Homemade Sticky Buns from Scratch*

Total Time: 2 hours, 10 minutes
Yield:12 Sticky Buns

Ingredients:

1 Packet (2 1/4 tsp) of Active Dry Yeast
1/2 cup Warm Water
1/4 cup Unsalted Butter, room temperature
1 Large Egg, room temperature
1/2 cup Granulated Sugar
1 cup Buttermilk (Sub: 1 Tbsp white vinegar then fill the rest of the cup with regular milk)
1 tsp Salt
4 1/2 - 5 cups All-Purpose Flour

Cinnamon Sugar Filling:

1/4 cup Granulated Sugar
1-2 Tbsp Ground Cinnamon
3 Tbsp Unsalted Butter, melted

Caramelized Pecan Topping:

1/4 cup Unsalted Butter
1/2 cup Dark Brown Sugar
1/2 cup Light Corn Syrup
1 tsp Cinnamon
1/2 cup Chopped Pecans (optional)


Instructions:

1. In a small bowl, dissolve the active dry yeast in the warm water for about 5-10 minutes. Set to the side.
2. Using you stand mixer fitter 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.
3. Switch out paddle attachment for the hook attachment and continue to add in the remaining 2 1/2-3 cups of all-purpose flour until a soft dough forms.
4. Place the soft dough onto a clean, lightly floured surface and for about 5-7 minutes or until the dough is nice and smooth.
5. 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 wated 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

1. 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 better in the microwave and set to the side.

Caramelized Pecan Topping

1. Generously Spray the 13" x 9" pan and set to the side.
2. In a medium-size sauce pan, melt the unsalted butter, dark brown sugar, light corn syrup, and cinnamon over low heat until the mixture is well combined.
3. Pour the mixture into the prepared pan, then sprinkle the chopped pecans over top. Set to the side.

Assembling the Sticky Buns

1. Remove the kitchen towel from over top of the bowl with the dough, and punch it down once with your fist. Then place the dough on to a clean, lightly floured surface.
2. Using a rolling pin, roll the dough out into an 18" x 12" rectangle. Then, using a pastry brush, brush on the melted butter, leaving about 1/2" of space from the edge. Sprinkle the cinnamon sugar mixture over top.
3. Starting with the long side, roll up the dough like your would for a jelly roll, pinching the seams to seal.
4. 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" 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.
5. When ready, adjust your oven to the 2nd level mark, and pre-heat your oven to 375 degrees (F). Then bake for 20-25 minutes or until golden brown.
6. Allow the sticky buns to cool for 5-10 minutes before turning the pan over onto a large serving plate or jelly roll pan.

*Pre-make: Step 4 let cut rolls rise in the fridge over night and bake in the morning.

homemade sticky buns at beyondthebutter.com