This Homemade Sticky Buns from Scratch recipe combines a simple dough that's slathered in a buttery cinnamon sugar, and topped with a gooey caramelized pecan glaze. They will melt in your mouth the minute you take that first bite! So, grab your 13' x 9" pan and let's get baking!
4 ½ - 5cupsAll-Purpose Flour((2 cups, then 2 ½-3 cups))
cinnamon sugar filling
¼cupGranulated Sugar
1-2tablespoonGround Cinnamon
3tablespoonUnsalted Butter(melted)
caramelized pecan topping
¼cupUnsalted Butter
½cupDark Brown Sugar
½cupLight Corn Syrup
1teaspoonCinnamon
½cupChopped Pecans
Instructions
homemade sticky buns
In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set to the side.
2 ¼ teaspoon Active Dry Yeast, ½ cup Warm Water
Using your stand mixer fitted with the paddle attachment, combine the egg, granulated sugar, unsalted butter, and salt until combined. Add in the dissolved yeast mixture, buttermilk, and 2 cups of the all-purpose flour until well blended.
1 Large Egg, ½ cup Granulated Sugar, ¼ cup Unsalted Butter, 1 teaspoon Salt, 1 cup Buttermilk, 4 ½ - 5 cups All-Purpose Flour
Switch out the paddle attachment for the hook attachment and continue to add in the remaining 2 ½ - 3 cups of all-purpose flour until a soft dough forms.
Place the soft dough onto a clean, lightly floured surface and knead for about 5-7 minutes or until the dough is nice and smooth.
When ready, place the dough into a greased bowl, making sure all sides of the dough are coated. Cover loosely with a clean kitchen towel and set in a warm, draft free spot of your kitchen for an hour, or until the dough has doubled in size. You can also adjust the oven rack to the middle to third mark, then preheat your oven to lowest temperature. Turn off the oven once preheated, place your bowl of dough in the oven with a medium-size bowl of boiling water on the rack below with the door closed. After 1 hour, open the door and remove the dough (and the bowl of water).
cinnamon sugar filling
In a small bowl, whisk together the granulated sugar and cinnamon until well blended. Set to the side. In a small microwaveable bowl, melt the butter in the microwave and set to the side (you'll apply this first before the cinnamon sugar).
Generously spray the 13 inch x 9 inch pan with a flour-based baking spray and set to the side.
In a medium-size saucepan, melt the unsalted butter, dark brown sugar, light corn syrup, and cinnamon over low heat until the mixture is well combined.
¼ cup Unsalted Butter, ½ cup Dark Brown Sugar, ½ cup Light Corn Syrup, 1 teaspoon Cinnamon
Pour the mixture into the prepared 13 inch x 9 inch pan, then sprinkle the chopped pecans over top. Set to the side.
½ cup Chopped Pecans
assembling the sticky buns
Remove the kitchen towel from over top of the bowl with the dough, and (this is the most satisfying part) punch it down once with your fist. Then place the dough on to a clean, lightly floured surface.
Using a rolling pin, roll the dough out into an 18 inch x 12 inch rectangle. Then, using a pastry brush, brush on the melted butter, leaving about ½ inch of space from the edge. Sprinkle the cinnamon sugar mixture over top.
Starting with the long side, roll up the dough like you would for a jelly roll, pinching the seams to seal.
Cut the roll into approximately 12 equal sizes and place into the pan cut side down on top of the caramelized pecan topping, leaving about a 1 inch space in between each roll. Cover loosely with a clean kitchen towel and set in a warm spot for about 1 hour, or until the sticky buns have doubled in size.
When ready, adjust your oven to the 2nd level mark (just above center), and preheat your oven to 375ºF. Then bake for 20-25 minutes or until golden brown.
Allow the sticky buns to cool for 5-10 minutes before turning the pan over onto a large serving plate or jelly roll pan.
I usually will recommend using either a handheld mixer or a stand mixer, but for these homemade sticky buns from scratch, I'd really suggest just using the stand mixer because you'll use both the paddle and hook attachments.
Kneading the dough for a good 5-7 minutes on a clean, lightly floured surface is important. The dough should be nice and smooth before you place it into the greased bowl.
There are two rise times for these sticky buns. The first rise is for after making the dough. The second is for after you've prepared the sticky buns and before you bake them.
Recommended bake times for this homemade sticky buns from scratch recipe is 20-25 minutes at 375ºF. They should be a nice golden brown color.
Spray the pan generously with a flour-based baking spray. I always swear by Bakers Joy. I have yet to have a recipe not come cleanly out of a pan thanks to this baking spray!
If you'd rather not use the oven and a bowl of boiling water to proof your dough, you can also cover the top of the bowl with plastic wrap (or a clean kitchen towel) and place it in a warm spot of your house.
It may seem a little odd to pour the caramelized pecan topping in first before adding the rolled pieces of dough, but after baking them, you'll invert the pan onto a serving plate.
You can swap out the pecans for walnuts, if you'd like. And yes, raisin lovers, you can add raisins in as well!
This homemade sticky buns recipe is best served the same day, but you can keep them stored in an airtight container in the refrigerator for 1, maybe 2 days tops. Re-heat them in the microwave before serving.