One of my favorite childhood memories is when my family would vacation at my Grandparents’ house for several weeks each summer. Among other fun activities, I eagerly anticipated my Grandmother’s homemade sticky buns.
My Grandmother was old-school, waking up at 4am to make and knead the dough (by hand, no less!), yet still allowing enough time for the yeast to rise. She timed it perfectly so that the sticky buns were ready to eat by the time my brother and I woke for breakfast.
Years have passed, and I have often craved that sticky bun tradition. I attempted to recreate her sticky buns a few times using my bread machine to knead the dough, but I was never motivated enough to wake up at 4am to have them ready by breakfast. And due to the effort it took to make them compared to how quickly they disappeared, sticky buns were a rare treat in my household.
Once again, bucket dough came to the rescue!
Using my bucket dough, sticky buns have become amazingly quick and easy, plus they also have the health benefits of sourdough. Now I can wake up at a reasonable time of morning, yet still enjoy sticky buns for breakfast. When I have guests coming over, I can whip up a low-stress pan of sticky buns to give them a special treat. And when I forget that we have to bring a dish to a potluck, all I need is to remember at least an hour before we leave and I am saved from embarrassment!
Needless to say, we eat Sticky Buns more often than we used to now
- 6 ounces Butter
- 1⅓ cups Sucanat (or sugar of your choice)
- 1-2 Tbsp Milk
- Bucket Dough
- 6 ounces Butter
- Sucanat (or sugar of your choice)
- Preheat oven to 375 degrees F.
- Melt 6 oz of butter and pour into rectangular cake pan.
- Stir Sucanat and Milk into the butter until smooth. Don't worry if you can still see some of the butter floating around. Set cake pan aside while you make the buns.
- Flour the surface you'll be rolling the dough on, and pull out a glob of Bucket Dough. No need to measure, but a little larger than a softball would be a good start.
- Fold extra flour into the dough until it is less sticky and able to be rolled out.
- Roll out the dough into a rectangle shape until it is approximately ¼ inch thick.
- Melt 6 ounces of Butter, and spread melted butter over the rolled out dough. Make sure to cover the edges!
- Sprinkle the melted butter with a thin layer of Sucanat and Cinnamon. Then sprinkle as many raisins as you want. Eat a few raisins that fall off the edge of the dough.
- Carefully roll up the dough starting at the long side. It might be a little sticky, and it might get a few small holes in the dough. That's okay, keep rolling it up as best you can, and the oven will take care of the rest.
- Slice dough roll into 12 equal pieces. Place sliced buns cut side down onto the sugar mixture in the cake pan.
- Bake for 20-25 minutes. You'll know it's done when the caramel in the middle is beginning to bubble, and the center buns have an internal temperature of 170-180 degrees.
- IMPORTANT: While the Sticky Buns are baking, prepare a sheet of aluminum foil (or other appropriate surface) to hold the Sticky Buns after they are done baking.
- When Sticky Buns are finished, quickly and carefully dump them out onto the prepared aluminum foil. If you don't do it within a few minutes, then the caramel will start to solidify and stick to the pan instead of the Sticky Buns! Oh, and after you dump the Sticky Buns, it's a great idea to carefully scrape the extra caramel out of the pan with a spoon. Resist the urge to lick it because it's still way too hot...best to drizzle it over the Sticky Buns.
- Enjoy with your family and friends! Because eating 12 Sticky Buns all by yourself is not recommended.