Sticky Buns With Pecans

Submitted by: admin on April 2, 2020

Makes 12 Buns


3 large eggs, room temperature
3⁄4 cup buttermilk, room temperature
1⁄4 cup (1-3⁄4 ounces) granulated sugar
2-1⁄4 teaspoons instant or rapid-rise yeast
1-1⁄4 teaspoons salt
4-1⁄4 cups (21-1⁄4 ounces) all-purpose flour
6 tablespoons unsalted butter, melted and cooled
6 tablespoons unsalted butter
3⁄4 cup packed (5-1⁄4 ounces) light brown sugar
3 tablespoons corn syrup
2 tablespoons heavy cream
1 pinch salt
3⁄4 cup packed (5-1⁄4 ounces) light brown sugar
2 teaspoons ground cinnamon
1⁄4 teaspoon ground cloves
Pinch salt
1 tablespoon unsalted butter, melted and cooled
1⁄4 cup packed (1-3⁄4 ounces) light brown sugar
3 tablespoons unsalted butter
3 tablespoons corn syrup
Pinch salt
1 teaspoon vanilla extract
3⁄4 cup pecans, toasted and chopped coarse


  1. FOR THE DOUGH: In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, yeast, and salt. Add 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined. Add all but about 1⁄4 cup remaining flour and knead with dough hook at low speed for 5 minutes. Check consistency of dough (dough should feel soft and moist but not wet and sticky; add more flour, if necessary); knead for 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough onto lightly floured counter; knead by hand for about 1 minute to ensure dough is uniform (dough should not stick to counter; if it does stick, knead in additional flour 1 tablespoon at a time).
  2. Transfer dough to large, lightly greased bowl, spray dough lightly with vegetable oil spray, cover bowl, and set in warm, draft-free spot until doubled in volume, 2 to 2-1⁄2 hours.
  3. FOR THE GLAZE: Combine all ingredients in small saucepan and cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined. Pour mixture into nonstick metal 13 by 9-inch baking pan. Using rubber spatula, spread mixture to cover surface of pan; set aside.
  4. FOR THE FILLING: Combine sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
  5. TO ASSEMBLE AND BAKE: Turn dough out onto lightly floured counter. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16 by 12-inch rectangle. Brush dough with melted butter, leaving 1⁄2-inch border along top edge; brush sides of baking dish with butter remaining on brush. Sprinkle filling mixture over dough, leaving 3⁄4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere. Starting at long side, roll dough, pressing lightly, to form tight cylinder. Firmly pinch seam to seal. Arrange cylinder seam side down and cut into 8 equal pieces. Very gently stretch to form cylinder of even diameter and 18-inch length, pushing ends in to create even thickness. Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
  6. Arrange buns cut side down in prepared baking pan, cover, and set in warm, draft-free spot until puffy and pressed against one another, about 1-1⁄2 hours. Meanwhile, adjust oven rack to lowest position, place baking stone on rack, and heat oven to 350 degrees.
  7. Place baking pan on baking stone and bake until rolls are golden brown, 25 to 30 minutes. Let cool on wire rack for 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
  8. FOR THE TOPPING: Combine sugar, butter, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine. Off heat, add vanilla and pecans and stir until pecans are evenly coated. Using soupspoon, spoon heaping 1 tablespoon nuts and topping over center of each sticky bun. Continue to let cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart buns and serve.

Sticky buns can be prepared and shaped the night before and then refrigerated. Setting the baking dish in a warm-water bath the next morning speeds the dough’s rise.
After forming and arranging buns in baking pan in step 5, cover pan and refrigerate for 10 to 14 hours. Place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes. Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1-1⁄2 hours. About an hour before baking, adjust oven rack to lowest position, place baking stone on rack, and heat oven to 350 degrees. Proceed with step 6 as directed.

This make-ahead version makes sticky buns possible during hectic times, like the holidays.
After buns have risen 1-1⁄2 hours, place baking pan, covered tightly with plastic wrap, in freezer and store for up to 1 month. To bake, adjust oven rack to middle position and heat oven to 350 degrees. Remove buns from freezer, remove plastic wrap, wrap dish tightly with aluminum foil, and set on baking sheet. Bake buns for 30 minutes, then remove foil and continue to bake until golden brown and center of dough registers about 180 degrees, about 20 minutes longer. Proceed with cooling buns and making topping as directed in step 7.

1. Spread hot glaze in baking pan.
2. Sprinkle dough with filling, leaving 3⁄4-inch border along top edge. If you don’t leave border, it will be harder to get dough to stick together when forming cylinder.
3. Roll dough into tight cylinder. Do this slowly and with great care since an uneven cylinder will yield, squat, misshapen rolls.
4. Firmly pinch seam to seal. A secure seam ensures the filling stays put.
5. Using a serrated knife and gentle sawing motion, cut cylinder into 12 buns.
6. Arrange buns in prepared pan over glaze.


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