Sticky Buns
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Sticky Buns
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Sticky, sweet and soft, these Sticky Buns are filled with cinnamon and brown sugar flavor. And the sticky caramel makes these finger licking good!
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Ingredients
Dough:
- 3/4 cup buttermilk
- 1 (0.25 oz) package active dry yeast
- 2 eggs
- 3 cups flour divided
- 2 tablespoons butter softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
Caramel:
- 3/4 cup butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup corn syrup
- 1 cup pecan halves roughly chopped
Filling:
- 4 tablespoons softened butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Warm the buttermilk in the microwave or on the stovetop, just until it is warm to the touch, about 105º to 115ºF. Place the buttermilk in a large bowl, or the bowl of a stand mixer. Add the yeast and lightly stir. Let it stand until the yeast is bubbling, about 10 minutes.
- Add the eggs, 1 1/2 cups of the flour, softened butter, sugar and salt to the bowl with the yeast. Mix on low until combined. Continue adding flour, 1/4 cup at a time, until the dough comes together. It will still be slightly sticky. (You may not need to add all of the flour.) Change to the dough hook and knead for about 5 minutes, or turn onto a floured surface and knead by hand until soft and elastic, about 8 minutes.
- Place the dough in an oiled bowl and cover. Let rise until doubled.
- When the dough is almost doubled, make the caramel glaze.
- In the bowl of a stand mixer, or with a hand mixer, combine the butter, both sugars, and the salt. Beat until light, about 2 minutes. Add the corn syrup and continue to beat until light and fluffy, about 5 minutes.
- Spread the caramel mixture on the bottom of a 9x13-inch baking dish (preferably with tall sides). Sprinkle the pecans evenly over the caramel.
- Once the dough has doubled, punch it down and pour out onto a clean counter that has been sprinkled with flour.
- Roll the dough into a 18x12 inch rectangle. Spread the softened butter over the top, then sprinkle with the 1/2 cup of brown sugar and 1 teaspoon of cinnamon. Roll the dough, starting on the wide side. Cut the roll into 12 equal slices.
- Place 12 slices of dough in the pan. Place the pan on a baking sheet to catch any caramel overflow. (Especially if your baking dish does not have high sides.) Cover the dish and let the rolls rise for 15-20 minutes.
- Preheat the oven to 350ºF.
- Bake the rolls for about 35-40 minutes, until golden brown and cooked through. I like to cover them about 20 minutes through so that they don’t get too dark. The caramel should turn a dark amber and be bubbling hot.
- Remove from the oven and let them sit for 5 minutes, then turn out onto a platter to serve.
Notes
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1roll
Calories
465kcal
(23%)
Carbohydrates
54g
(18%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
6g
Trans Fat
0g
Cholesterol
77mg
(26%)
Sodium
186mg
(8%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 465kcal | 23% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 6g | 35% |
| Trans Fat | 0g | 0% |
| Cholesterol | 77mg | 26% |
| Sodium | 186mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
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