Sticky Buns
You are going to love these Sticky Buns! Pillowy cinnamon swirl dough baked to perfection with a buttery brown sugar pecan caramel topping! Serve this for any occasion for a rich and decadent treat.
Servings: 12
Cost: $9.61, $0.80 per Servings
Ingredients
For the Dough:
- 5 ½ Tablespoons Butter unsalted
- 6 ½ Tablespoons Granulated Sugar
- 1 ½ teaspoon Vanilla Extract
- 1 teaspoon Salt
- 1 Egg beaten
- 3 ½ Cups All Purpose Flour
- 2 teaspoons instant yeast
- 1 Cup Whole Milk room temperature
For the Filling:
- 7 Tablespoon Granulated Sugar
- 1 ½ Tablespoon Cinnamon
For the Topping:
- ½ cup Chopped Pecans
- 1 Cup Butter unsalted
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- ½ teaspoon salt
- 1 teaspoon Vanilla
- ½ Cup Light Corn Syrup
Instructions
- To prepare the dough, combine 5½ tablespoons unsalted butter, 6½ tablespoons granulated sugar, 1½ teaspoons vanilla extract, and 1 teaspoon salt in the bowl of a stand mixer fitted with a paddle attachment. Mix for 3-5 minutes until light and fluffy.
- Add 1 beaten egg and mix until combined.
- Add 3½ cups all purpose flour, 1 cup whole milk, and 2 teaspoons instant yeast. Mix until a dough ball forms.
- Once a ball forms, take off the paddle attachment and use a dough hook. Increase the speed to medium and mix for 10 minutes. The consistency should be smooth and not too sticky. You can add more water or flour if needed to get the desired consistency.
- Place the dough ball in a bowl coated in oil. Cover in plastic wrap and allow to rise for 2 hours at room temperature until the dough doubles in size.
- While the dough rises, prepare the topping. In a mixing bowl, combine ½ cup granulated sugar, ½ cup light brown sugar, 1 cup unsalted butter, and ½ teaspoon salt using an electric mixer with the paddle attachment. Beat on high speed for 2-3 minutes until fluffy.
- Add ½ cup light corn syrup and 1 teaspoon vanilla extract. Beat on high for another 4-5 minutes until smooth and fluffy.
- Place the dough on a clean work surface and roll using a rolling pin into a 9x18 rectangle. If it is sticky, lightly dust the dough with flour so it does not stick to the rolling pin.
- In a small bowl, combine 7 tablespoons granulated sugar and 1½ tablespoons cinnamon. Sprinkle the mixture evenly over the dough all the way to the edges.
- Roll the dough long ways and leave the seam on the bottom.
- Cut into 12 slices with a sharp knife or floss for clean cuts on the dough.
- Spray a 9X13 baking pan with non-stick cooking spray. Pour the prepared topping to the bottom of the pan.
- Sprinkle ½ cup chopped pecans evenly over the topping mixture.
- Arrange the slices of dough on top of the pecans cut side up.
- Cover in plastic wrap. Allow to rise for 1 1/2 hours until they double in size.
- Bake for 35-40 minutes until they are a deep golden brown color and the filling is bubbling up around the edges of the rolls.
- Allow to cool for 10 minutes and then flip them onto a serving platter.
- Serve immediately while warm and enjoy!
Video
Notes
Cover and store any leftovers up to 2-3 days at room temperature. Reheat in the microwave for 15 seconds if desired.
Watch the sticky buns closely while they bake, if they start to get too brown while baking, loosely cover them with the foil to prevent them from browning too much.
Light or dark brown sugar can be used in this recipe.
Nutrition
Calories: 534kcal | Carbohydrates: 73g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 480mg | Potassium: 137mg | Fiber: 2g | Sugar: 43g | Vitamin A: 691IU | Vitamin C: 0.1mg | Calcium: 62mg | Iron: 2mg
