Refrigerator Upside-Down Sticky Buns - Kraft Recipes Top
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Refrigerator Upside-Down Sticky Buns

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  • Combine topping ingredients. In pre-sprayed muffin tins, drop 2 teaspoons of topping mixture into each muffin compartment. Set aside.
  • In mixing bowl, combine 1-1/2 cups flour, sugar, yeast, and salt. Heat milk, water, and butter until very warm (120° to 130°F); gradually add to flour mixture. Beat at medium speed of electric mixer for 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed of electric mixer for 2 minutes. Stir in enough remaining flour to make a stiff batter. Grease top. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
  • Remove dough from refrigerator. On floured surface, punch dough down and roll into a 12 X 18-inch rectangle. Brush with butter and top with filling to within about 1 inch from the edge of the dough. Roll up long ways, as for a jelly roll, and slice into 18 sections 1 inch each. Lay cinnamon-side down on pecan topping mixture in each muffin compartment.
  • Cover and let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes. Preheat oven to 375°F. Bake for 20 to 25 minutes, or until golden brown. Immediately invert onto serving dish and let rest 8-10 minutes, then remove from muffin tins. Serve immediately.


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