Philadelphia Sticky Buns
Indulge in the irresistible decadence of homemade Philadelphia Sticky Buns, a timeless treat that combines fluffy, buttery dough with a luscious caramel-pecan glaze. These bakery-style buns are loaded with warm cinnamon-sugar filling and topped with a rich mixture of dark brown sugar, heavy cream, and crunchy pecans that caramelizes beautifully during baking. Perfectly soft and golden, each bite offers a heavenly blend of sweetness and texture that’s sure to impress at breakfast, brunch, or any special occasion. With a straightforward preparation and impressive results, this recipe is your go-to for creating the ultimate sticky buns right in your own kitchen.
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Recipe Information
Ingredients
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- 2.25 teaspoons active dry yeast
- 3.5 cups all-purpose flour
- 1 teaspoon salt
- 2 large eggs
- 3 cups dark brown sugar
- 0.5 cup heavy cream
- 0.25 cup light corn syrup
- 1 cup pecans, chopped
- 4 tablespoons unsalted butter, softened
- 2 teaspoons ground cinnamon
- 0.33 cup granulated sugar (for filling)
Instructions
Heat the milk in a small saucepan over medium heat until just warm (about 110°F). Remove from heat and stir in 2 tablespoons of the butter and 1 tablespoon of granulated sugar. Let the mixture cool until warm but not hot.
Sprinkle the yeast over the milk mixture and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine flour and salt. Add the milk-yeast mixture and the eggs, mixing until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours, or until doubled in size.
While the dough is rising, prepare the caramel glaze. In a medium saucepan, combine 2 cups of brown sugar, heavy cream, and corn syrup. Heat over medium heat, stirring frequently, until the sugar dissolves and the mixture is smooth. Pour the glaze into a greased 9x13-inch pan and sprinkle chopped pecans evenly over the glaze. Set aside.
After the dough has risen, roll it out into a 12x16-inch rectangle on a lightly floured surface.
Spread the softened butter evenly over the dough. Mix the remaining 1 cup of brown sugar with ground cinnamon and sprinkle it over the buttered dough. Roll the dough tightly into a log, starting from the longer edge.
Slice the rolled dough into 12 equal pieces and arrange them cut-side up on top of the caramel glaze in the pan. Cover with plastic wrap and let the rolls rise for 30-45 minutes, or until puffy.
Preheat the oven to 350°F. Once the rolls have risen, bake them for 25-30 minutes, or until golden brown on top.
Let the sticky buns cool in the pan for 5 minutes, then carefully invert the pan onto a serving platter to allow the caramel glaze to coat the buns. Serve warm.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 60.6 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
