These sticky buns will have you licking your fingers to get at every last bit of sticky, caramelly, nutty topping. And the best part? If you follow these simple steps, they’re really not so complicated. (Fun fact: Note that the dough process is almost identical to that of our Cinnamon Rolls. Learn one technique—master two delicious recipes!)
Here are the key techniques to sticky buns:
1. After the dough has doubled in size, turn it out onto a lightly floured counter. Press the dough in a 12 by 16-inch rectangle with the long side facing you.
2. Brush the dough with the melted butter.
3. Sprinkle the filling evenly over the dough, leaving a 3/4-inch border along the top edge. Press the filling to adhere it to the dough.
4. Roll the dough into a tight cylinder.
5. Pinch the dough together to close the cylinder, creating a secure seam. Roll the cylinder over so that it is seam-side down.
6. Gently stretch the cylinder until it is 18 inches long, with an even diameter. Pat the ends of the cylinder to even them.
7. With a serrated knife, slice the cylinder into 12 evenly sized buns.
8. Gently arrange the rolls cut-side down in a 9 by 13-inch metal baking dish that’s been greased and spread with the caramel glaze (not pictured above, but details are in recipe). Cover the dish with plastic wrap and set it in a warm spot until the rolls have risen, about 1 1/2 hours. Bake the buns on the lowest oven rack at 350 degrees until they appear golden brown and the center of dough registers about 180 degrees on an instant-read thermometer (25 to 30 minutes). Cool the buns briefly, invert them onto a serving platter, and then spoon heaping tablespoons of sticky pecan topping over the center of each bun. Once they’re cool enough to eat, dig in.
MAKE IT NOW: Our recipe for Sticky Buns is free through August 29, 2013.