Homemade Sticky Buns
- Yield 12
- Prep 25 minutes
- Cook 25 minutes
- Total 20 minutes
Homemade Sticky Buns is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 cup whole milk, warmed to 110°F
- 1/4 cup unsalted butter, softened
- 3 to 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 envelope (2¼ teaspoons) instant/rapid-rise yeast
- 1 large egg
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 2 cups (250g) chopped pecans
- ½ cup (113g) unsalted butter
- 2/3 cup packed light brown sugar
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
Method
Make the dough. In the bowl of a stand mixer, combine the warm whole milk, softened butter, 2 cups of the flour, granulated sugar, salt, yeast, and egg. Using the dough hook, mix on low speed until combined. Tip in the remaining flour, a little at a time, until the dough is soft but not sticky (you may not need the full 3½ cups). Knead for 5–6 minutes, until smooth and elastic. Move the dough to a lightly greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
Prepare the maple-pecan topping. Melt the butter in a medium saucepan over a medium burner. Tip in the light brown sugar, maple syrup, vanilla and salt. Raise to a gentle let it bubble gently, whisking until smooth, about 2 minutes. Lift from heat. Tip the caramel mixture into a greased 9×13-inch baking dish and spread evenly. Scatter the chopped pecans evenly over the top.
Roll out the dough & add the filling. Punch down the risen dough and move to a lightly floured surface. Roll into a 12×18-inch rectangle. Spread softened butter evenly over the dough. In a small bowl, mix the granulated sugar, light brown sugar, and cinnamon, then sprinkle evenly over the buttered dough.
Shape the buns. Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal pieces (about 1½ inches wide). Lay out the rolls cut-side down over the pecan-caramel layer in the pan.
Second rise. Lid loosely and let rise in a warm place for 30–45 minutes, until puffy.
Roast for 22–25 minutes, until the rolls are lightly golden and cooked through. Tent loosely with foil if browning too quickly.
Invert & serve. Let buns cool in the pan for 5 minutes (no longer, or the caramel may stick). Set a large serving platter or baking sheet over the pan, carefully invert, and lift off the pan to reveal the sticky maple-pecan topping. Plate warm and enjoy!
