Look, you can’t expect a girl to refrain from sticky bunning once a craving hits, summer and 90 degree weather notwithstanding.
That would be sheer madness.
I mean, yeah I pinky sweared you no pumpkin until September, and kind of no autumnal things by association.
But UNFULFILLED STICKY BUN CRAVINGS?!?
Those are rough.
I wouldn’t wish them on my worst enemy.
Anyway, sticky buns are timeless. They know no season.
So, here we are!
Sticky bun central. And I wouldn’t have it any other way.
The thing about these sticky buns that makes them extra special is that (a) they’re kind of like self saucing upside-down sticky buns in that you make the caramelly sauce, pour it in the bottom of your pan, then bake the sticky buns on top of it. Voila! No extra saucing needed.
And (b) they do all of their second rise overnight while you sleep! Talk about multi-tasking of the best kind. I’m not sure that I’ve ever been more efficient in my life.
Certainly not when something so sticky drippy delicious was involved. And definitely not before coffee.
- ½ cup unsalted butter, plus more for the bowl and pan
- 1 cup milk
- 5 tbsp sugar
- 1 tbsp active dry yeast
- 1½ tsp kosher salt
- 1 large egg + 1 large egg yolk
- 3 to 3½ cups all purpose flour
- ¾ cup unsalted butter
- ¾ cup packed brown sugar
- ¼ cup light corn syrup
- ¾ cup chopped pecans
- 4 tbsp unsalted butter
- 1 cup sugar
- 1 tbsp cinnamon
- Melt the butter in a small saucepan over medium-low heat. Stir in the milk and sugar. Heat until lukewarm, about 110F, stirring so that sugar dissolves. Transfer the warm milk mixture to a bowl. Stir in the yeast. Allow to sit for 10 minutes to activate the yeast, then stir in the salt.
- Beat the whole egg and egg yolk together until combined, then stir into the yeast mixture. Stir in the flour 1 cup at a time until the dough comes together and is still a bit sticky. Scrape onto a floured work surface and knead for 5 minutes, or until smooth. Grease a large bowl and transfer the dough into it. Cover loosely with plastic wrap and allow to rise in a warm place for 2 hours, or until tripled in size.
- Melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine. Grease a 9x13-inch baking pan with melted butter. Pour the sugar mixture into the greased pan, spreading it over the pan in an even layer. Sprinkle with the chopped pecans.
- Punch down the dough and turn it onto a lightly floured work surface. Knead for a minute, then roll into a 15x12-inch rectangle.
- Melt the 4 tbsp of butter for the cinnamon-sugar filling and then brush it over the dough. In a small bowl, whisk together the cinnamon and sugar. Sprinkle over the buttered dough. Roll the rectangle up, jelly roll-style, along a long edge.
- Slice the rolled dough into 1-inch thick slices. Arrange them cut side up, over the pecans in the prepared pan. Cover with plastic wrap and refrigerate overnight.
- The following morning, remove the pan from the fridge and allow it to warm for 1 hour. Meanwhile, heat oven to 350F. Put the pan with the sticky buns in the oven and bake until golden brown, about 35-40 minutes.
- Remove from the oven and cool for 5-10 minutes. Invert the pan onto a large serving plate or baking pan. Serve warm.
More breakfast treats: