Sticky Buns
Sticky buns are undeniably delicious anddecadent. Soft, tender swirls of dough filled with cinnamon and butter toppedwith a gooey caramel pecan topping. These sticky buns are a sweet treat fit forany occasion.
INGREDIENTS:
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 tsp vanilla extract
4 cups all-purpose flour plus more for dusting counter
Topping:
3/4 cup packed light brown sugar
½ cup unsalted butter
¼ cup honey
½ tsp salt
1 1/2 cups 6 ounces coarsely chopped pecans
Filling:
1/2 cup packed light brown sugar
2 tsp ground cinnamon
4 tablespoons unsalted butter melted
DIRECTIONS:
Warm the milk on the stove or in the microwave until it’s no hotter than 110°F or it will kill the yeast. Add the yeast and half the sugar to the warm milk and stir to combine. Let the mixture sit for 8-10 minutes until the yeast is foamy and activated.
Melt the butter in a microwave safe bowl and once melted whisk in the egg yolks, vanilla extract, and remaining sugar.
Add both the yeast mixture and the butter mixture to the bowl of a stand mixer. Add half the flour and stir until just combined before adding the remaining flour. Fit the mixer with the dough hook and mix on medium for 5 minutes until the dough comes together.
Knead the dough by hand on a floured surface for 2-3 minutes until the dough becomes elastic and bounces back once pressed.
Lightly butter a large glass bowl and place the dough ball inside. Cover with a lid or plastic wrap and let the dough rise for 2 hours until doubled in volume.
Prepare the topping by adding brown sugar, honey, butter, and salt in a small pot over low heat. Cook until the butter and sugar have dissolved together.
Pour the mixture into a buttered 9×13 baking dish, sprinkle with chopped pecans, and set aside until needed.
Heat the oven to 375°F.
Transfer the risen dough to a floured surface and spread or roll the dough into an even rectangle about 12×18 inches.
Combine the brown sugar and cinnamon for the filling in a small bowl and melt the butter in the microwave. Brush the dough with the melted butter.
Sprinkle the cinnamon sugar mixture over the entire rectangle of dough.
Starting with the long end of the dough, roll tightly into a large log. Using a sharp knife or bench scraper, slice the log into 12 even pinwheels.
Space the pieces evenly in the baking dish over top of the sugar and pecan topping with the swirl facing up.
Bake at 375°F for 30-35 minutes until the buns are golden brown. If the buns are browning too fast, cover with foil halfway through baking.
Remove the buns from the oven and let them cool for 5-8 minutes before carefully running a knife around the edge of the pan and flipping the buns over onto a platter to release.