Sticky Buns Bread Machine
Indulge in the irresistible decadence of homemade Sticky Buns with a little help from your bread machine! This recipe combines the ease of the bread machine's "Dough" cycle with the rich flavors of gooey caramel, cinnamon, and toasted pecans. Fluffy, golden rolls are swirled with a cinnamon-brown sugar mixture, then baked atop a luscious pecan-infused caramel glaze that becomes the perfect sticky topping when inverted. With minimal hands-on prep and a bakery-quality result, these sticky buns are ideal for weekend brunches, holiday breakfasts, or anytime you crave a comforting, sweet treat. Serve warm for the ultimate melt-in-your-mouth experience!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 1 tablespoon Butter
- 1 Egg
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.75 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 cup Brown sugar
- 0.5 cup Pecans (chopped)
- 4 tablespoons Butter (melted)
- 2 teaspoons Cinnamon
- 2 tablespoons Heavy cream
Instructions
Pour the whole milk into the bread machine pan, followed by 1 tablespoon of butter (softened), the egg, granulated sugar, and salt.
Add the all-purpose flour on top of the liquid mixture. Make a small well in the center of the flour and pour the active dry yeast into the well.
Set the bread machine to the 'Dough' cycle and start. This will mix, knead, and proof the dough.
While the dough is processing, prepare the sticky topping by mixing 1/2 cup of the brown sugar, 2 tablespoons melted butter, and heavy cream. Spread this mixture evenly in the bottom of a greased 9x13-inch baking pan. Sprinkle the chopped pecans evenly over the sugar mixture.
In a small bowl, mix the remaining 1/2 cup of brown sugar and 2 teaspoons of cinnamon.
Once the dough cycle is complete, remove the dough from the bread machine and place it on a lightly floured surface. Roll it out into a rectangle approximately 12x18 inches.
Brush 2 tablespoons of melted butter over the dough. Sprinkle the cinnamon-sugar mixture evenly on top.
Starting on one long side, tightly roll the dough into a log. Pinch the edges to seal and cut into 12 even slices using a sharp knife or dental floss.
Place the slices, cut side down, on top of the pecan mixture in the baking pan. Cover with a clean towel and let rise in a warm place for about 30 minutes or until doubled in size.
Preheat the oven to 375°F (190°C). Bake the sticky buns for 18-20 minutes, or until golden brown.
Let the buns cool in the pan for 5 minutes, then carefully invert the pan onto a serving platter to allow the gooey topping to drizzle over the buns.
Serve warm and enjoy!
Nutrition Facts
Calories |
3117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 51.9 g | 260% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2688 mg | 117% | |
| Total Carbohydrate | 445.4 g | 162% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 180.7 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 597 mg | 46% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1386 mg | 29% | |
*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.
