Sticky Buns Recipe
User Reviews
4.6
Sticky Buns Recipe
Description
The dough preparation involves creaming sugar, butter, and salt, then mixing in eggs and vanilla. Flour, instant yeast, and room temperature milk are combined and kneaded to develop gluten, producing a tacky but not sticky dough. After a long rise at room temperature, the dough is rolled out, filled with a cinnamon sugar mixture, rolled up, sliced, and placed in a pan coated with a caramel glaze made from butter, sugars, corn syrup, and vanilla with chopped pecans.
Baking produces soft buns with sticky caramel topping that caramelizes and seeps into the rolls. The combination of cinnamon, caramel, and pecans creates a rich flavor and varied texture from soft bread to crunchy nuts. Sticky buns are ideal for breakfast or dessert, enjoyed warm to highlight the gooey glaze.
Tips include substituting all-purpose flour for slightly different texture, and importance of corn syrup in the glaze for correct consistency. Dough can be prepared ahead through the pan stage and refrigerated up to two days before baking. Reheating in the microwave briefly after cooling helps restore a fresh-baked feel.
Ingredients
For the Dough:
- 6½ tablespoon granulated sugar
- 5½ tablespoons butter at room temperature, unsalted
- 1 teaspoon salt
- 1 egg slightly beaten
- 1 teaspoon vanilla extract
- 3½ cups bread flour
- 2 teaspoons instant yeast
- 1 cup milk at room temperature, whole, 2 tablespoons
For the Cinnamon Sugar:
- 6½ tablespoons granulated sugar
- 1½ tablespoons ground cinnamon
For the Caramel Glaze:
- 1 cup butter at room temperature, unsalted
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ teaspoon salt
- ½ cup light corn syrup
- 1 teaspoon vanilla extract
- ½ cup pecans coarsely chopped
Instructions
- Cream together the sugar, butter, and salt on medium-high speed in an electric mixer with a paddle attachment. Whip in the egg and vanilla extract until smooth. Then add the flour, yeast, and milk. Mix on low speed until the dough forms a ball. Switch to the dough hook and increase the speed to medium, mixing for approximately 10 minutes (or knead by hand for 12 to 15 minutes), or until the dough is silky and supple, tacky but not sticky. You may have to add a little flour or water while mixing to achieve this texture. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Let the dough rise at room temperature for approximately 2 hours, or until the dough doubles in size.
- Meanwhile, make the Caramel Glaze: In the bowl of an electric mixer, combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with the paddle attachment. Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy.
- Transfer the dough to the counter. Roll out the dough with a rolling pin, lightly dusting the top of the dough with flour to keep it from sticking to the pin. Roll it into a rectangle 18 inches wide by 9 inches long. Sprinkle the cinnamon sugar over the surface of the dough (use it all!), and roll the dough up with the long side facing you, creating a cinnamon-sugar spiral as you roll. With the seam side down, cut the dough into 12 even pieces.
- Coat the bottom of a 9x13-inch baking dish with the caramel glaze, then sprinkle the pecans evenly over the surface. Lay the pieces of dough cut-side-up on top of the caramel glaze, evenly spaced throughout the pan. Cover loosely with plastic wrap and allow to rise at room temperature for 75 to 90 minutes, or until the pieces have grown into one another and have nearly doubled in size.
- Make-Ahead Note: Instead of the second rise, you can place the shaped buns in the refrigerate for up to 2 days, pulling the pan out of the refrigerator 3 to 4 hours before baking to allow the dough to proof at room temperature.
- Preheat the oven to 350 degrees F and adjust the oven rack to the lowest shelf.
- Bake the sticky buns for 30 to 40 minutes, or until golden brown. Cool the buns in the pan for 5 to 10 minutes, and then remove them by flipping them over onto another pan or serving platter. Carefully scoop any run-off glaze back over the buns with a spatula. Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).
Notes
- Using bread flour provides optimal dough texture, though all-purpose flour can be substituted with slight difference.
- Corn syrup is essential for the caramel glaze’s texture; substitution is not recommended.
- The dough can be prepared through shaping and placed in the pan, then refrigerated for up to 2 days before baking.
- Reheat cooled sticky buns in the microwave for about 10 seconds for best enjoyment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sticky buns
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Calories | 799kcal | 40% |
| Carbohydrates | 106g | 35% |
| Protein | 10g | 20% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 84mg | 28% |
| Sodium | 480mg | 20% |
| Potassium | 188mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 63g | 126% |
| Vitamin A | 790IU | 16% |
| Calcium | 86mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
