Sticky Buns

5 from 5 reviews

These are giant sticky buns. They make 6 giant cinnamon rolls topped with a maple pecan sticky topping.

Prep Time1

Cook Time30

Resting Time1 20

Total Time2 50

Servings: rolls

Calories: 800kcal

Heat the milk in the microwave for 45 seconds. Heat until warmed at 110℉. Sprinkle the yeast on top. Let it sit for 10 minutes.
1 cup Milk, 2 1/4 tsp Active dry yeast
In a large bowl, sift the flour, Add the sugar and salt. Add in the cubed butter. Use a pastry kneader or your hands to knead the butter into the flour. Knead until the butter is the size of a pea.
4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 10 TBSP Unsalted butter
Add in the lightly beaten eggs and milk/yeast. Use a stand mixer and a dough hook. Mix on low speed until a dough starts to form. *For making by hand instructions, see notes.
2 Large eggs
Switch to medium speed and knead for 5 minutes. Spray a large bowl with nonstick spray. Place the dough inside the bowl.
For making right away: Preheat the oven to 200℉. Cover bowl with kitchen towel. Turn off the oven, place the bowl in the oven, and crack open the door. Let rise for 1 hour.
For overnight: Cover bowl with foil or plastic wrap. Place in the fridge to rise overnight.

In a small bowl using a hand mixer, beat the butter on high speed until smooth. Add in the brown sugar and cinnamon. Beat until smooth.
1/2 cup Unsalted butter, 3/4 cup Brown sugar, 1 TBSP Ground cinnamon

Using a mixer, beat the butter and brown sugar on high speed for 2 minutes.
1/2 cup Unsalted butter, 3/4 cup Brown sugar
Add in the vanilla, maple syrup, heavy cream, salt, cornstarch, and cinnamon. Mix until combined.
1/4 cup Maple syrup, 1 TBSP Heavy cream, 1 tsp Pure vanilla extract, 1/4 tsp Salt, 1 TBSP Cornstarch, 1 tsp Ground cinnamon
Spray a 9X13 pan with baking non-stick spray. Spread the topping on the bottom of the pan. Sprinkle the pecans on top.
1 1/4 cups Pecans
Roll the dough out using a rolling pin on a lightly floured surface. Roll into a large rectangle about 1/4-inch thick.
Spread the cinnamon filling and use an offset spatula to spread the filling over the dough. Spread to the edges.
Roll the dough starting on the short side. Roll into a log. Use a serrated knife to cut off the uneven ends. Cut into 6 equal pieces.
Place the rolls inside the pan with the sticky topping. Cover with a kitchen towel and let rise for 20 minutes.
Preheat the oven to 375℉.
Bake for 28-30 minutes. Bake until the tops of the rolls are golden brown. It needs to bake longer because of the topping and how big the rolls are.
Let the rolls cool for 10 minutes in the hot pan. Flip the rolls on to a board, so the sticky topping is on top.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.

Pull out dairy ingredients 2 hours before baking.

Making by hand:

Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.

Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.

It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.