BECKY LUIGART-STAYNER
Yield:
2 dozen (serving size: 1 bun)

Treat your family to an out-of-this-world weekend breakfast or brunch featuring these decadent sticky buns.

How to Make It

Step 1

Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Step 2

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

Step 3

Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a small bowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.

Step 4

Preheat oven to 375°.

Step 5

Bake rolls at 375° for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate.

Step 6

Mixer Variation: Combine yeast mixture, 3 cups flour, granulated sugar, nutmeg, and salt in a bowl. Add 2/3 cup milk, 1/4 cup water, and egg. Beat at medium speed of a mixer until blended. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Proceed to step

Ratings & Reviews

Emz101's Review

Emz101
January 19, 2014
Fantastic!! I made these in my stand mixer since using a food processor can break down the gluten in the dough making it tough. I used half whole wheat flour to make it even healthier and ommited the pecans altogether, instead I made a cream cheese frosting. These are staying in roatation.

CLFan52's Review

Danielle317
December 28, 2013
Love these on Christmas morning. I use frozen bread dough....I am sure I am missing out on their good dough recipe and someday I will try it from scratch. I grate nutmeg onto the dough.

Char027's Review

Cordesika
December 09, 2011
I made this recipe every christmas for about 5 years in a row after it first appeared in magazine in 1998. I have not made it lately, but my family is putting in orders. I will definitely make 2 or 3 batches this year.

MoMitru's Review

Char027
January 05, 2011
We made them for Christmas morning - added some craisins - they were so good!

BrightFert's Review

MoMitru
October 19, 2009
N/A

Danielle317's Review

BrightFert
May 16, 2009
DEEEELICIOUS! I made this for my dad's 50th birthday breakfast and the family went crazy for them. The only change I made was not to include the pecans (Dad doesn't like them) and add a cream cheese frosting (my dad loves Cinnabon, so I tried to make it more similar to that). Of course, the cream cheese frosting is completely unnecessary (though very yummy)--these cinnamon buns are extremely gooey all on their own.

Cordesika's Review

CLFan52
December 26, 2008
I felt I must have done something wrong due to the numerous high reviews but my disappointing result (so I am glad to see that the last review was similar to mine). Everything seemed to go perfectly until I pulled the buns out of the oven. The syrup caramelized, so it was too hard and did not drip down into the buns when inverted. I also found the dough rather tough, chewy and plain. We did not even eat them all - I threw out most of them. I had made the Caramel-Pecan Sticky Buns from Cooking Light before, and I those turned out perfectly. Next time I will make those again but with the last rising in the fridge as with these as some other reviewers have done.