Sticky Buns

I have made these Sticky Buns lots of times over the years and they always come out great!  It is an easy recipe and you can make it ahead of time.

Dough:
1 cup water
1 egg
¼ cup butter, softened
3 ½ cups bread flour
1 teaspoon salt
1/3 cup sugar
1 ½ teaspoons yeast

Caramel Topping:
½ cup melted butter
1 cup packed brown sugar
¼ cup corn syrup

Cinnamon Filling:
2 tablespoons packed brown sugar
2 tablespoons sugar
1 teaspoon cinnamon

Extra 2 Tablespoons softened butter to spread over dough

Add all the ingredients for the dough into your bread maker and set it on the “dough” cycle.  I’ve never actually kneaded it myself but if you like doing the work hey you go!  Ha ha!  But I can’t tell you how long to knead it as I’ve always left it to the machine!

When it’s done, take it out with floured hands and place it on a lightly floured surface.  Cover with a cloth and let rest for 10-15 minutes.  I don’t know why, but this makes the dough less sticky and easier to handle.

In a 9×13 pan melt the butter and mix in the sugar and syrup.  I  like to do it all in the glass pan to avoid more dirty dishes!

Mix the cinnamon filling.

Roll out the bread dough to about 15×10 inches on a lightly floured surface.  Mine ended up funny shaped, but it doesn’t really matter.  Then spread the softened two tablespoons of butter over the dough and spoon the cinnamon filling over the butter.

Roll it up tight from the long side.  Then pinch the seam together so it doesn’t come apart.  Cut into 16 slices and place in the pan with the caramel topping.

Let rise in a warm place for about an hour if you’re baking them right away.  You can also place them in the refrigerator overnight, just spray some plastic wrap with cooking spray, cover, and place in the fridge.  In the morning just take them out and place them right in the oven.  Bake at 350 degrees for 35-40 minutes.

When they come out of the oven, immediately flip them over onto a heat proof tray.  I like to use a foil covered baking sheet.  Leave it for about a minute, remove the pan, and serve warm.

I found this recipe in Betty Crocker’s Best Bread Machine Cookbook years ago and have never stopped making it.