The Perfect Sticky Buns Recipe

Ingredients

• 1 cup Whole Milk (Warm to about 110°F (43°C) before adding yeast)
• 100 grams Granulated Sugar (Divided: 50 g for yeast, 50 g for dough)
• 2.25 teaspoons Active Dry Yeast (One standard 7 g packet)
• 272 grams Unsalted Butter (Divided: 85 g for dough, 130 g for caramel, 57 g for brushing)
• 480 grams All-Purpose Flour (Fluff, spoon, and level; do not pack)
• 1.5 teaspoons Salt (Fine‑grain salt; use less if using fine salt)
• 1 Large Egg (Room temperature)
• 2 Egg Yolks (Separated from whites for extra richness)
• 1 teaspoon Vanilla Extract (Pure vanilla preferred)
• 250 grams Light Brown Sugar (Packed; 150 g for caramel, 100 g for filling)
• 85 grams Honey (Adds inverted sugar for stable caramel)
• 170 grams Pecans (Chopped; toasted optional)
• 2 teaspoons Ground Cinnamon (For the filling)

Instructions

1. Warm Milk

   Heat 1 cup (240 mL) whole milk in the microwave or on the stovetop until it reaches about 110°F (43°C).

   Time: PT2M

2. Activate Yeast

   Stir in 50 g (¼ cup) granulated sugar and the active dry yeast. Let the mixture sit for 7 minutes until foamy.

   Time: PT7M

3. Melt Butter for Dough

   Melt 85 g (6 Tbsp) unsalted butter in a medium bowl; break it into pieces first for even melting.

   Time: PT2M

4. Combine Dry Ingredients

   In a separate bowl, whisk together 480 g (4 cups) all‑purpose flour and 1 tsp salt.

   Time: PT3M

5. Mix Egg and Butter

   Whisk 1 whole egg, 2 egg yolks, 1 tsp vanilla, and the remaining 50 g (¼ cup) sugar into the melted butter until smooth.

   Time: PT2M

6. Create Slurry

   In the stand mixer bowl, combine the foamy yeast mixture, the egg‑butter mixture, and half of the flour mixture. Mix on low until a thick slurry forms.

   Time: PT3M

7. Add Remaining Flour and Knead

   Add the remaining flour, attach the dough hook, and mix on medium speed for 5 minutes. If the dough is excessively sticky, add a tablespoon of flour at a time.

   Time: PT5M

8. Brief Hand Knead

   Turn the dough onto a lightly floured surface and knead gently for about 5 minutes until smooth.

   Time: PT5M

9. First Rise

   Place the dough in a large buttered bowl, cover with plastic wrap, and let rise in a warm spot (≈80°F/27°C) for 2 hours, or until doubled in size.

   Time: PT2H

10. Prepare Caramel Topping

    While the dough rises, melt 130 g unsalted butter in a small saucepan over low heat. Stir in 150 g packed light brown sugar, 85 g honey, and ½ tsp salt until the sugar dissolves and the mixture is smooth (about 5 minutes).

    Time: PT5M

11. Butter Baking Dish and Add Caramel

    Lightly butter a 9×13‑inch baking dish, pour the caramel mixture into the pan, and sprinkle the chopped pecans evenly over the top.

    Time: PT3M

12. Roll Out Dough

    Turn the risen dough onto a pastry mat, sprinkle lightly with flour, and roll into a rectangle about ½‑inch thick.

    Time: PT5M

13. Add Filling and Butter

    Melt 57 g (4 Tbsp) butter and brush the surface of the rolled dough. Sprinkle the remaining 100 g brown sugar mixed with 2 tsp ground cinnamon evenly.

    Time: PT3M

14. Shape and Cut Buns

    Roll the dough tightly from the long side, then cut into 12‑15 equal pieces using dental floss or a sharp knife.

    Time: PT5M

15. Arrange in Pan

    Place the cut buns seam‑side down in the caramel‑filled baking dish, spacing them evenly.

    Time: PT3M

16. Bake

    Bake in a preheated oven at 375°F for 30‑35 minutes. After 15 minutes, cover the pan loosely with foil to prevent over‑browning.

    Time: PT35M

    Temperature: 375°F

17. Cool and Invert

    Remove from oven, let cool in the pan for 5 minutes, run a knife or spatula around the edges, then invert the pan onto a serving platter.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole Milk: 2% milk, unsweetened almond milk
• Instead of Granulated Sugar: Coconut sugar, Turbinado sugar
• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Unsalted Butter: European-style butter, Margarine (will affect flavor)
• Instead of All-Purpose Flour: Bread flour (will make chewier buns), Gluten‑free flour blend (adjust liquid)
• Instead of Salt: Kosher salt (use 1 tsp), Sea salt
• Instead of Large Egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Egg Yolks: Extra egg (omit whites)
• Instead of Vanilla Extract: Maple extract, Almond extract (use ½ tsp)
• Instead of Light Brown Sugar: Dark brown sugar, Muscovado sugar
• Instead of Honey: Corn syrup, Maple syrup
• Instead of Pecans: Walnuts, Almonds
• Instead of Ground Cinnamon: Pumpkin pie spice (½ tsp), Nutmeg (¼ tsp)

Equipment Needed

• Stand Mixer with Dough Hook
• Mixing Bowls
• Whisk
• Measuring Cups and Spoons
• Kitchen Scale
• Saucepan
• 9×13‑inch Baking Dish
• Pastry Mat
• Bench Scraper (optional)
• Rolling Pin (optional)
• Floss Cutter or Sharp Knife
• Spatula
• Oven

Critical Steps — Do Not Skip

• Activating yeast in warm milk
• Ensuring dough is sticky but not overly wet
• Allowing the dough to rise for a full 2 hours
• Preparing caramel without boiling
• Covering buns with foil halfway through baking
• Inverting the pan to release sticky buns

Chef Tips from the Video

• Use a kitchen scale for flour to ensure consistent texture.
• Room‑temperature butter and eggs give a smoother dough.
• Floss cutter provides clean cuts without compressing the dough.
• Let the caramel cool slightly before adding pecans; this prevents them from sinking.

Troubleshooting

Storage

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

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

Room temperature: Best served the same day; can sit for 2‑3 hours at room temperature.

Make-Ahead Tips

• Prepare the dough night before, refrigerate after the first rise, and bake the next morning.
• Caramel topping can be made up to 2 days ahead; reheat gently before using.
• Baked sticky buns freeze well; reheat in a 350°F oven for 10‑12 minutes.

Frequently Asked Questions