Sticky Buns
Indulge in the ultimate sweet treat with these irresistible Sticky Buns! Perfectly soft, buttery dough is rolled with a rich cinnamon-brown sugar filling, creating swirled layers of warmth and spice. The pièce de résistance is the gooey pecan caramel topping, made with melted butter, heavy cream, and brown sugar, that bakes into a luscious sticky glaze. Ideal for breakfast, brunch, or dessert, these buns come together with a delightful homemade touch that feels both comforting and indulgent. With a satisfying balance of crunch and softness, their warm aroma and melt-in-your-mouth texture make them a crowd-pleaser every time. Serve fresh from the oven for a cozy, decadent treat! Keywords: homemade sticky buns, cinnamon rolls, pecan caramel topping, breakfast pastry, dessert recipe.
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Recipe Information
Ingredients
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 2.25 teaspoons active dry yeast
- 0.25 cup granulated sugar
- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 cup chopped pecans
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Begin by warming the milk until lukewarm. Add 2 tablespoons of the butter and stir until melted. If the mixture is too hot, let it cool to about 110°F.
Sprinkle the yeast and granulated sugar over the milk mixture and let it sit for about 5 to 10 minutes until frothy.
In a large mixing bowl, combine the yeast mixture with eggs, flour, and salt. Mix to form a dough.
Knead the dough on a floured surface for about 5 to 7 minutes until smooth and elastic. Place it in a greased bowl, cover with a towel, and let rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
While the dough is rising, prepare the sticky topping. In a saucepan, melt the remaining 4 tablespoons of butter with the heavy cream and vanilla extract. Stir in 3/4 cup of the brown sugar and cook until dissolved. Pour into a greased 9x13 inch baking dish and sprinkle with chopped pecans.
For the filling, mix the remaining 1/4 cup brown sugar with the cinnamon.
Once the dough has doubled, punch it down and roll it into a rectangle about 12x18 inches.
Spread the cinnamon brown sugar mixture evenly over the dough surface.
Roll the dough tightly into a log, starting from a long edge. Pinch the seam to seal.
Cut the log into 12 equal slices and place each piece on top of the pecan caramel in the prepared baking dish.
Cover the dish with a cloth and let the buns rise for an additional 30 minutes.
Preheat the oven to 375°F (190°C).
Bake the sticky buns for about 30 to 40 minutes until golden brown.
Let the buns cool in the pan for 5 minutes before turning them out onto a serving plate. Allow to cool for a few more minutes before serving warm.
Nutrition Facts
Calories |
4825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 707 mg | 236% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 654.7 g | 238% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 267.9 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 725 mg | 56% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1936 mg | 41% | |
*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.
