Soft and Fluffy Butterscotch Sweet Rolls Smothered in an Sticky Sugar Sauce.
These Butterscotch Sticky Buns are so good the whole pan may disappear almost instantly.
No wonder I’m so Fluffy. I really do love taking recipes for comforting and delicious.. kind of unhealthy meals and trying to turn them into something just as delicious but much healthier. I also try to keep a running schedule every week and generally try to keep many healthy habits in my life (I eat breakfast, many servings of veggies a day, drink tons of water, and limit processed food) But I am human and sometimes I just have cravings for warm carbs covered in fat and sugar. This recipe fits all the criteria for such a craving. As a treat this recipe is perfection.
These soft and gooey sugary butterscotch sticky buns are so frigging good that the day i made them I ate four. The next day I gave them away to my siblings because I didn’t trust myself to not eat the whole pan. Trust me these buns may ruin your life,They are completely worth it.
Butterscotch Sticky Buns
- For Dough:
- 1/2 cup warm water
- 2 1/4 tsp active yeast (1 package)
- 1/3 cup sugar
- 3/4 cup Milk
- 3 tbsp Butter plus more for greasing the pan
- 3 Egg Yolks
- 1 tsp Salt
- 3 1/2 cup All Purpose Flour
- For Filling:
- 4 tbsp Butter
- 1/4 cup brown sugar
- 1 package Butterscotch Pudding Mix (The Cook and Serve kind, not instant)
- For Sauce:
- 3/4 cup brown sugar
- 1/4 cup Butter
- 2 tbsp Corn Syrup
- 1 tsp Vanilla Extract
Make the dough. In the bowl of an electric mixer, combine warm water, yeast and sugar. Stir to dissolve and let sit until foamy, about 5 minutes.
Add milk, butter, egg yolks, salt and 2 cups flour. Mix on low speed until blended. Switch to a dough hook and then, again on low speed, slowly incorporate the remaining 1 cup of flour.
Increase speed to medium, with dough hook, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 4 to 5 minutes. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
Roll dough out into a large rectangle. Brush with butter and sprinkle with brown sugar and pudding mix. Starting with the long side, roll dough into a cylinder shape, Place seam side down on a flat surface and cut crosswise into 20 equal slices.
Make the topping. In a 1-quart saucepan, combine brown sugar, butter, and corn syrup over low heat; stir until sugar and butter are just melted. Pour mixture into a greased 9″ x 13″ pan.
Place dough slices, flat side down, on top of the sauce. Cover with with a tea towel for 30 minutes for the buns to rise.
Preheat oven to 350° while the buns rise. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and let rest for 10 minutes. then flip pan over carefully onto a serving tray or baking dish. (be careful the sugar sauce will be very very hot!) Let buns cool slightly and serve warm.
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