Description
These Sticky Buns are irresistibly soft and tender, layered with a rich caramel-pecan glaze and a fragrant cinnamon-spice filling. Perfectly sweet and sticky, they make a delightful breakfast or brunch treat that fills your kitchen with warm, inviting aromas.
Ingredients
Scale
Dough
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm milk (110°F)
- â…“ cup unsalted butter, melted
- 1 large egg, room temperature
Caramel Base
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- 3 tablespoons heavy cream
- 1 tablespoon corn syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup toasted pecans, chopped (optional)
Filling
- 3 tablespoons unsalted butter, softened
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Prepare the Dough Foundation: In a large mixing bowl, whisk together flour, yeast, sugar, and salt. Create a well in the center and pour in warm milk, melted butter, and egg. Using a wooden spoon or stand mixer with dough hook, mix until a soft dough forms. The dough should feel slightly sticky but manageable, ensuring tender sticky buns.
- Knead to Perfection: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer for 5-6 minutes. The dough is ready when it springs back lightly when poked and feels silky under your hands.
- First Rise Magic: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size. In cooler months, place the bowl on top of the refrigerator or in an oven with just the light on to create warmth.
- Create the Caramel Base: While the dough rises, melt butter in a small saucepan over medium heat. Stir in brown sugar, heavy cream, corn syrup, vanilla, and salt. Cook for 2-3 minutes until smooth and bubbling. Pour the mixture into a greased 9×13-inch baking dish and sprinkle with toasted pecans if using.
- Roll and Fill: Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle. Spread softened butter evenly over the dough, leaving a ½-inch border around the edges. Mix brown sugar, cinnamon, and nutmeg, then sprinkle this evenly over the buttered surface to create a flavorful spice layer.
- Shape the Buns: Starting from the long side, tightly roll the dough into a log. Using unflavored dental floss or a sharp knife, cut the log into 12 equal pieces. Place each cut side down over the caramel mixture in the prepared baking pan.
- Second Rise and Bake: Loosely cover the pan with plastic wrap and let the buns rise for 45-60 minutes until puffy. During the last 15 minutes of rising, preheat the oven to 350°F. Bake the buns for 25-30 minutes until golden brown and the internal temperature reaches 190°F.
- The Grand Finale: Cool the sticky buns in the pan for exactly 2 minutes—no longer. Run a knife around the edges to loosen, then immediately invert the pan onto a large serving platter. Let the pan sit inverted for 30 seconds to allow the caramel to cascade down and coat the buns perfectly. Serve warm and enjoy!
Notes
- Use warm milk (around 110°F) to properly activate the yeast without killing it.
- To check if the dough is kneaded enough, it should be smooth, elastic, and spring back slowly when poked.
- Cover the dough during rising with a damp towel or plastic wrap to keep moisture in and create a warm environment for yeast activity.
- Using dental floss to cut the rolled dough prevents squashing and keeps the shapes neat.
- Do not let the buns cool too long before inverting, or the caramel will harden and not coat them as beautifully.
- To toast pecans, spread them on a baking sheet and toast in a 350°F oven for about 5-7 minutes until fragrant, stirring once.
