Sticky Buns
User Reviews
4.9
Sticky Buns
Description
The Sticky Buns recipe starts by activating yeast in warm milk with sugar, then combining this with melted butter, eggs, egg yolks, vanilla, salt, and flour to create a moist, sticky dough. This dough, enriched by eggs and butter, becomes tender and soft when baked after doubling in size. Rolling out the dough and spreading it with a cinnamon-sugar butter filling adds a classic sweet spice element inside.
The topping consists of brown sugar, butter, honey, salt, and chopped pecans heated together to create a caramel sauce poured into the pan before the buns are placed on top. During baking, this mixture melts and thickens, coating the buns with sticky, glossy caramel and crunchy nuts. The final product is sweet, buttery, and nutty with a pleasant cinnamon warmth throughout. The texture features a soft crumb inside with a gooey topping.
Sticky Buns are fitting for breakfast, snacks, or dessert. Serving suggestions include whipped cream for indulgence. Proper buttering of pans prevents sticking, and baking tips include covering with foil after initial baking to avoid overly browned tops. Orange zest can be added to dough for flavor variation. The recipe notes include suitable substitutions and shaping advice for clean edges.
Ingredients
Dough:
- 1 cup milk 240mL, warm, 110°F
- 1 /4 ounce package active dry yeast ( 2 + 1/2 tsp)
- 1/2 cup sugar (100g)
- 6 tablespoons butter melted plus more for the pan (85g, unsalted
- 1 egg
- 2 egg yolk
- 1 teaspoon salt
- 1 tsp vanilla (5ml)
- 4 cups all-purpose flour plus more for dusting counter (480g)
Topping:
- 3/4 cup brown sugar 150g, light; firmly packed
- ½ cup butter 113g, unsalted
- ¼ cup honey (60ml)
- ½ tsp salt
- 1 1/2 cups pecans 6 ounces, coarsely chopped
Filling:
- 1/2 cup brown sugar 100g, light; firmly packed
- 2 tsp ground cinnamon
- 4 tablespoons butter 70g, unsalted, melted
Instructions
- Warm the milk to 110°F then mix in half the sugar and the yeast. Cover and set aside for 5-7 minutes or until foaming.
- While the yeast wakes up, melt butter in a bowl then whisk in the egg, yolks, yanilla, and remaining sugar then set aside.
- Add the both mixtures to the bowl of your stand mixer and whisk together then add half the flour and mix until combined. Add the remaining flour and mix on medium speed using a dough hook for about 5 minutes or until the dough comes together. Transfer dough to a floured surface and knead until it’s smooth and elastic. Dough should bounce back when pressed. This is a sticky dough but you can add a bit of flour if it seems wet.
- Place dough in a lightly buttered bowl then cover with plastic and place in a warm place to rise. Dough will take about two hours to double in size.
- While the dough rises, make the topping by combining the brown sugar, honey, butter and salt in a small pot. Place over low heat and stir until butter and sugar have melted. Pour into a 9x13 pan that you’ve lightly buttered and top with roughly chopped pecans then set aside.
- Preheat oven to 375°F. Once the dough has risen transfer it onto a floured surface (I like to use a pastry mat) then gently spread it out into a rectangular shape that’s roughly 12x18 inches. Roll as needed to spread and level the dough.
- In a medium bowl combine brown sugar, and cinnamon then whisk together. Brush with 4 tbsp melted butter then sprinkle the cinnamon sugar evenly over the top. You can use your hand to smooth the sugar out into an even layer if needed.
- Gently roll the long edge of the dough into a tight roll. Cut into 12-13 even pieces then place into your prepared baking dish. See notes for cutting tips. Bake for about 35 minutes or until golden. Cover with foil after 15 minutes to prevent the tops from taking on too much color.
- Allow to cool for a few minutes then run a knife along the edge and invert onto a serving dish and serve warm.
Notes
- Adding orange zest to the dough enhances flavor depth.
- Both light and dark brown sugar work well for filling and topping.
- Walnuts can replace pecans if desired.
- Use floss to slice dough rolls cleanly and evenly.
- Generously butter the bowl where dough rises and the baking dish to prevent sticking.
- Prepare the caramel sauce during dough rising to save time, or make it ahead and refrigerate.
- Cover buns with foil after 15 minutes of baking to prevent excessive browning.
- Allow buns to cool slightly before serving for best texture.
- Consider serving with whipped cream for an indulgent treat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14buns
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 80mg | 27% |
| Sodium | 299mg | 12% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 541IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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