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The Best Damn Sticky Buns Ever

Friendsgiving Ideas: Learn how to make the best damn sticky buns recipe, ever. Butter, pecans, sugar. More butter!
Prep Time1 day
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 10 servings
Author: Candice Coppola

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 9x13 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 18x14 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