Sticky Buns

Name: Sticky Buns
Yield: Makes 12 buns
Ingredients: 2/3 cup, water; 1/4 cup (1 1/3 ounces; 38 grams), bread flour; 2/3 cup, milk; 1 , large egg plus 1 large yolk; 2 3/4 cups (15 1/8 ounces), bread flour; 2 teaspoons, instant or rapid-rise yeast; 3 tablespoons, granulated sugar; 1 1/2 teaspoons, salt; 6 tablespoons, unsalted butter, softened; 6 tablespoons, unsalted butter, melted; 1/2 cup packed (3 1/2 ounces; 99 grams), dark brown sugar; 1/4 cup (1 3/4 ounce; 50 grams), granulated sugar; 1/4 cup, dark corn syrup; 1/4 teaspoon, salt; 2 tablespoons, water; 1 cup, pecans, toasted and chopped (optional); 3/4 cup packed (5 1/4 ounces; 149 grams), dark brown sugar; 1 teaspoon, ground cinnamon

412 comments

Appears in Cook's Illustrated May/June 2016, America's Test Kitchen TV

Desserts or Baked Goods

Breakfast & Brunch

Sticky buns look inviting, but most are dry and overly sweet, with a topping that threatens your dental work. We wanted a version that fulfilled its promise.

SERVESMakes 12 buns

TIME2¼ hours, plus 1 hour 20 minutes to 2 hours resting

has video

WHY THIS RECIPE WORKS

Many recipes for sticky buns call for a firm, dry dough that’s easy to manipulate into the required spiral, simple to slice, and sturdy enough to support a generous amount of topping. But firm, dry sticky buns aren’t very appealing.

To make...

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