Sticky buns are my husband’s family Christmas tradition. They are made by family members every year; first his great grandmother, then his grandmother and now me. Why me?
A few years ago, the ladies of the family had a baking competition. We each baked our best version of a sticky bun. The family would then sample a bite of each, and whoever got the most votes won. I took this competition very seriously. I brought my own Breville toaster oven to the party so I could bake my buns off at the party, ensuring optimum freshness. Sticky buns are best enjoyed fresh and warm, and I wanted every edge I could give myself.
I won, and now every year I make a batch of these to bring to the gathering. And yes, I do still bring my toaster oven.
1 cup warm milk (110 degrees F)
2 eggs, room temperature
1/3 cup butter , melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
1 teaspoon vanilla extract
2 1/2 teaspoons bread machine yeast
1/3 cup of softened butter
1/2 cup brown sugar
1/4 cup granulated sugar
1 1/2 tablespoon cinnamon
1/2 cup butter
1 cup brown sugar
2 tablespoons light corn syrup
1/4 heavy cream
1 teaspoon vanilla extract
1 cup chopped pecans
Place the ingredients in the bowl of your bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Or, use your standing mixer. Pour the yeast into the warm milk and allow it to activate. Meanwhile, mix together the butter, eggs, vanilla, salt and sugar in the bowl of your stand mixer. Once the yeast is activated, pour the milk and yeast mixture into the stand mixer. Add the bread flour a little at a time, and knead until the dough is soft and elastic. Place the dough into an oiled bowl and cover with plastic wrap. Set it in a warm place until it doubles in size.
To make the glaze, add the butter, cream, brown sugar and corn syrup into a saucepan. Over medium heat, cook these ingredients together long enough for the sugar to fully dissolve. Turn the heat off and add the vanilla. Poor the mixture into the bottom of a grease 9 by 13 inch pan and sprinkle the chopped pecans on top.
In a small bowl, combine brown sugar, granulated sugar and cinnamon. Set aside.
After the dough has doubled in size, turn it out onto a lightly floured surface.
Roll the dough into a 16x21 inch rectangle. Spread the dough with 1/3 cup butter and sprinkle evenly with the sugar and cinnamon mixture. Roll up the dough and cut into 12 rolls. Place rolls in a the 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes.
Meanwhile, preheat your oven to 400 degrees F.
Bake rolls in preheated oven until golden brown, about 25 minutes. Let the rolls cool for 5 minutes, then carefully invert on a platter. Enjoy warm!