Sticky Buns

4.84 stars (6 ratings)

These homemade sticky buns are such a treat! So gooey & sweet, and you can make them the day before & bake them fresh in the morning!

Prep Time1

Cook Time30

Resting Time:2 30

Total Time4

Course: Breakfast, Brunch

Cuisine: American

Keyword: how to make sticky buns, pecan sticky buns, sticky buns, sticky buns recipe

Servings:

Calories: 456kcal

Ingredients

For the Dough:

3/4 cup water , warm
1/3 cup granulated sugar
1 packet dry active yeast* (1/4 ounce or about 2 teaspoons)
1/4 cup oil
1/4 cup buttermilk
1 egg (large)
1/2 teaspoon kosher salt
4 1/2 cups all-purpose flour (you may need as little as 4 cups or as much as 5 cups)

For the Filling:

1/4 cup unsalted butter (half a stick), softened
3/4 cup light brown sugar (loosely packed)
4 teaspoons ground cinnamon

For the Topping:

1 cup brown sugar (dark or light), loosely packed
1/4 cup honey
1/4 cup unsalted butter (half a stick)
1/2 teaspoon kosher salt
1/2 cup pecans, walnuts, and/or raisins (optional)

US Customary - Metric

Instructions

To Make the Dough:

Place the warm water in a large mixing bowl, and stir in the sugar.
Sprinkle the yeast over the water, and allow it to dissolve and become foamy.
Whisk in the oil, buttermilk, egg, and salt until combined.
Add about 2/3 of the flour, and mix together until combined.
Continue adding flour a little at a time, while mixing, until the dough pulls away cleanly from the sides of the bowl and gathers itself into a ball.
Knead the dough until it passes the windowpane test** (approximately 10 to 15 minutes).
Mist the bowl with non-stick spray, then place the dough back in, cover it with plastic wrap, and allow it to proof until doubled in volume (approximately 1 hour).

To Make the Topping:

Place the brown sugar, honey, butter, and salt in a medium bowl and microwave (covered) in 30-second increments (stirring after each), until the butter is melted and the mixture is smooth.
Pour the glaze into the bottom of a 9x13 baking dish, and sprinkle nuts and/or raisins on top (if using).

To Fill and Shape the Buns:

Knead the dough a few times, then roll it out to a large rectangle about 1/8-inch thick.
Smear the softened butter all over the surface of the dough.
Stir the brown sugar and cinnamon together in a small bowl, then spread the mixture in an even layer over the buttered dough.
Starting with one of the shorter sides of the rectangle, roll the dough up into a tight log.
Cut the log in half, then into quarters, then cut each quarter into 3 equal rolls.
Place the rolls (cut side up) in the prepared baking dish, then cover with plastic wrap and refrigerate for up to 48 hours, or freeze for up to 2 weeks (optional; skip to step 8 if desired).
Remove the unbaked sticky buns from the refrigerator and allow them to come to room temperature (approximately 45 minutes).
Allow the sticky buns to proof until doubled in size (approximately 1 hour).
Preheat the oven to 350 degrees F.
Remove the plastic wrap and bake the sticky buns until puffed, golden brown around the edges, and set in the middle (approximately 30 to 35 minutes).
Cool the sticky buns for 20 minutes in the pan, then flip them out onto a serving platter and allow to cool completely.

Notes

*Instant yeast may be substituted. Rise time may need to be reduced by 10 to 15 minutes. You'll know your dough is done rising when it has doubled in volume.

**Pinch off a little piece of dough and using your fingertips, stretch it gently from the center outward. You should be able to pull it tissue-thin without it tearing. It should be so thin you can see light passing through it, just like a windowpane.

Nutrition