Description
Indulge in the irresistible sweetness of the World’s Best Sticky Buns, a delightful treat combining soft, fluffy dough with a rich blend of cinnamon, nutmeg, and buttery brown sugar, topped with toasted pecans for an added crunch. Perfect for breakfast or brunch, these sticky buns are baked to golden perfection and finished with a luscious sticky glaze that’s sure to satisfy your sweet tooth.
Ingredients
Scale
Dough Ingredients
- 3 large eggs
- ⅓ cup packed light brown sugar
- ¾ cup buttermilk
- 2 tsp kosher salt (or 1 tsp table salt)
- 2 tsp instant yeast
- 6 tbsp unsalted butter, melted
- 4 cups all-purpose flour (plus more for dusting)
Sticky Topping Ingredients
- 4 tbsp unsalted butter
- ⅔ cup packed light brown sugar
- 3 tbsp buttermilk
- 1 cup toasted pecans, coarsely chopped
- 1 pinch kosher salt
Filling Ingredients
- 1 cup packed light brown sugar
- 1-2 tbsp ground cinnamon
- 1 tsp nutmeg
- 2-3 tbsp unsalted butter, melted
Instructions
- Prepare the Dough: In a large mixing bowl, combine the eggs, light brown sugar, buttermilk, kosher salt, and instant yeast. Mix well until the ingredients are incorporated. Add the melted unsalted butter. Gradually mix in the all-purpose flour, about a cup at a time, until a sticky dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
- Prepare the Topping and Filling: In a saucepan, melt 4 tablespoons of unsalted butter with ⅔ cup packed light brown sugar and 3 tablespoons buttermilk over medium heat until combined and bubbly. Add a pinch of kosher salt and remove from heat. Set aside. For the filling, mix together 1 cup packed light brown sugar, 1-2 tablespoons ground cinnamon, and 1 teaspoon nutmeg in a bowl. Melt 2-3 tablespoons unsalted butter separately to brush later.
- Assemble the Sticky Buns: Roll the risen dough onto a floured surface into a large rectangle, about 16×12 inches. Brush the melted butter over the dough, then evenly sprinkle the cinnamon-sugar-nutmeg mixture. Roll the dough tightly along the longer side into a log. Cut the log into 12 equal slices. Spread the sticky butter-sugar mixture in the bottom of a greased baking pan, sprinkle the toasted pecans evenly over this layer, then place each bun cut side up in the pan.
- Second Rise: Cover the pan with a towel and let the buns rise for another 30 minutes to 1 hour until puffy.
- Bake the Buns: Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes until golden brown and the topping is bubbly. Once out of the oven, let the buns cool in the pan for about 10 minutes before inverting onto a serving platter to release the sticky topping and pecans on top.
Notes
- Use fresh instant yeast for the best rise.
- Make sure your buttermilk is at room temperature to help activate the yeast.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- For extra gooey buns, brush melted butter on slices before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Reheat gently in the microwave or oven before serving for best texture.
