Philadelphia Sticky Buns
I have been dying to make these Philadelphia Sticky Buns for about a year now, but I knew I wanted them to be a breakfast idea for Christmas morning. Christmas is pretty much the only day that it is completely OK to bombard your arteries with sugar, cinnamon and sticky goodness at each and every meal. And with that New Year’s Resolution right around the corner, I’m sure we’ll all be at the gym a week later burning off that extra sticky bun or two. Or maybe that’s just you.
I will warn you that these sticky buns aren’t exactly something you can toss together on Christmas morning. But you can make them the night before, bake on Christmas morning and serve just out of the oven with some hot cocoa or coffee. If your kids are up before 5:00 am like mine, my guess is that you’ll be serving them with coffee.
So turn on your oven, throw in your Philadelphia Sticky Buns and brew that caffeinated goodness. Enjoy each and every one of those holiday calories and try not to think about your sugar intake for another week. There’s always next year to be health conscious.
Philadelphia Sticky Buns are a decadent breakfast recipe to serve a crowd. They are prefect for Christmas morning with coffee of hot cocoa!
- 1 pkg active dry yeast
- 1/4 c warm water
- pinch sugar
- 1 c milk
- 1/2 c butter (+ 1/4 c)
- 4 1/2 c flour
- 1/2 c sugar (+ 2 T)
- 1 t salt
- 2 eggs
- 3/4 c dark corn syrup
- 1/2 c chopped nuts, divided (I used pecans)
- 1 T cinnamon
- 1/3 c brown sugar
- 1/4 c raisins (optional)
In a small sauce pan, over medium low heat, scald 1 c milk (do not quite bring to boil) and add 1/2 c butter in pieces. While this is cooling, mix 1 pkg yeast with 1/4 c warm water and pinch of sugar. Let this sit for 10 minutes and add it to the milk/butter mixture.
While the milk is cooling and the yeast is standing, sift together 2 c flour, 2 T sugar and 1 t salt. Add the cooled milk/yeast mixture and let this rise for about 30 minutes until bubbles form and the mixture looks like a sponge.
Add 2 eggs, one at a time, 1/2 c sugar and an additional 2 1/2 c sifted flour (added 1/2 c at a time). Beat with a hand mixer until mixed. On a floured surface, knead the mixture for about 10 minutes. Allow this to rise for about 10-15 minutes.
Preheat oven to 350. Coat the bottom and sides of a 9x13 pan with 1/2 c corn syrup. Sprinkle with 1/4 c chopped nuts.
Roll out the dough using a rolling pin until about 14x9. Using your fingers, spread 3-4 T softened butter over the dough, sprinkle with 1/3 c brown sugar, 1/4 c nuts, raisins (optional), 1 T cinnamon and drizzle with 3 T corn syrup.
Roll dough tightly and cut into 12 pieces. Place into the pan and bake for 25-30 minutes. Remove from pan immediately and place upside down on a cooling rack. Serve warm.