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:
1cupwarm milk
1package active dry yeast
1/2cupsugar
6tablespoonsunsalted butter
1egg
2yolks
1teaspoonsalt
1tspvanilla extract
4cupsall-purpose flour plus more for dusting counter
Topping:
3/4cuppacked light brown sugar
½cupunsalted butter
¼cuphoney
½tspsalt
1 1/2cups6 ounces coarsely chopped pecans
Filling:
1/2cuppacked light brown sugar
2tspground cinnamon
4tablespoonsunsalted butter melted
Instructions
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 9x13 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 12x18 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.