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Grandma Leeson's Sticky Buns Recipe

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This recipe for Grandma Leeson's Sticky Buns, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. dry yeast
2 C. warm water
2 beaten eggs
1/2 C. butter
1/2 C. sugar
1 T. salt
1 tsp. vanilla
6 C. all purpose flour

Directions:
Directions:
Dissolve yeast in warm water. In separate bowl beat butter and sugar until light and fluffy, add slightly beaten eggs and mix until smooth. Measure 3 cups flour and add salt to it and start adding the flour, 1 cup at a time, beating well. After 3 cups are added you will probably need to start using your hands to mix the flour into the dough as it will become too stiff for a mixer or spoon. Keep adding flour until dough is no longer sticky -- but you should use at least 5 cups. Knead dough on floured surface for about 10 minutes, until smooth. Place dough in greased bowl, turn it once so top is also greased, cover with towel and let rise until double in size. (1-1/2 to 2 hours)

Prepare 3 cake pans (9" round work best). Place 3 T. butter, 2/3 C. brown sugar (packed) and 1/4 C. light corn syrup in each pan. Place in 350 degree oven for about 3 to 5 minutes, until butter has melted and mixture is slightly bubbling. Take out of oven and stir to combine and cover entire surface with pecan halves.

Punch dough down and knead for a few minutes. Divide in thirds and roll each out on floured board into a large circle, very thin. Spread top of dough with soft butter, a generous amount of brown sugar and then cinnamon. After sprinkling the cinnamon on, I take my fingers and kind of mix the cinnamon into the brown sugar a little. Roll up tightly from longest end and slice about 3/4" thick and place each slice in cake pans, as tight as you can get them (no space between the slices). Each 1/3 of dough should fill up one pan with slices.

Cover and let rise until doubled (about 45 mins.). Bake at 350 for about 25 to 35 minutes, until brown. Remove from oven. If you are serving immediately, invert onto serving plate immediately. Scrape any pecans or syrup clinging in pans onto the top.

I've learned from making these through the years that if you are not serving immediately, leave them in the pan. As they are served warm, they are best reheated by sealing the pan with foil and placed in a 300 oven for about 20 to 30 minutes. When you take them out, immediately invert them onto serving plate.

Personal Notes:
Personal Notes:
Grandma Leeson ALWAYS served these sticky buns with Thanksgiving dinner. Believe it or not, we all put globs of butter on them when we eat them. They are true artery cloggers, but soooooooo good. You MUST try them at least once!

 

 

 

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