Approximate values estimated by AI
Classic Sticky Buns
Traditional dish · American
Rich, sweet, and gooey sticky buns made with a soft yeast dough, filled with cinnamon and brown sugar, and topped with a caramel-pecan glaze.
Ingredients
- All-purpose flour4 cups
- Granulated sugar1/2 cup
- Active dry yeast2 1/4 teaspoons
- Milk1 cup
- Unsalted butter, softened1/2 cup
- Eggs2 large
- Salt1 teaspoon
- Brown sugar, packed1 cup
- Ground cinnamon2 teaspoons
- Pecans, chopped1 cup
- Light corn syrup1/4 cup
Steps
- 1
Activate yeast in warm milk with a pinch of sugar. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, cream together softened butter and granulated sugar. Beat in eggs one at a time.
- 3
Add the yeast mixture to the wet ingredients. Gradually add flour and salt, mixing until a soft dough forms.
- 4
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- 5
Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 6
While dough rises, prepare the caramel topping: In a saucepan, melt 1/2 cup butter with 1 cup brown sugar and 1/4 cup corn syrup. Stir in chopped pecans. Pour into a 9x13 inch baking pan.
- 7
Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle (about 12x18 inches).
- 8
Spread the remaining 1/2 cup softened butter over the dough. Sprinkle evenly with 1/2 cup brown sugar and 2 teaspoons cinnamon.
- 9
Roll up the dough tightly, starting from the long side. Pinch the seam to seal.
- 10
Cut the roll into 12 equal slices.
- 11
Place the slices cut-side up over the caramel mixture in the prepared pan.
- 12
Cover the pan and let the buns rise for another 30-45 minutes.
- 13
Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown.
- 14
Let cool in the pan for 5-10 minutes, then invert onto a serving plate. Serve warm.
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