Description
Indulge in these World’s Best Sticky Buns—a luscious, golden batch of sweet, sticky rolls filled with cinnamon sugar and topped with a decadent caramel pecan sauce. Perfectly fluffy and tender, these buns are an irresistible treat for breakfast or dessert, combining warm spices, crunchy nuts, and a gooey finish that will satisfy any sweet tooth.
Ingredients
Scale
Dough
- 3 large eggs
- ⅓ cup packed light brown sugar
- ¾ cup buttermilk
- 2 tsp kosher salt or 1 tsp table salt
- 2 tsp instant yeast
- 6 tbsp unsalted butter, melted
- 4 cups all-purpose flour (plus more for dusting)
Caramel Pecan Sauce
- 4 tbsp unsalted butter
- ⅔ cup packed light brown sugar
- 3 tbsp buttermilk
- 1 cup toasted pecans, coarsely chopped
- 1 pinch kosher salt
Filling
- 1 cup packed light brown sugar
- 1-2 tbsp ground cinnamon
- 1 tsp nutmeg
- 2-3 tbsp unsalted butter, melted
Instructions
- Make the dough: Whisk the eggs in a large bowl until fully combined. Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous, even if a bit clumpy. Stir in the flour with a wooden spoon until the dough comes together into a cohesive ball.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth, silky, and completely homogeneous. Place it back in the bowl, cover with plastic wrap, and let it rise at room temperature until doubled in volume, about 2 hours.
- Make the caramel pecan sauce: In a small saucepan over medium-high heat, melt the butter with the brown sugar, stirring occasionally until the sugar dissolves and the mixture bubbles, about 2 minutes. Stir in the buttermilk, toasted pecans, and salt. Pour this caramel mixture evenly into the bottom of a 13-by-9-inch glass baking dish.
- Prepare the filling: In a small bowl, mix the brown sugar, cinnamon, and nutmeg together and set aside.
- Roll out the dough: Turn the risen dough onto a floured surface and lightly flour the top. Shape it into a rough rectangle with your hands, then roll it with a rolling pin into a 16 inches by 12 inches rectangle, with a short edge facing you.
- Add filling and roll up: Brush the melted butter over the dough, leaving a 1-inch border along the top edge untouched. Sprinkle the cinnamon sugar mixture evenly over the buttered area. Using your hands, spread it out evenly. Roll the dough jelly-roll style into a tight cylinder, using a bench scraper if needed. Pinch the seam shut and turn so the seam is on the bottom. Shape evenly with your hands.
- Slice the rolls: Cut the roll into 12 even slices by halving, quartering, and then cutting each into thirds to ensure even portions.
- Arrange and proof the rolls: Place the rolls swirl-side up in the prepared baking dish, spacing so the end pieces are cut side down. Cover with plastic wrap and let rise at room temperature until doubled and tightly puffed against each other, about 2 hours. For longer proofing, see notes.
- Bake the sticky buns: Preheat your oven to 350°F (175°C) and position a rack in the middle. Bake the buns for about 30 minutes, rotating the dish once halfway through, until golden brown and puffed.
- Finish and serve: Let the sticky buns rest for 5 minutes after baking, then invert them onto a serving platter over the baking dish to catch the caramel sauce. Spoon any excess caramel from the pan over the buns. Serve warm and enjoy!
Notes
- For an overnight rise, cover the shaped rolls with plastic wrap and refrigerate them overnight. Let them come to room temperature and puff up before baking the next day.
- Use a sharp knife to make clean, even cuts through the dough to preserve the swirl pattern.
- Ensure your pecans are toasted to enhance their flavor in the caramel sauce.
- Adjust sugar and spices in the filling according to your taste preference.
- Letting the rolls cool slightly before flipping prevents the caramel from dripping excessively.
