Sticky Buns

These sticky buns are buttery and gooey and oh-so-delicious!
Prep Time 4 hours 45 minutes
Cook Time 50 minutes
Total Time 5 hours 35 minutes
Servings 9
Author Julie Wampler


For the dough:

  • 2/3 cup whole milk
  • 5 tbsp sugar, divided
  • 1 3/4 tsp active dry yeast
  • 2 large eggs, room temperature
  • 2 3/4 cup all purpose flour
  • 1 tsp kosher salt
  • 1 stick, unsalted butter, cut into 1/2-inch cubes, room temperature, plus 1/2 tbsp. unsalted butter, melted

For the topping:

  • 1 3/4 cup pecans, chopped
  • 1 stick unsalted butter
  • 3/4 cup packed dark brown sugar
  • 3/4 cup heavy cream
  • 1/3 cup honey
  • 1/4 tsp kosher salt

For the buns:

  • 1 stick unsalted butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 3/4 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/8 tsp kosher salt
  • All purpose flour, for dusting
  • 1 large egg


  • To make the dough, heat milk in a small saucepan until 110-115 degrees. Transfer the milk to a measuring cup and stir in 1 tbsp. of sugar. Sprinkle yeast over milk and whisk to combine. Let sit for 5 minutes, or until yeast gets foamy. Add eggs and whisk until smooth. Combine the remaining 4 tbsp. of sugar in a bowl of a stand mixer fitted with a dough hook along with flour and salt. Add the milk mixture and with the mixer on, add the butter, 1 cube at a time. Mix on medium speed for 1 minute then knead on medium-high speed for 5 minutes.
  • Place dough in a (lightly greased bowl, using the 1/2 tbsp. of melted butter) and cover with a clean kitchen towel. Place in a warm, draft-free, area and let rise for 1 hour. After it has doubled in size, you're going to chill the dough for 2 hours.
  • In the meantime, preheat oven to 350 degrees and toast the pecans until fragrant, about 10-15 minutes. Set aside 1 1/4 cups of the chopped pecans for the buns.
  • Melt butter in a small saucepan then add dark brown sugar, cream, honey, and salt. Bring to a boil then reduce heat and simmer until glaze is a golden brown. Pour 1 cup of the glaze into a 8x8x2 baking pan. Tilt the pan back and forth to coat the entire bottom. Sprinkle the remaining 1/2 cup of chopped pecans over top of the glaze. Set pan aside.
  • For the filling for the buns, in a bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar until light and fluffy. Add cinnamon, nutmeg, and salt.
  • When dough is ready, punch it down then transfer it to a lightly floured work surface. Roll out the dough into a 12x16" rectangle and about 1/4" thick. Spread the cinnamon sugar mixture onto the dough with an offset spatula, leaving a 1" border around the edges.
  • Sprinkle 3/4 cups of the chopped pecans on top of the cinnamon sugar mixture.
  • Beginning with the longest edge closest to you, start rolling the dough into a log, tightening as you roll. Pinch together the ends to seal. Arrange the log seam side down.
  • Using floss or a sharp knife, cut the log into 9 equal pieces. Turn the bun cut side up and reshapen, if need be.
  • Place the buns, cut side up, in the prepared pan, spacing them evenly apart. Cover with a clean kitchen towel and let rise for 45 minutes - 1 hour in a warm, draft-free area.
  • Preheat oven to 350 degrees and whisk an egg in a small bowl. Using a pastry brush, brush the tops of the buns with the egg wash.
  • Bake buns for 50 minutes, or until golden brown and bubbly. If they're browning too quickly, you can tent them with foil.
  • Serve buns warm or at room temperature.


Source: Bon Appetit