This old-fashioned sticky buns recipe comes complete with a decadent caramel glaze and chopped almonds. Made completely from scratch with a make-ahead option, these are a wonderful choice for holiday brunches, weekend breakfasts, or an extra-special dessert.
On Sunday, we love to try new things and with the cold weather, it always makes me crave good home cooking. This recipe has a few steps but trust me, it is soooooo worth it!!! The title says it all!!!
2 cups Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
2 1/4 teaspoons Active Dry Yeast
4 cups Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
2 teaspoons salt
1 stick butter, softened
1 1/2 cup Sugar
3 Tablespoons Cinnamon
3 cups Powdered Sugar
2 Tablespoons butter, melted
1 Tablespoon Vanilla
1/3 cup Heavy cream
Dash of salt
- To make the dough, combine milk, vegetable oil, and 1/2 cup sugar in a large saucepan. Heat it until very hot but not boiling. Turn off the heat and allow it to cool to warm (not hot at all).
- Sprinkle in the yeast and add 4 cups of flour. Stir to combine, then put a lid on the pot and allow it to rise for about an hour. Add an additional 1/2 cup flour, baking powder, baking soda, and salt. If the dough is still sticking, add another 1/2 cup flour.
- Place dough in the fridge for at least an hour and it will make it easier to work with.
- Roll out dough onto a floured surface. Spread softened butter onto the dough and make sure that you cover all the dough. Mix together the sugar with the cinnamon and sprinkle it all over the surface of the dough.
- Cut the dough into 6 to 8 strips, then stack all the strips into one stack. I used a spatula to help in the process. Cut the stack of strips into 6 slices.
- Place the stacks sideways into a buttered bread pan. Make them snug but don’t cram it too tight into the pan.
- Cover the pan with a dish towel and allow to rise for 20 minutes. Preheat oven to 325 degrees. Bake for 30 minutes, check after 20 minutes to make sure it’s not getting too brown on top. You want to make sure it cooks long enough so the middle isn’t gooey, so if the top is getting too brown, cover it lightly with aluminum foil for the rest of the time.
- Remove the pan from the oven when it’s done. Run a knife along the edges and take the bread out of the pan. Mix together the icing ingredients and drizzle over the top, allowing it to sink into the crevices.