Description
Delicious homemade Sticky Buns with a rich caramel pecan topping and a sweet cinnamon sugar filling, perfect for breakfast or dessert. These soft, fluffy buns are layered with buttery cinnamon sugar, baked to golden perfection, and topped with a luscious caramel pecan glaze.
Ingredients
Scale
Dough
- 1 tablespoon active dry yeast (9 grams)
- 1¼ cups water (284 grams), warm (110°F-115°F), divided
- 4½-5 cups all-purpose flour (540-600 grams), divided
- 3 large eggs (150 grams), room temperature, lightly beaten
- ½ cup vegetable shortening (92 grams), melted (½ stick)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon kosher salt (3 grams)
Cinnamon Sugar Filling
- 1½ cups unsalted butter (339 grams, melted, 3 sticks)
- 1 cup granulated sugar (200 grams)
- 1 cup dark brown sugar (213 grams)
- 3 tablespoons ground cinnamon (27 grams)
- 2 tablespoons apple pie spice (18 grams)
Pecan Caramel Topping
- 12 tablespoons unsalted butter (170 grams, melted, 1½ sticks)
- ¾ cup dark brown sugar (160 grams)
- ¾ cup granulated sugar (150 grams)
- ½ cup dark corn syrup (156 grams)
- 1 teaspoon kosher salt (3 grams)
- ¼ cup water (57 grams)
- 2 cups chopped pecans (228 grams, toasted)
Instructions
- Activate Yeast: Lightly whisk the yeast with ¼ cup warm water in a liquid measuring cup. Let it stand for 5 minutes to activate and become foamy.
- Mix Dough Base: In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture, remaining 1 cup warm water, 2 cups flour, eggs, melted shortening, sugar, and salt. Beat for 2 minutes until a soft dough begins to form.
- Add Remaining Flour: Gradually add the remaining flour (about 2½-3 cups), mixing just until incorporated to avoid overworking the dough.
- First Rise: Lightly grease a glass bowl with nonstick spray, place the dough inside, and turn to coat. Cover and place in a warm area or proofing oven for 1 to 1½ hours until the dough doubles in size.
- Refrigerate Dough: Punch down the risen dough, cover it, and refrigerate for at least 8 hours or overnight to develop flavor.
- Prepare for Rolling: When ready, remove dough from refrigerator, punch it down again, and divide in half. Keep covered with plastic wrap to prevent drying.
- Prepare Baking Pans: Spray two 9-inch cake pans with nonstick spray to prepare for the sticky bun layers.
- Make Pecan Topping: Whisk melted butter, granulated sugar, brown sugar, corn syrup, salt, and water in a medium bowl until smooth. Pour half of this mixture into each prepared pan and sprinkle with chopped toasted pecans evenly—1 cup per pan.
- Make Cinnamon Sugar Filling: Melt 1½ cups unsalted butter (3 sticks). In a separate bowl, mix granulated sugar, brown sugar, cinnamon, and apple pie spice. This mixture will be spread on the dough before rolling.
- Roll Out Dough: On a floured surface, roll each half of dough into a rectangle about 12×16 inches.
- Spread Cinnamon Sugar Filling: Brush melted butter generously over the dough rectangles. Sprinkle the cinnamon sugar mixture evenly across each rectangle to coat completely.
- Form Rolls: Starting from the long side, roll the dough tightly into a log. Cut each log into 8 equal 1½-inch wide rolls.
- Arrange Rolls in Pans: Place the rolls cut side down on top of the pecan caramel topping in each pan, spacing them slightly apart.
- Second Rise: Cover the pans loosely with plastic wrap and let the rolls rise in a warm place until nearly doubled in size, about 45-60 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30-35 minutes until they are golden brown and the topping is bubbling.
- Cool and Serve: Remove from oven and let sit for 10 minutes to allow caramel to set slightly. Invert the pans onto serving plates so that the pecan caramel topping is on top. Serve warm.
Notes
- Ensure water is at the proper temperature (110°F-115°F) when activating yeast for best results.
- Refrigerating the dough overnight enhances flavor and texture.
- Use unsalted butter for precise control of salt levels in dough and topping.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until fragrant.
- Sticky buns are best served warm on the day of baking but can be reheated gently.
