Description
Irresistible sticky buns deliver pure Southern comfort with rich caramel and tender dough that melts in your mouth. Warm spices and buttery layers invite you to savor this classic breakfast treat straight from grandma’s kitchen.
Ingredients
Scale
Dough
- 4 1/2 cups all-purpose flour
- 2 large eggs, room temperature, lightly beaten
- 1 cup milk, warmed to 110°F (43°C)
- 1/4 cup white granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 10 tablespoons unsalted butter, room temperature, cubed
Filling
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Topping
- 1 1/4 cups chopped pecans
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 tablespoon heavy cream
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Activate the yeast by warming milk to 110F in the microwave for approximately 45 seconds. Sprinkle yeast over the warm milk and allow it to rest for 10 minutes until it becomes frothy and bubbly.
- Create the dough foundation by combining sifted flour, sugar, and salt in a large mixing bowl. Incorporate cubed butter using your fingertips or a pastry cutter until the butter pieces resemble small peas.
- Develop the dough by adding beaten eggs and activated yeast mixture to the flour blend. Utilize a stand mixer with a dough hook, mixing on low speed until ingredients are incorporated, then knead on medium speed for 5 minutes until the texture becomes smooth and elastic.
- Allow the first fermentation by transferring the dough to a greased bowl. For rapid rising, place in a warm oven (preheated to 200F then switched off) for 1 hour, or alternatively cover and refrigerate for overnight development.
- Prepare the interior filling by whipping room temperature butter until creamy, then thoroughly blending in brown sugar and ground cinnamon until uniformly combined.
- Construct the sticky caramel base by vigorously beating butter and brown sugar for 2 minutes. Incorporate maple syrup, heavy cream, vanilla extract, salt, cornstarch, and additional cinnamon. Distribute evenly across the prepared baking pan and generously scatter pecans on top.
- Shape the rolls by rolling the dough into a rectangular sheet approximately 1/4-inch thick. Evenly spread the cinnamon filling, carefully roll into a compact log, and slice into 6 equivalent portions.
- Complete the final proofing by positioning rolls in the pan atop the sticky topping. Allow to rise for 20 minutes. Bake at 375F for 28-30 minutes until achieving a rich golden-brown color. Rest for 10 minutes before inverting onto a serving plate.
Notes
- Check yeast freshness by ensuring it becomes foamy and bubbly, indicating active fermentation for perfect rise.
- Use room temperature ingredients like eggs and butter to help dough develop smooth, consistent texture and even mixing.
- Create warm environment for dough rising by placing bowl near preheated oven or using proofing setting on modern ovens.
- Substitute pecans with alternative nuts like walnuts or almonds for dietary preferences or personal taste variations.
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg