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Sticky Buns: An Incredibly Indulgent Treat!
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My Sticky Buns recipe is one you'll want to bookmark and save, because everyone is going to be asking you for the recipe. I'm walk you step-by-step through the process to make this decadent, yeast-raised breakfast treat as easy and low-maintenance as possible, and even include instructions for making in advance.
Ingredients
2 ¼ teaspoons active dry yeast¹ 1 packet
1 cup whole milk 236ml
⅓ cup water 78ml
5 Tablespoons unsalted butter melted (but not too hot)
1 large egg + 1 large egg yolk room temperature preferred
⅓ cup granulated sugar 70g
2 teaspoons salt
4 – 5 cups all-purpose plain flour, plus additional if needed 500-625g+
Sticky Bun Glaze:
10 Tablespoons unsalted butter10 Tablespoons unsalted butter
½ cup heavy cream 118ml
⅓ cup pure maple syrup² 80ml
¾ cup dark brown sugar may substitute light brown sugar, but I recommend dark (150g)
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup coarsely chopped pecans if desired toast first for extra flavor (120g)
Filling:
½ cup light brown sugar firmly packed (100g)
2 teaspoons ground cinnamon
⅛ teaspoon salt
4 Tablespoons unsalted butter softened
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Instructions
00:00 Introduction
00:25 Combine milk and water and heat in the microwave (or heat in a small saucepan on the stovetop) until it reaches a temperature between 105-115F (40-46C), be sure to stir before checking the temperature as sometimes the microwave heats unevenly.
00:44 Pour warmed milk/water into a large bowl or the bowl of a stand mixer and sprinkle yeast and a pinch (about 1 teaspoon) granulated sugar over the yeast. Stir and allow to sit for about 5 minutes or until yeast is foamy (if your yeast does not foam it is likely dead and you will need to start over).
01:14 Once yeast is foamy, add remaining sugar, melted butter, eggs, salt, and 2 cups (250g) of flour. Stir well until ingredients are well-combined.
02:10 Gradually add additional flour (this can be done by hand or with stand mixer and dough hook attachment on low-speed) until dough clings to itself and pulls away from the sides of the bowl. Dough should be slightly tacky to the touch, but not so sticky that it can’t be handled. If making by hand, transfer to a clean, lightly floured surface and knead for 5-10 minutes until dough is smooth and elastic (or about 5 minutes with dough hook on low speed in stand mixer).
03:38 Transfer to a lightly oiled bowl, turn the dough to coat with oil, cover bowl, and allow it to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
04:13 Once dough has nearly finished rising prepare your glaze and filling.
Sticky Glaze:
04:20 Combine butter, cream, syrup, brown sugar, and salt in a medium-sized saucepan over medium heat. Stir often until butter is melted and mixture is bubbling. Allow mixture to bubble for 5 minutes until slightly thickened. Remove from heat and pour into lightly buttered 9×13 baking dish. 05:41 Sprinkle pecans evenly over syrup mixture. Set aside
Filling
05:57 Prepare topping by whisking together brown sugar, cinnamon, and salt in a small dish. Your butter will need to be soft enough to easily spread, so pop it in the microwave for a few seconds if it’s still firm at room temperature. Set aside and prepare sticky glaze.
Assembly
06:28 Once dough has risen, gently punch down and transfer to a lightly floured surface. Roll with a rolling pin into a 10×20” rectangle. Spread softened butter evenly over the surface, leaving about ½” of the perimeter untouched, and sprinkle the butter evenly with brown sugar mixture. Starting with one 20” long side, roll dough into a tight roll. Cut into 12 even slices and place cut-side down into prepared baking dish over the syrup/pecans, spacing evenly. Cover with a clean towel and allow to rise again for 30 minutes (they’ll increase in size about 50%). Meanwhile, preheat your oven to 350F (175C).
07:52 Once sticky buns have risen again and oven is preheated, remove towel and bake sticky buns on 350F (175C) for 30 minutes or until buns are baked through. After baking, immediately and carefully invert onto a heatproof serving tray. Allow to cool for 20 minutes then serve and enjoy.
Notes
¹You may substitute instant yeast. To do this, combine yeast, sugar, salt, and half the flour and then add the warmed milk and water and stir well, then stir in butter, then eggs, then stir in remaining flour as needed.
²Many sticky bun recipes use honey instead of maple syrup. You can substitute honey in equal amounts for the syrup, but I much prefer the taste as written.
Ingredients
2 ¼ teaspoons active dry yeast¹ 1 packet
1 cup whole milk 236ml
⅓ cup water 78ml
5 Tablespoons unsalted butter melted (but not too hot)
1 large egg + 1 large egg yolk room temperature preferred
⅓ cup granulated sugar 70g
2 teaspoons salt
4 – 5 cups all-purpose plain flour, plus additional if needed 500-625g+
Sticky Bun Glaze:
10 Tablespoons unsalted butter10 Tablespoons unsalted butter
½ cup heavy cream 118ml
⅓ cup pure maple syrup² 80ml
¾ cup dark brown sugar may substitute light brown sugar, but I recommend dark (150g)
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup coarsely chopped pecans if desired toast first for extra flavor (120g)
Filling:
½ cup light brown sugar firmly packed (100g)
2 teaspoons ground cinnamon
⅛ teaspoon salt
4 Tablespoons unsalted butter softened
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Instructions
00:00 Introduction
00:25 Combine milk and water and heat in the microwave (or heat in a small saucepan on the stovetop) until it reaches a temperature between 105-115F (40-46C), be sure to stir before checking the temperature as sometimes the microwave heats unevenly.
00:44 Pour warmed milk/water into a large bowl or the bowl of a stand mixer and sprinkle yeast and a pinch (about 1 teaspoon) granulated sugar over the yeast. Stir and allow to sit for about 5 minutes or until yeast is foamy (if your yeast does not foam it is likely dead and you will need to start over).
01:14 Once yeast is foamy, add remaining sugar, melted butter, eggs, salt, and 2 cups (250g) of flour. Stir well until ingredients are well-combined.
02:10 Gradually add additional flour (this can be done by hand or with stand mixer and dough hook attachment on low-speed) until dough clings to itself and pulls away from the sides of the bowl. Dough should be slightly tacky to the touch, but not so sticky that it can’t be handled. If making by hand, transfer to a clean, lightly floured surface and knead for 5-10 minutes until dough is smooth and elastic (or about 5 minutes with dough hook on low speed in stand mixer).
03:38 Transfer to a lightly oiled bowl, turn the dough to coat with oil, cover bowl, and allow it to rise in a warm, draft-free place until doubled in size (about 1-2 hours).
04:13 Once dough has nearly finished rising prepare your glaze and filling.
Sticky Glaze:
04:20 Combine butter, cream, syrup, brown sugar, and salt in a medium-sized saucepan over medium heat. Stir often until butter is melted and mixture is bubbling. Allow mixture to bubble for 5 minutes until slightly thickened. Remove from heat and pour into lightly buttered 9×13 baking dish. 05:41 Sprinkle pecans evenly over syrup mixture. Set aside
Filling
05:57 Prepare topping by whisking together brown sugar, cinnamon, and salt in a small dish. Your butter will need to be soft enough to easily spread, so pop it in the microwave for a few seconds if it’s still firm at room temperature. Set aside and prepare sticky glaze.
Assembly
06:28 Once dough has risen, gently punch down and transfer to a lightly floured surface. Roll with a rolling pin into a 10×20” rectangle. Spread softened butter evenly over the surface, leaving about ½” of the perimeter untouched, and sprinkle the butter evenly with brown sugar mixture. Starting with one 20” long side, roll dough into a tight roll. Cut into 12 even slices and place cut-side down into prepared baking dish over the syrup/pecans, spacing evenly. Cover with a clean towel and allow to rise again for 30 minutes (they’ll increase in size about 50%). Meanwhile, preheat your oven to 350F (175C).
07:52 Once sticky buns have risen again and oven is preheated, remove towel and bake sticky buns on 350F (175C) for 30 minutes or until buns are baked through. After baking, immediately and carefully invert onto a heatproof serving tray. Allow to cool for 20 minutes then serve and enjoy.
Notes
¹You may substitute instant yeast. To do this, combine yeast, sugar, salt, and half the flour and then add the warmed milk and water and stir well, then stir in butter, then eggs, then stir in remaining flour as needed.
²Many sticky bun recipes use honey instead of maple syrup. You can substitute honey in equal amounts for the syrup, but I much prefer the taste as written.
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