These are known as “Carolyn’s Sticky Buns” in our house. There is a tradition in our family to make a big batch of these and take them to the Del Mar Fair with a thermos of coffee. They sell big buns at the fair for $2.50 and I think these are even more delicious. We also make them for Christmas morning (as if we really needed something else sweet!) I could never decide if I liked sticky buns with caramel and pecans baked into the bottom..or if I liked them dripping with buttery icing. Either way I used this recipe, which I cut out of the San Diego Union in 1993. Contributed by Debbie.
Carolyn’s Sticky Buns
Rolls:
1 package dry yeast dissolved in 1 cup of warm water
2 cups milk, scalded and cooled to lukewarm
3/4 cup sugar
7 to 8 cups unbleached white flour
3 eggs
1 teaspoon salt
1/4 cup melted butter
Filling:
1/2 cup butter, melted
3/4 cup sugar
3 Tablespoons Cinnamon
Glaze:
1 cup powdered sugar
2 tablespoons orange or lemon juice
2 tablespoons butter, melted
In a large bowl add the proofed yeast (mixed with the water) to the milk. Stir in 1 tablespoon of the sugar and enough flour, about 3 1/2 cups, to make a soft sponge dough. Allow to rise an hour, until bubble, in a warm place. Beat the eggs with the remainder of the sugar and the salt. Stir the mixture into the sponge and add the melted butter. Then begin adding flour, 2 cup at a time, to make soft dough. Turn out the dough onto a floured board. Knead lightly for about 4 minutes, just until the dough is smooth. Return it to the bowl, pat with greased fingers and allow to rise in a warm place until doubled, about 1 to 1 1/4 hours. Punch down and divide into three pieces. Using a heavy wooden rolling pin, roll the first piece into a rectangle, about 8 inches wide and 18 inches long. Spread with one third of the soft or melted butter, sprinkle with one third of the sugar and cinnamon (add some chopped pecans here if you want too). Roll the dough tightly into a jelly roll shape by starting at the top of the long end of the rectangle and rolling toward you. Using a floured, serrated knife, slice the roll into sections about 1 1/2 inches thick. Place the sections, cut side up, into buttered cake pans. Cover the pans with kitchen towels and allow to rise again until almost doubled, about 1/2 hour. Put the pans into a preheated, 350-degree oven and bake for 25-35 minutes until rolls are golden brown on top. Drizzle with glaze while still warm.