Description
Indulge in the World’s Best Sticky Buns, soft and fluffy homemade rolls layered with a sweet cinnamon-spiced filling, gooey brown sugar glaze, and crunchy toasted pecans. Perfectly tender and sticky, these buns are a comforting treat for breakfast or brunch.
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)
Filling & Topping:
- 4 tbsp unsalted butter
- ⅔ cup packed light brown sugar
- 3 tbsp buttermilk
- 1 cup toasted pecans, coarsely chopped
- 1 pinch kosher salt
- 1 cup packed light brown sugar
- 1-2 tbsp ground cinnamon
- 1 tsp nutmeg
- 2-3 tbsp unsalted butter, melted
Instructions
- Prepare the Dough: In a large mixing bowl, whisk together the eggs, light brown sugar, buttermilk, salt, instant yeast, and melted butter until combined. Gradually add the all-purpose flour while mixing until a soft, slightly sticky dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 to 1.5 hours.
- Make the Filling: In a small bowl, mix the cinnamon, nutmeg, and 1 cup packed light brown sugar together to create the spiced filling. Set aside. Also melt 4 tablespoons of butter for brushing the dough before adding the filling.
- Assemble the Buns: Once the dough has risen, roll it out on a floured surface into a large rectangle about 12×18 inches. Brush the melted butter evenly over the surface. Sprinkle the cinnamon sugar mixture evenly over the dough. Roll the dough tightly from the long side into a log, then cut into 12 equal pieces. Arrange the rolls cut side up in a greased baking pan.
- Prepare the Pecan Topping & Bake: In a bowl, combine the ⅔ cup brown sugar, 3 tablespoons buttermilk, toasted pecans, a pinch of kosher salt, and 2-3 tablespoons melted butter. Spread this topping mixture evenly over the bottom of the baking pan before placing the rolls on top. Cover and let the rolls rise for another 30 minutes. Preheat the oven to 350°F (175°C) and bake the buns for about 30 minutes until golden brown and sticky. Remove from oven, allow to cool slightly, then invert the pan onto a serving platter so the sticky topping coats the buns. Serve warm.
Notes
- Use instant yeast for quicker rising times and ease.
- Buttermilk adds tenderness and a slight tang to the dough.
- To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- For an extra gooey effect, add extra brown sugar to the topping mixture.
- Make sure to cool the buns slightly before flipping to prevent the topping from running off.
- These buns are best enjoyed fresh but can be stored in an airtight container for up to 2 days and reheated gently.
