Best Ultimate Sticky Buns Recipes

ULTIMATE STICKY BUNS

Steps:

• For Dough:
• Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
• Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.
• For Glaze:
• Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.
• Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
• Preheat oven to 375°F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.

THE ULTIMATE STICKY BUNS

Steps:

• For topping:
• 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.
• 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.
• For buns:
• 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.
• 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.
• 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.
• 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.
• Lightly sprinkle sea salt over. Serve buns warm or at room temperature.

ULTIMATE STICKY BUNS

Steps:

• 1. For Dough: Mix 1/4 cup water,yeast and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar,butter,milk powder and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula,mix 1 cup flour,scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto working space and knead until smooth and elastic, adding more flour if sticky, about 8 minutes.
• 2. Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled about 2 1/2 hours.
• 3. For Glaze: Butter two 10inch round cake pans with 2 inch high sides. Beat brown sugar, 1/2 cup butter,honey,corn syrup and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecan over each.
• 4. Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9 inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 tsp sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds,cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. (Can be made 1 day ahead;refrigerate). Let buns rise in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).
• 5. Preheat oven to 375. Bake buns until deep golden brown, about 30 minutes. Run small knife around pans sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.