Southern Sticky Buns Recipe

Southern Sticky Buns Recipe
Southern chefs are known for their cooking skills and certainly know how to cook a luxurious breakfast. These rich and delicious sticky buns are proof of that. They are made from a dough that is allowed to rise twice, creating an exceptionally fluffy consistency. Topped with a delicious blend of pecans, butter, brown sugar, and honey, these sticky buns are irresistibly sticky and sweet, and the topping caramelizes deliciously as it runs down the sides.

The wonderful thing about this recipe is the convenience it offers.You can do all the prep work the night before and then bake the rolls first thing in the morning. So you can enjoy fresh, hot sticky buns without having to get up before the sun. Simply stop the recipe at step 8, cover the prepared rolls with plastic wrap, and place them in the refrigerator. In the morning, take the dough out of the fridge about an hour before you plan to bake it so that it can come to room temperature and rise a second time.

Ingredients:

Dough:

• 1 cup milk, heated to about 30°C
• 2/3 cup granulated sugar
• 2 packets instant yeast
• ½ cup (1 stick) unsalted butter, softened and cut into pieces
• 2 large eggs
• ½ teaspoon salt
• 4 to 4 ½ cups all-purpose flour, plus more for dusting

Filling:

• ¼ cup unsalted butter, softened
• ½ cup packed dark brown sugar
• 2 teaspoons ground cinnamon

Topping:

• ¾ cup light compact brown sugar
• ¼ cup unsalted butter
• ¼ cup honey or maple syrup
• 1 ½ cups chopped pecans

Instructions:

Start with the dough. Combine milk, sugar, and yeast in a large bowl or the bowl of a mixer and whisk until fluffy, about 10 minutes.
Add the butter and mix for about 30 seconds. Continue with the eggs, adding one at a time, mixing well after each. Add salt.Gradually add flour on low speed, mixing well with each addition. Increase the speed to medium, then to medium-high and knead until a soft, smooth dough forms.
Place the dough on a floured work surface, knead for a minute and then place in a greased bowl. Cover and let rest in a warm place for 1-2 hours until doubled in size.
For the topping, melt brown sugar, butter and honey or syrup in a saucepan and stir until smooth.Pour onto the baking tray and sprinkle nuts over it.
Once the dough has risen, roll it out into a rectangle. For the filling, melt the butter and mix the brown sugar and cinnamon in a separate bowl.
Brush the dough with melted butter and then sprinkle with the cinnamon-sugar mixture. Roll up tightly from one long side and cut into 12 rolls.Place the rolls on the topping in the baking dish, cover and let them rest for about 45 minutes.
Toward the end of the rising time, preheat your oven to 375°F.
Bake the buns for 20-25 minutes until golden brown. Allow to cool in the pan for 5 minutes, then turn out onto a plate.
Serve these hot, sticky rolls and watch them disappear: Southern hospitality in every bite.

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