Sticky Buns

These sticky buns are light and fluffy yeast rolls filled with cinnamon sugar and topped with a caramel pecan glaze. A decadent breakfast or brunch option that will earn you rave reviews from family and friends!

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 30

Rising Time 2 30

Total Time 3 30

Servings

Calories 615kcal

Author Sara Welch

Ingredients

For the dough

1 packet active dry yeast 1/4 ounce
3/4 cup warm water approximately 100 degrees F
3/4 cup warm milk approximately 100 degrees F
1/4 cup granulated sugar
1/4 cup butter melted
1 1/2 teaspoons salt
2 eggs
5-5 1/2 cups all purpose flour
cooking spray

For the filling

1/2 cup butter softened
1/4 cup granulated sugar
3/4 cup dark brown sugar
2 1/2 teaspoons cinnamon

For the topping

2 cups pecans coarsely chopped
1/2 cup butter
3/4 cup dark brown sugar
3/4 cup heavy cream
1/4 cup honey
1/4 teaspoon salt

Instructions

For the dough

Place the water in the bowl of a stand mixer fitted with the paddle attachment. Add the packet of yeast and let the yeast dissolve in the water for 1 minute.
Add the milk, sugar, butter, salt, eggs and 5 cups of flour to the bowl. Beat for 2-3 minutes or until a smooth dough forms.
If the dough is sticky, add more flour, 2 tablespoons at a time, until the desired consistency is reached.
Switch to the dough hook, and knead the dough for 3-4 minutes or until smooth and elastic.
Place the dough in a large bowl coated with cooking spray. Cover the dough with plastic wrap and let it sit for one hour, or until doubled in size.

For the filling

Place the butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Stir until well combined.
Place the dough on a lightly floured surface. Roll the dough into a 18"x12" rectangle. Spread the filling mixture evenly all over the dough.
Starting with the long end of the dough, roll it up tightly, jelly roll style. Pinch the seams to seal the end of the roll.
Cut the roll into 12 equal slices.

For the topping

Melt the butter in a small pan over medium heat. Add the brown sugar, heavy cream, honey and salt, then bring to a boil. Reduce the heat to low, and simmer for 2-3 minutes until glaze is smooth and shiny.
Pour 2/3 of the topping mixture into the bottom of a 9"x13" pan that's been coated in cooking spray. Reserve the rest of the topping for later use.
Sprinkle the pecans over the sugar mixture, then place the rolls on top.
Cover and let the rolls rise until they've doubled, this should take about one hour.
Preheat the oven to 350 degrees F. Bake the rolls for 30-35 minutes until golden brown.
Let the rolls sit for 5 minutes, then invert the pan onto a serving tray. Warm the reserved topping and drizzle it over the top, then serve.

Notes

You can make the dough the night before and store it in the fridge.

The yeast dough will rise quicker on a warm day, and slower on a cool day. The rise times in this recipe are approximate. Make sure to keep an eye on the dough to watch for it to double depending on the temperature of your kitchen.

To knead the dough, it is easiest to use a stand mixer fitted with a hook attachment. You can also knead the dough by hand if you prefer.

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