Monkey Sticky Bun Recipe

Bloom yeast

Warm the milk until lukewarm (about 100–110°F / 38–43°C). Stir in 1 tablespoon granulated sugar and 1 tablespoon warm water, then sprinkle the active dry yeast over the surface. Let sit 5–8 minutes until foamy.

In a small saucepan, melt 4 tablespoons unsalted butter with the warmed milk mixture (or melt butter separately and add to milk) and let cool slightly until just warm to the touch.

In the bowl of a stand mixer fitted with the paddle (or a large bowl), whisk together 4 cups all-purpose flour and 1 teaspoon salt. Add the foamy yeast-milk mixture and 2 large eggs to the flour. Mix on low speed until incorporated, then increase to medium and knead 2–3 minutes. If dough is shaggy, switch to dough hook and knead 4–6 minutes until smooth and slightly tacky. Add additional flour 1 tablespoon at a time only if dough is excessively sticky.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

While the dough rises, prepare the filling: beat 6 tablespoons softened butter with 1 cup packed brown sugar, 2 teaspoons ground cinnamon and 1 teaspoon vanilla extract until smooth and spreadable. Reserve at room temperature.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

In a medium skillet over medium heat, melt 4 tablespoons unsalted butter. Add 3 tablespoons brown sugar and 2 tablespoons light corn syrup, stirring until sugar dissolves. Add 2 cups pecan halves and 1 teaspoon sea salt, toss to coat. Cook 3–4 minutes until pecans are toasted and glaze thickens. Spread pecans on the prepared baking sheet to cool and set. Reserve any pan glaze for topping the pan base (see next section).

Prepare a 10–12 inch (25–30 cm) round cake pan or skillet: if using the reserved glaze from the pecans, pour it into the bottom of the pan and spread evenly. If there is not enough glaze, melt 1 tablespoon butter with 1 tablespoon brown sugar and 1 tablespoon corn syrup briefly and pour into the pan. Arrange the candied pecans evenly over the glaze in a single layer.

Once dough has doubled, gently deflate and roll out on a lightly floured surface into a roughly 16 × 12 inch rectangle (for jumbo monkey bun assembly). Spread the cinnamon-sugar filling evenly over the dough, leaving a ½ inch border on one long side.

Working from the long edge, tightly roll the dough into a log. Using a sharp knife or dental floss, cut the roll into 12 large pieces (about 1⅜-inch each) to make jumbo buns. Alternatively, cut into 9 pieces for extra-large pieces.

Place each cut piece, cut-side down, into the prepared pan over the candied pecans, arranging snugly in a circular pattern (pieces will be touching). Brush any exposed dough with egg wash if desired.

Cover loosely and let the assembled pan rise in a warm place for 30–40 minutes until puffy.

Preheat oven to 350°F (175°C) if not already. Bake the monkey sticky bun for 25–32 minutes, rotating halfway, until golden brown and internal temperature reads about 190–200°F (88–93°C). If glaze starts to burn at edges, tent with foil for final 5–8 minutes.

Remove pan from oven and let rest 8–10 minutes to allow glaze to set slightly.

Invert the pan onto a large serving plate or baking sheet so candied pecans and glaze are on top. If any glaze remains in the pan, spoon it over the buns.

While the buns bake, make the caramel sauce: in a heavy-bottom saucepan over medium heat, spread 1 cup granulated sugar in an even layer. Without stirring, let sugar begin to melt at the edges. Once edges melt, gently swirl the pan (or use a heatproof rubber spatula briefly) to encourage even melting until sugar is a deep amber color. Watch closely to avoid burning.

Immediately remove from heat and carefully add 6 tablespoons butter, whisking until melted and combined (mixture will bubble vigorously).

Slowly pour in 1 cup heavy cream while whisking; mixture will bubble. Return to low heat and stir until smooth, about 1–2 minutes. Remove from heat and stir in 3 tablespoons Grand Marnier, 1 tablespoon orange zest, and 1 teaspoon fine sea salt. Taste and adjust salt or liqueur as desired. Keep warm until ready to serve; sauce will thicken as it cools.

If you prefer a stronger orange flavor, stir an additional teaspoon of finely grated orange zest into the warm sauce just before serving.

Once buns are inverted and on the serving platter, spoon warm Grand Marnier caramel sauce over the top, letting it drizzle into the crevices between buns. Reserve extra sauce at the table for pouring.

Optionally dust lightly with powdered sugar and garnish with a few extra chopped candied pecans and a sprinkle of additional orange zest.

Serve warm. To reheat leftovers, cover with foil and bake at 300°F (150°C) for 10–12 minutes or microwave individual portions for 20–30 seconds, then rewarm a splash of sauce.