Grandma Fenton’s Sticky Buns

Cakes 87 Last Update: Dec 26, 2019 Created: Oct 25, 2019
Grandma Fenton’s Sticky Buns
  • Serves: 30 People
  • Prepare Time: 2.5h
  • Cooking Time: 15-20 minut
  • Calories: -
  • Difficulty: Hard
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This receipt has been handed down for two generations from Grandma Fenton.
Permission has been granted by Mike Fenton to post this family recipe. Thanks Mike!
Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked.

Ingredients

Directions

  1. Soften yeast with sugar in 1/4 cup lukewarm water. Yeast mixture should ‘proof’ - get bubbly. If it doesn’t, get new yeast!
  2. Beat the eggs; add milk, yeast/sugar mixture, salt and 1/2 the flour and mix well in a large bowl with a wooden spoon. Add melted shortening and beat well.
  3. Place about 2 cups of remaining flour on a large cutting board. Make a well in the center and add other batter. Knead the flour into the dough with your hands adding additional flour as needed to make a soft dough that is smooth and elastic and doesn’t stick to the board. Place into a large well greased bowl; spray the top of the dough with non-stick spray. Cover, and let rise in a warm place until double in bulk - about an hour. Knead down and let rise again about 45 minutes.
  4. I usually divide the dough in half to make it easier to roll and cut. Roll dough out on a floured board into a rectangular shape, about 1/8 - 1/4 inch thick. Spread the dough with butter; sprinkle with brown sugar and cinnamon to cover, spreading evenly over the dough. Roll up jelly-roll fashion starting at the long side of the rectangle. Slice into rolls (recipe says it makes 45 rolls. I usually get two 9 X 12 pans and one 9 inch round pan out of the recipe), and place in pans prepared with cooking spray and syrup drizzled over the bottom (syrup recipe follows). Let rise again, until doubled in size. Bake in preheated 375 degree oven for about 15 minutes until golden. Let cool in pans about 10 minutes; loosen rolls around the edge of the pan with a knife and invert onto foil or Serving platter.
  5. For the Syrup: Cook until sugar dissolves, stirring most of the time. Do not over cook

Grandma Fenton’s Sticky Buns



  • Serves: 30 People
  • Prepare Time: 2.5h
  • Cooking Time: 15-20 minut
  • Calories: -
  • Difficulty: Hard

This receipt has been handed down for two generations from Grandma Fenton.
Permission has been granted by Mike Fenton to post this family recipe. Thanks Mike!
Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked.

Ingredients

Directions

  1. Soften yeast with sugar in 1/4 cup lukewarm water. Yeast mixture should ‘proof’ - get bubbly. If it doesn’t, get new yeast!
  2. Beat the eggs; add milk, yeast/sugar mixture, salt and 1/2 the flour and mix well in a large bowl with a wooden spoon. Add melted shortening and beat well.
  3. Place about 2 cups of remaining flour on a large cutting board. Make a well in the center and add other batter. Knead the flour into the dough with your hands adding additional flour as needed to make a soft dough that is smooth and elastic and doesn’t stick to the board. Place into a large well greased bowl; spray the top of the dough with non-stick spray. Cover, and let rise in a warm place until double in bulk - about an hour. Knead down and let rise again about 45 minutes.
  4. I usually divide the dough in half to make it easier to roll and cut. Roll dough out on a floured board into a rectangular shape, about 1/8 - 1/4 inch thick. Spread the dough with butter; sprinkle with brown sugar and cinnamon to cover, spreading evenly over the dough. Roll up jelly-roll fashion starting at the long side of the rectangle. Slice into rolls (recipe says it makes 45 rolls. I usually get two 9 X 12 pans and one 9 inch round pan out of the recipe), and place in pans prepared with cooking spray and syrup drizzled over the bottom (syrup recipe follows). Let rise again, until doubled in size. Bake in preheated 375 degree oven for about 15 minutes until golden. Let cool in pans about 10 minutes; loosen rolls around the edge of the pan with a knife and invert onto foil or Serving platter.
  5. For the Syrup: Cook until sugar dissolves, stirring most of the time. Do not over cook

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