Hold It In The Freezer Sticky Buns Recipe

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Servings: 12


Cost per serving $0.44 view details
  • 5 1/2-6 1/2 c. flour
  • 3/4 c. sugar
  • 1 teaspoon salt
  • 3 pkg. active dry yeast
  • 1/2 c. softened butter
  • 1 c. very hot tap water
  • 3 Large eggs, room temperature


  1. Prepare pans. Set aside till ready to use. In a large bowl, thoroughly mix 1 1/4 c. flour, sugar, salt and undissolved yeast. Add in butter. Gradually add in tap water to dry ingredients and beat 2 min at medium speed of electric mixer, scraping bowl occasionally. Add in Large eggs and 1/4 c. flour. Beat at high speed 2 min, scraping bowl occasionally. Stir in sufficient additional flour to make a soft dough. Turn out onto lightly floured board; knead till smooth and elastic, about 8-10 min.
  2. Divide dough in half. Roll 1/2 to a 14 x 9 inch rectangle. Brush with melted butter; sprinkle with 1/4 c. dark brown sugar. Roll up from short end to create a roll, 9 inch long. Healthy pinch seam to seal. Cut into 9 (1 inch) slices. Arrange cut side up in a pan. Cover pan tightly with plastic wrap, then with aluminum foil; place in freezer. Repeat process with remaining dough. Keep frzn up to 4 weeks. Remove from freezer when ready.
  3. Let stand covered with plastic at room temperature to thaw, about 3 hrs. Let rise in hot place, free from draft, till more than doubled in size, about 1 1/2 hrs. (I remove frzn buns from freezer before I go to bed. They thaw and rise and are ready to pop into oven for breakfast!)
  4. Bake at 375 degrees for 20-25 min or possibly till done. Cold 10 min in pan. Invert onto plate to cold. Frost with confectioners' sugar glaze and sprinkle with nuts, if you like.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 118g
Recipe makes 12 servings
Calories 367  
Calories from Fat 84 23%
Total Fat 9.59g 12%
Saturated Fat 5.35g 21%
Trans Fat 0.0g  
Cholesterol 72mg 24%
Sodium 268mg 11%
Potassium 128mg 4%
Total Carbs 61.02g 16%
Dietary Fiber 2.1g 7%
Sugars 12.76g 9%
Protein 8.76g 14%
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