Description
Sticky Buns are soft, fluffy rolls filled with buttery cinnamon sugar, baked atop a caramel-pecan topping that becomes irresistibly gooey and rich when flipped. Perfect for breakfast, brunch, or a sweet treat, these bakery-style sticky buns guarantee a deliciously sticky and nutty indulgence in every bite.
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)
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 Yeast: Warm the milk until it is no hotter than 110°F to avoid killing the yeast. Add the yeast and half the sugar to the warm milk, stir, and let sit for 8-10 minutes until foamy and activated.
- Prepare Wet Ingredients: Melt the butter. Once cooled slightly, whisk in the egg yolks, vanilla extract, and remaining sugar until combined.
- Combine Dough: In a stand mixer bowl, add the yeast mixture and butter mixture. Add half the flour and stir until just incorporated, then add the remaining flour. Attach the dough hook and mix on medium for 5 minutes until a dough forms.
- Knead Dough: Transfer dough to a floured surface and knead by hand for 2-3 minutes until smooth and elastic, bouncing back when pressed.
- First Rise: Butter a large bowl, place the dough ball inside, cover with lid or plastic wrap, and let rise for 2 hours until doubled in size.
- Make Topping: In a small pot over low heat, combine brown sugar, honey, butter, and salt. Cook until butter and sugar have melted and combined.
- Prepare Baking Dish: Butter a 9×13 baking dish and pour the caramel topping into the bottom. Scatter chopped pecans evenly over the topping. Set aside.
- Preheat Oven: Heat your oven to 375°F (190°C) while you prepare the buns.
- Shape Dough: Turn the risen dough onto a floured surface and roll into a rectangle, about 12×18 inches.
- Add Filling: In a bowl, mix brown sugar and cinnamon for the filling. Brush the rolled-out dough with melted butter, then sprinkle the cinnamon sugar mixture evenly over it.
- Roll and Slice: Starting from the long edge, tightly roll the dough into a log. Slice into 12 even pieces using a sharp knife or bench scraper.
- Arrange in Pan: Place rolls cut side up evenly in the prepared baking dish on top of the pecan caramel topping.
- Bake: Bake at 375°F for 30-35 minutes until golden brown. If buns brown too quickly, cover loosely with foil halfway through baking.
- Flip and Serve: Let the buns cool in the pan 5-8 minutes, then run a knife around the edge and invert the pan onto a platter to release the buns with the caramel-pecan topping on top.
Notes
- Make sure the milk is not too hot to avoid killing the yeast.
- Allow dough to rise in a warm, draft-free place for best results.
- If buns brown too quickly, cover lightly with foil halfway through baking.
- Use parchment under the platter when inverting to catch extra caramel.
- Buns are best enjoyed fresh but can be reheated gently for later serving.
Nutrition
- Serving Size: 1 bun
- Calories: 550 kcal
- Sugar: 40 g
- Sodium: 56 mg
- Fat: 24 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 76 g
- Fiber: 3 g
- Protein: 11 g
- Cholesterol: 45 mg
