How to Make the Ultimate Sticky Buns

Byamazingfoodstv


Bridget shows Julia how to make the ultimate sticky buns.

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43 Comments

  1. OMG! I made these and they were amazingly soft, fluffy and yummy! This was the best recipe and it beat out the sticky buns at the bakery that I used to go to (but now will only make these). Out of the 12 buns, I only have couple left because the grandkids ate 2 each, daughter ate ½, husband ate 1 ½, and I had one, son ate one. I will have to make double recipe next time if we want extra for breakfast the next day! I am so happy to have discovered you on You Tube!

  4. Water question. We are on town water and I can smell the chlorine from the tap. I only started baking bread a few months back and the rise and fermentation were frustrating. So I boiled water for 30 minutes and let it cool before using it. The rise was SO much better.

  6. Turns out, the pecans aren't so optional. Since I didn't have any on hand I made this without them. The pecans hold the rolls up out of the sauce so that when you're finished the sauce is on top. Without the pecans your rolls end up swimming in a mess.

  8. I made these with only light corn syrup and managed to forget the bit of water for the caramel sauce, but they came out great anyway. The tangzhong really is the secret, I wish they would have named the technique in this video.

  22. What a hassle! Too many steps = extra dirty dishes. I've found other recipes that taste better and a lot less of a hassle! Corn syrup=climatic moment =tastes awful, 2 teaspoons of rapid rise yeast for the amount of flour is too much and made the dough taste yeasty. I made this recipe twice and I am not impressed.

  31. I just tried this. It tastes good, but the "goo" baked onto my 9×13 pan so rock-hard that I have to buy a new one. Meanwhile the dough was almost too soft to roll (the rollup was loose & messy). I followed all steps exactly including bread flour measured by weight, oven temp measured by thermometer, etc. I'm glad if others had more success – but "foolproof", this recipe ain't.

  32. I tried it, but I think my dough turned out to wet and sticky. Continued anyway. They seemed to come out okay and tasted great (the most important part) but I think they were not as fluffy and were more chewy then those on the show. It is the first time I have ever really tried anything like this, even my first time with a mixer. So overall I am happy.

  36. Flour Paste

    ⅔ cup water

    ¼ cup (1 1/3 ounces) bread flour

    Dough

    ⅔ cup milk

    1 large egg plus 1 large yolk

    2 ¾ cups (15 1/8 ounces) bread flour

    2 teaspoons instant or rapid-rise yeast

    3 tablespoons granulated sugar

    1 ½ teaspoons salt

    6 tablespoons 

    unsalted butter,

     softened

    Topping

    6 tablespoons 

    unsalted butter,

     melted

    ½ cup packed (3 1/2 ounces) 

    dark brown sugar

    ¼ cup (1 3/4 ounces) granulated sugar

    ¼ cup dark corn syrup

    ¼ teaspoon salt

    2 tablespoons water

    1 cup pecans, toasted and chopped (optional)

    Filling

    ¾ cup packed (5 1/4 ounces) 

    dark brown sugar

    1 teaspoon 

    ground cinnamon

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