Butterscotch Sticky Buns Recipe
I picked a cold and blustery day to create this new recipe. My son requested butterscotch bread…which begged for a sweet roll type of concoction. So here is my brand spanking new recipe for Butterscotch Sticky Buns. They won’t last long on our counter!
You might be interested in my recipe for Cranberry Orange Sweet Rolls.
Butterscotch Sticky Buns
- 3 cups unbleached flour
- 1 tsp salt
- 2 tbsp powdered milk
- 2 tbsp butter
- 1/4 cup sugar
- 1 large egg
- 1 1/4 cups milk with egg*
- Butterscotch flavoring
- 1 tsp yeast
- 1/2 cup sugar
- 1/2 cup melted butter
- 2 Tbs butter
- Powdered Sugar Icing – optional
- Butterscotch morsels – optional
If you have a bread maker, you can follow these instructions:
Place flour, salt, powdered milk, 2 tbsp butter, and 2 tbsp sugar in the bread machine pan. Crack the egg into a measuring cup for liquids. *Add enough milk to make a total of 1 1/4 cups. Pour into bread machine pan, add 3 or 4 drops of butterscotch flavoring, and place pan in machine. Place yeast in yeast dispenser and set machine for dough option.
If you do not have a bread machine, follow these instructions:
Mix together flour, salt, powdered milk, and sugar in a bowl and set aside. Measure 3/4 of a cup of milk into a small saucepan and heat to 95 – 110 F (warm, but not hot). Melt butter in milk and add yeast. Stir in yeast to dissolve and allow to rest for 10 minutes. *Crack the egg into a measuring cup and add milk to the 1/2 cup line. Add to warm milk mixture, add 3 or 4 drops of butterscotch flavoring, and mix well. Pour into a mixing bowl and stir in about half of the flour mix. Add the rest of the flour mix a little at a time while you combine thoroughly. Knead dough on a floured surface until dough is no longer sticky. Cover and allow to rise until doubled (in a warm spot). Punch the dough down and allow it to rest for 10 minutes. Knead dough on a lightly floured surface until it is elastic.
For both bread maker and hand made, finish your rolls with these instructions:
On a lightly floured surface, roll the dough out into a rectangle, about 1 – 2″ thick. Make the filling by melting the 1/2 cup of butter and mixing it with 1/2 cup of sugar and 4 or 5 drops of butterscotch flavoring. Melt 2 tablespoons of butter and pour into the bottom of a 9×13″ cake pan. Add one or two small scoops of filling to the bottom of the pan and mix with melted butter. Spread around to coat the bottom of the pan. Spread the rest of the filling over the rectangle, leaving a strip along one of the long ends of the rectangle without any filling. If you wish, spread a handful or two of butterscotch morsels on the filling for extra yumminess. (I don’t have any on hand, but I’m not sure they need it.) Roll the long end of the dough rectangle up, with the filling free end on the outside of the roll. Use a little warm water dabbed along the filling-free end to stick the roll together. Cut the dough ‘log’ crossways into about 12 ‘pinwheel’ sections. Place each section in the 9×13″ pan, leaving space between them to rise.
Allow rolls to rise in a warm (not hot) place until almost doubled in size and the dough returns to shape when lightly poked. Bake at 350 F for about 20 minutes, or until lightly browned. Cool sweet rolls on a cookie rack. When completely cooled, you may top them with Powdered Sugar Icing, if desired.
- 1 cup sifted powdered sugar
- 4 or 5 drops butterscotch flavoring
Sift sugar into a mixing bowl. Add flavoring and about 1 teaspoon of milk. Mix thoroughly. Add very small amounts of milk and stir, until the icing reaches the desired consistency. I like it thin enough to drizzle.
Notes: I used organic flour, sugar, milk, and egg. The butterscotch flavoring is an all-natural product produced by Frontier Herbs. You could chop nuts and use them in the filling and as a topping too if you like.