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Sticky Bun
Created by: Howcan Team
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup light corn syrup
- 1/2 cup chopped pecans
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon salt
- 1 pound frozen bread dough, thawed according to package instructions
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking dish with 1 tablespoon of the melted butter.
- In a small bowl, mix together 1/4 cup of the melted butter, brown sugar, and corn syrup. Spread the mixture evenly over the bottom of the prepared baking dish. Sprinkle the chopped pecans over the mixture.
- In another small bowl, combine the granulated sugar, cinnamon, and salt.
- Roll out the thawed bread dough on a lightly floured surface into a 12x18 inch rectangle. Brush the remaining melted butter over the dough, then sprinkle the cinnamon sugar mixture evenly over the dough.
- Starting from one of the long sides, tightly roll up the dough into a log. Pinch the seam to seal. Cut the log into 12 equal pieces.
- Place the dough pieces, cut side down, into the prepared baking dish. Cover with a clean kitchen towel and let rise in a warm place for 20 minutes.
- Bake in the preheated oven for 25 minutes, or until the buns are golden brown and the caramel is bubbling around the edges.
- Remove from the oven and let cool in the pan for 5 minutes. Invert the pan onto a serving platter to release the sticky buns. Serve warm and enjoy!
The history of the sticky bun dates back to the 18th century in Germany, where it was known as "Schnecken." German settlers brought this sweet treat to America, where it evolved into the sticky bun we know today. This indulgent pastry is made from a rich, buttery dough, rolled with cinnamon and sugar, then topped with a gooey caramel glaze and pecans. Chefs across the United States have put their own spin on this classic, with notable versions found in Pennsylvania Dutch country and the South. For the best sticky buns, look for a bakery that prioritizes quality ingredients and takes the time to let the dough rise for maximum flavor.
55 min
12
320 calories
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