Sticky Buns

These sticky buns are light and fluffy yeast rolls filled with cinnamon sugar and topped with a caramel pecan glaze. A decadent breakfast or brunch option that will earn you rave reviews from family and friends!

📝 Ingredients

• 1 packet active dry yeast (1/4 ounce)
• 3/4 cup warm water (approximately 100 degrees F)
• 3/4 cup warm milk (approximately 100 degrees F)
• 1/4 cup granulated sugar
• 1/4 cup butter (melted)
• 1 1/2 teaspoons salt
• 2 eggs
• 5-5 1/2 cups all purpose flour
• cooking spray
• 1/2 cup butter (softened)
• 1/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 2 1/2 teaspoons cinnamon
• 2 cups pecans (coarsely chopped)
• 1/2 cup butter
• 3/4 cup dark brown sugar
• 3/4 cup heavy cream
• 1/4 cup honey
• 1/4 teaspoon salt

👨‍🍳 Instructions

1. 1--- For the dough ---
2. 2Place the water in the bowl of a stand mixer fitted with the paddle attachment. Add the packet of yeast and let the yeast dissolve in the water for 1 minute.
3. 3Add the milk, sugar, butter, salt, eggs and 5 cups of flour to the bowl. Beat for 2-3 minutes or until a smooth dough forms.
4. 4If the dough is sticky, add more flour, 2 tablespoons at a time, until the desired consistency is reached.
5. 5Switch to the dough hook, and knead the dough for 3-4 minutes or until smooth and elastic.
6. 6Place the dough in a large bowl coated with cooking spray. Cover the dough with plastic wrap and let it sit for one hour, or until doubled in size.
7. 7--- For the filling ---
8. 8Place the butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Stir until well combined.
9. 9Place the dough on a lightly floured surface. Roll the dough into a 18"x12" rectangle. Spread the filling mixture evenly all over the dough.
10. 10Starting with the long end of the dough, roll it up tightly, jelly roll style. Pinch the seams to seal the end of the roll.
11. 11Cut the roll into 12 equal slices.
12. 12--- For the topping ---
13. 13Melt the butter in a small pan over medium heat. Add the brown sugar, heavy cream, honey and salt, then bring to a boil. Reduce the heat to low, and simmer for 2-3 minutes until glaze is smooth and shiny.
14. 14Pour 2/3 of the topping mixture into the bottom of a 9"x13" pan that's been coated in cooking spray. Reserve the rest of the topping for later use.
15. 15Sprinkle the pecans over the sugar mixture, then place the rolls on top.
16. 16Cover and let the rolls rise until they've doubled, this should take about one hour.
17. 17Preheat the oven to 350 degrees F. Bake the rolls for 30-35 minutes until golden brown.
18. 18Let the rolls sit for 5 minutes, then invert the pan onto a serving tray. Warm the reserved topping and drizzle it over the top, then serve.