Just a few words that come to mind when I think about these sticky buns.
This recipe is Outstanding.
I can’t imagine wanting to eat anything else on Easter Sunday. I figured you may want to eat them too, so this is my Easter gift to you!
To make these ahead & serve them tomorrow:
I am going to be baking these this afternoon so all I have to do tomorrow morning is warm them. After I bake them, I’ll cover them in foil & shove in the refrigerator for the night. Tomorrow morning I’ll reheat them in a 300 degree oven (still wrapped loosely in foil) for 10-15 minutes – or until warm. Then I’ll pour the pecan topping on top & eat until I can’t breathe.
These sticky buns will melt in your mouth. Soft, light and dripping with sticky, gooey sauce… and did I mention they are loaded with pecans?
Nothing beats hot, sticky buns fresh out of the oven.
Probably the best, and most deceptive part of this recipe is that it is made with freshly milled flour.
Delicious beyond compare and nutritious.
I will warn you, this recipe is not for sissies. You are going to put some work into these rolls. And then you are going to put in some more work. And then you will eat them And you will be happy you did the work.
There are 4 components you will need to make before you will eat this incredible, conglomeration of deliciousness:
- The sticky stuff you will pour under your buns
- The dough for the buns
- The dry cinnamon/sugar filling you will put inside your buns
- The ooey gooey, pecan, topping you will pour over your buns after they are finished
If I haven’t talked you out of making these yet…..
I have a bright side!
First, they will be one of the best things you have ever put in your mouth.
Second, if you have a Bosch mixer you can easily double this recipe and freeze the sticky buns you don’t inhale today. (Always freeze after baking).
You will have perfect, fabulous, melt in your mouth, soft, buttery, sticky buns to eat for the next month… or at least the next 3 days. That’s how long they last at my house.
ACTIVATE THE YEAST
First get your mixer out and insert the dough hook. Combine 3/4 cup very warm cream (or half & half), 1/4 cup honey, 6 tbsp melted butter and 1 tbsp yeast into your mixing bowl. Let yeast activate.
GOOEY STUFF TO GO UNDER YOUR BUNS
While the yeast is foaming grab a medium saucepan and put it on the stove top. We are going to make the sauce that will go under your buns. This is a sticky sauce that will be poured into the bottom of your baking sheet. You’ll set the uncooked buns right into the goo. After they finish cooking you’ll flip the buns out of the pan and guess what?
The sticky gooey stuff will all be on the top. Boo Yah!
Melt 7 tbsp butter in the bottom of your saucepan. Add 3/4 cup turbinado or brown sugar, 3 tbsp maple syrup, 2 tbsp cream and a pinch of salt.
Cook the sauce on stovetop over medium heat until mixture is combined. Pour into the bottom of the pan(s) you will be baking your buns in. I am using a bakers sheet. Use a spoon to evenly spread the sauce.
Let’s make the dough.
Your yeast should be nice and bubbly by now. Add 3 eggs (room temp), salt & begin adding flour.
I use fresh milled, hard white flour. Soft white flour will not work in this recipe.
Add up to 5 cups of flour one cup at a time. I turn my mixer on low while I add the flour. When the dough begins to clean the sides of the mixing bowl but still sticks to the bottom of the bowl it is perfect – stop adding flour.
Put the lid on and turn your mixer on medium. Knead dough for 8 minutes.
After mixing is complete, remove dough hook & cover your dough (can use the lid to your mixer or a towel). Let rest 15 minutes. This is your first rise.
THE DRY FILLING
While the dough is resting/ rising let’s make the filling for the sticky buns! This is a dryish mixture that you will be sprinkling on your dough before you roll it up.
Grab a small bowl and melt 1 tbsp butter in it. Add 3/4 cup turbinado or brown sugar, 2 tsp cinnamon and a pinch of salt.
Stir to combine.
ROLL OUT THE DOUGH
Turn your dough out onto a lightly greased surface. Perfectly kneaded dough will not need a floured surface. Just use a spray oil to grease the counter & flip your dough onto it.
Divide the dough in half.
Set one half aside and use a rolling pin to roll the first piece of dough into a rectangle.
After it’s all rolled out, sprinkle half of the dry, filling mixture evenly on the surface.
Starting at the longest side, roll it up so you have a loooooooooong roll of wonderfulness. Pinch the seam closed (so your filling doesn’t fall out).
Use a knife to slice the buns. Mine are about 3/4 of an inch wide – but I have a small child doing the slicing – so nothing is perfect. Don’t worry, you can’t mess these up.
Set your sliced buns directly on top of the gooey stuff you poured into your pan. Space the buns about an inch apart so they have room to rise.
Once the pan is full, cover the buns with some plastic wrap and set aside to rise for an hour to 1 & 1/2 hours.
After they rise they will have doubled in size and should be touching or almost touching. They will rise even more in the oven. So exciting!
Bake in a preheated 350 degree oven for 25-30 minutes (until lightly browned).
STICKY PECAN TOPPING
While those are baking, let’s make the pecan topping!
Wash the saucepan you made the first sauce in (the sauce you poured under your rolls). On stovetop melt 4 tbsp butter, 4 tbsp maple syrup, 1/3 cup turbinado or brown sugar and 1 tsp vanilla in that pan. Simmer over medium heat. Stir to combine.
Once the sauce is all gooey and melted, add 3/4 cup (chopped) pecans. Set aside.
When the buns come out of the oven they will look like this:
Someone cue the Hallelujah chorus.
Let these cool for 5 minutes – NO MORE or you will be sorry.
In 5 minutes you will be able to flip these incredible sticky buns onto some parchment paper. You must flip after 5 minutes. If you wait 10 minutes they will be permanently glued into the pan and you will be hosed.
Once they’re on the parchment evenly pour the sticky pecan topping all over them & dig in, friends!!!!
Good Golly Miss Molly.
You. Are. Welcome.
Lots of love,