I started this post back in the summer to share with you but never got around to finishing it. Let’s just call it my Christmas gift to you all. These sticky buns are on point. When America’s Test Kitchen posted their top recipes of the year (last year), this one topped the list. So obviously I had to give it a try. I thoroughly agree that the sticky buns are indeed the best.
They are essentially cinnamon rolls topped with gooey goodness and pecans. And pecans = protein, which makes these healthier than cinnamon rolls, right? Because cinnamon rolls are oh so healthy. I’m just trying to ease my conscience to justify eating these. You know when something sits on the counter and you eat bits of it every time you walk by? You think it’s just a little piece, but then you realize each little piece has added up to quite a few full-size servings? That’s 100% me with these sticky buns.
Some students I made these for rejected them during Lent earlier this year because they had given up desserts. Ummm, hello brunch!? Whatever category you put these in, make sure to add them to your menu this winter. You won’t be disappointed! But maybe do it before New Year’s Resolutions are made…
For the dough
- 2/3 cup water
- 1/4 cup bread flour (1 1/3 ounces)
- 2/3 cup milk
- 1 large egg plus 1 large yolk
- 2 3/4 cups bread flour (15 1/8 ounces)
- 2 tsp instant or rapid-rise yeast (not Active Dry)
- 3 tbsp granulated or pure cane sugar
- 1 1/2 tsp salt
- 6 tbsp unsalted butter, softened
For the topping
- 6 tbsp unsalted butter, melted
- 1/2 cup packed dark brown sugar (3 1/2 ounces)
- 1/4 cup granulated or pure cane sugar (1 3/4 ounces)
- 1/3 cup dark corn syrup (see note below)
- 1/4 tsp salt
- 2 tbsp water
- 1 cup pecans, toasted and chopped, optional
For the filling
- 3/4 cup packed dark brown sugar (5 1/4 ounces)
- 1 tsp ground cinnamon
For the dough
Make a flour paste: Whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 25 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 50 to 75 seconds.
In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and yolk and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes. Add sugar and salt and mix on medium-low speed for 5 minutes. Stop mixer and add butter. Continue to mix on medium-low speed for 5 minutes longer, scraping down dough hook and sides of bowl halfway through (dough will stick to bottom of bowl).
Transfer dough to lightly floured counter. Knead briefly to form ball and transfer seam side down to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover bowl with plastic wrap. Let dough rise until just doubled in volume, 40 minutes to 1 hour.
For the topping
While dough rises, grease 13 by 9-inch metal baking pan. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add water and whisk until incorporated. Pour mixture into prepared pan and tilt pan to cover bottom. Sprinkle evenly with pecans, if using.
For the filling
Combine sugar and cinnamon in small bowl and mix until thoroughly combined; set aside.
Turn out dough onto lightly floured counter. Press dough gently but firmly to expel air. Working from center toward edge, pat and stretch dough to form 18 by 15-inch rectangle with long edge nearest you. Sprinkle filling over dough, leaving 1-inch border along top edge; smooth filling into even layer with your hand, then gently press mixture into dough to adhere.
Beginning with long edge nearest you, roll dough into cylinder, taking care not to roll too tightly. Pinch seam to seal and roll cylinder seam side down. Mark gently with knife to create 12 equal portions. To slice, hold strand of dental floss taut and slide underneath cylinder, stopping at first mark. Cross ends of floss over each other and pull. Slice cylinder into 12 portions and transfer, cut sides down, to prepared baking pan. (I use a serrated knife because the dental floss, while piquing my curiosity, sounds too complicated). Cover tightly with plastic wrap and let rise until buns are puffy and touching one another, 40 minutes to 1 hour. (Buns may be refrigerated immediately after shaping for up to 14 hours. To bake, remove baking pan from refrigerator and let sit until buns are puffy and touching one another, 1 to 1 1/2 hours.) Meanwhile, adjust oven racks to lowest and lower-middle positions. Place rimmed baking sheet on lower rack to catch any drips and heat oven to 375 degrees.
Bake buns on upper rack until golden brown, about 20 minutes. Tent with aluminum foil and bake until center of dough registers at least 200 degrees, 10 to 15 minutes longer. Let buns cool in pan on wire rack for 5 minutes. Place rimmed baking sheet over buns and carefully invert. Remove pan and let buns cool for 5 minutes. Using spoon, scoop any glaze on baking sheet onto buns. Let cool for at least 10 minutes longer before serving.
Tips from the Test Kitchen: These buns take about 4 hours to make from start to finish. For dough that is easy to work with and produces light, fluffy buns, we strongly recommend that you measure the flour for the dough by weight. The slight tackiness of the dough aids in flattening and stretching it in step 6, so resist the urge to use a lot of dusting flour. Rolling the dough cylinder tightly in step 7 will result in misshapen rolls; keep the cylinder a bit slack. Bake these buns in a metal, not glass or ceramic, baking pan. We like dark corn syrup and pecans here, but light corn syrup may be used, and the nuts may be omitted, if desired.
*I have always assembled these the night before and refrigerated them. I do use 3 tbsp light corn syrup and 1 tbsp molasses instead of the dark corn syrup. In my head, the molasses makes these healthier?! Because you know, these are obviously high on the health food list...
Source: America's Test Kitchen