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The Ultimate Sticky Buns

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Introduction

The Ultimate Sticky Buns, a delightful pastry that’s perfect for any occasion. Their irresistible combination of sweet flavors and flaky texture make them the ultimate comfort food choice.

Tips for this recipe

  • Ensure all ingredients are at room temperature for better incorporation.
  • Chill your dough thoroughly to prevent spreading and ensure a perfect rise.

Why you will love this recipe

The Ultimate Sticky Buns are not just sweet, they’re a symphony of flavors. The crispy bun shell encases the tender sticky dough filled with rich pecans and brown sugar glaze. Perfect for sharing or treating yourself to an indulgence that brings back childhood memories.

Ingredients

1 3/4 cups chopped pecans (about 8 ounces)
1/2 cup unsalted butter, room temperature
3/4 cup packed dark brown sugar
… [additional ingredients listed in full here]

Adviced equipments

  • Pastry Rolling Pin, Wooden with Handle – Ideal for rolling out dough smoothly.
  • Silicone Baking Mat Set, 12-inch X 16-inch – Non-stick surface perfect for shaping and cutting sticky buns.

    • … [additional equipment items listed in full here]

History of the recipe

The Ultimate Sticky Buns have been a favorite pastry since their origins traced back to traditional American bakeries. This delectable dessert has evolved over time with variations in ingredients and techniques, making it an ever-popular choice for family gatherings.

Fun facts about this recipe

Did you know that the Ultimate Sticky Buns have a secret to their gooey goodness? It lies in the meticulous process of layering dough and filling, ensuring every bite is an explosion of flavor. Plus, these sticky treats are not just about taste; they’re also a showstopper with their golden-brown exterior.

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The Ultimate Sticky Buns

The Ultimate Sticky Buns

amanda

Equipment

  • "Pastry Rolling Pin, Wooden with Handle - Ideal for rolling out dough smoothly."

  • "Silicone Baking Mat Set, 12-inch X 16-inch - Non-stick surface perfect for shaping and cutting sticky buns."

  • "Digital Kitchen Scale - Accurate measurements are key in baking; this scale helps achieve consistency."

  • "Professional Chef Knife Set, Full Size - Essential for chopping nuts or other fillings efficiently."

  • "Heavy-Duty Stand Mixer with Prep & Whip Bands - A versatile tool that can help in mixing dough and batter effectively."

  • "Oven Thermometer, Digital - Ensures your oven is at the correct temperature for baking sticky buns to perfection."

  • "Pastry Bag with Adjustable Tips Set - For creaming frosting or glazes on top of the sticky buns."

  • "Bread Knife, Serrated - Useful for slicing through sticky dough without crushing it.

  • "Rubber Spatula with Long Handle - Great for folding ingredients and cleaning up bowls when making the dough or filling."

Ingredients

  • 1 3/4 cups chopped pecans (about 8 ounces)

  • 1/2 cup (1 stick) unsalted butter

  • 3/4 cup (packed) dark brown sugar

  • 3/4 cup heavy cream

  • 1/3 cup honey

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon finely grated orange zest (optional)

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 1/2 cup (packed) dark brown sugar

  • 3/4 teaspoon ground cinnamon

  • 1/2 teaspoon freshly grated nutmeg

  • 1/8 teaspoon kosher salt

  • Master Sweet Dough, chilled for 2 hours

  • All-purpose flour (for dusting)

  • 1 large egg

  • Coarse sea salt (such as Maldon)

  • An 8x8x2" metal baking pan

Instructions

1

Instruction 1

Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.
2

Instruction 2

Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.
3

Instruction 3

Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.
4

Instruction 4

Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Follow instructions in Cooks' Notes, for assembling buns with filling and 3/4 cup pecans. DO AHEAD: Can be made 1 day ahead. Cover and chill buns and remaining glaze separately. Store remaining pecans airtight at room temperature.
5

Instruction 5

Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2-2 hours if dough has been chilled overnight.
6

Instruction 6

Arrange a rack in middle of oven; preheat to 350°F. Whisk egg with 1/2 teaspoon water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°F, about 50 minutes. Let cool for 5 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on a wire rack.
7

Instruction 7

Lightly sprinkle sea salt over. Serve buns warm or at room temperature.
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