Description

These Best-Ever Sticky Buns are rich, fluffy breakfast pastries made with a tender sour cream dough and topped with a gooey caramel-pecan layer. They’re make-ahead friendly and perfect for indulgent mornings or special occasions.

Ingredients

1 (8‑oz.) container sour cream

6 tablespoons salted butter, plus more for greasing the pan

1 teaspoon salt

1/3 cup plus 1 teaspoon granulated sugar, divided

1/3 cup warm water (100 °F to 110 °F)

1 (¼‑oz.) package active dry yeast

2 large eggs, beaten

3¾ to 4½ cups bread flour, divided, plus more for dusting

1 cup packed dark brown sugar

2 teaspoons ground cinnamon

½ cup packed dark brown sugar (for the topping)

6 tablespoons salted butter, melted (for the topping)

¼ cup granulated sugar (for the topping)

¼ cup light corn syrup (for the topping)

2 tablespoons heavy cream (for the topping)

¼ teaspoon salt (for the topping)

1 cup toasted pecans, coarsely chopped

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Instructions

Melt sour cream, butter, salt, and 1/3 cup sugar over medium-low heat. Cool to 100–110 °F.
Combine warm water, yeast, and 1 tsp sugar. Let sit until foamy, about 5 minutes.
Mix sour cream mixture, yeast mixture, and eggs in a stand mixer. Gradually add flour until soft dough forms.
Knead on floured surface for 10 minutes, adding up to ¾ cup more flour if needed. Coat dough with butter, cover, and refrigerate for at least 8 hours or overnight.
Roll dough into a 16×20-inch rectangle. Mix brown sugar and cinnamon, and sprinkle over dough, leaving 1-inch border.
Roll up jelly-roll style, trim ends, and cut into 12 slices using dental floss.
Make topping: whisk brown sugar, melted butter, granulated sugar, corn syrup, heavy cream, and salt. Pour into greased pan. Top with pecans, then place rolls cut-side down.
Cover and let rise in a warm place until doubled, about 45–60 minutes.
Preheat oven to 375°F. Uncover and bake for 20–22 minutes until golden.
Cool in pan for 5 minutes, then invert onto a serving plate. Serve warm.

Notes

Use walnuts or omit nuts entirely for variation.
Add raisins or chopped apples for fruity versions.
Drizzle with maple syrup or extra cream for richness.
Freeze shaped rolls before second rise to bake later.
Cover with foil if browning too quickly during baking.

Prep Time: 40 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 sticky bun
Calories: 410
Sugar: 25g
Sodium: 320mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 6g
Cholesterol: 55mg