Sticky Buns

By Stef -

Jared gave me The Food Lab cookbook for Christmas, and I made sticky buns for Christmas morning. These were a bit dry, but I blame myself because I cut down the sugar just a bit, so there wasn't as much caramel sauce. As you can tell from the picture, there isn't sauce cascading down the sides as there should be with sticky buns. Next time I make these I will add the exact amount of sugar and I think they'll be just great.

Also, Smith's was completely out of buttermilk, and I wasn't about to go back out to the store on Christmas Eve, so I had to improvise with vinegar milk. Real buttermilk would also make it more fantastic. As is, they get a 7. This recipe makes one dozen.

Later addition: I 1 1/2'ed the sauce, and it was a lovely change. While these definitely don't need more sugar, they weren't at all dry like they were before. 

For the Dough
  • 3 large eggs
  • 1/3 cup light brown sugar, packed I used 3 TBS total
  • 3/4 cup buttermilk, well-shaken
  • 2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 2 teaspoons instant yeast
  • 6 tablespoons unsalted butter, melted
  • 4 cups (20 ounces) unbleached, all-purpose flour
For the Pecan-Caramel Sauce
  • 4 tablespoons unsalted butter
  • 2/3 cup light brown sugar, packed
  • 3 tablespoons buttermilk, well-shaken
  • 4 ounces (1 cup) toasted pecans, roughly chopped
  • Pinch of kosher salt
For the Filling
  • 2/3 cup light brown sugar, packed I used 1/2 C. 
  • 1 tablespoon cinnamon
  • 2 tablespoons unsalted butter, melted


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