Ingredients
- All-purpose flour: 3 1/2 cups
- Granulated sugar: 1/2 cup
- Active dry yeast: 2 1/4 teaspoons
- Salt: 1 teaspoon
- Milk: 1 cup, lukewarm
- Unsalted butter: 1/2 cup, melted
- Eggs: 2 large
- Pecans: 1 cup, roughly chopped
Instructions
- Step 1: In a large bowl, combine flour, sugar, yeast, and salt. In a separate bowl, whisk together lukewarm milk, melted butter, and eggs. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: While the dough is rising, prepare the caramelized pecans. In a saucepan, combine brown sugar, butter, and corn syrup. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 2 minutes, then remove from heat and stir in the pecans.
- Step 4: Grease a 9×13 inch baking dish. Spread the caramelized pecan mixture evenly in the bottom of the dish.
- Step 5: Once the dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll the dough into a 12×18 inch rectangle. Spread softened butter evenly over the dough, then sprinkle with cinnamon and brown sugar.
- Step 6: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal slices. Place the slices cut-side up in the prepared baking dish. Cover and let rise for 30-40 minutes. Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown. Let cool slightly before inverting onto a serving platter.
Notes
- Store leftover sticky buns in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
- Reheat individual sticky buns in the microwave for 15-20 seconds or in a 350°F oven for about 5 minutes until warmed through.
- Serve these warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
- For the richest flavor, use European-style butter in both the dough and the caramel, as it has a higher fat content.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American