Sticky Buns Recipe
Sticky Buns are the Penn Dutch treat that combines yeasted dough rolled with cinnamon and sugar, and baked with caramelized pecans. They're perfect for breakfast with coffee, but can easily pull double duty as dessert!
Servings: 12
Ingredients
For the dough
- 4 1/2 cups all-purpose flour plus more as needed
- 1/2 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 4 teaspoons SAF instant yeast
- 1 1/4 cups whole milk room temperature
- 6 tablespoons unsalted butter room temperature
- 2 large eggs room temperature
For the topping
- 2 cups chopped pecans
- 6 tablespoons unsalted butter
- 1/4 cup dark corn syrup
- 2/3 cup brown sugar dark or light
- 1/4 teaspoon fine sea salt
- 3 tablespoons water
For the filling
- 5 tablespoons unsalted butter room temperature
- 3/4 packed cup brown sugar dark or light
- 1 tablespoon ground cinnamon
Instructions
For the dough
- In a large bowl combine the flour, sugar, salt, and instant yeast.
- Add the butter and milk to a heatproof measuring cup and microwave for 45 seconds or until the temp reaches 110°F. Pour the milk mixture into the dry ingredients along with the egg and mix with a spatula until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for 5-8 minutes or until a smooth ball forms. If the dough is too sticky, add a 1/4 cup of flour and knead again. Place the dough into an oiled bowl and cover with plastic wrap. Let the dough sit in a warm spot for 2 hours or until it doubles size.
For the topping
- Meanwhile, prepare the topping. Grease a 9x13-inch baking dish or pan. Spread the chopped pecans out into an even layer in the bottom of the pan. In a saucepot over medium heat, melt the butter and add the corn syrup, brown sugar, salt, and water. Once simmering and combined remove the pot from the heat and pour it over the pecans in the pan. Set aside.
Make the rolls and filling
- Move the dough to a floured surface and punch it down. Roll it out to a 12x20-inch rectangle.
- Spread the softened room temp butter onto the dough and sprinkle the brown sugar and cinnamon on top. With your hands or a spatula, lightly press the sugar and cinnamon into the dough so that it sticks for rolling. Tightly roll the dough into a 20-inch long cylinder. With a sharp knife, cut 1-inch off each end then cut the cylinder into 12 equal sized pieces. The ends can be baked in another dish or discarded.
- Place the rolls equally spaced into the dish. You might need an extra small round baking dish for 3 of the rolls. Cover with plastic wrap, place in a warm area, and let rise for 30-60 minutes or until the rolls double in size. Note: If you want to bake the next day, place in the fridge covered tightly with plastic wrap right after adding the rolls to the baking dish.
- Preheat oven to 350°F and set the rack to the middle level. Bake the rolls for 25-30 minutes or until the internal temp of the rolls reach 190°F when checked with an instant read thermometer. If the rolls brown too quickly, lightly cover with foil for remaining baking time. When the rolls finish baking, set the baking dish on a wire rack to cool for 5 minutes then invert the pan onto a large platter so that the bottom shows as the top. Serve right away. Enjoy!
Notes
- Yeast. I always recommend working with instant yeast (SAF brand is what I use) because you don't need to proof it in a warm liquid and it can be mixed with dry ingredients and salt right away. This is the yeast that most bakeries and pizzerias use for its consistency and long shelf life especially when stored in the freezer. If using active yeast, add it to the warm milk and butter first, and check for bubbles to make sure it's alive. Once it bubbles mix it in with the dry ingredients and form your dough.
- Stand Mixer. For a stand mixer, knead for 5 minutes on low speed (Kitchenaid level 3) .
- Cold kitchen proofing. My favorite baking tool to use during the winter months is a baking heat pad set to 78-80°F. Other warm spots that will work are sunny windows or placing it into an oven with the light turned on. Alternatively, you can boil a cup of water in the microwave, turn off the microwave leaving the cup inside, and immediately add the baking dish and close the door. No matter which way you choose, make sure to check for when the dough doubles in size.
- Cutting the buns. Use a thin sharp knife or unflavored dental floss to make cutting easier.
- Number of buns. For larger sticky buns, cut into 9 pieces, or for smaller buns, cut into 12 or even 15 equal sized pieces.
- Overnight and bake next day. If you want to make ahead simply cut the rolls and add them to the baking dish. Cover and place in the fridge overnight or up to 2 days. Remove from the fridge, preheat your oven, and bake. They will taste better too, since the cold fermentation process will create more flavor.
- Leftovers. Store in an airtight container in the fridge for up to 5 days. The buns can be reheated in the oven for 5-7 minutes at 350°F or in the microwave for 15-20 seconds.
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
