Description
My grandmother always said that sticky buns were the ultimate test of a baker’s patience and love – they require time to rise properly, but the reward is absolutely worth every minute of waiting. This recipe creates tender, pillowy rolls swirled with cinnamon and brown sugar, then bathed in a buttery caramel sauce that seeps into every crevice. The result is a perfect balance of sweet, spicy, and utterly satisfying that will have everyone gathering around your table before you even call them for breakfast.
Ingredients
For the Dough:
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¾ cup warm milk (110°F)
- ⅓ cup unsalted butter, melted
- 1 large egg, room temperature
For the Caramel Base:
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- 3 tablespoons heavy cream
- 1 tablespoon corn syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¾ cup toasted pecans, chopped (optional)
For the Filling:
- 3 tablespoons unsalted butter, softened
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
Substitution Options: Use whole wheat pastry flour for half the all-purpose flour for added nutrition, substitute coconut oil for butter for dairy-free version, or replace pecans with walnuts or omit nuts entirely for nut allergies.
Instructions
In a large mixing bowl, whisk together flour, yeast, sugar, and salt. Create a well in the center and pour in warm milk, melted butter, and egg. Using a wooden spoon or stand mixer with dough hook, mix until a soft dough forms. The dough should feel slightly
sticky but manageable – this ensures tender sticky buns.
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer for 5-6 minutes. The dough is ready when it springs back lightly when poked and feels silky under your hands.
Place dough in a greased bowl, cover with damp towel, and let rise in a warm spot for 1 hour until doubled in size. During winter months, try placing the bowl on top of your refrigerator or in an oven with just the light on.
While dough rises, melt butter in a small saucepan over medium heat. Stir in brown sugar, cream, corn syrup, vanilla, and salt. Cook for 2-3 minutes until smooth and bubbling. Pour into a greased 9×13-inch baking dish and sprinkle with pecans if using.
Punch down risen dough and roll into a 12×18-inch rectangle on a floured surface. Spread softened butter evenly, leaving a ½-inch border. Mix brown sugar, cinnamon, and nutmeg, then sprinkle over butter. The aroma at this stage is absolutely heavenly!
Starting from the long side, tightly roll dough into a log. Using unflavored dental floss or a sharp knife, cut into 12 equal pieces. Place cut-side down over the caramel mixture in your prepared pan.
Cover loosely with plastic wrap and let rise 45-60 minutes until puffy. Preheat oven to 350°F during the last 15 minutes of rising. Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F.
Cool for exactly 2 minutes – no longer! Run a knife around edges and immediately invert onto a large serving platter. Let the pan sit for 30 seconds before lifting to allow all that gorgeous caramel to cascade down the sticky buns.
Nutrition
- Calories: 385
- Sugar: 28g
- Fat: 15g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g