Sticky Buns

---
title: Sticky Buns
description: "Soft, milk- and butter-enriched buns stuffed with aromatic cinnamon filling and glazed with a sticky, sugary topping loaded with pecans."
servings: 16
total time: 3 hours 50 minutes
prep time: 25 minutes
cook time: 25 minutes
tags: [sticky-buns, breakfast, baking, cinnamon, pecans]
cuisine: American
difficulty: intermediate
---

== Dough ==

Mix and knead @instant yeast{2.5%tsp}, @water{1%cup} lukewarm, @all-purpose flour{3%cups}, @unsalted butter{6%tbsp} at room temperature, @granulated sugar{3%tbsp}, @table salt{1.25%tsp}, @dry milk{0.25%cup}, and @dried potato flakes{0.5%cup} together by hand, mixer, or bread machine set on the dough cycle until a smooth dough forms. If kneading in a stand mixer, it should take ~{5-7%minutes} at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.

> Use the lesser amount of water in summer or in a humid environment, the greater amount in winter or in a dry climate, and somewhere in between the rest of the year.

Place the dough in a lightly greased #bowl{}. Cover and allow to rise at room temperature for ~{1-2%hours} or until nearly doubled in bulk.

While the dough is rising, lightly grease two 9-inch round #cake pans{}.

== Glaze ==

Whisk together @light corn syrup{0.5%cup}, @rum{1%tbsp} optional, and @butter{3%tbsp} melted.

Divide the glaze evenly between the #cake pans{}. Sprinkle @light brown sugar{1%cup} packed and @pecans{1%cup} diced atop the glaze.

== Cinnamon Filling ==

Whisk together @granulated sugar{0.5%cup}, @cinnamon{2%tsp}, and @all-purpose flour{1%tbsp}.

> Alternatively, use 0.5 cup Baker's Cinnamon Filling mixed with 2 tbsp water.

== Assembly ==

Transfer the dough to a lightly greased work surface, and pat or roll it into a 16 x 12 inch rectangle.

Sprinkle filling evenly over the dough, leaving an uncovered strip about 1 inch wide along one long end.

Starting with the sugar-covered edge, roll the dough into a log the long way.

Using a #serrated knife{}, slice the log into 16 slices.

> Rinse the blade in hot water and wipe it off between slices to cut down on drag.

Space eight buns in each of the prepared #cake pans{}. Cover the pans and let the buns rise until they spread out and touch one another, about ~{60-90%minutes}.

While the buns are rising, preheat the #oven{} to 350F.

== Bake ==

Bake the sticky buns for ~{15%minutes}. Tent them lightly with aluminum foil, and bake until they are a light golden brown, about ~{10%minutes} more.

Remove the buns from the #oven{}, and loosen their edges with a knife. Carefully turn them out onto a #cooling rack{} or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.

> The sugar is hot, be careful when turning out.

> Be sure to turn the buns out of their pans immediately. If you wait, the sticky topping will remain in the pan, not on the buns.

Serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.

> Don't like nuts? Leave out the pecans.

> When making anything with yeast, let the dough rise to the point the recipe says it should. Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that dough will always double in bulk in a specific amount of time.

> Want to make these fresh for breakfast? Make the dough, shape the buns, and place them in the pan with the glaze; don't let them rise. Place the pan in the refrigerator for up to 16 hours. Remove from the fridge and let rest at room temperature for 1 hour. Bake in a preheated 350F oven for 35 minutes until golden brown and the filling is bubbly.