Amazing Sticky Buns

Normally I don’t like to eat sticky buns.  The ones at the bakeries, primarily Panera around here, are topped with whole pecans and so thick/sticky that you can’t really eat them.  Maybe I’m just picky though because I don’t care for a lot of Panera’s baked goods.  It is probably because they aren’t served warm like they should be and they have been sitting out exposed to the air for many hours.

But these sticky buns are ridiculously delicious.  (And dare I mention easy to make?!)  So good I almost thought not to post them because I could sell them and become rich and famous.  Okay, well not rich and famous.  But they are so good I think people would buy them.  My sister and I sat there and ate 2 each.  It was kind of a Christmas dinner appetizer.

So here is how I made them, tips and different configurations for the amount of buns you want.  And if you want “big buns”, well this recipe will get you there, too. 😉

**Baker’s Tip:  Unless you have brand new out of the jar yeast that you just purchased, always try and proof your yeast.  This will save you time and money in ingredients.  If your yeast is dead, you won’t know it for hours later.  To proof, simply add your warm water to your yeast.  Give it a pinch of sugar so the yeast have something to eat and wait 5 minutes.  If you see bubbles, then your yeast are eating and they are alive!  Hooray!

Sticky Buns
yield 12 buns

16.5 oz. AP flour
1 and 3/4 tsp. salt
3/4 Tbs. instant yeast
7 oz. warm water
2 large eggs
1/4 cup honey
1/4 cup melted butter or vegetable oil or canola oil

3 Tbs. melted butter
1 cup sugar
1 and 1/2 Tbs. ground cinnamon

4 Tbs butter, melted
3 Tbs. honey
1/2 cup brown sugar
2/3 cup pecan halves or coarsely chopped pecans

1.  In a great big bowl that’s about 5 qts or more, combine all the dough ingredients and stir until combined with a big spoon.  EASY!
2.  Cover up that dough and let is sit for 2 hours.
3.  Press some plastic wrap on the top so that the dough doesn’t dry out.  Put it in the fridge for several hours to up to 3 days.
4.  To make your filling:  have your melted butter ready with a brush.  Mix your sugar and cinnamon together.
5.  To make the topping:  grease or spray your 9×13 pan very very well.  Dump in the butter and honey and Mix it up.  Sprinkle on the brown sugar then sprinkle on the pecans.
6.  To make the buns:  Put LOTS of flour on your work surface!!  The dough is very sticky!  Take out your ‘fridgerated dough and spread it out into a big rectangle.  For 12 rolls I do about 16″x21″.  For 8 rolls, I do 10″x15″.  Roll with rolling pin or baker’s roller.  Now, brush the butter onto the dough, but be sure to leave a 1″ gap at the top.  Sprinkle the sugar/cinnamon filling and gently press into the dough.  Roll the dough with the long side facing you.  Roll tightly and slowly starting from the middle and working your way out.  With the seam side down, gently squeeze and form the roll into a more symmetrical and even log if needed.  Cut in the middle with a serrated knife.  (some use dental floss).  Cut each half in half.  Now that you have 4 equal logs, cut each log into thirds which will create 12 rolls.
6.  Put rolls into the 9×13 pan evenly spaced out.
7.  Rise 1 hour.
8.  Preheat oven to 350 degrees and bake for 40 minutes.  Remove from the oven and then flip onto a cookie sheet lined with parchment paper, or a wire rack with foil or parchment under it to catch the drippings, or a cookie sheet covered with nonstick foil or foil sprayed with cooking spray.  Serve warm and gooey!

TO FREEZE:  Go through steps 1-7.  Do not preheat oven.  Instead, cover the rolls in a large plastic bag and seal tightly.  Try to get as much air out as possible.  Freeze in the freezer.  Upon baking:  late afternoon before you want to bake them the next morning, simply poof the bag up a bit so the rolls aren’t touching the bag as much.  Throw them in the fridge and bake the next morning (without the plastic bag of course!).

TO MAKE MORE:  To make these closer to the directions of the original recipe, you can make a total of 3 – 8 or 9″ pans of sticky buns totaling 24 rolls.  Simply use the same steps but different ingredient numbers below:

33 oz. AP flour
1 Tbs. + 1/2 tsp. salt
1 and 1/2 Tbs. instant yeast
1 and 3/4 cup lukewarm water
4 eggs
1/2 cup honey
1/2 cup melted butter or vegetable oil

Filling for EACH round pan:
1 Tbs. melted butter
2/3 cup sugar
1 Tb. ground cinnamon

Topping for EACH round pan:
3 Tbs. melted butter
2 Tbs. maple syrup or honey
1/3 cup + 3 Tbs. brown sugar
2/3 cup pecan halves or coarsely chopped pecans

**Same directions as above**

Recipe adapted from King Arthur Flour

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  1. This dough doesn’t need to be kneaded? Terrific! I plan on making these tomorrow. Thanks for the recipe.

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