Super Sticky Buns
FOR THE BUNS:
1 1/4 c. lukewarm milk
1/2 c. plus 1 tsp. granulated sugar, divided
2 1/4 tsp. or 1 (0.25-oz.) package active dry yeast
4 1/2 c. all-purpose flour
1/4 c. packed brown sugar
2 tsp. kosher salt
1/2 tsp. baking soda
2 large eggs
1/2 c. (1 stick) butter, softened and cut into cubes
FOR THE FILLING:
3/4 c. packed brown sugar
2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. kosher salt
1/2 c. finely chopped toasted pecans
4 tbsp. melted butter
FOR THE TOPPING:
1/2 c. (1 stick) melted butter
1/2 c. packed brown sugar
1/4 c. honey
1 tsp. pure vanilla extract
1 c. chopped toasted pecans
Make bun dough: Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add lukewarm milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 10 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine flour, brown sugar, remaining 1/2 cup granulated sugar, salt, and baking soda. Add milk and yeast mixture, and eggs. Mix at medium speed until a very soft dough forms, about 5 minutes. Increase mixer to medium-high speed and add butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes.
Transfer dough to greased bowl, cover and let rise in a warm spot until doubled in size 1 to 1 1/2 hours. (At this point, you can refrigerate dough before letting it rest. Bring to room temperature and let it double in size before proceeding to next step.)
Make filling: In a medium bowl, combine sugar, cinnamon, nutmeg, salt, and pecans.
Preheat oven to 400°. Grease a 9″-x-13″ baking pan with cooking spray. Turn dough onto a lightly floured surface and dust with more flour. Roll out into a large square, about 18″ square. Brush with melted butter all over, then sprinkle filling mixture evenly on top. Roll dough tightly into a log and cut into 12 evenly sized pieces about 1 1/2″ wide.
Make topping: In a medium bowl, stir together melted butter, sugar, honey, and vanilla. Pour into prepared pan and spread evenly. Top with chopped pecans. Place rolls in pan, leaving 1/2″ between each roll. Cover and let rise again until doubled, about 30 minutes.
Bake until golden, about 20 minutes. Let cool 5 minutes, then flip onto a cutting board. Let cool 10 minutes before serving.
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