Sticky Buns Recipe
There are some foods we make that people go nuts over. I don't make many of those foods. In fact, I just have one: My Friendsgiving Sticky Bun recipe.
I make this every single year for Friendsgiving and people go nuts over these tasty sweet treats. I serve them right alongside the turkey and the stuffing; for me, sticky buns are part of the meal — not dessert.
I'm certain that friends only want to come to Friendsgiving so they can have some of these sticky buns! And folks always try to steal some to take home for their breakfast the next day. I have legit caught people (cough-aliciabarnard-cough) pulling their own tin foil out of their purse and quickly wrapping up TWO sticky buns for later.
“For the kids.”
THEY ARE THAT GOOD! And Alicia, you and I know those sticky buns were not for the kids!
Why Am I Sharing This Recipe?
All jokes aside, on episode 21 of The Power in Purpose Podcast, I introduced my guest Rhiannon Bosse and read her bio at the top of the episode — which states she's always in search of the perfect cinnamon roll recipe. Well, my friends, I'm sharing it with you today!
But before I do, let's get a few things out of the way:
Is this recipe healthy? NO.
Is this recipe sugar-free, dairy-free, gluten-free, and basically free of all the GOOD STUFF? HECK NO.
You will gain at least 2 lbs eating these sticky buns, but it will be the best 2 lbs you've ever put on. Promise.
So what makes these sticky buns so good? Butter. Sugar. Pecans. Butter. More Pecans. And a pretty solid recipe for the bun dough, which keeps these yummy treats soft and subtle.
The Best Damn Sticky Buns Ever
Ingredients
- 1 .25 oz
package active dry yeast - 1/2 cup warm water (110 degrees F/45 degrees C)
- 1 tsp white sugar
- 1/2 cup whole milk
- 1/2 cup white sugar
- 1/4 cup butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups all-purpose flour recommended you use a higher quality flour
- 3/4 cup butter
- 3/4 cup brown sugar
- 2 cups chopped pecans, divided
- 2 tbsp ground cinnamon
- 1/2 cup melted butter
Instructions
- In a small bowl, dissolve 1 teaspoon white sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until at least doubled in volume, about 1 hour. I recommend, if you can, leaving it overnight and then continuing to the next step.
- Once dough has risen, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 4 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 10 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls
Sticky Buns Recipe Notes
You can modify this recipe however you'd like. Truth is, I make way more caramel then what the recipe calls for. And I not only pour it on the bottom of the pan but as soon as they come out of the oven, I pour more on top of them.
Have some fun in the kitchen making this recipe your own! And if you try this recipe and love it, would you mind leaving a comment below and letting me know what you think?!
If you're into recipes, check out my recipe for Bajan Rum punch! And be sure to comment below if you'd like more content like this.
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