Now that the chilly weather is here, I wanted a caramel cozy recipe and these sticky buns fit the bill.
This old-fashioned sticky buns recipe comes complete with a decadent caramel glaze and chopped pecans. Made completely from scratch with a make-ahead option, these are a wonderful choice for holiday brunches, weekend breakfasts, or an extra-special dessert.
I started making homemade cinnamon rolls and needed to practice self-restraint every time I tried to master them at home.
STICKY BUNS RECIPE PRE-NOTES
Before you get the whole way down to the bottom and start reading the recipe, let’s give it a quick overview so you know what you’ll be doing:
Make the Dough – This is an enriched dough with butter and egg, which means that it’s silky smooth and a dream to work with. It also means that the fat keeps it from rising quickly, which is why the rise times you’ll see below are slightly longer than other recipes you may have made with instant yeast. I also use bread flour in this recipe, as all-purpose flour created way too much “fluff” in the buns; a denser version is what I was after and the bread flour delivered.
Allow the Dough to Rise – The dough needs to double in size and this can take upwards of 2 hours (see above as to why!).