The PERFECT Sticky Buns Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Warm 1 cup of whole milk in the microwave or on the stovetop to about 110 degrees.

Mix in 1/4 cup of sugar and 1 package of active dry yeast into the warm milk and stir well.

Set aside for about 7 minutes until the yeast is bubbling and active.

Melt 6 tablespoons of unsalted butter in a medium bowl.

In another bowl, measure out 480 grams (4 cups) of all-purpose flour and add 1 teaspoon of salt; whisk together.

Mix the melted butter with 1 egg and 2 egg yolks, then add 1 teaspoon of vanilla.

Add the foamy yeast mixture to the butter and egg mixture and whisk together.

Add half of the flour to the wet ingredients to make a slurry, then add the remaining flour and mix until combined.

Attach the dough hook and mix on medium speed for about 5 minutes, adding flour if the dough is too sticky.

Knead the dough on a lightly floured surface until it bounces back when touched, then place in a buttered bowl and cover.

Let the dough rise in a warm place for about 2 hours until doubled in size.

In a small pot, combine 1/2 cup of unsalted butter, 3/4 cup of packed light brown sugar, 1/4 cup of honey, and 1/2 teaspoon of salt; heat over low until melted and combined.

Lightly butter a 9 by 13 baking dish and pour the melted butter mixture into the bottom.

Chop 6 ounces of pecans and sprinkle them over the butter mixture in the baking dish.

Once the dough has risen, roll it out on a floured surface.

Mix together 1/2 cup of packed brown sugar and 2 teaspoons of cinnamon.

Brush the rolled-out dough with 4 tablespoons of melted butter, then sprinkle the brown sugar and cinnamon mixture evenly over the top.

Roll the dough tightly from the long end and cut into pieces using floss for clean cuts.

Place the rolls in the prepared baking dish on top of the pecan mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens