Ingredients
Cooking spray
1 1/4 c. lukewarm milk
1/2 c. plus 1 tsp. granulated sugar, divided
2 1/4 tsp. or 1 (0.25-oz.) package active dry yeast
4 1/2 c. all-purpose flour
1/4 c. packed brown sugar
2 tsp. kosher salt
1/2 tsp. baking soda
2 large eggs
1/2 c. (1 stick) butter, softened and cut into cubes
3/4 c. packed brown sugar
2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. kosher salt
1/2 c. finely chopped toasted pecans
4 tbsp. melted butter
1/2 c. (1 stick) melted butter
1/2 c. packed brown sugar
1/4 c. honey
1 tsp. pure vanilla extract
1 c. chopped toasted pecans
Preparation
Step 1Make bun dough: Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add lukewarm milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 10 minutes. Step 2In the bowl of a stand mixer fitted with the dough hook, combine flour, brown sugar, remaining 1/2 cup granulated sugar, salt, and baking soda. Add milk and yeast mixture, and eggs. Mix at medium speed until a very soft dough forms, about 5 minutes. Increase mixer to medium-high speed and add butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes. Step 3Transfer dough to greased bowl, cover and let rise in a warm spot until doubled in size 1 to 1 1/2 hours. (At this point, you can refrigerate dough before letting it rest. Bring to room temperature and let it double in size before proceeding to next step.)Step 4Make filling: In a medium bowl, combine sugar, cinnamon, nutmeg, salt, and pecans.Step 5Preheat oven to 400°. Grease a 9"-x-13" baking pan with cooking spray. Turn dough onto a lightly floured surface and dust with more flour. Roll out into a large square, about 18" square. Brush with melted butter all over, then sprinkle filling mixture evenly on top. Roll dough tightly into a log and cut into 12 evenly sized pieces about 1 1/2" wide. Step 6Make topping: In a medium bowl, stir together melted butter, sugar, honey, and vanilla. Pour into prepared pan and spread evenly. Top with chopped pecans. Place rolls in pan, leaving 1/2" between each roll. Cover and let rise again until doubled, about 30 minutes. Step 7Bake until golden, about 20 minutes. Let cool 5 minutes, then flip onto a cutting board. Let cool 10 minutes before serving.
What’s the difference between sticky buns and cinnamon rolls? We get the confusion—cinnamon rolls and sticky buns are very similar. Both are swirled pastries with a cinnamon filling that are prepared in similar ways, often for breakfast or brunch. But, while cinnamon rolls are often topped with a cream cheese icing, sticky buns get an extra-special addition: pecans and a glaze. These buns are baked on top of a caramel pecan glaze, then flipped once baked and taken out of the oven. The sweet glaze with nutty pecans is what makes these buns sticky (and with a homemade caramel glaze, extra sticky in this case). Can I make them ahead of time? If you want to make these ahead so you can serve up brunch right away in the morning, simply prepare your rolls up until the end of step 6, then cover and refrigerate. In the morning, set them out on the counter so they can warm to room temperature while your oven preheats. How do I store them? If you manage to have any leftovers, store your sticky buns in an airtight container at room temperature for around 3-4 days. Made these extra sticky buns? Let us know how it went in the comments below!
