Description
This recipe creates bakery-quality Sticky Buns with a warm cinnamon and brown sugar filling and a gooey pecan glaze, perfect for a special breakfast or comforting weekend treat. It is designed to make mornings feel extra special with a homemade aroma filling the home.
Ingredients
Scale
- 4 cups all-purpose flour
- 2.25 tsp active dry yeast
- 1 cup milk, warm
- 0.5 cup unsalted butter, melted
- 0.25 cup unsalted butter, softened
- 0.75 cup granulated sugar (0.25 cup for dough, 0.5 cup for glaze)
- 0.5 cup brown sugar
- 2 tsp ground cinnamon
- 1 cup pecans, chopped
- 0.25 cup corn syrup or honey
- 1 tsp salt
Instructions
- Activate Yeast: Gently warm 1 cup milk and 1 tablespoon granulated sugar to 105-115°F (40-46°C); it should feel warm, not hot. Sprinkle in 2.25 tsp active dry yeast and let it bloom until foamy, about 5-7 minutes.
- Mix Dough: In a large bowl, whisk together 4 cups all-purpose flour, 0.25 cup granulated sugar, and 1 tsp salt. Pour in the yeast mixture and 0.25 cup melted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface or with a stand mixer for 8-10 minutes until smooth and elastic, feeling soft to the touch. (If it feels too stiff, add a splash more warm milk, 1 teaspoon at a time.)
- First Rise: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let it rise in a warm, draft-free place until doubled in size, usually 1 to 1.5 hours, looking puffed and light.
- Prepare Filling and Glaze Base: While the dough rises, melt 0.25 cup butter for the filling. In a small bowl, combine this melted butter with 0.5 cup brown sugar and 2 tsp cinnamon. For the glaze, in a 9×13 inch baking pan, melt the remaining 0.25 cup butter, then whisk in 0.5 cup granulated sugar, 0.25 cup corn syrup (or honey), and 1 cup chopped pecans. Spread evenly; this will be your sticky, sweet bottom layer.
- Roll and Fill: Once risen, gently punch down the dough and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Spread the cinnamon sugar filling evenly to the edges, leaving a small border on one long side.
- Roll and Slice: Tightly roll the dough from one long side, forming a snug log. Use a sharp knife or dental floss to slice the log into 12 even pieces, each about 1 to 1.5 inches thick, appearing as perfect spirals.
- Second Rise: Arrange the sliced Sticky Buns cut-side down over the pecan glaze in your baking pan, leaving a little space between each. Cover loosely and let them rise again in a warm spot for 30-45 minutes until noticeably puffy and nearly touching. (For a make-ahead option, refrigerate the assembled pan overnight, then let it warm up for 30-60 minutes before baking.)
- Bake: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until the tops are golden brown and the glaze is bubbling at the edges, indicating gooey perfection.
- Invert and Serve: Immediately after removing from the oven, place a large serving platter over the baking pan and carefully, but swiftly, invert the Sticky Buns with Cinnamon Sugar and Pecan Glaze onto it. Let them cool for 5-10 minutes so the warm, sticky glaze can set slightly before serving.
Notes
To reduce sugar, consider decreasing the sugar content in the dough and filling by up to 25% or enjoy smaller portions. For busy cooks, a stand mixer with a dough hook can handle kneading. Ensure yeast is fresh and milk temperature is correct (105-115°F) for proper rise. Avoid over-kneading to prevent tough buns and over-baking to prevent dryness; pull when golden brown.
- Prep Time: 45 minutes
- Cook Time: 28 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sticky bun
- Calories: 450 calories
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 40 mg
Keywords: easy dessert, homemade, cinnamon, pecan, sticky buns, breakfast, yeast, baking, gooey, family-friendly