2010 Sticky Bun Contest Winning Recipes

    Winning Recipes

    1st Place
    Belinda Myers – York County

    ½ cup sugar
    ½ cup lard
    ½ teaspoons salt
    1 cup milk scalded
    2 tablespoons dried potato flakes
    1 cup water lukewarm
    2 packages dry yeast
    2 eggs beaten
    6 ½ cups flour

    ½ cup sugar
    1 ½ teaspoon cinnamon
    ½ cup brown sugar
    ½ cup soft butter (divided)

    ½ cup Golden Barrel Lite Corn Syrup
    3 tablespoons melted butter
    1 cup diced pecans
    ½ cup sugar
    ½ cup brown sugar

    In a large mixing bowl, combine sugar, lard and salt for dough.  Pour scalded milk over mixture.  Cool.  In a small bowl, combine yeast and warm water.  Set aside to dissolve.  When milk mixture is cooled, add eggs and potato flakes.  Then add yeast mixture.  Gradually add flour until soft dough forms.  Knead lightly.  Place in a greased bowl until double in size. 
    Divide dough in half.  Roll out on floured surface into an 8” x 12” rectangle.  Spread with half of the soft butter.  Evenly spread ½ of the sugar and cinnamon mixture.  Roll up long side and seal.  Cut into 1 inch dowels.
    Prepare glaze by mixing all but pecans in medium bowl.  Grease 24 2 ¾ inch custard cups.  Place 1 tablespoon of glaze at bottom.  Divide pecans on top.  Place one each dough in cups.  Let rise until double.

    Place in a 350 degree oven for 12 to 15 minutes or light golden brown.  Remove and cool for 2 minutes.  Flip over, serve warm or at room temperature.

    Tip:  Also can bake in 8-inch square cake pan (9 in each).


    2nd Place

    Greta L. Slagill – York County

    My Yummy Sticky Buns

    4 cups bread flour
    1 tablespoon white sugar
    1 scant tablespoon active dry yeast
    1 teaspoons salt
    1 ¼ cups warm milk
    1 egg
    ¼ cup (1/2 stick) unsalted butter at room temperature

    Place flour sugar, yeast, and salt in mixing bowl fitted with dough hook.  Add milk, egg and butter.  Mix for 7 minutes on low, until soft, sticky dough forms.  Cover bowl with plastic wrap and set in warm, draft-free area until doubled in volume, about 45 minutes.

    ¼ cup (1/2 stick) salted butter, melted
    ¾ cup light brown sugar
    ¾ teaspoon cinnamon
    1 cup chopped pecans, with a couple of pecan halves

    Pecan halves
    ½ (3.5 oz.) box of cook and serve vanilla pudding
    ½ (3.5 oz.) box of cook and serve butterscotch pudding
    1 cup light brown sugar
    2 tablespoons Golden Barren Light corn syrup
    2 teaspoons cinnamon
    ½ cup unsalted butter (or more if needed to make syrup)

    Melt butter in small saucepan.  Add brown sugar and Golden Barrel corn syrup.  Cook together.  Add pudding and melt together.  Add cinnamon.

    To make buns
    On lightly floured surface, roll dough into large rectangle.  Spread melted butter all over it.  Mix together brown sugar and cinnamon and sprinkle on dough.  Cover with pecans.  Roll the dough up tightly and seal edges.  Cut into rolls.

    Butter pan.  Sprinkle pecan halves in bottom and place buns on top of pecan halves.  Pour syrup mix all over buns.  Bake 350 degrees for 25 minutes.  Let sit a few minutes after removing from over.  Turn out onto plate.


