Sticky Buns Recipe
A slow overnight rise gives these Sticky Buns an extra special flavor & texture. The warm buns are loaded with caramel and pecans for an indulgent breakfast or brunch treat.
Buns
Ingredients
For the Dough
- 6 ounces warm water (¾ cup)
- 2 ¼ teaspoons instant dry yeast (1 packet)
- 8 ounces whole milk (1 cup, scalded and cooled)
- 22 ½ ounces unbleached all purpose flour (4 ½ cups, see note)
- 3 ounces sugar (⅓ cup)
- 2 ounces unsalted butter (¼ cup, melted)
- 1 large egg
- 1 teaspoon table salt
For the Topping:
- 6 ounces unsalted butter
- 7 ounces brown sugar (1 cup, packed)
- 2 ½ ounces maple syrup (¼ cup (see note))
- ¼ teaspoon salt
- 8 ounces chopped pecans
For Assembly:
- 7 ounces brown sugar (1 cup, packed)
- 1 tablespoon ground cinnamon
- 1 egg for egg wash
- 2 ounces unsalted butter (¼ cup, melted)
Instructions
Make the Dough
- In a mixer bowl combine the water, yeast, milk and 2 cups of the flour. Mix to form a thick batter. Cover the bowl and set aside to rise for 30-60 minutes.2 ¼ teaspoons instant dry yeast, 6 ounces warm water, 8 ounces whole milk, 22 ½ ounces unbleached all purpose flour
- Add the sugar, melted butter, egg and salt then mix to combine. Change to the dough hook if using a stand mixer. With mixer on low slowly add the remaining flour. The dough will start out soft and shaggy. Knead for 5 minutes. The dough will clear the sides of the bowl and gather on the hook. If mixing by hand continue mixing and then kneading in the flour by hand. Dump the dough onto a lightly floured surface. Knead into a smooth ball.3 ounces sugar, 2 ounces unsalted butter, 1 large egg, 1 teaspoon table salt
- Transfer the dough to a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside at room temperature until the dough doubles in volume, about 60 minutes.
Prepare the Topping
- Melt the butter in a small saucepan. Lightly brush a 9" x 13" baking pan with some of the melted butter. Return the butter to the heat and add the brown sugar, syrup and salt. Cook over low heat until the mixture begins to bubble and the butter and sugar are melted. Pour the filling into the prepared pan and sprinkle the chopped nuts in an even layer over the caramel.6 ounces unsalted butter, 7 ounces brown sugar, 2 ½ ounces maple syrup, ¼ teaspoon salt, 8 ounces chopped pecans
Assembly
- Combine the brown sugar and cinnamon in a small bowl. Turn the dough onto a floured surface without kneading. Roll the dough to a 18" x 16" (48 cm x 41 cm) rectangle. Generously brush the surface of the dough with egg wash. You should use almost ½ the egg wash to get a good coating so the cinnamon sugar will stick. Sprinkle the cinnamon sugar over the egg washed dough. Use your hands to smooth out the cinnamon sugar to an even layer all the way to the edge of the dough.7 ounces brown sugar, 1 tablespoon ground cinnamon, 1 egg for egg wash
- Working from the long side, tightly roll the dough into a log, pinch the seam to seal. Straighten out the log so it's of even thickness and is 18" (48cm) long (see note).
- Use a serrated knife to cut the log into twelve 1½" (4 cm) wide buns. Place the buns in the prepared pan. Generously brush the tops of the buns with the melted butter. Cover the buns with plastic wrap and refrigerate overnight (see note).2 ounces unsalted butter
- In the morning take the pan out of the refrigerator. Overnight the buns should have risen to almost fill the pan. Allow the buns to come to room temperature while the oven preheat to 350 °F.
- Bake the buns until they're until golden brown and set in the center, 25-30 minutes.
- Allow the buns to cool for 5 minutes in the pan then flip them from the pan onto a serving platter or tray while they are still warm.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
You can use honey or corn syrup in place of maple syrup.
At this point you can wrap the log and freeze for up to a month. Defrost and then continue the recipe.
If you want to bake the buns the same day you can leave them at room temperature to rise at this point.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!