Description
Sticky Buns are a decadent and rich pastry made with soft, fluffy dough, a cinnamon sugar filling, and a sticky caramelized pecan topping. Perfect as a breakfast indulgence or a delightful dessert, these buns combine irresistible flavors and textures for a perfect treat.
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 tsp 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 tsp salt
- 1 1/2 cups (6 ounces) coarsely chopped pecans
Filling:
- 1/2 cup packed light brown sugar
- 2 tsp ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Activate the yeast: Warm the milk on the stove or in the microwave until it’s no hotter than 110°F, which could kill the yeast. Add the yeast and half the sugar to the warm milk, then stir to combine. Let the mixture sit for 8-10 minutes until the yeast is foamy and activated.
- Prepare the wet ingredients: Melt the butter in a microwave-safe bowl. Once melted, whisk in the egg yolks, vanilla extract, and the remaining sugar until fully combined.
- Mix and knead the dough: Add the yeast mixture and the butter mixture to the bowl of a stand mixer. Add half the flour and stir until just combined before adding the remaining flour. Attach the dough hook and mix on medium speed for 5 minutes until a cohesive dough forms. Transfer to a floured surface and knead by hand for 2-3 minutes until elastic and bouncy.
- First rise: Lightly butter a large glass bowl and place the dough ball inside. Cover with plastic wrap or a lid, and let the dough rise for 2 hours, or until it has doubled in size.
- Prepare the topping: In a small pot over low heat, combine the brown sugar, honey, butter, and salt. Heat gently until the butter and sugar completely dissolve. Pour the mixture into a buttered 9×13 baking dish, sprinkle with chopped pecans evenly, and set aside.
- Roll out the dough: Preheat the oven to 375°F. Transfer the risen dough to a floured surface and roll it into a 12×18-inch rectangle, ensuring an even thickness throughout.
- Prepare the filling: Combine brown sugar and cinnamon in a small bowl. Brush the rolled-out dough with the melted butter, then evenly sprinkle the cinnamon sugar mixture across the surface.
- Shape the buns: Starting from the long edge, roll the dough tightly into a log. Using a sharp knife or bench scraper, slice the log into 12 even pieces. Arrange the pieces swirl-side up in the baking dish on top of the pecan topping.
- Bake the sticky buns: Bake the buns for 30-35 minutes at 375°F, or until golden brown. If the buns start to brown too quickly, cover them with foil halfway through the baking time.
- Cool and release the sticky buns: Remove the baking dish from the oven and allow the buns to cool for 5-8 minutes. Run a knife around the edges, then carefully flip the buns onto a platter to release them. Serve warm and enjoy!
Notes
- Ensure the milk is not hotter than 110°F to avoid killing the yeast.
- For clean slices of the dough roll, use a sharp knife or unflavored dental floss to cut the pinwheels.
- If you dislike pecans, you can substitute with walnuts or omit nuts altogether.
- Sticky buns are best enjoyed warm. Reheat leftovers for a few seconds in the microwave or a low oven.
- You can prepare the buns the night before, let them rise in the fridge, and bake them in the morning for a fresh breakfast treat.
Nutrition
- Serving Size: 1 bun
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
