Sticky Buns

Total Time Prep: 30 min. + rising Bake: 20 min. + cooling
Yield 1 dozen
Test Kitchen Approved
These fluffy, sweet sticky buns are finished with a crunchy caramel-pecan topping. Serve a batch for your next weekend brunch or as the main feature of a holiday spread for Easter, Christmas or Mother's Day.

Ingredients

  • 2 teaspoons active dry yeast
  • 1-1/4 cups warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 3 tablespoons sugar
  • 2 tablespoons nonfat dry milk powder
  • 1 teaspoon salt
  • 3-1/4 to 3-3/4 cups bread flour
  • SAUCE:
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 1/4 cup corn syrup
  • 1/2 cup chopped pecans
  • FILLING:
  • 1/3 cup butter, softened
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish.
  4. Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes.
  5. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.

Nutrition Facts

1 bun: 314 calories, 15g fat (8g saturated fat), 32mg cholesterol, 334mg sodium, 42g carbohydrate (17g sugars, 1g fiber), 5g protein.

It's impossible to eat just one of these soft, yummy sticky buns—they have wonderful old-fashioned goodness. Use the conventional method or your bread machine to make the dough. —Dorothy Showalter, Broadway, Virginia
Recipe Creator

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