Long time sticky bun fanatic here (sorry, but cinnamon buns just can’t compete). For my first attempt, I decided to try out I Heart Eating‘s recipe with the only adaptation of using dry active yeast and preparing them the night before. They were ooey gooey perfection which I plan to make again and again!
1/3 cup milk
3 tablespoons granulated sugar
1/3 cup butter
3 1/2 teaspoons active dry yeast
3/4 cup warm water (105F – 115F)
3 cups all-purpose flour
1/2 teaspoon salt
3/4 cup brown sugar (packed)
1/4 cup granulated sugar
1 tablespoon cinnamon
1/4 cup butter (softened)
6 tablespoons butter (melted)
½ cup brown sugar (packed )
¼ cup granulated sugar
¼ cup dark corn syrup
¼ teaspoon salt
2 tablespoons water
1 cup coarsely chopped pecans (optional)
Line a 10-inch springform pan with a single piece of parchment paper, creasing along the edges to assist with fitting, set aside.
Mix yeast and warm water with a pinch of sugar. Allow to sit and froth for about 5 minutes.
Meanwhile, in a small saucepan over low heat, mix milk, sugar and butter just until butter melts and sugar dissolves. Cool to about 100-105 F.
Pour the milk mixture into the bowl of a stand mixer. Add the yeast mixture followed by 2 cups flour and salt. Using a dough hook, mix on low speed for about 1 minute.
With the mixer still going, add remaining flour, 1/2 cup at a time. Mix until dough starts to clean the sides of the bowl, scraping occasionally as necessary. Knead on low speed for about 2 more minutes, or until dough is smooth, elastic and slightly sticky to the touch.
Place dough in an oiled bowl, turning it to ensure the entire boule is oiled. Cover the dough with a plastic wrap and then a clean, dry dish towel. Let the dough rise in a warm place for about 10 minutes.
While the dough is rising, stir together the filling ingredients.
Turn the dough onto a well-floured surface, and roll into a 12×16-inch rectangle.
Spread the filling over the dough, gently pressing it into the dough. Leave a 1″ strip without filling on one of the 16-inch sides. Roll dough up lengthwise, gently pinching the seam to seal.
Oil the roll to prevent sticking and tightly wrap in plastic wrap, followed by heavy aluminium foil and place in the refrigerator overnight.
In the morning, pull out the roll and unwrap it. The plastic wrap may have torn slightly from rising overnight and this is fine.
Preheat the oven to 350 F.
Prepare the topping. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add water and whisk until combined.
Pour topping mixture into lined pan and sprinkle evenly with pecans. Cut roll into 12 pieces, and place over topping in prepared baking dish.
Cover the pan with the dish towel, and let the dough rise for about 15 minutes.
Bake for 30 minutes, or until the rolls are golden brown. Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.
Let the sticky buns cool in pan for 5 minutes. Place a serving dish over the pan, and carefully invert pan. Remove pan, and replace any topping that has fallen off.
Allow buns to sit 10-15 minutes before serving.