Southern Sticky Buns Recipe




For the dough:

1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (about 110°F)
1 cup warm milk (about 110°F)
1/4 cup granulated sugar
1/3 cup unsalted butter, melted
1 teaspoon salt
2 large eggs
4 to 4 1/2 cups all-purpose flour
For the filling:

1/2 cup unsalted butter, softened
1 cup packed brown sugar
2 teaspoons ground cinnamon
1 cup chopped pecans or walnuts (optional)
For the sticky glaze:

1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup honey or maple syrup
1/4 cup heavy cream

In a small bowl, dissolve the yeast in warm water. Let it sit for about 5 minutes until frothy.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, warm milk, sugar, melted butter, salt, and eggs. Mix well.

Gradually add 4 cups of flour, one cup at a time, mixing well after each addition. If the dough is too sticky, add more flour, 1/4 cup at a time, until the dough comes together and pulls away from the sides of the bowl.

Knead the dough for about 5-7 minutes until it becomes smooth and elastic. Alternatively, if using a stand mixer, knead on medium speed for 5 minutes.

Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

While the dough is rising, prepare the filling by mixing together the softened butter, brown sugar, and cinnamon until well combined.

Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 12×18 inches.

Spread the filling mixture evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle chopped nuts evenly over the filling if desired.

Starting from the long side, tightly roll up the dough into a log. Pinch the seam to seal.

Cut the dough log into 12 equal-sized rolls. Place the rolls into a greased 9×13-inch baking pan, leaving a little space between each roll.

Cover the rolls with a clean kitchen towel or plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they have doubled in size.

While the rolls are rising, preheat your oven to 350°F (175°C).

In a small saucepan, combine the butter, brown sugar, honey (or maple syrup), and heavy cream for the sticky glaze. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth. Remove from heat.

Once the rolls have doubled in size, pour the sticky glaze evenly over the top of the rolls.

Bake the sticky buns in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.

Remove the pan from the oven and let the sticky buns cool in the pan for about 5-10 minutes before serving.

Serve the sticky buns warm, and enjoy!

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