Description
These homemade sticky buns are irresistibly soft, rich, and fluffy, filled with aromatic cinnamon sugar and topped with a gooey caramel pecan glaze. Taking just over an hour, they’re perfect for a decadent breakfast, brunch, or special treat. With a luscious caramel topping, toasty pecans, and a decadent pull-apart interior, these sticky buns are a bakery-style delight you can make at home.
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 teaspoon 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 teaspoon salt
- 1 1/2 cups (6 ounces) coarsely chopped pecans
Filling
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Activate the Yeast: Warm the milk until it’s no hotter than 110°F to avoid killing the yeast. Stir the yeast and half the sugar into the warm milk, then let it stand for 8-10 minutes, until foamy and activated.
- Prepare Wet Mixture: Melt the butter in a microwave-safe bowl. Whisk in the egg yolks, vanilla extract, and the remaining sugar until well combined.
- Mix Dough: In a stand mixer bowl, combine the yeast mixture and the butter mixture. Add half the flour and stir until just incorporated. Add the remaining flour and salt. Fit the stand mixer with a dough hook and mix on medium speed for about 5 minutes, until a soft dough forms.
- Knead the Dough: Transfer the dough to a lightly floured surface. Knead by hand for 2-3 minutes, until the dough is elastic and bounces back when pressed.
- First Rise: Lightly butter a large glass bowl. Place the kneaded dough into the bowl, cover with plastic wrap or a lid, and let it rise for 2 hours, or until doubled in size.
- Prepare Topping: In a small pot over low heat, combine brown sugar, honey, butter, and salt, stirring until the butter and sugar dissolve into a smooth caramel mixture.
- Assemble Topping in Baking Dish: Pour the caramel mixture into a buttered 9×13-inch baking dish. Sprinkle evenly with the chopped pecans and set aside.
- Shape the Dough: After rising, transfer the dough to a floured surface. Roll or spread it into a 12×18-inch rectangle.
- Add Filling and Roll: Mix the filling ingredients (brown sugar and cinnamon). Brush the rolled dough with melted butter, sprinkle with the cinnamon-sugar mixture, and then tightly roll up from the long side into a log.
- Cut Buns: Slice the log into 12 even pieces and arrange them, cut side down, over the topping in the prepared baking dish.
- Second Rise: Cover the dish loosely and let the buns rise until puffy, about 30 minutes.
- Bake: Preheat the oven to 375°F. Bake for 30-35 minutes, until golden brown and cooked through.
- Invert and Serve: Let the buns rest for 5 minutes, then invert the baking dish onto a large platter so the gooey topping drips over the buns. Serve warm.
Notes
- Make sure the yeast is foamy before proceeding for best dough rise.
- Use room temperature ingredients for even mixing and best results.
- Sticky buns are best enjoyed fresh but can be reheated gently in the microwave.
- You can prepare the buns ahead by assembling them and refrigerating overnight. Bake the next morning.
- Pecans can be substituted with walnuts or omitted for nut allergies.
Nutrition
- Serving Size: 1 bun
- Calories: 390
- Sugar: 19g
- Sodium: 296mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
