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Butterscotch Sticky Buns

Source: © Food & Wine Magazine
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Rating: 3   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours
  Makes 12 buns
"Over-the-top, sticky, gooey goodness—or, as I like to call it, 'love.'" That's how pastry chef Catherine Schimenti describes the thrilling moment she first dipped a warm sticky bun into sweet-salty butterscotch sauce. Schimenti flavors the sauce with a splash of Scotch. "I love adding glamour to old-school desserts," she says.
3/4 cup  whole milk
1 tablespoon  plus 1/2 teaspoon active dry yeast
1/2 cup  granulated sugar
1 stick  unsalted butter 6 tablespoons softened, 2 tablespoons melted
2   large eggs
4 cups  all-purpose flour plus more for dusting
1 teaspoon  kosher salt
1 cup  light brown sugar
2 teaspoons  cinnamon
1 cup  pecan halves
1/2 cup  packed dark brown sugar
6 tablespoons  unsalted butter
3 tablespoons  Scotch whiskey
2 1/2 tablespoons  sweetened condensed milk
2 tablespoons  water
2 tablespoons  crème fraîche
1 1/2 teaspoons  corn syrup
1/4 teaspoon  salt
0.125 teaspoon  pure vanilla extract
0.125 teaspoon  baking powder
Butterscotch Sticky Buns Recipe at
In a glass measuring cup, heat the milk in the microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with the paddle, combine the warm milk and the yeast. Add the granulated sugar and the 6 tablespoons of softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs, one at a time. Add the flour and salt and mix at low speed until incorporated, about 2 minutes. Scrape down the side of the bowl. Increase the speed to medium and mix the dough for 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature for 30 minutes.

Preheat the oven to 325°. Spray a standard 12-cup muffin tin with nonstick cooking spray.

On a lightly floured work surface, roll the dough out to a 9-by-24-inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups cut side up. Cover and let stand in a warm place for 30 minutes.

Set the muffin pan on a baking sheet and bake for 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.

In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.

Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 11/02/2010
Part of These Recipe Collections Find Similar Recipes »
 Butterscotch Desserts
Spotlight Recipe Review See all 3 reviews »

Rating: 3
by: Janell, SD Reviewed: 10/21/2011
did not have a good texture.
I made the buns and they went pretty fast. When I baked them mine did not puff up. The texture of mine was very course and dry. I did not make the sauce as the recipe as I did not want to open a full can of sweetened condensed milk for 2 Tlb and creme fresh is too expensive for me. So I made a butterscotch sauce with b.sugar,butter and cream. It did not "soak" into the dry bun, it went all over the pan I turned them out onto. I would not make this recipe again. Not so good.
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