Description
Sticky Buns are soft, fluffy rolls layered with cinnamon sugar and filled with a decadent caramelized pecan topping. Perfect for breakfast or as a sweet snack, these homemade sticky buns are sure to impress with their gooey, nutty and buttery flavor.
Ingredients
Units
Scale
Dough
- 1 cup warm milk
- 1 package active dry yeast
- 1/2 cup sugar
- 6 tablespoons unsalted butter
- 1 egg
- 2 yolks
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, plus more for dusting counter
Topping
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup honey
- 1/2 teaspoon salt
- 1 1/2 cups (6 ounces) coarsely chopped pecans
Filling
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Activate the Yeast: Warm the milk on the stove or in the microwave until it is no hotter than 110°F. Add the yeast and half the sugar to the warm milk, stirring to combine. Let the mixture sit for 8-10 minutes until the yeast becomes foamy and activated.
- Prepare the Wet Ingredients: Melt the butter in a microwave-safe bowl. Whisk in the egg yolks, vanilla extract, and the remaining sugar until well combined.
- Mix the Dough: In the bowl of a stand mixer, add both the yeast mixture and the butter mixture. Add half of the flour and mix until just combined, then add the remaining flour. Using a dough hook, mix on medium speed for 5 minutes until the dough comes together.
- Knead the Dough: Transfer the dough to a floured surface and knead by hand for 2-3 minutes until the dough becomes elastic and bounces back when pressed.
- First Rise: Lightly butter a large glass bowl. Place the dough ball inside, cover with plastic wrap or a lid, and let it rise for 2 hours, or until doubled in volume.
- Make the Topping: In a small pot over low heat, combine brown sugar, honey, butter, and salt. Cook until the butter and sugar have dissolved together.
- Prepare the Baking Dish: Pour the topping mixture into a buttered 9×13-inch baking dish. Sprinkle the chopped pecans evenly over the mixture and set aside.
- Shape the Dough: Once the dough has risen, transfer it to a floured surface and roll out into a 12×18-inch rectangle.
- Add the Filling: In a small bowl, mix together the brown sugar and cinnamon. Brush the rolled-out dough with melted butter. Sprinkle the cinnamon sugar mixture evenly over the entire rectangle.
- Form the Rolls: Starting with the long edge, roll the dough tightly into a log. Using a sharp knife or bench scraper, slice into 12 even pinwheels.
- Arrange in Baking Dish: Place the pieces evenly in the prepared baking dish on top of the sugar and pecan topping, swirl side up.
- Bake: Bake at 375°F for 30-35 minutes, or until the buns are golden brown. Cover with foil halfway through if they brown too quickly.
- Cool and Serve: Remove from the oven and let cool for 5-8 minutes. Carefully run a knife around the edge of the pan and invert the buns onto a platter to release and serve warm.
Notes
- Ensure the milk is not too hot or it will kill the yeast.
- Allow the dough to rise in a warm, draft-free area for best results.
- If the buns are browning too quickly, loosely tent the pan with foil halfway through baking.
- Invert and serve the buns while still warm for the gooiest texture.
- Buns can be prepared the day before and baked the next morning after the second rise for fresher results.
Nutrition
- Serving Size: 1 bun
- Calories: 410
- Sugar: 25g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 73mg
