Ingredients

The following ingredients have 4 Servings
  • 1/3 cup milk (low-fat ok)
  • 3 tablespoons granulated sugar
  • 1/3 cup butter
  • 3 1/2 teaspoons instant yeast
  • 3/4 cup warm water (105F – 115F)
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon
  • 1/4 cup butter (softened)
  • 6 tablespoons butter (melted)
  • ½ cup brown sugar (packed )
  • ¼ cup granulated sugar
  • ¼ cup dark corn syrup
  • ¼ teaspoon salt
  • 2 tablespoons water
  • 1 cup coarsely chopped pecans (optional)

Instruction

  • Grease a 9x13-inch metal baking pan; set aside.
  • In a small saucepan, stir milk, sugar, and butter together. Heat over low heat just until butter melts and sugar dissolves. Cool to about 100-105 F.
  • Pour the milk mixture into the bowl of a stand mixer.
  • Add the yeast and warm water.
  • Add 2 cups flour and salt to yeast mixture. Using a dough hook, mix on low speed for about 1 minute.
  • With the mixer still going, add remaining flour, 1/2 cup at a time. Mix about 1 ½ minutes, or until dough starts to clean the sides of the bowl.
  • Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.
  • Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel.
  • Let it rise in a warm place, free from draft, for about 10 minutes.
  • While dough is rising, prepare the topping.
  • Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth.
  • Add water and whisk until combined.
  • Pour mixture into prepared pan. If necessary, tilt pan to get mixture to cover pan. Sprinkle evenly with pecans, if using. Set aside.
  • Turn the dough onto a floured surface, and roll into a 12x16-inch rectangle.
  • Stir filling ingredients together, and spread over dough. Since the filling is a little crumbly, I gently press it into the dough to help it stick.
  • Roll dough up lengthwise, pinching seam to seal.
  • Cut into 12 pieces, and place over topping in prepared baking dish. I use a serrated knife to cut the dough.
  • Cover the baking dish with the dish towel, and let the dough rise for about 15 minutes.
  • Meanwhile, preheat oven to 350 F.
  • Bake at 20-25 minutes, or until the rolls are golden brown.
  • Tent with aluminum foil, and continue to bake for an additional 10-15 minutes, or until baked through.
  • Let the sticky buns cool in pan for 5 minutes.
  • Place a serving dish over the pan, and carefully invert pan. Be careful as topping will be hot.
  • Remove pan, and replace any topping that has fallen off.
  • Let buns sit 10-15 minutes before serving.