Make Ahead Cinnamon Sticky Buns
The dough for these delicious sticky buns is made a day in advance, so all you have to do in the morning is fill, make the topping, and bake. They're perfect for a holiday morning!
Ingredients
- 3 teaspoons instant yeast
- 3/4 cup plus 3 tablespoons lukewarm water, (7 1/2 ounces)
- 1/4 cup dry milk powder
- 3 cups bread flour, (13 1/2 ounces)
- 1 cup all-purpose flour, (4 1/2 ounces)
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 7 tablespoons unsalted butter, room temperature
For the Filling and Topping
- 1 1/2 cups light brown sugar, firmly packed, divided use
- 1 cup butter, room temperature (divided use)
- 1 cup pecans, halves
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans, optional
Instructions
- In the bowl of an electric stand mixer, combine the instant yeast with the lukewarm water. Let stand for 5 minutes.
- Add the dry milk powder, bread flour, all-purpose flour, granulated sugar, baking powder, salt, and egg. Attach the dough hook and mix until the dough comes together and climbs up the dough hook. Knead with the machine for about 3 minutes.
- Add the butter, a few tablespoons at a time.
- It will take several minutes to incorporate the butter, and you might have to break the dough away from the dough hook with a spatula from time to time. When the butter has incorporated fully into the dough (it will be sticky and batter-like), continue kneading, adding small amounts of flour until the dough comes away from the sides of the bowl. Knead for about 5 to 6 minutes longer, until smooth and elastic.
- Line a 9-by-13-by-2-inch baking pan with parchment paper. Press the dough into the pan. Cover with plastic wrap and let rest at room temperature for 45 minutes. Refrigerate overnight.
- Next morning, butter a 9-by-13-by-2-inch baking pan.
- Remove the dough from the refrigerator and let it stand at room temperature for a few minutes, or just enough time to take the chill off.
- Combine 1 cup of brown sugar and 1/2 cup (1 stick) of butter in a saucepan. Bring to a boil and continue boiling for 1 minute. Remove from the heat and stir in the 1 cup of pecan halves. Pour into the buttered baking pan.
- In a small bowl, combine the remaining 1/2 cup of brown sugar with the cinnamon and, if using, the finely chopped pecans.
- Roll the dough out to a rectangle roughly 15 inches in length and 9 inches in width. Spread the remaining 1/2 cup of butter over the dough to within about 1/2 inch along the long ends.
- Sprinkle with the brown sugar and cinnamon mixture. Starting at a long end, roll the dough up, jelly-roll style. Cut the roll into 12 rounds. Place the slices atop the butter-pecan mixture in the baking pan. Cover the dough with a kitchen towel and let rest for 30 minutes.
- Heat the oven to 350 F.
- Bake the buns for about 45 minutes, or until golden brown. Let stand for 5 minutes. Carefully invert onto a large platter or a large shallow baking pan, such as a jelly roll pan.
- Spoon any syrup left in the pan over the buns. Pull apart and serve warm.
Nutrition
Calories: 597kcalCarbohydrates: 71gProtein: 9gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 74mgSodium: 399mgPotassium: 220mgFiber: 3gSugar: 37gVitamin A: 764IUVitamin C: 0.3mgCalcium: 116mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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