Sticky Buns
User Reviews
5
Sticky Buns
Description
Sticky Buns begin with a yeast-based dough, activated with warm water and yeast, and enriched by milk, butter, sugar, eggs, and salt. The dough is kneaded until smooth and elastic, then left to rise until doubled in size, ensuring a soft yet structured final texture. A cinnamon, brown sugar, and softened butter filling is spread evenly over a rolled-out rectangle of dough before it is rolled tightly and sliced into individual buns.
The topping combines butter, heavy cream, dark brown sugar, honey, salt, and chopped pecans, which are placed in the bottom of the baking pan. As the buns bake on top, the topping melts and forms a sticky, caramel-like glaze that coats the buns when inverted immediately after baking. The result is a moist, tender roll with a crisp, nutty, and sweet coating.
Sticky Buns are ideal as a special breakfast or brunch treat served warm. The recipe suggests that dough rising times will vary depending on kitchen temperature, and the dough can be made ahead and refrigerated overnight to fit a busy schedule. Using a stand mixer with a dough hook simplifies kneading but hand kneading is also possible.
Ingredients
For the dough
- 1 packet active dry yeast 1/4 ounce
- 3/4 cup water approximately 100 degrees F, warm
- 3/4 cup milk approximately 100 degrees F, warm
- 1/4 cup granulated sugar
- 1/4 cup butter melted
- 1 1/2 teaspoons salt
- 2 egg
- 5-5 1/2 cups all-purpose flour
- cooking spray
For the filling
- 1/2 cup butter softened
- 1/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 2 1/2 teaspoons cinnamon
For the topping
- 2 cups pecans coarsely chopped
- 1/2 cup butter
- 3/4 cup dark brown sugar
- 3/4 cup heavy cream
- 1/4 cup honey
- 1/4 teaspoon salt
Instructions
For the dough
- Place the water in the bowl of a stand mixer fitted with the paddle attachment. Add the packet of yeast and let the yeast dissolve in the water for 1 minute.
- Add the milk, sugar, butter, salt, eggs and 5 cups of flour to the bowl. Beat for 2-3 minutes or until a smooth dough forms.
- If the dough is sticky, add more flour, 2 tablespoons at a time, until the desired consistency is reached.
- Switch to the dough hook, and knead the dough for 3-4 minutes or until smooth and elastic.
- Place the dough in a large bowl coated with cooking spray. Cover the dough with plastic wrap and let it sit for one hour, or until doubled in size.
For the filling
- Place the butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Stir until well combined.
- Place the dough on a lightly floured surface. Roll the dough into a 18"x12" rectangle. Spread the filling mixture evenly all over the dough.
- Starting with the long end of the dough, roll it up tightly, jelly roll style. Pinch the seams to seal the end of the roll.
- Cut the roll into 12 equal slices.
For the topping
- Melt the butter in a small pan over medium heat. Add the brown sugar, heavy cream, honey and salt, then bring to a boil. Reduce the heat to low, and simmer for 2-3 minutes until glaze is smooth and shiny.
- Pour 2/3 of the topping mixture into the bottom of a 9"x13" pan that's been coated in cooking spray. Reserve the rest of the topping for later use.
- Sprinkle the pecans over the sugar mixture, then place the rolls on top.
- Cover and let the rolls rise until they've doubled, this should take about one hour.
- Preheat the oven to 350 degrees F. Bake the rolls for 30-35 minutes until golden brown.
- Let the rolls sit for 5 minutes, then invert the pan onto a serving tray. Warm the reserved topping and drizzle it over the top, then serve.
Notes
- Dough can be prepared the night before and refrigerated to bake fresh in the morning.
- Rise times depend on kitchen temperature; watch for dough doubling rather than strictly timing.
- A stand mixer with a dough hook attachment eases kneading but manual kneading is also fine.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 615 kcal
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 88g | 29% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 98mg | 33% |
| Sodium | 534mg | 22% |
| Potassium | 196mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 42g | 84% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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