with some plastic wrap and set aside to rise for an hour to 1 & 1/2 hours.  After they rise they will have doubled in size and should be touching or almost touching.   Bake in a preheated 350 degree oven for 25-30 minutes (until lightly browned).

TO MAKE THE PECAN TOPPING:

On stovetop melt 4 tbsp butter, 4 tbsp maple syrup, 1/3 cup turbinado or brown sugar and 1 tsp vanilla in that pan.  Simmer over medium heat until the sugar is dissolved.  Once the sauce is all gooey and melted, add 3/4 cup (chopped) pecans.  Set aside.

TO FINISH AND SERVE:

After the buns come out of the oven let them cool for 5 minutes - NO MORE or you will be sorry.  After 5 minutes you will be able to flip these incredible sticky buns onto some parchment paper.  If you wait 10 minutes they will be permanently glued into the pan.

Once they're flipped out of the pan evenly pour the sticky pecan topping all over them & dig in, friends.  

Enjoy!

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