STICKY BUNS
Eight 4-inch buns
The ultimate sticky bun, chewy and decadent.
Prepare the dough for:
- Yeasted Coffee Cake through the first rise
Butter a 13 × 9-inch baking pan. Bring to a boil in a small saucepan over medium heat, stirring to dissolve the sugar:
- 1 cup packed dark brown sugar
- 1 stick (4 oz or 115g) unsalted butter
- ¼ cup (80g) honey
Remove from the heat. If desired, stir in:
- (2 cups pecans, toasted and chopped)
Pour the hot syrup into the baking pan and spread it evenly. Let cool.
Roll out the dough to a 16 × 12-inch rectangle. Brush with:
- 1 tablespoon butter, melted
Sprinkle with a mixture of:
- ⅓ cup packed dark brown sugar
- 2 teaspoons ground cinnamon
Starting from a long side, roll up the dough into a cylinder. Cut crosswise into 8 slices. Arrange the slices cut side down in the prepared pan, spacing them evenly. Cover with oiled plastic wrap and let rise until doubled in bulk, about 1 hour.
While the buns rise, preheat the oven to 350°F.
Bake until the buns are golden brown and the syrup is bubbling hot, about 30 minutes. Let the buns cool in the pan for 5 minutes, then invert the pan onto a rimmed baking sheet; you may want to line the sheet with foil or parchment for easier cleanup. Serve warm or at room temperature, pulling the sticky buns apart at the seams.