Breakfast

Sticky Buns

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Drescription

Sticky Buns are soft, sweet rolls baked in a rich caramel glaze with toasted pecans. Gooey, buttery, and irresistibly delicious, they’re the perfect indulgence for breakfast or brunch. Best enjoyed warm and fresh from the oven.

Ingredients

  • softened butter, for bowls and baking pan
  • 1 cup light muscavado sugar
  • 4 tablespoons unsalted butter
  • 1/3 cup honey
  • 1/4 cup freshly squeezed orange juice
  • 1 orange, zest finely grated
  • 1 cup sliced almonds, lightly toasted
  • 1 package yeast
  • 1 cup warm milk (about 110 degrees f)
  • 1/4 cup granulated sugar, plus a pinch
  • 1/4 cup unsalted butter
  • 1 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 2 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • for the filling:
  • 8 tablespoons softened butter
  • 1/3 granulated sugar
  • 1 tablespoon ground cinnamon

Directions

  1. Butter a 9 by 13-inch baking pan.
  2. Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
  3. Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
  4. Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
  5. Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
  6. Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
  7. Preheat the oven to 350 degrees F.
  8. Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.
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