Description
These Sticky Buns are a delightful treat featuring soft, cinnamon-spiced rolls topped with a rich, gooey pecan caramel glaze. Perfectly risen and baked to golden perfection, they offer a wonderful combination of sweet, buttery, and nutty flavors that make an irresistible breakfast or dessert.
Ingredients
Dough
- 1 1/4 cups warm milk (105-110°F)
- 1 (1/4-ounce) package active dry yeast (about 2 1/4 teaspoons)
- 8 Tablespoons granulated sugar, divided
- 1 large egg, at room temperature
- 1 teaspoon Kosher salt
- 1/2 cup unsalted butter, melted
- 4 cups all-purpose flour, plus more as needed
Filling
- 3/4 cup light brown sugar
- 1 1/2 Tablespoons ground cinnamon
- 6 Tablespoons salted butter, softened (do NOT melt)
Topping
- 1 1/2 cups toasted pecans, roughly chopped
- 1/2 cup unsalted butter
- 2/3 cup packed brown sugar
- 1/4 cup heavy cream
- 3 Tablespoons pure maple syrup
- 1/4 teaspoon salt
Instructions
- Proof yeast: In a small bowl, stir together 1 1/2 cups warm milk, yeast, and 1 tablespoon sugar. Let sit 5 minutes or until the mixture becomes bubbly, indicating the yeast is active.
- Make dough: In a large bowl, whisk the egg. Add the remaining 7 tablespoons sugar and salt, then whisk well. Incorporate the melted butter and the proofed yeast mixture, stirring to combine. Add 2 cups of flour and stir until smooth, then gradually add the remaining flour 1/2 cup at a time. Knead the dough for 5 minutes, adding 1-2 tablespoons more flour if too sticky, aiming for a soft dough without over-flouring.
- First rise: Cover the dough bowl with a towel or plastic wrap and place it in a warm spot, such as inside a turned-off oven with a small bowl of hot water. Allow the dough to rise until doubled in size, about 1.5 to 2 hours.
- Prepare topping: Grease a 9×13 inch baking pan. Evenly spread the chopped toasted pecans over the bottom. In a small saucepan, melt 1/2 cup butter over medium heat. Add brown sugar, heavy cream, maple syrup, and salt; cook over low heat for 2 more minutes, stirring constantly. Pour this mixture evenly over the pecans in the pan and set aside.
- Mix filling: In a small bowl, combine the brown sugar and ground cinnamon for rolling into the dough.
- Roll out dough: Once double in size, punch down the dough and transfer to a lightly floured surface. Roll out into a 15×20 inch rectangle. Spread the softened 1/2 cup butter evenly over the dough using a brush.
- Apply filling and roll: Sprinkle the cinnamon sugar mixture evenly over the buttered dough. Gently press the sugar into the butter. Starting from the shorter edge, roll the dough up tightly into a log shape, then pinch the ends to seal.
- Cut dough: Using a large serrated knife or floss, cut the log in half, then halve each half again to form 4 equal sections. Cut each section into 3 one-inch thick rolls, yielding 12 rolls in total.
- Arrange rolls: Place the 12 rolls evenly spaced over the pecan mixture in the prepared baking pan.
- Second rise: Let the rolls rise, uncovered, for 30 to 45 minutes until they double in size.
- Bake: Preheat the oven to 350°F (175°C). Bake the buns for 25 to 28 minutes or until golden brown on top.
- Cool and invert: Remove from oven and let cool for 5 minutes. Carefully invert the baking pan onto a serving platter so the pecan topping is on top.
- Serve: Serve the sticky buns warm, enjoying the gooey caramel and nut topping with the soft cinnamon rolls.
Notes
- Ensure milk is warm but not hot to avoid killing the yeast.
- To toast pecans, spread them on a baking sheet and bake at 350°F for about 8-10 minutes until fragrant.
- Use fresh yeast for best rise and texture.
- You can substitute pure maple syrup with honey or corn syrup as topping sweetener alternatives.
- Dough can be refrigerated overnight after the first rise for convenience; bring to room temperature before rolling out.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
