Description
These Best-Ever Sticky Buns feature a rich, tender dough made with sour cream and buttery cinnamon-sugar filling, topped with a luscious pecan caramel glaze. Refrigerating the dough overnight allows deep flavor development and an irresistibly soft texture. Perfect for a special breakfast or brunch treat, these sticky buns bake to golden perfection with a gooey, nutty topping that will have everyone coming back for seconds.
Ingredients
Scale
Dough
- 1 (8‑oz.) container sour cream
- 6 tablespoons salted butter, plus more for greasing the pan
- 1 teaspoon salt
- 1/3 cup plus 1 teaspoon granulated sugar, divided
- 1/3 cup warm water (100 °F to 110 °F)
- 1 (¼‑oz.) package active dry yeast
- 2 large eggs, beaten
- 3¾ to 4½ cups bread flour, divided, plus more for dusting
Filling
- 1 cup packed dark brown sugar
- 2 teaspoons ground cinnamon
Topping
- ½ cup packed dark brown sugar
- 6 tablespoons salted butter, melted
- ¼ cup granulated sugar
- ¼ cup light corn syrup
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1 cup toasted pecans, coarsely chopped
Instructions
- Prepare sour cream mixture: Melt the sour cream, 6 tablespoons salted butter, 1 teaspoon salt, and 1/3 cup granulated sugar over medium-low heat. Stir until combined and remove from heat. Allow the mixture to cool to between 100–110 °F to avoid killing the yeast in the next step.
- Activate yeast: In a small bowl, combine warm water, active dry yeast, and 1 teaspoon granulated sugar. Let it sit for about 5 minutes, or until foamy and bubbly, indicating the yeast is active.
- Mix dough: In a stand mixer fitted with a dough hook, combine the cooled sour cream mixture, yeast mixture, and beaten eggs. Gradually add 3¾ cups bread flour, mixing until a soft dough forms. If the dough is too sticky, add up to an additional ¾ cup flour, a little at a time, to reach the right consistency.
- Knead dough: Turn the dough onto a lightly floured surface and knead by hand for about 10 minutes until smooth and elastic. Add flour as needed to prevent sticking. Coat the dough ball with butter, cover it with plastic wrap or a damp cloth, and refrigerate for at least 8 hours or overnight to develop flavor and texture.
- Prepare filling and roll dough: On a lightly floured surface, roll out the chilled dough into a 16×20-inch rectangle. In a small bowl, mix 1 cup dark brown sugar with 2 teaspoons cinnamon. Evenly sprinkle this mixture over the dough, leaving a 1-inch border around the edges.
- Shape rolls: Starting at the long edge, roll the dough tightly into a jelly-roll style log. Trim the ends neatly. Using dental floss or a sharp knife, cut the roll into 12 equal slices.
- Make topping and assemble: In a bowl, whisk together ½ cup dark brown sugar, melted butter, ¼ cup granulated sugar, light corn syrup, heavy cream, and ¼ teaspoon salt until smooth. Pour this mixture into a greased 9×13-inch baking pan. Sprinkle the chopped toasted pecans evenly over the topping. Arrange the cinnamon rolls cut-side down on top of the pecans in the pan.
- Proof rolls: Cover the pan loosely with plastic wrap or a cloth and let the rolls rise in a warm place until doubled in size, about 45–60 minutes.
- Bake: Preheat the oven to 375°F (190°C). Remove the covering and bake the sticky buns for 20–22 minutes, or until golden brown on top and cooked through.
- Cool and serve: Allow the sticky buns to cool in the pan for 5 minutes. Then carefully invert the pan onto a serving plate so the sticky pecan topping is on top. Serve the buns warm for the best gooey texture and flavor.
Notes
- Use dental floss to cut the cinnamon rolls cleanly without squashing them.
- Refrigerating dough overnight allows for better flavor and easier handling.
- To toast pecans, bake them at 350°F for 5-7 minutes until fragrant or toast in a dry skillet for 3-4 minutes.
- If dough is too sticky during kneading, add flour gradually but avoid adding too much to keep rolls soft.
- For a dairy-free version, substitute sour cream and butter with suitable vegan alternatives.
