Sticky Buns
Baking these buns in muffin tins ensures that each one will have a crisp, sugary edge, as well as a delicious, soft center.
Recipe information
Yield
makes 1 dozen
Ingredients
Preparation
Step 1
Let dough stand at room temperature until slightly softened, about 15 minutes. Line a large baking sheet with parchment paper; set aside. Generously butter two 6-cup jumbo muffin pans (each cup should have a 7-ounce capacity). Chop 2 cups pecans, and break the remaining 1 1/3 cups in half lengthwise, keeping the two groups separate. Pour 3 tablespoons corn syrup into each muffin cup, and sprinkle with 1 tablespoon brown sugar. Divide halved pecans evenly among the muffin cups.
Step 2
On a lightly floured work surface, roll out the dough to an 18-by-14-inch rectangle, about 1/4 inch thick. Using a spatula, spread the sour cream over the surface of the dough, leaving a 1/2-inch border. Dust the sour cream with cinnamon, and sprinkle with chopped pecans and remaining 2/3 cup brown sugar. Roll up the dough tightly lengthwise to form a log about 3 inches in diameter, and trim the ends using a serrated knife. Transfer log to the prepared baking sheet. Refrigerate until firm, about 30 minutes. Meanwhile, preheat the oven to 350°F.
Step 3
Using a sharp knife and a sawing motion, slice the dough crosswise into 12 rounds, about 1 1/2 inches thick, and place in prepared pans. Cover loosely with plastic wrap, and let rise in a warm place until 1/2 inch above the cups, 20 to 30 minutes. Transfer to the oven, placing a baking sheet on the rack below to catch drips. Bake, rotating pans halfway through, until buns are dark golden brown, about 40 minutes.
Step 4
Immediately turn out the buns onto a parchment-lined baking sheet. Replace any pecan halves that have fallen off. Place the baking sheet on a wire rack to cool. Serve warm or at room temperature. Sticky buns are best eaten the day they are baked.
Sticky Buns how-to
Step 5
Danish Dough is spread with sour cream, then sprinkled with cinnamon, pecans, and brown sugar.
Step 6
Dough is rolled into a log.
Step 7
The log is sliced into rounds, which are placed atop a sugary pecan mixture in jumbo muffin cups.
