Perfect Sticky Buns

Ingredients

• 1.33 lb Bread Flour (high‑protein bread flour)
• 2/3 cup Water (room temperature)
• 2/3 cup Milk (whole milk, room temperature)
• 1 large Egg (room temperature)
• 1 large Egg Yolk (extra yolk for richness)
• 15 ml Red Food Coloring (gel or liquid, for color)
• 2 tsp Instant Yeast (rapid‑rise)
• 1.5 tsp Salt (table salt)
• 3 tbsp Granulated Sugar (for dough)
• 6 tbsp Unsalted Butter (for dough) (softened)
• 6 tbsp Unsalted Butter (for caramel) (melted)
• 0.5 cup Brown Sugar (packed)
• 0.25 cup Granulated Sugar (caramel) (for caramel)
• 0.25 cup Dark Corn Syrup (adds depth of flavor)
• 0.25 tsp Salt (caramel) (enhances caramel flavor)
• 2 tbsp Water (caramel) (keeps caramel supple)
• 1 cup Pecans (toasted and chopped)
• 0.75 cup Brown Sugar (filling) (packed)
• 1 tsp Ground Cinnamon (for filling)

Instructions

1. Make Flour‑Water Paste

   Combine the bread flour and 2/3 cup water in a microwave‑safe bowl. Microwave for 75 seconds, stirring every 25 seconds, until the mixture looks like a thick glue.

   Time: PT1M15S

2. Add Milk, Egg, Yolk, Coloring, and Yeast

   While the paste is still warm, whisk in 2/3 cup milk, then add the large egg, extra yolk, 15 ml red food coloring, and 2 tsp instant yeast. Mix on low speed for about 2 minutes until just combined.

   Time: PT2M

3. Autolyse Rest

   Cover the bowl and let the dough rest for 15 minutes. This allows gluten to develop without any salt or fat.

   Time: PT15M

4. Add Salt and Sugar

   Sprinkle 1½ tsp salt and 3 tbsp granulated sugar over the dough. Mix on medium‑low speed for 5 minutes.

   Time: PT5M

5. Incorporate Butter

   Add 6 tbsp softened unsalted butter. Continue mixing on medium‑low for another 5 minutes until fully incorporated and the dough is smooth.

   Time: PT5M

6. Final Knead

   Turn the dough onto a lightly floured countertop and knead gently for about 2 minutes, shaping it into a smooth ball.

   Time: PT2M

7. First Proof

   Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise until doubled in size, about 50 minutes.

   Time: PT50M

8. Prepare No‑Cook Caramel (Goo)

   In a bowl, whisk together 6 tbsp melted butter, ½ cup packed brown sugar, ¼ cup granulated sugar, ¼ cup dark corn syrup, ¼ tsp salt, and 2 tbsp water until smooth and free of lumps.

   Time: PT5M

9. Toast and Chop Pecans

   Toast 1 cup pecans in a dry skillet over medium heat for 5 minutes, stirring frequently, then chop coarsely.

   Time: PT5M

10. Make Filling

    Combine ¾ cup packed brown sugar with 1 tsp ground cinnamon in a small bowl; stir until evenly mixed.

    Time: PT1M

11. Shape Dough Rectangle

    Flour a clean board, turn the dough out, and pat it into an 18 × 15‑inch rectangle, leaving a 1‑inch border around the edges.

    Time: PT5M

12. Spread Filling

    Evenly sprinkle the brown‑sugar‑cinnamon mixture over the dough, staying within the border.

    Time: PT2M

13. Roll Dough

    Starting from the long side, roll the dough tightly but not so tight that the filling squeezes out. Pinch the seam to seal.

    Time: PT3M

14. Cut Buns with Dental Floss

    Using a piece of dental floss, cut the roll into 12 equal pieces by sliding the floss under the dough and pulling through each cut line.

    Time: PT5M

15. Arrange in Pan

    Spray the prepared rimmed pan with oil, pour the caramel goo into the bottom, sprinkle toasted pecans, then place the buns seam‑side down on top.

    Time: PT5M

16. Second Proof

    Cover the pan loosely with a clean towel and let the buns rise until doubled, about 50 minutes.

    Time: PT50M

17. Bake Uncovered

    Place the pan in a preheated 375°F oven and bake uncovered for 20 minutes.

    Time: PT20M

    Temperature: 375°F

18. Bake Covered

    Cover the pan tightly with foil and continue baking for 13 minutes.

    Time: PT13M

    Temperature: 375°F

19. Check Doneness and Rest

    Insert an instant‑read thermometer into the center of a bun; it should read 200°F. Remove the pan and let the buns rest in the pan for 5 minutes to set the caramel.

    Time: PT5M

20. Invert and Cool

    Using an offset spatula, carefully invert the pan onto a serving platter. Allow the buns to cool for 15 minutes before serving.

    Time: PT15M

Nutrition Facts

Calories

500

Protein

6g

Carbohydrates

50g

Fat

16g

Fiber

3g

Ingredient Substitutions

• Instead of Bread Flour: All-Purpose Flour (add 1 tbsp vital wheat gluten per cup)
• Instead of Milk: 2% milk, non‑dairy milk (almond, soy)
• Instead of Egg: Egg substitute (1/4 cup applesauce)
• Instead of Egg Yolk: Extra egg white (less richness)
• Instead of Red Food Coloring: Beet juice (natural)
• Instead of Instant Yeast: Active dry yeast (increase proof time)
• Instead of Salt: Kosher salt (adjust amount)
• Instead of Granulated Sugar: Coconut sugar
• Instead of Unsalted Butter (for dough): Margarine
• Instead of Unsalted Butter (for caramel): Margarine
• Instead of Brown Sugar: Dark muscovado sugar
• Instead of Dark Corn Syrup: Light corn syrup
• Instead of Pecans: Walnuts, Almonds
• Instead of Brown Sugar (filling): Dark brown sugar
• Instead of Ground Cinnamon: Cinnamon sugar

Equipment Needed

• Kitchen Scale
• Microwave
• Microwave‑Safe Bowl
• Whisk
• Stand Mixer with Hook Attachment
• Measuring Cups and Spoons
• Vegetable Oil Spray (optional)
• Plastic Wrap (optional)
• Rimmed Baking Pan (9×13)
• Oven
• Instant‑Read Thermometer (optional)
• Dental Floss (optional)
• Offset Spatula (optional)
• Sharp Knife (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Make Flour‑Water Paste
• Autolyse Rest
• First Proof
• Cut Buns with Dental Floss
• Second Proof
• Bake Uncovered
• Bake Covered
• Check Doneness and Rest

Chef Tips from the Video

• Use an instant‑read thermometer for precise doneness (200°F)
• For an extra glossy top, brush the buns with a little melted butter right after the final bake
• If you prefer a deeper caramel flavor, substitute half of the brown sugar with dark muscovado sugar

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Best eaten the same day; can sit at room temperature for up to 1 day.

Make-Ahead Tips

• The caramel goo can be prepared up to 2 days ahead and kept refrigerated
• After the first rise, the dough can be covered and refrigerated for up to 24 hours
• Toasted pecans can be made ahead and stored in an airtight container