Description
These Best-Ever Sticky Buns are a perfect blend of sweet, buttery dough paired with a rich pecan caramel topping. Made with a sour cream-enriched dough that is refrigerated overnight for depth of flavor and softness, these sticky buns are rolled with cinnamon sugar, topped with a luscious buttery pecan glaze, and baked to golden perfection. Ideal for breakfast or brunch, they offer a delightful combination of gooey sweetness and tender crumb in every bite.
Ingredients
Scale
Dough Ingredients
- 1 (8‑oz.) container sour cream
- 6 tablespoons salted butter, plus more for greasing the pan
- 1 teaspoon salt
- 1/3 cup plus 1 teaspoon granulated sugar, divided
- 1/3 cup warm water (100 °F to 110 °F)
- 1 (¼‑oz.) package active dry yeast
- 2 large eggs, beaten
- 3¾ to 4½ cups bread flour, divided, plus more for dusting
Filling Ingredients
- 1 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
Topping Ingredients
- ½ cup packed dark brown sugar
- 6 tablespoons salted butter, melted
- ¼ cup granulated sugar
- ¼ cup light corn syrup
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1 cup toasted pecans, coarsely chopped
Instructions
- Melt sour cream mixture: In a small saucepan over medium-low heat, melt together the sour cream, 6 tablespoons butter, 1 teaspoon salt, and 1/3 cup granulated sugar. Stir gently until combined and warm. Remove from heat and cool the mixture to 100–110 °F.
- Activate yeast: In a small bowl, combine the warm water, yeast, and 1 teaspoon granulated sugar. Let sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix dough: In the bowl of a stand mixer fitted with a dough hook, combine the cooled sour cream mixture, the yeast mixture, and the beaten eggs. Gradually add 3¾ cups of bread flour and mix until a soft dough forms.
- Knead dough: Turn the dough out onto a floured surface and knead for about 10 minutes, adding up to ¾ cup more flour as needed to keep the dough from sticking. Once kneaded until smooth and elastic, coat the dough with butter, cover with plastic wrap or a cloth, and refrigerate for at least 8 hours or overnight to let flavors develop.
- Prepare filling and shape rolls: Roll the chilled dough into a 16×20-inch rectangle. In a small bowl, mix together 1 cup packed dark brown sugar and 2 teaspoons ground cinnamon. Evenly sprinkle this cinnamon sugar mixture over the dough, leaving a 1-inch border along the edges.
- Roll and slice: Starting from one long side, roll the dough jelly-roll style into a tight log. Trim the ends to neaten, then cut the log into 12 equal slices using dental floss for clean cuts.
- Make topping and assemble: In a bowl, whisk together ½ cup packed dark brown sugar, melted 6 tablespoons butter, ¼ cup granulated sugar, ¼ cup light corn syrup, 2 tablespoons heavy cream, and ¼ teaspoon salt until smooth. Pour this topping mixture into a buttered 9×13-inch baking pan. Sprinkle the toasted pecans evenly over the topping, then arrange the rolls cut-side down on top of the pecans.
- Let rise: Cover the pan loosely with plastic wrap or a clean towel and place in a warm spot. Let the rolls rise until they have doubled in size, about 45 to 60 minutes.
- Bake: Preheat the oven to 375°F (190°C). Remove the cover and bake the sticky buns for 20 to 22 minutes until they turn golden brown on top.
- Cool and serve: Allow the buns to cool in the pan for 5 minutes. Then invert the pan onto a serving plate so the sticky topping is on top. Serve the buns warm for the best gooey texture and flavor.
Notes
- For best texture and flavor, do not skip the overnight refrigeration of the dough.
- Use dental floss to cut the rolls for cleaner slices without squashing the dough.
- Make sure the topping mixture is well mixed before pouring into the pan to ensure even sweetness and gooeyness.
- Let the buns cool slightly before removing from the pan to avoid sticky messes.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate and reheat gently.
