Fall-Inspired Sticky Bun Recipe

Indulge in the warm flavors of fall with our Sticky Bun Recipe! Made with a rich dough, cinnamon sugar swirls, and a gooey pecan topping, these buns are perfect for cozy mornings or special occasions.

Fall-Inspired Sticky Bun Recipe

Indulge in the warm flavors of fall with our Sticky Bun Recipe! Made with a rich dough, cinnamon sugar swirls, and a gooey pecan topping, these buns are perfect for cozy mornings or special occasions.

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Prep Time 30 minutes mins

Cook Time 29 minutes mins

Course Main Course

Servings 30 sticky buns

Ingredients

  

• – 2 packages active dry yeast
• – 1/2 cup warm water 105 to 120°F
• – 1/2 cup milk
• – 1/2 cup granulated sugar
• – 1 teaspoon salt
• – 1/2 cup All-Vegetable Shortening
• – 2 large eggs lightly beaten
• – 4 1/2 cups Enriched Unbleached Bread Flour divided
• – No-Stick Cooking Spray
• – 1 cup butter
• – 1 cup firmly packed brown sugar
• – 1/4 cup corn syrup
• – 1 cup chopped pecans
• – 4 tablespoons butter softened
• – 1 cup granulated sugar
• – 4 teaspoons ground cinnamon

Instructions:

1. Dissolve yeast in warm water in a large bowl and set aside.
2. Heat milk, 1/2 cup granulated sugar, salt, and shortening in a saucepan to 115°F. Do not boil. Stir milk mixture and eggs into yeast mixture. Beat in 2 cups flour. Stir in enough remaining flour to make a soft dough.
3. Turn onto a lightly floured surface. Knead 5 minutes, adding 1 tablespoon flour at a time, as needed, to prevent sticking. Form into a ball.
4. Spray a large bowl with no-stick cooking spray. Place dough in the bowl, turning to coat the surface. Cover with a damp cloth. Let rise in a warm place for 1 1/2 hours or until double in size.
5. Melt 1/2 cup butter in each of two 13 x 9 x 2-inch pans. Stir in half of the brown sugar, corn syrup, and pecans in each pan. Set aside.
6. Roll half of the dough into a 15 x 13-inch rectangle. Spread with 2 tablespoons butter. Mix 1/2 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over butter. Roll dough, jelly-roll fashion, from the long side. Seal seam; cut roll into 15 (1-inch) slices. Place slices into the pan on top of the brown sugar mixture. Repeat with the remaining dough, placing in the second pan.
7. Cover pans with a warm, damp, lint-free cloth or plastic wrap. Let rise in a warm place for 30 minutes or until double in size. (An indention made with a finger will remain in place.)
8. Heat oven to 375°F. Bake for 25 to 30 minutes. Invert pans onto wax paper-lined trays; leave pans in place for 5 minutes before removing.