Very Sticky Sticky Buns
If you could smell these sticky buns, you would already be drooling. They are absolutely perfect and my pride and joy.
Recipe type: Dessert
Ingredients
- FOR THE BUNS
- Cooking spray
- 1¼ c. lukewarm milk
- ½ c. plus 1 tsp. granulated sugar, divided
- 2½ tsp. or 1 (0.25-oz.) package active dry yeast
- 4½ c. all-purpose flour
- ¼ c. packed brown sugar
- 2 tsp. kosher salt
- ½ tsp. baking soda
- 2 large eggs
- ½ c. (1 stick) butter, softened and cut into cubes
- FOR THE FILLING
- ¾ c. packed brown sugar
- 2 tbsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ tsp. kosher salt
- ½ c. toasted finely chopped pecans
- 4 tbsp. melted butter
- FOR THE TOPPING
- ½ c. (1 stick) melted butter
- ½ c. packed brown sugar
- ¼ c. honey
- 1 tsp. pure vanilla extract
- 1 c. toasted chopped pecans
Instructions
- Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup add lukewarm milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with the dough hook, combine flour, sugars, salt, and baking soda. Add milk and yeast mixture, and eggs. Mix until a very soft dough forms, about 5 minutes. Increase mixer to medium-high speed and add butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes.
- Transfer dough to greased bowl, cover and let rise in a warm spot until doubled in size 1 to 1½ hours. (At this point you can refrigerate dough before letting it rest. Bring to room temperature and let it double in size before proceeding to next step.)
- Make filling: In a medium bowl combine sugar, cinnamon, nutmeg, salt, and pecans.
- Preheat oven to 400°. Grease a 9”-x-13” baking pan with cooking spray. Turn dough onto a lightly floured surface and dust with more flour. Roll out into a large square, about 18"-x-18". Brush with melted butter all over, then sprinkle filling mixture evenly over butter. Roll dough tightly into a log and cut into 12 evenly sized pieces about 1½" wide.
- Make topping: In a medium bowl stir together melted butter, sugar, honey, and vanilla. Pour into prepared pan and spread evenly. Top with chopped pecans. Place rolls in pan, leaving ½” between each roll. Cover and let rise again until doubled, about 30 minutes.
- Bake until golden, about 20 minutes. Let cool 5 minutes then flip onto a cutting board. Let cool 10 minutes before serving.
