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Sticky Buns

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Sticky buns are the kind of recipe that instantly turns a kitchen into a gathering place. The smell of butter, cinnamon, brown sugar, and toasted pecans drifting through the house pulls everybody in before they even come out of the oven. These are soft, sticky, comforting, and loaded with that homemade bakery feel that makes people slow down, grab a plate, and stay awhile.

Prep 30 minCook 30 minTotal 60 min12 servingsMedium520 calories
Sticky Buns

Directions

Pillowy-soft cinnamon rolls baked over a bubbling caramel pecan topping, then flipped into gooey, buttery sticky bun perfection. Sweet, warm, rich, and impossible to stop eating.

  1. 1.Activate the yeast:
  2. 2.Warm the milk to about 110°F. Stir in half the granulated sugar and the yeast. Let sit for about 5 minutes until foamy and activated.
  3. 3.Prepare the wet ingredients:
  4. 4.In a separate bowl whisk together the melted butter, egg, egg yolks, vanilla extract, and remaining sugar.
  5. 5.Mix the dough:
  6. 6.Add both mixtures to the bowl of a stand mixer and whisk together. Add half the flour and mix until combined. Add the remaining flour and knead with a dough hook on medium speed for about 5 minutes until the dough comes together.
  7. 7.Knead and proof:
  8. 8.Transfer the dough to a lightly floured surface and knead until smooth and elastic. Place into a lightly buttered bowl, cover, and let rise in a warm place for about 2 hours or until doubled in size.
  9. 9.Prepare the sticky topping:
  10. 10.While the dough rises, combine brown sugar, butter, honey, and salt in a saucepan over low heat. Stir until melted and smooth.
  11. 11.Build the base:
  12. 12.Pour the caramel mixture into a lightly buttered 9x13 baking dish. Sprinkle the chopped pecans evenly over the top.
  13. 13.Prepare the filling:
  14. 14.In a small bowl mix together brown sugar and cinnamon.
  15. 15.Roll out the dough:
  16. 16.Preheat oven to 375°F. Transfer the risen dough onto a floured surface and roll into a rectangle about 12x18 inches.
  17. 17.Add the filling:
  18. 18.Brush the dough with melted butter, then evenly sprinkle the cinnamon sugar mixture across the surface.
  19. 19.Shape the buns:
  20. 20.Starting from the long side, tightly roll the dough into a log. Slice into 12 even rolls.
  21. 21.Second rise:
  22. 22.Arrange the rolls over the pecan caramel layer in the baking dish. Cover loosely and let rise for another 20–30 minutes until puffy.
  23. 23.Bake:
  24. 24.Bake for 25–30 minutes until golden brown and cooked through.
  25. 25.Flip and finish:
  26. 26.Allow the sticky buns to rest for about 5 minutes, then carefully invert onto a serving tray while still warm so the caramel topping drips over the buns.
  27. 27.Serve:
  28. 28.Serve warm while the caramel is gooey and the buns are soft and fluffy. Perfect with coffee or a cold glass of milk.

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