Sticky Cinnamon Bun Recipe
baked daily. brown sugar-butter glaze. pecans
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Ingredients
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Dough
Filling
Pecan Brown Sugar-Butter Glaze & Topping
Finish
Method
Dough
- 1
Warm milk and bloom yeast
Heat the milk to 105–115°F (warm to the touch). Stir in 1 tablespoon granulated sugar and the active dry yeast. Let sit 5–10 minutes until foamy.
- 2
Combine wet ingredients
Melt 3 tablespoons butter and let cool slightly. In a large bowl (or bowl of a stand mixer), combine the foamy yeast mixture, melted butter, remaining 1 tablespoon granulated sugar, and the egg; whisk to combine.
- 3
Add dry and knead
Add 3 cups of the flour and 1/2 teaspoon salt. Mix with a dough hook or wooden spoon until incorporated. Add remaining 1/4 cup + 2 tablespoons flour as needed until a soft, slightly tacky dough forms. Knead (by mixer 5–7 minutes or by hand 8–10 minutes) until smooth and elastic.
- 4
Filling
- 5
Prepare filling
While dough rises, beat the 6 tablespoons softened butter with 3/4 cup packed light brown sugar, 2 teaspoons ground cinnamon, and 1/4 teaspoon salt until smooth and spreadable. Set aside.
Pecan Brown Sugar-Butter Glaze & Topping
- 6
Make glaze
In a small saucepan over medium heat, melt 4 tablespoons butter. Add 3/4 cup packed light brown sugar and stir until dissolved. Add 3 tablespoons heavy cream and 1 teaspoon vanilla extract; simmer 1–2 minutes until glossy and slightly thickened. Remove from heat and stir in 1/4 teaspoon salt. Let cool slightly, then stir in the chopped pecans (reserve a small handful of pecans for scattering on top if desired).
- 7
Shaping & Second Rise
- 8
Roll out dough
After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a 12x18-inch rectangle about 1/4 inch thick.
- 9
Spread filling and roll
Evenly spread the prepared cinnamon-brown sugar butter over the dough to the edges. Starting from the long edge, tightly roll the dough into a log, pinching the seam to seal.
- 10
Slice rolls
Using a sharp knife or dental floss, cut the log into 9 equal pieces (about 1 3/4–2 inches each). Place each piece cut-side down into the prepared pan on top of the glaze, arranging snugly.
- 11
Second rise
Cover the pan loosely with plastic wrap and let rise in a warm place until rolls are puffy and nearly doubled, about 30–45 minutes.
Bake & Finish
- 12
Preheat oven
Preheat the oven to 350°F (175°C) while the rolls undergo their second rise.
- 13
- 14
- 15
Invert while warm
Remove from oven and let the pan sit 3–5 minutes. Run a knife around the edge if needed, then carefully invert the pan onto a serving platter so the sticky pecan glaze is on top. If some glaze remains in the pan, spoon it over the rolls.
- 16
Cool and serve
Allow to cool 10–15 minutes before serving so the glaze sets slightly. Serve warm. Rolls keep covered at room temperature for 1 day or refrigerate up to 3 days; reheat gently before serving.