Description
Deliciously soft and sweet sticky buns topped with a caramel pecan layer.
Ingredients
Scale
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm milk (110°F)
- ⅓ cup unsalted butter, melted
- 1 large egg, room temperature
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- 3 tablespoons heavy cream
- 1 tablespoon corn syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup toasted pecans, chopped (optional)
- 3 tablespoons unsalted butter, softened
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Prepare the Dough Foundation – In a large mixing bowl, whisk together flour, yeast, sugar, and salt. Create a well in the center and pour in warm milk, melted butter, and egg. Using a wooden spoon or stand mixer with dough hook, mix until a soft dough forms. The dough should feel slightly sticky but manageable – this ensures tender sticky buns.
- Knead to Perfection – Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer for 5-6 minutes. The dough is ready when it springs back lightly when poked and feels silky under your hands.
- First Rise Magic – Place dough in a greased bowl, cover with damp towel, and let rise in a warm spot for 1 hour until doubled in size. During winter months, try placing the bowl on top of your refrigerator or in an oven with just the light on.
- Create the Caramel Base – While dough rises, melt butter in a small saucepan over medium heat. Stir in brown sugar, cream, corn syrup, vanilla, and salt. Cook for 2-3 minutes until smooth and bubbling. Pour into a greased 9×13-inch baking dish and sprinkle with pecans if using.
- Roll and Fill – Punch down risen dough and roll into a 12×18-inch rectangle on a floured surface. Spread softened butter evenly, leaving a ½-inch border. Mix brown sugar, cinnamon, and nutmeg, then sprinkle over butter. The aroma at this stage is absolutely heavenly!
- Shape the Buns – Starting from the long side, tightly roll dough into a log. Using unflavored dental floss or a sharp knife, cut into 12 equal pieces. Place cut-side down over the caramel mixture in your prepared pan.
- Second Rise and Bake – Cover loosely with plastic wrap and let rise 45-60 minutes until puffy. Preheat oven to 350°F during the last 15 minutes of rising. Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F.
- The Grand Finale – Cool for exactly 2 minutes – no longer! Run a knife around edges and immediately invert onto a large serving platter. Let the pan sit for 30 seconds before lifting to allow all that gorgeous caramel to cascade down the sticky buns.
Notes
- Ensure the milk is at the correct temperature (110°F) to activate the yeast properly.
- For a softer texture, avoid over-kneading the dough.
- Optional pecans can be omitted or replaced with other nuts based on preference.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg