Other Worldly Sticky Buns (Anne Thornton) Recipe

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Other Worldly Sticky Buns (Anne Thornton)
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Ingredients:

Directions:

  1. For the dough: Add the yeast into 1/2 cup of the warm water (think bathtub temperature) and give it a nice stir. It needs to foam up. If it doesn't, it means it's not active, it's dead and your bread won't rise. Add a pinch of sugar to help the yeast grow. Let sit 5 minutes or so.
  2. Add the butter to your mixer, turn on to begin creaming and add the 1 cup sugar. When it's light and fluffy, add the milk powder and salt. Add your eggs, incorporating 1 before adding the other. Turn off and scrape down the bowl, making sure to get any batter off the bottom and that there are no lumps. Add the remaining 1 cup warm water and then the yeast. Add the flour in stages, it should start to look like dough. Beat for 5 to 10 minutes. Turn off the mixer.
  3. Flour a work surface so the dough doesn't stick. Dump out the dough, adding more flour if sticky. Begin kneading by folding the dough in on itself, and keep pushing it out. Keep kneading until it's lump-free and no longer sticky. Put in a nicely greased bowl and cover with plastic wrap. Put in a warm place until it doubles, 2 1/2 hours or so.
  4. While the dough is growing, make your glaze: Put your butter in a bowl. (Having the butter at room temperature means that the sugar will incorporate better and make easier to stir.) Add your honey, dark corn syrup and brown sugar. Give it a good stir and add 1/4 cup water. The butter might separate, and that's fine. It won't look pretty, but it will taste good when done baking!
  5. Preheat the oven to 350 degrees F. Butter a deep pie plate with fluted edges.
  6. Pour the glaze in the bottom of your dish, sprinkle the pecans over top and set aside while you roll out the dough.
  7. Flour your work surface. Punch the dough down to deflate it and then cut in half. Put the first piece on the floured surface, adding more flour if it's still sticky. Flour your rolling pin as well and roll the dough out into a square about 10 inches.
  8. Combine your cinnamon and sugar in a small bowl, brush with half the melted butter and sprinkle with half the cinnamon sugar. Take the long side and fold and roll it up in on itself. Cut the dough in half, then divide the halves into thirds, ending up with 6 pieces. Stick them right onto the glaze and nuts in your pan. Repeat with the second piece of dough. Cover with plastic and let rise about 1 hour or so in a warm space. Bake until the buns are a nice golden brown, about 30 minutes.
  9. Mix together the confectioners' sugar and water to desired consistency. Invert your cake stand or a plate on top of the buns, then flip the pan over. Tap the bottom of the pan to loosen the buns and lift the pan away. Drizzle your royal icing over the top in zig zags, cut and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 766.52 Kcal (3209 kJ)
Calories from fat 348.65 Kcal
% Daily Value*
Total Fat 38.74g 60%
Cholesterol 71.7mg 24%
Sodium 234.66mg 10%
Potassium 274.81mg 6%
Total Carbs 98.63g 33%
Sugars 48.55g 194%
Dietary Fiber 5.34g 21%
Protein 11.35g 23%
Vitamin C 0.4mg 1%
Vitamin A 0.2mg 6%
Iron 1.9mg 11%
Calcium 79.4mg 8%
Amount Per 100 g
Calories 365.11 Kcal (1529 kJ)
Calories from fat 166.07 Kcal
% Daily Value*
Total Fat 18.45g 60%
Cholesterol 34.15mg 24%
Sodium 111.77mg 10%
Potassium 130.9mg 6%
Total Carbs 46.98g 33%
Sugars 23.12g 194%
Dietary Fiber 2.55g 21%
Protein 5.41g 23%
Vitamin C 0.2mg 1%
Vitamin A 0.1mg 6%
Iron 0.9mg 11%
Calcium 37.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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