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February 21, 2010 / Sarah

National Sticky Bun Day


Ultimate Sticky Buns
Adapted from Bon Appetit


1 cup warm water (105°F to 115°F)
4 teaspoons dry yeast (two 1/4 ounce packets)
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup nonfat instant dry milk
1 1/4 teaspoons salt
2 large eggs
4 1/4 cups (or more) all purpose flour


1 1/4 cups brown sugar, packed
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup honey
1/4 cup light corn syrup
1/4 cup water
1 cup chopped pecans
4 teaspoons sugar
4 teaspoons ground cinnamon

For Dough:

  1. Mix warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes.
  2. 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 the warm water and yeast mixture, then 3 cups flour, 1 cup at a time.
  3. 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.
  4. 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:

  1. 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 1/2 cup pecans over each.
  2. Punch down dough and divide in half. Roll each dough piece out on floured work surface to 12×9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally.
  3. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles.
  4. Starting at 1 long side, tightly roll up each rectangle into a 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°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.

I missed the “Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently” step, so as soon as I got done mixing in the original 3 cups of flour, I plopped the dough down on my counter and just started adding flour (about 1/4 cup at a time) until I eventually had something that actually resembled dough!  This was a little frustrating and took a while and probably would have been easier if I actually followed directions, but regardless, I ended up with dough and I was pretty proud of the end result!

I’m clearing the house of smoke right now as my pans did not have 2 inch sides and my glaze overflowed and burned on the bottom of my oven.  Good news though is that the buns are not burnt.  Bad news is it’s 29 degrees and snowing here, so having all the windows and doors open kind of sucks right now.



Leave a Comment
  1. Christina Reese / Feb 21 2010 8:53 pm

    OMG! I can not wait to make this. They look incredible!

    • Sarah / Feb 22 2010 9:52 am

      I don’t even like cinnamon buns and that kind of thing, but they were delicious! But it makes two big plates, so lucky my family was in town and I got rid of half of them!

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