How to Make Sticky Buns

Create beautiful and succulent sticky buns for breakfast.

Sticky buns, once known as schecken, are a Germanic treat dating back to the 1700s. The treats are typically served for breakfast or dessert. Making the buns from scratch is a two-day process, but well worth it. After they are made, the buns can be eaten warm or with a dollop of cream cheese added for more flavor, if desired. However you make the recipe, it's sure to delight your family or guests.

Things You'll Need

• Stand mixer with dough hook attached
• 2 1/2 cups unbleached all-purpose flour, plus additional for rolling dough
• 2 1/4 cups bread flour
• 3 1/4 tsp. active dry yeast or 1 oz. fresh cake yeast
• 1/3 cup plus 1 tbsp. sugar
• 1 tbsp. kosher salt
• 1/2 cup cold water
• 6 eggs
• 1 3/8 cups unsalted butter, softened to room temperature and cut into 12 pieces
• Plastic wrap
• Medium saucepan
• 3/4 cup unsalted butter
• Whisk
• 1 1/2 cups firmly packed light brown sugar
• 1/3 cup honey
• 1/3 cup heavy cream
• 1/3 cup water
• 1/4 tsp. kosher salt
• Rolling pin
• Small bowl
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/8 tsp. ground cinnamon
• 1 cup pecan halves, toasted and chopped
• Chef's knife
• 9-by-13-inch baking dish
• Wire rack

Instructions

Brioche Dough

1. Combine all-purpose flour, bread flour, yeast, sugar, salt, water and 5 eggs in a large mixing bowl. Beat on low speed using the dough hook until all ingredients are combined, approximately 3 to 4 minutes. Scrape the sides and bottom of the bowl, stopping the mixer as needed several times to make sure all the ingredients are combined.

2. Continue beating on low speed for another 3 to 4 minutes. The dough will continue to stiffen and will seem dry.

3. Add one piece of the cut butter and mix until it disappears. Continue until all 12 pieces of butter have been added and mixed in. Continue mixing on low speed for 10 more minutes. Scrape the sides and bottom of the bowl after each addition of butter and break up the dough occasionally during the additional 10 minutes to ensure all ingredients are mixed thoroughly. Stop the mixer as needed to scrape the bowl or break up dough.

4. Increase the mixer speed to medium and continue beating the dough until it become silky, soft, sticky and a little shiny. This will take approximately 15 minutes.

5. Increase the speed of the mixer to medium-high and continue beating for 1 more minute. You will be able to hear the dough slapping the sides of the bowl as it is being beaten. Test to see if the dough is ready by pulling at it. When ready the dough will stretch a little bit and have give slightly. You will be able to lift the dough from the bowl in one piece.

6. Place the dough in a larger bowl and cover with plastic wrap. Press the plastic wrap down until it touches the dough. Place the bowl in the refrigerator for at least 6 hours to allow it to proof, or rise.

Making the Sticky Buns

1. Melt butter over medium heat in the saucepan.

2. Use a whisk to stir in the brown sugar. Remove from the heat to keep butter from burning.

3. Whisk in honey, cream, water and salt. Remove any remaining clumps of brown sugar and allow the mixture to cool to room temperature. This will take approximately 30 minutes.

4. Divide the brioche dough in half. Place the second half in the freezer in an airtight container for up to one week. The dough can be used for a future sticky buns recipe or other use.

5. Sprinkle a small amount of flour on your work surface. Place the dough on top and roll into a 1/4-inch thick 12-by-16-inch rectangle with one of the short sides facing you.

6. Stir brown sugar, granulated sugar, cinnamon and half of the pecans. Sprinkle evenly over the rolled out dough, using the backside of the spoon to spread thick spots.

7. Roll the rectangle up like a jelly roll, starting with the side furthest from your body. Roll tightly as you go. Trim off 1/4 inch from each end of the finished roll.

8. Cut the roll into 1 1/2-inch slices with the chef's knife. This will make 8 equal pieces.

9. Pour the butter and sugar mixture made in Step 1 into the 9-by-13-inch baking dish. Cover the bottom of the dish evenly.

10. Sprinkle the remaining half of the pecans evenly across the bottom of the baking dish.

11. Place the buns, evenly spaced and not touching the sides of the dish, in the baking dish. Cover the dish with plastic wrap and allow the buns to proof in a warm location until tripled in size. This will take approximately 2 hours.

12. Place the oven rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit.

13. Remove the plastic wrap from the buns and place on oven rack. Bake 35 to 45 minutes until golden brown.

14. Remove from oven and place dish on a wire cooling rack. Allow the buns to cool for 20 to 30 minutes.

15. Serve by inverting the buns onto a serving platter, one at a time, and spooning the remaining sticky mixture and pecan pieces onto the top of the bun. Serve within 4 hours or refrigerate for up to one day.

Tips & Warnings

• Purchase pre-toasted and chopped pecans in any size to save time making the recipe.

• Substitute 2 sheets frozen puff pastry dough in place of half the brioche dough for a quicker recipe.

References

• Food Network; Easy Sticky Buns; Ina Garten; 2008
• Times-Journal; Sticky Buns Have Long History; Judy O'Daniel; June 2011
• Food Network; Flour's Famous Sticky Buns; Joanne Chang