Total Time
3hrs 30mins
Prep 30 mins
Cook 3 hrs

This recipe came with my Baker's Catalogue sticky bun pan -- the buns have a thick cinnamon filling and are topped with a rich, sticky sauce sprinkled with lots of pecans. I make them on the eve of special holidays and refrigerate them overnight then bake them first thing in the morning.

Ingredients Nutrition

Directions

  1. In a large mixing blow or electric mixer, combine all of the dough ingredients, mixing to form a shaggy dough.
  2. Knead the dough, by hand or by machine, for 10 minutes.
  3. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, until it's smooth and supple (though still somewhat sticky).
  4. Place the dough in a lightly greased bowl and allow it to rest for 1 1/2 hours; it'll become quite puffy although it may not double in bulk.
  5. While the dough is rising, prepare the glaze: In a small bowl, whisk together the syrup, the rum if you're using it, and the melted butter. Pour into a lightly greased 9x13" pan.
  6. Sprinkle the brown sugar and pecans on top of the glaze; set aside.
  7. Turn the dough out onto a lightly oiled or floured work surface and roll it into a 16x12" rectangle.
  8. Spread dough with the 2 tablespoons of softened butter and the cinnamon-sugar mix.
  9. Starting with a long edge, roll the dough into a 16" log.
  10. Slice the log into 16 one-inch pieces.
  11. Place the buns in the prepared pan, cover the pan, and allow the buns to rise till doubled in bulk, about 1 hour.
  12. OR chill them overnight and cook them the next morning -- take them out of the fridge while your oven is preheating.
  13. Bake the sticky buns in a preheated 375 degree oven for 20-25 minutes, tenting them with aluminum foil for the final 15 minutes to prevent overbrowning.
  14. Remove the buns from the oven and invert them onto a cooling rack, scraping any of the sticky topping that has remained in the pan onto the buns.

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