    3rd Place

    Alicia Knab – Blair County

    Sticky Rolls

    1 egg
    ½ cup milk (scalded)
    3 tablespoons white sugar
    ½ cup water
    1 ½ cup all-purpose flour
    1 1/3 tablespoons shortening
    1 teaspoon salt
    ½ cake yeast
    2 tablespoons melted butter

    2 tablespoons butter softened
    ¾ cup packed brown sugar
    3 tablespoons Golden Barrel corn syrup
    1 cup coarsely chopped pecans

    Combine milk, shortening, sugar and salt.  Cool to lukewarm.  Melt yeast in water with a scant amount of sugar.  Add milk mixture and blend well.  Blend in egg.  Add flour gradually.  Mix dough until well blended and soft.  Roll out dough into rectangle on floured surface.  Spread with two tablespoons of melted butter.  Sprinkle with brown sugar and cinnamon.  Roll as for jelly roll and cut into 1-inch slice.

    Arrange slices in a well-greased 8” x 8” pan.  Cover bottom of pan with topping mix.  Cover with pecans.  Place slices in pan.  Cover with cloth and let ruse until light (about 1 hour).  Bake at 375 degrees for 25-30 minutes lightly butter bottom of rolls and turn onto baking board to cool.

    4th Place

    Eva Seibert – Lehigh County

    Best Ever Sticky Buns

    For the dough
    1 package (1/4 ounce) active dry yeast
    ¼ cup warm water (110 – 115 degrees)
    1 cup whole warm milk (110 - 115 degrees)
    2 tablespoons vegetable shortening
    2 tablespoons unsalted butter
    ¼ cup sugar
    1 teaspoon salt
    1 egg, lightly beated
    3 ½ to 3 ¾ cups all-purpose flour

    For the filling
    1 cup granulated sugar
    ½ cup butter
    1 tablespoon ground cinnamon

    For the glaze
    2 tablespoons butterscotch pudding mix (not instant)
    ¾ cup chopped walnuts
    ½ cup unsalted butter
    ½ cup light brown sugar
    ½ cup granulated sugar
    2 tablespoons Golden Barrel light corn syrup
    2 tablespoons honey
    1 teaspoon vanilla

    Combine dough ingredients in order recommended by manufacturer’s directions, if using bread machine, using the dough setting.  If mixing by hand, add yeast to warm water and milk in a small bowl; set aside.  Meanwhile, in a large mixing bowl, beat shortening, butter, and salt together until creamy.  Add yeast mixture and egg and combine.  Stir in enough flour to form a soft dough.  Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes.  Place in a greased bowl and cover.  Let rise in a warm place until doubled, about 1 1 ½ hours.  Punch down dough.  Roll into a 24 inch X 10 inch rectangle.  Mix filling ingredients until smooth.  Spread filling over dough.  Roll up starting with long end.  Cut into 12 slices.  Sprinkle walnuts in bottom of 13” x 9” pan.  Place rolls on top of nuts.  Sprinkle pudding mix over rolls.  Simmer rest of glaze ingredients in a small pan and pour over rolls.  Cover and let rise until doubled about 45 minutes.  Bake at 375 degrees for 25-30 minutes or until lightly browned.  Let cool for 10 minutes before inverting onto pan.  Enjoy!

    5th Place

    Brenda Harper – Centre County

    Gooey Sticky Buns

    ½ cup warm milk
    1 egg
    1/8 cup butter
    2 ¼ cups flour
    ½ teaspoon salt
    ¼ cup sugar
    1 ¼ teaspoon yeast

    ½ cup brown sugar
    1 ½ teaspoon cinnamon
    1/8 cup butter, softened

    Gooey Stuff
    1/3 cup butter
    ¼ cup brown sugar

    1. Dissolve yeast and sugar in warm milk.  Stir in butter until melted.
    2. In large bowl, combine milk mixture with rest of dough ingredients.  Mix until dough forms and then knead.  Place in bowl, cover and allow to rise until doubled.
    3. Melt 1/3 cup butter and stir in ¼ cup brown sugar until smooth.  Pour onto greased 8’ x 8’ pan.
    4. Roll out dough, spread with 1/8 cup butter and sprinkle with cinnamon and brown sugar.  Roll up and cut into 6 pieces.  Place into prepared pan.  Cover and let rise one hour.  Meanwhile, preheat oven to 400 degrees.
    5. Bake for 20 minutes.  Allow to cool for 5 minutes and invert.