The Best Sticky Buns
Indulge in pure homemade decadence with *The Best Sticky Buns*, a mouthwatering treat featuring a soft, pillowy dough swirled with fragrant cinnamon and rich brown sugar, all crowned with a luscious caramel-pecan topping. This recipe combines the perfect balance of sweet and buttery flavors, with hints of vanilla and the satisfying crunch of toasted pecans. From activating the yeast to creating the silky caramel sauce, each step is designed to elevate your baking game. These sticky buns bake to golden perfection in just 30 minutes and flip out of the pan with a mesmerizing cascade of gooey caramel. Perfect for breakfast, brunch, or dessert, they’re best enjoyed warm, fresh out of the oven. With simple ingredients and clear instructions, this recipe guarantees irresistible, bakery-quality sticky buns that will impress every crowd.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 0.25 cup Granulated sugar
- 6 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 4 cups All-purpose flour
- 1 teaspoon Salt
- 2 units Large eggs
- 0.75 cup Brown sugar, packed
- 1.5 teaspoons Ground cinnamon
- 1 cup Chopped pecans
- 0.25 cup Heavy cream
- 1 teaspoon Vanilla extract
Instructions
In a small saucepan, warm the milk until it reaches about 110°F. Remove from heat and stir in the sugar and 4 tablespoons of butter until melted. Let this mixture cool slightly before sprinkling the yeast on top. Allow the yeast to activate for 5-10 minutes, or until foamy.
In the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Add the milk-yeast mixture and the eggs. Mix on low speed until the dough begins to come together, then increase to medium speed and knead for 7-8 minutes until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
Meanwhile, prepare the filling by mixing the brown sugar and cinnamon in a small bowl. Set aside.
For the caramel topping, melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Stir in the brown sugar, heavy cream, and vanilla extract. Cook for 2-3 minutes, then pour the mixture evenly into a 9x13 inch baking dish. Sprinkle the chopped pecans over the caramel layer.
Punch down the risen dough and turn it out onto a floured surface. Roll the dough into a rectangle approximately 12x16 inches. Spread the softened butter over the surface of the dough and sprinkle it with the brown sugar-cinnamon mixture.
Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 even slices.
Arrange the slices cut-side down in the prepared baking dish. Cover with plastic wrap and let the buns rise for about 30-45 minutes until puffy.
Preheat your oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes or until golden brown and cooked through.
Let the buns cool in the pan for 5 minutes, then carefully invert the pan onto a platter to release the sticky buns. Serve warm and enjoy!
Nutrition Facts
Calories |
4435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 2679 mg | 116% | |
| Total Carbohydrate | 598.8 g | 218% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 213.3 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 686 mg | 53% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 1869 mg | 40% | |
*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.
