Homemade Sticky Buns Recipe - Laura Vitale - Laura in the Kitchen Episode 482
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Baker Bettie Makes Sticky Buns! | Pecan Caramel Sticky Rolls
These Pecan Caramel Sticky Buns are the perfect holiday morning breakfast! Prep them the day before and bake them the next morning! The dough and the filling are essentially the same as cinnamon rolls, but we're making a caramel sauce with pecans for the topping!
FULL STICKY BUN RECIPE ►
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TIMESTAMPS:
0:00 Intro
0:49 Proofing the yeast
2:27 Mixing the sticky bun dough
4:22 Kneading the dough for sticky buns
7:11 Caramel sauce for sticky buns
10:03 Putting the pecan caramel topping in the pan
10:43 Rolling out the dough
11:57 Filling the sticky buns
13:07 Rolling and cutting the sticky buns
14:20 Proofing the rolls overnight
14:56 Baking the sticky buns
15:34 Flipping the buns out of the pan
16:16 Outro
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INGREDIENTS:
FOR THE DOUGH
7 grams (1 package, 2 ¼ teaspoon) active dry or quick rise yeast
227 grams (1 cup, 240 milliliters) whole milk (lower fat or non-dairy can be substituted)
50 grams (¼ cup) granulated sugar
480-600 grams (4-5 cups) all-purpose flour
7 grams (1 ½ teaspoons) kosher salt or table salt
85 grams (6 tablespoons) unsalted butter, very soft
2 large eggs, room temperature
FOR THE FILLING
200 grams (1 cup) brown sugar
2 teaspoons ground cinnamon
56 grams (1/2 stick) butter, melted
FOR THE CARAMEL PECAN TOPPING
200 grams (1 cup) granulated sugar
120 grams (½ cup, 120 milliliters) water
235 grams (1 cup, 240 milliliters) heavy cream
2 grams (½ teaspoon) kosher salt
200 grams (2 cups) roughly chopped pecans
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Sticky Buns: An Incredibly Indulgent Treat!
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.
Full Printable Recipe:
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
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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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Easy Sticky Buns with Pillsbury Cinnamon Rolls
Easy Sticky Buns is a semi-homemade breakfast recipe perfect for brunch - start with Pillsbury cinnamon rolls and make a gooey pecan roll! These are SO good!
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CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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The Best Sticky Buns
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Ingredients:
for the dough
1-1/4 cup warm milk (105-110 F) (300 ml)
4 Tbsp butter, melted (57 grams)
1 package of yeast (2-1/4 tsp/7 grams)
1 large egg
3-3/4 cup all purpose flour (480 grams)
1/4 cup white sugar (50 grams)
1-1/2 tsp salt (6 grams)
Caramel sauce:
1 cup brown sugar (220 grams)
1/2 cup butter (113 grams)
1/4 cup heavy cream (60 ml)
pinch salt
Chopped pecans, to taste
filling:
1 cup brown sugar (220 grams)
2 Tbsp ground cinnamon
1/3 cup butter, softned (76 grams)
Instructions
1. Add melted butter to warm milk, sprinkle the yeast and mix to combine, let it sit for 5-10 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, add flour, sugar and salt and mix, add yeast mixture and egg. Mix on low speed until a dough forms, increase speed to medium high and mix for 5-7 minutes or until the dough is soft.
2. Grease the boil with a little bit of oil, rub the dough with oil so that it does not dries out. Cover with plastic wrap or aluminum foil. Place it some where warm to rise for 1-2 hours (mine took 1 hour)
3. Make caramel sauce by combininig all the ingredients in a sauce pan over medium heat. Cook stirring frequently until the butter is melted and sugar is dissolved. Pour the caramel in a 9x13 inch pan. Sprinkles chopped pecans. To make the cinnamon sugar combine sugar and cinnamon in a bowl.
4. Once the dough has doubled in size, place on a floured surface and roll it out to a 16 inch rectangle. Spread the softened butter and sprinkle evently with the cinnamon sugar. Tighly roll the dough. Cut into 16 pieces. Place them cut side down on the pan. Cover with plastic wrap and allow to rise for 30-45 minutes. In the meant time preheat over to 350 F.
5. Once risen, bake for 30-35 minutes. Allow to rest for 5 minutes then invert into a big platter. Serve warm! If you have leftover you can put it the microwave for about 20 seconds and they will be soft again.