Ingredients
Method
- Whisk together warm milk, 2 tablespoons of sugar, and yeast in the bowl of a stand mixer (or a large mixing bowl if using a hand mixer). Let sit for about 5 minutes until foamy.
- Beat in the remaining ½ cup of sugar, softened butter, eggs, and salt. Mix on medium speed until fully combined.
- Reduce speed to low, then add 1 cup of flour at a time, ensuring each is fully incorporated before adding the next. Once 4 cups have been added, incorporate the remaining ½ cup of flour until dough pulls away from the sides of the bowl. Knead for about 3 minutes.
- Continue kneading for 5 more minutes using a stand mixer, or by hand on a lightly floured surface, until dough becomes soft, smooth, and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm environment for about 2 hours, or until doubled in size.
- Grease a 9×13-inch baking pan. Spread chopped pecans in an even layer at the bottom of the pan. In a saucepan, combine the remaining topping ingredients and heat over medium. Stir occasionally until butter melts and mixture simmers for 2 minutes. Pour the mixture over the pecans.
- Punch the dough down to release air, then place it on a floured surface. Roll it into a 12×18-inch rectangle. If the dough shrinks back, rest for 10 minutes before continuing.
- Spread softened butter evenly over the dough. Mix sugar and cinnamon in a bowl, then sprinkle over the butter. Roll the dough tightly into an 18-inch-long log. Cut into 12 even pieces.
- Place the rolls in the prepared pan on top of the pecans. Cover and let rise for 30–45 minutes until puffy.
- Preheat oven to 350°F (177°C). Bake for 25–28 minutes until golden-brown. Tent with aluminum foil halfway through to prevent over-browning. Once baked, let cool for 5 minutes.
- Carefully invert the pan onto a platter using oven mitts. Serve warm.
Nutrition
Notes
These sticky buns are perfect for an indulgent brunch. You can make them ahead of time and enjoy them fresh or reheat for the next day!