Homemade Sticky Buns (Print Version)

# Ingredients:

→ Dough

01 - 2¼ teaspoons active dry yeast (1 packet)
02 - ½ cup warm water
03 - 1 large egg, room temperature
04 - ½ cup granulated sugar
05 - ¼ cup unsalted butter, room temperature
06 - 1 teaspoon salt
07 - 1 cup buttermilk
08 - 4½-5 cups all-purpose flour, divided

→ Cinnamon Sugar Filling

09 - ¼ cup granulated sugar
10 - 1-2 tablespoons ground cinnamon
11 - 3 tablespoons unsalted butter, melted

→ Caramelized Pecan Topping

12 - ¼ cup unsalted butter
13 - ½ cup dark brown sugar
14 - ½ cup light corn syrup
15 - 1 teaspoon cinnamon
16 - ½ cup chopped pecans

# Instructions:

01 - In a small bowl, dissolve the active dry yeast in warm water and let stand for 5-10 minutes until foamy.
02 - Using a stand mixer fitted with the paddle attachment, combine egg, granulated sugar, unsalted butter, and salt until well incorporated. Add the dissolved yeast mixture, buttermilk, and 2 cups of all-purpose flour, mixing until well blended.
03 - Switch to the hook attachment and gradually incorporate the remaining 2½-3 cups of flour until a soft dough forms.
04 - Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
05 - Place dough in a greased bowl, turning once to coat all sides. Cover loosely with a clean kitchen towel and let rise in a warm, draft-free area for 1 hour or until doubled in size. Alternatively, create a proofing environment by preheating oven to lowest setting, turning it off, then placing the dough inside with a bowl of boiling water on a lower rack.
06 - In a small bowl, whisk together granulated sugar and cinnamon until well blended. Set aside. Melt butter in a separate microwave-safe bowl.
07 - Generously coat a 13×9-inch baking pan with flour-based baking spray.
08 - In a medium saucepan, melt butter, dark brown sugar, light corn syrup, and cinnamon over low heat, stirring until well combined.
09 - Pour the caramel mixture into the prepared baking pan and sprinkle with chopped pecans.
10 - Punch down risen dough and turn onto a lightly floured surface. Roll out to an 18×12-inch rectangle.
11 - Brush the dough surface with melted butter, leaving a ½-inch border around the edges. Sprinkle evenly with the cinnamon-sugar mixture.
12 - Starting with the long edge, roll the dough tightly into a log shape, pinching the seam to seal. Cut into 12 equal portions.
13 - Place rolls cut-side down in the prepared pan, spacing about 1 inch apart. Cover loosely with a kitchen towel and let rise in a warm place for 1 hour or until doubled in size.
14 - Preheat oven to 375°F (190°C) with rack positioned just above center. Bake for 20-25 minutes until golden brown.
15 - Allow sticky buns to cool for 5-10 minutes, then invert onto a large serving plate or jelly roll pan to serve.

# Notes:

01 - For the most effective rise, ensure all cold ingredients reach room temperature before beginning.
02 - The dough can be prepared the night before and refrigerated after the first rise for a quick breakfast option.

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