Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield
12 servings (serving size: 1 bun)

These sweet rolls start with our all-purpose Bakery Dinner Rolls dough. They're delicious enough to garner our highest rating for taste.

How to Make It

Step 1

Dissolve granulated sugar and yeast in 2/3 cup warm water in a small bowl; let mixture stand 5 minutes. Stir in 3 tablespoons melted butter.

Step 2

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 75 ounces (about 1 1/2 cups) flour, salt, and nutmeg in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

Step 3

Combine 1/2 cup brown sugar, syrup, and milk in a small saucepan; bring mixture to a boil. Remove pan from heat; stir in figs. Sprinkle walnuts evenly into a 13 x 9–inch baking pan coated with cooking spray; spoon fig mixture evenly over nuts in bottom of pan.

Step 4

Combine remaining 1/4 cup brown sugar and cinnamon in a small bowl; set aside.

Step 5

Preheat oven to 375°.

Step 6

Punch dough down; let rest 5 minutes. Roll dough into a 12 x 10–inch rectangle on a lightly floured surface. Brush remaining 2 tablespoons butter over dough, leaving a 1-inch border. Sprinkle dough with cinnamon mixture. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 12 (1-inch-wide) slices. Place slices, cut side up, into pan. (Slices do not fill pan but will once dough rises.) Cover pan with a damp towel; let rise in a warm place (85°), free from drafts, 15 minutes or until doubled in size.

Step 7

Bake at 375° for 15 minutes or until buns are lightly browned. Cool buns in pan on a wire rack for 5 minutes. Place a serving platter upside down on top of pan; invert buns onto platter. Serve warm.

Ratings & Reviews

sowninpeace1988's Review

CookingCrazy
April 10, 2011
These are the best sticky buns I have ever had I really cannot believe that there is so few calories in them. I also did not use figs as I did not have any and they turned out perfect.

Jessie123's Review

meganlindsay
December 24, 2009
This was fun to make and delicious. The presentation was awesome. They did take some time but they were really good. I subbed dates for the figs since I didn't have any and used my kitchen aid dough attachment instead of kneading. It was a great Christmas brunch item.

meganlindsay's Review

sowninpeace1988
July 08, 2009
This recipe is a God-send!!! I have had so much trouble finding an egg-free recipe that's tasty enough for special occasions (because one of my DDs is allergic). I've activated the yeast with both water and milk, and the milk version definitely made a smoother dough.

CookingCrazy's Review

Jessie123
January 16, 2009
OMG.....this are fabulous. Very easy to make. I made the dough in my standing Kitchen Aid Mixer. I followed the recipe exactly, except when I went to get my figs, I found that D.H. had eaten every last one of them. So, I substituted dates in place of the figs. The dough is very light and the topping is to die for. Since there is only two of us, I separated the rolls, put on cookie sheet and froze them. Once frozen, I wrapped individually. Just be sure to heat up slightly after thawing. Yummmmmmmmy!!!!