Ingredients
Scale
- 4 1/2 – 5 1/2 cups all-purpose flour
- 1/2 cup sugar (brown sugar optional)
- 2 packages active-dry yeast
- 2 teaspoons salt
- 3/4 cup warm milk
- 1/2 cup warm water
- 1/2 cup softened butter
- 1 large egg
- 1 1/2 cups brown sugar (for caramel topping)
- 3/4 cup light corn syrup (for caramel topping)
- 3/4 cup softened butter (for caramel topping)
- 1 cup chopped pecans (for caramel topping)
- 1/2 cup brown sugar (divided, for filling)
- 2 teaspoons cinnamon (for filling)
- 1/2 teaspoon nutmeg (for filling)
- 1/3 cup melted butter (for brushing)
- 2–3 tablespoons butter (additional)
Instructions
- Activate the yeast by mixing it with warm water. Let it sit for about 5 minutes until frothy.
- In a mixing bowl, combine flour, sugar, salt, warm milk, softened butter, beaten egg, and activated yeast. Mix until combined and knead for about 5-7 minutes until smooth.
- Place dough in a greased bowl and cover with a cloth. Let rise in a warm spot until doubled (about an hour).
- Prepare the caramel topping by melting brown sugar, corn syrup, and butter together until smooth.
- Roll out the dough into a rectangle and spread melted butter over it. Sprinkle with cinnamon, nutmeg, and half of the brown sugar before rolling tightly into logs.
- Cut the rolled dough into individual buns and place them on top of the caramel in a baking dish.
- Allow buns to rise again for about 30 minutes while preheating your oven to 350°F (175°C).
- Bake for approximately 25 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sticky bun (75g)
- Calories: 320
- Sugar: 20g
- Sodium: 260mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg