Recipe of Today: Sticky Buns

Recipe of Today: Sticky Buns


For The Dough:

  • 1 cup milk,
  • 1 ¼ ounces active dry yeast
  • ½ cup sugar
  • 6 tbsps unsalted butter, melted
  • 1 large egg
  • 2 yolks
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • 4 cups all-purpose flour

For The Topping:

  • ¾ cup light brown sugar
  • ½ cup unsalted butter
  • ¼ cup honey
  • ½ tsp sea salt
  • 1 ½ cups pecans, chopped

For The Filling:

  • ½ cup light brown sugar
  • 2 tsp ground cinnamon
  • 4 tbsps unsalted butter, melted


  • Warm the milk to 110°F and mix in half of the sugar and yeast. Cover and let stand for 5-7 minutes or until bubbly.
  • When the yeast wakes up, melt the butter in a bowl, then whisk in the eggs, yolks, vanilla extract, and remaining sugar. Set aside.
  • Add these two mixtures to the mixing bowl of your Kitchenin KM50 Stand Mixer and beat together, then add half of the flour and mix until well combined. Add the remaining flour and mix on medium speed for about 5 minutes. Transfer dough to a floured surface and knead until smooth and elastic. The dough should spring back when you press.
  • Put the dough into a lightly buttered bowl, then cover with plastic and let rise in a warm place. It takes about two hours for the dough to double in size.
  • While the dough is rising, make the topping by adding the brown sugar, honey, butter, and sea salt to a small saucepan. Stir over low heat until the butter and sugar have melted. Pour into a lightly buttered 9x13 pan and top with chopped pecans. Set aside for future use.
  • Preheat oven to 375°F. Once the dough has risen, transfer it to a floured surface and gently roll it out into a roughly 12x18-inch rectangle. Roll as needed to spread the dough.
  • Combine brown sugar and cinnamon in a medium bowl and whisk together. Brush with 4 tbsps melted butter, then sprinkle cinnamon sugar evenly on top.
  • Gently roll the long sides of dough into a tight roll. Cut into 12-13 equal portions and place in the prepared baking pan. Bake for approximately 35 minutes or until golden brown. Cover with foil after 15 minutes to prevent too much color on top.
  • Let cool for a few minutes, then run a knife along the edges and invert onto a plate. Serve warm and enjoy!

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