Sticky Buns
Sticky Buns. Cinnamon rolls placed over a caramel pecan glaze prepared with butter, brown sugar, cinnamon, vanilla and pecan pieces. Baked until golden, the rolls are inverted so the glaze and pecan pieces adorn each bun.
Equipment
- 1 (9-inch) square baking pan
Ingredients
Dough
- 60 grams warm water (110 to 120 F.), (1/4 cup)
- 7 grams active dry yeast, (1 packet)
- 66 grams granulated sugar (1/3 cup)
- 190 grams buttermilk (3/4 cup)
- 56 grams unsalted butter, (4 tablespoons) + more for buttering pan
- 60 grams egg yolk (3 large)
- 6 grams finely grated orange zest (1 tablespoon)
- 5 grams fine sea salt (1 teaspoon)
- 512 grams all-purpose flour, (4 cups) plus more for dusting
Filling
- 120 grams firmly packed light brown sugar (1/2 cup)
- 8 grams ground cinnamon (1 tablespoon)
- 56 grams unsalted butter, (4 tablespoons), melted
Topping
- 160 grams firmly packed light brown sugar (3/4 cup)
- 56 grams unsalted butter, (4 tablespoons)
- 60 grams honey (3 tablespoons)
- 20 grams light corn syrup (1 tablespoon)
- 220 grams coarsely chopped pecans (2 cups)
Instructions
Dough
- Add active dry yeast, 1 teaspoon granulated sugar and warm water to a stand mixer bowl. Stir to dissolve and set aside for 5 minutes. Yeast should get bubbly and foamy.
- Add remaining sugar, buttermilk, unsalted butter, egg yolks, fresh orange zest, fine sea salt, and 3 cups all-purpose flour to stand mixer bowl. Using paddle attachment, beat on low to combine. Scrape down bowl, if necessary.
- Switch to dough hook, add remaining 1 cup of flour gradually, and beat on medium for about 5 minutes. Dough should be smooth, and well combined.
- Transfer the dough to a clean lightly oiled bowl. Cover with plastic wrap, place in a warm location, and proof until the dough has doubled in volume, about 1 to 2 hours.
- After dough has risen, punch down and form small rectangle. Turn out onto lightly floured flat surface and roll gently into slightly larger rectangle. Let rest 30 minutes.
Filling
- Add the light brown sugar and cinnamon to a small bowl. Whisk to combine. Set aside.
- Melt butter in saucepan, or small micorwavable bowl. Set aside.
Topping
- Add brown sugar, butter, honey, and corn syrup to small saucepan. Heat over low heat. As butter and sugar melt, stir until smooth. Transfer mixture to buttered 9 x 9-inch baking pan. Sprinkle pecans evenly over butter and sugar mixture.
- Roll out the dough using a rolling pin into large 12 x 18-inch rectangle. Brush the top of the dough surface with melted butter. Spread the brown sugar cinnamon filling evenly over the melted butter.
- Roll dough into a long, tight cylinder. Cut the cylinder into 9 slices with a sharp bread knife or dental floss.
- Place the dough rounds, cut side down over the caramel pecan glaze in prepared baking pan. Cover the rolls with plastic and refrigerate overnight.
- Remove the rolls from the refrigerator. Set on counter for 30 minutes.
- Preheat the oven to 375 F. Bake in preheated oven until top of the rolls are golden, 30 to 35 minutes.
- Remove from the oven and set on wire rack for 10 to 15 minutes. Invert pan onto serving tray, being very careful not to let the hot pecan topping spill out.
- Best served warm. Store in airtight container.