How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Make-Ahead Ooey-Gooey Sticky Buns?

You need 16 ingredients. The key ingredients include: 1 package dry yeast (about 2 1/4 teaspoons), 1 teaspoon granulated sugar, 1/4 cup warm water (105u00b0 to 115u00b0), 4 cups all-purpose flour, divided, and more.

Is Make-Ahead Ooey-Gooey Sticky Buns suitable as general?

Yes, Make-Ahead Ooey-Gooey Sticky Buns falls under the General category and is a great choice for this type of meal.

How do I store leftover Make-Ahead Ooey-Gooey Sticky Buns?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Make-Ahead Ooey-Gooey Sticky Buns Recipe

Name: Make-Ahead Ooey-Gooey Sticky Buns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package dry yeast (about 2 1/4 teaspoons); 1 teaspoon granulated sugar; 1/4 cup warm water (105u00b0 to 115u00b0); 4 cups all-purpose flour, divided; 1/4 cup granulated sugar; 1 teaspoon ground nutmeg; 3/4 teaspoon salt; 1 cup evaporated skim milk, divided; 1/4 cup water; 1 large egg, lightly beaten; Cooking spray; 1 1/4 cups packed dark brown sugar, divided; 1/3 cup dark corn syrup; 2 tablespoons stick margarine or butter; 3/4 cup chopped pecans; 1 tablespoon ground cinnamon

1

Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

3

Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.

4

Preheat oven to 375u00b0.

5

Bake rolls at 375u00b0 for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate.

6

Mixer Variation: Combine yeast mixture, 3 cups flour, granulated sugar, nutmeg, and salt in a bowl. Add 2/3 cup milk, 1/4 cup water, and egg. Beat at medium speed of a mixer until blended. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Proceed to step

Make-Ahead Ooey-Gooey Sticky Buns

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