These are the most decadent, delicious, moist sticky buns I have ever had. I've tried making sticky buns several times but I usually end up with one problem: the sticky gooey part is delicious, but the rest of the bun is dry, tough and flavorless. I switched around my recipes a bit and now have the perfected the sticky bun ~ tender, moist and lots of cinnamon and butter flavor throughout the bun.
Note: Although there is cinnamon in this bun, this is not a cinnamon bun, it is a sticky bun.
INGREDIENTS:
FOR THE DOUGH:
- 2 cups Whole Milk
- ½ cup Sugar
- ½ cup Canola Oil
- 1 package (2 1/4 Teaspoons) Active Dry Yeast
- 4 cups and ½ cup flour (divided)
- 2 teaspoons Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¾ cup Melted Butter
- 3/4 cup Packed Brown Sugar
- 4 Tablespoons Ground Cinnamon
- You will also need two 9" cake pans or one larger rectangular pan
- 1 stick unsalted Butter
- 3/4 cup Packed Brown Sugar
- 1 Tablespoon Corn Syrup
- 2 Tablespoons Cream
- pinch salt
- 1 cup untoasted pecans, chopped roughly
To make the Dough:
Combine the flour, baking soda, baking powder, and salt. Set aside.
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a damp towel, allowing it to rise for 1 hour. After 1 hour, add the remaining 1/2 cup flour mixture. Set aside.
To make the caramel topping:
Add 1 stick butter, 3/4 cup brown sugar, corn syrup and cream. Allow to melt over low heat until combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
Preheat oven to 375 degrees.
To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping and sprinkle half of the pecan pieces on top. Place the roll slices in the pan on top of the caramel-pecan mixture. (Repeat with the other half of dough). Cover with damp towel and allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
Immediately invert on a cake pedestal or serving plate. Serve warm.
Storing: Don't refrigerate, freezing is the best way to store these. Break them into individual pieces, place in an airtight ziploc bag and freeze for up to one month. They still taste amazing after you microwave them.
