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Classic Sticky Rolls (Cooking for 2)

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By Betty Crocker Kitchens
Updated Oct 29, 2018
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If you’ve ever woken up craving a warm, gooey sticky roll for breakfast, but just don’t want to make a huge batch, this recipe is just for you (and one other person). These made-from-scratch rolls are surprisingly simple, full of buttery caramel flavor and have just the right sticky-and-tender texture to make them an all-time-favorite recipe.

Classic Sticky Rolls (Cooking for 2)

  • Prep Time 30 min
  • Total 3 hr 20 min
  • Servings 4
  • Ingredients 13
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Ingredients

Rolls

  • 1 1/2 to 2 cups Gold Medal™ all-purpose flour or bread flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
  • 1/2 cup warm milk (110°F to 115°F)
  • 2 tablespoons butter, softened
  • 1 egg yolk

Caramel Topping

  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 2 tablespoons light corn syrup

Filling

  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter, softened
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In medium bowl, mix 1 cup of the flour, the granulated sugar, salt and yeast. Add milk, 2 tablespoons softened butter and the egg yolk. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
  • Step 
    2
    Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Step 
    3
    Spray 8-inch square pan with cooking spray. In 1-quart saucepan, heat 1/2 cup brown sugar and 1/4 cup softened butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into pan.
  • Step 
    4
    In small bowl, mix 1/4 cup brown sugar and 1/2 teaspoon cinnamon; set aside.
  • Step 
    5
    Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 8x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons softened butter; sprinkle with cinnamon sugar. Roll rectangle up tightly, beginning at 8-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With serrated knife, cut roll into 4 (2-inch) slices.
  • Step 
    6
    Place slices, cut sides up, slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until dough has doubled in size.
  • Step 
    7
    Heat oven to 350°F. Bake 28 to 32 minutes or until golden brown. Let stand 2 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain on top of rolls 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.

Nutrition

630 Calories
25g Total Fat
7g Protein
93g Total Carbohydrate
51g Sugars

Nutrition Facts

Serving Size: 1 Roll
Calories
630
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
15g
77%
Trans Fat
1g
Cholesterol
110mg
36%
Sodium
510mg
21%
Potassium
180mg
5%
Total Carbohydrate
93g
31%
Dietary Fiber
2g
8%
Sugars
51g
Protein
7g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

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