Clever Kitchen: World’s Best Sticky Buns

by Alecia on December 8, 2011

One of my favorite baked goods to make ever are these Sticky Buns.  I’ve adapted the recipe from one found on A Southern Fairytale.  They are so easy to make and sure to be a huge favorite in your house!  You can prepare them, refrigerate, and then bake in the morning, but for best results, I bake mine immediately!

Dough -

    • 1/4 c. warm Water (105 – 115 degrees)
    • 1 (1/4 oz) pkg of Active Yeast (or 2 1/4 tsp from the jar)
    • 1/3 c. Sugar
    • 3/4 c. Milk
    • 4 tbsp Butter, softened
    • 3 lg Egg Yolks
    • 1 1/4 tsp Salt
    • 4 – 4 1/2 c. all-purpose Flour

In a large bowl combine warm water, yeast, & 1 tsp sugar. Stir and let rest 5 minutes.  In another large bowl, whisk 3 cups flour and salt.  Set aside.  Add milk, butter, sugar, and egg yolks to yeast mixture and blend until well combined.  Add flour mixture and stir until very soft dough forms.  Turn out onto a floured surface, add enough remaining flour, and knead until a smooth (slightly sticky) dough is formed.

Shape into a ball and let rest (covered) in a buttered bowl, turning to coat, until doubled in size – about 1 hour.

When dough has risen enough, punch down and turn out onto a floured surface.  Cover and let rest 20 minutes.

Filling -

    • 1/2 c. Light Brown Sugar, firmly packed
    • 1 tbsp ground Cinnamon
    • 4 tbsp Butter, melted

In a small bowl, combine sugar and cinnamon.  Roll out dough on a floured surface into a 12″ x 18″ rectangle.  Brush with melted butter, leaving 1/2 inch around the edges clean.  Sprinkle evenly with sugar mixture.

Starting with the long side, roll dough to form a long cylinder.  Pinch lightly to seal the seam and edges.

Cut crosswise into 15 even pinwheels.

Topping -

    • 3/4 c. Light Brown Sugar, firmly packed
    • 4 tbsp Butter, cut into pieces
    • 3 tbsp Honey
    • 1 tbsp Light Corn Syrup
    • 1 c. Pecans, chopped

In a small saucepan, dissolve the sugar with the butter, honey, and corn syrup over low heat for 2-3 minutes.  Do not over-heat or your sugar will begin to carmelize.  Once all ingredients are melted & well combined, pour into greased 9″ x 13″ baking dish.

Sprinkle chopped pecans on top of the sugar layer.

Evenly arrange the dough pinwheels on top of the sugar and pecan layers, leaving room for the dough to rise.

- If making the night before, cover and refrigerate overnight.  The next morning, allow pan of rolls to sit on the counter while the oven preheats to 375 degrees.  Bake for 30 – 35 minutes, or until golden brown.

- If making immediately, cover and let rise for 30 minutes.  Preheat oven to 375 degrees and bake for 20 – 25 minutes, or until golden brown.

Allow rolls to cool for 5 minutes before turning out onto a plate or dish (I use a baking sheet lined w/ aluminum foil). Be careful not to spill the topping on yourself or the floor (it will be VERY runny).  Let buns cool slightly and serve warm or at room temperature.

Cover leftover rolls and keep at room temperature to enjoy all day long!

Find more delicious creations in my Clever Kitchen!

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