15mhhm15
Diamond Post Medal for All Time! 1,298 Posts 
These sticky buns take awhile to make but are totally worth it! You could make the dough the night before, and it'll be much faster the following day. It's a big hit in our household and there is never any left overs.
Prep Time: 4-5 hours
Cook Time: 50 minutes
Yield: 9 pieces
Ingredients:
- Bread
- 2/3 cup whole milk
- 1 3/4 tsp active dry yeast
- 5 Tbsp sugar
- 1/2 cup unsalted butter
- 2 eggs
- 1 tsp salt
- 2 3/4 cup all purpose flour
- Topping
- 1 1/2 cup pecans
- 1/3 cup honey
- 1 cup heavy whipping cream
- 3/4 cup brown sugar
- 1/4 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- dash salt
- Filling
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- dash all purpose flour
- 1 egg
- dash salt
Steps:
- To make the dough, you can either heat your milk in the microwave or on the stove. I heated the milk over the stove on medium heat until temperature of the milk was 110 degrees F.
- Add 1 3/4 teaspoons yeast and 1 tablespoon sugar in the measuring cup. Crack two eggs and put on the side. Pour the warm milk in the measuring cup with yeast and sugar. Whisk. Allow the yeast to foam for about 5 minutes or so.
- Add the eggs and whisk.
- Cut 1/2 cup of unsalted butter into 1 inch pieces.
- In a mixer bowl using a dough hook, add 2 3/4 cup all purpose flour, 1 teaspoon salt and 4 tablespoons sugar with the combined milk, eggs, yeast, sugar and salt. On medium speed, incorporate butter one piece at a time. Then on knead mode mix until dough is soft for about a total of 7 minutes.
- Melt a dash of butter, so you can brush the sides of a bowl to place your dough in. Allow dough to rise for at least a hour. I cover with plastic wrap and allow to rise in the microwave (not turned on/room temperature).
- Then allow the dough to chill for 2 hours.
- When ready to do your topping, bake raw pecan pieces in the oven for 8-14 minutes.
- In a small saucepan on medium heat, melt 1/2 cup of butter. Add 1/2 packed cup of brown sugar, 1/3 cup honey, 1 cup whipping cream, and dash of salt. Stir and allow to boil then reduce heat, then simmer until glossy for 3-5 minutes.
- With the glaze, pour a little to coat the bottom layer and save the remainder aside. Add in some pecans.
- For the bun filling, use the medium speed in mixer. Add 1/2 cup unsalted butter, 1/2 cup packed brown sugar, 3/4 teaspoon ground cinnamon, 1/2 cup ground nutmeg, dash of salt for about 2-3 minutes.
- Now that the dough has rise and chilled, sprinkle all purpose flour on your counter so you can roll out a rectangle of 12" by 16" with a 1/4" thickness.
- With the filling from previous step, spread the mixture leaving 1" inch clear all around. Sprinkle some pecans in.
- Now time to roll the dough and cut in 9 equal bun pieces. Place the buns in the pan earlier with the glaze.
- Allow the buns to rise for another 1 hour (see photo difference) then crack one egg in a bowl, and brush egg wash over the buns.
- Preheat your oven to 350 degrees F. Bake in the center rack and frequently rotate pan. Bake for about 50 minutes.
- Allow buns to cool, then using the remaining glaze, spread remainder on top with the left over pecans! Allow to cool on wire rack until ready to serve.
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