---
title: Great Grandma Betty's Sticky Buns
source: Grandma Schwennesen
---

= Dough

Put @granulated sugar{0.5%cup} in a #bowl{} with @warm milk{1%cup}(115 F) and mix slightly. Add @active yeast{1%package} and let stand for ~{5%minutes} until the yeast foams up.

Add @butter{5%tbsp}(softened), @eggs{2}, @salt{1%tsp}, and @flour{0.5%cup} to make a batter. Add the remaining @flour{3.5%cups} gradually, scraping the sides of the bowl to fully incorporate. The dough will be very soft. Turn it out onto a floured surface and knead gently — do not over-knead, just enough for the dough to form a smooth ball.

Put dough in a @vegetable oil{}-greased bowl, turning dough so it is greased on all sides. Cover with plastic wrap and put in a warm place to rise.

= Caramel Sauce

Melt @butter{6%tbsp}, @light brown sugar{1.25%cups}, and @milk{3%tbsp} in a #pan{}. Don't raise to a boil until the sugar is fully dissolved. Keep stirring so it doesn't stick. Pour into a greased #baking dish{13x9 inch}, spreading evenly. Optionally scatter @pecans{1%cup} over the caramel.

= Filling and Assembly

Carefully turn the dough out onto a floured surface and gently knead. Roll or pat dough into a 16x20 inch rectangle.

Spread soft @butter{} on top of the dough and sprinkle evenly with @light brown sugar{1%cup}(packed) and @cinnamon{2%tbsp}.

Roll the dough into a gentle but snug jelly roll. Cut into 12 pieces and place in the pan on top of the caramel sauce.

Bake at 375 F for ~{18-25%minutes}.

When done, spread hot rolls with butter and let set ~{10%minutes} before turning out onto a cookie sheet. Store in an airtight container or wrap in newspaper.