Description
Delight in these classic Sticky Buns made with a soft, buttery yeast dough rolled with cinnamon sugar and pecans, baked in a luscious honey-butter glaze. Perfectly golden and sticky, these sweet rolls are ideal for breakfast or dessert.
Ingredients
Scale
Dough:
- 1 cup warm milk (110°F) (240mL)
- 1 1/4 ounce package active dry yeast (2 1/2 tsp)
- 1/2 cup sugar (100g)
- 6 tablespoons unsalted butter, melted (85g)
- 1 egg
- 2 egg yolks
- 1 teaspoon salt
- 1 teaspoon vanilla extract (5ml)
- 4 cups all-purpose flour (plus more for dusting) (480g)
Topping and Filling:
- 3/4 cup firmly packed light brown sugar (150g)
- 1/2 cup unsalted butter (113g)
- 1/4 cup honey (60ml)
- 1/2 teaspoon salt
- 1 1/2 cups coarsely chopped pecans (6 ounces)
- 1/2 cup firmly packed light brown sugar (100g)
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted (70g)
Instructions
- Activate Yeast: Warm the milk to 110°F, then combine with half the sugar and the active dry yeast. Cover and let it sit for 5-7 minutes until the mixture is foamy and bubbly, indicating the yeast is active.
- Mix Wet Ingredients: While the yeast is activating, melt 6 tablespoons of butter in a bowl. Whisk in the egg, egg yolks, vanilla extract, and the remaining sugar until well combined. Set this mixture aside.
- Combine Dough: Pour both the yeast mixture and the butter-egg mixture into the bowl of a stand mixer. Add half of the flour and whisk gently to combine. Gradually add the remaining flour and knead on medium speed with a dough hook attachment for about 5 minutes until a cohesive dough forms. Transfer to a lightly floured surface and knead by hand until smooth and elastic, adding a little flour if the dough feels too sticky.
- First Rise: Place the dough into a lightly buttered bowl, cover with plastic wrap, and put in a warm place to rise for about 2 hours, or until it has doubled in size.
- Prepare Topping: In a small pot over low heat, combine the brown sugar, honey, butter, and salt. Stir until the sugar dissolves and the mixture is melted and smooth. Pour this sticky glaze evenly into a lightly buttered 9×13 inch baking pan, then sprinkle the coarsely chopped pecans over the top. Set aside.
- Shape Dough: Preheat the oven to 375°F. Once the dough has risen, place it on a floured surface and gently stretch it into a rectangular shape approximately 12×18 inches. Roll or pat it evenly as needed.
- Add Filling: In a medium bowl, whisk together the brown sugar and cinnamon. Brush the dough surface with 4 tablespoons of melted butter, then evenly sprinkle the cinnamon sugar mixture over the top. Use your hand to smooth it out into a consistent layer.
- Form Rolls: Roll the dough tightly from the long edge into a log shape. Using a sharp knife, cut the rolled dough into 12 to 13 even slices. Arrange the slices cut-side down into the prepared baking pan on top of the pecan glaze.
- Bake: Bake the sticky buns in the preheated oven for about 35 minutes until golden brown. After 15 minutes, loosely cover the pan with foil to prevent the tops from over-browning.
- Cool and Serve: Allow the buns to cool for a few minutes after baking. Run a knife around the edges of the pan and invert the buns onto a serving dish to reveal the glaze and pecans on top. Serve warm and enjoy!
Notes
- For easier slicing, chill the rolled dough for 10-15 minutes before cutting to prevent squishing.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Covering the baking pan partway through baking prevents the buns from becoming too dark while allowing them to fully cook.
- Sticky buns are best served warm but can be reheated gently before serving.
