Our step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!
This month, Pamela shows you how to make Sticky Buns, a delicious treat to make for your family or holiday guests.
Yield: twelve 4-inch sticky buns
You will need the following Pamela’s product: All-Purpose Flour Artisan Blend
Let’s get started!
You will need one 11 x 1-inch pan or two 8.5 x 11-inch or two 9.5 x 13-inch pans.
Toast ½ to ¾ cup pecans or walnuts in 350° oven for 8 to 10 minutes until fragrant. (Nuts can be used raw but there is a distinctly delightful flavor when you go to the extra step to toast them). Chop coarsely, divide in half, reserve half for rolling in the dough, and half for Caramel Nut Sauce.
To make the filling, combine the following with a fork and set aside:
6 TBSP butter, softened
½ cup brown sugar
1 TBSP + 1 tsp cinnamon
In the bowl of a stand mixer, whisk together:
3¼ cups Artisan Blend (455g)
2 tsp salt
1 cup warm milk
in microwave or on stovetop until bubbles form around edge.
½ cup sugar and 6 TBSP butter
Mix well until butter is melted, and let cool.
2¼ tsp Active Dry Yeast (7g)
⅔ cup warm water (100° optimum)
for about 5 minutes until foamy
2 large eggs
Add eggs, yeast, and liquids to dry ingredients and mix on low until combined.
Mix on medium/high speed for three minutes; dough will stiffen and be easier to roll.
Generously spray two pieces of 12 x 16″ parchment paper with non-stick spray and place the dough in the center of one of the pieces.
Using a sprayed bench scraper or rubber spatula, spread dough towards edges.
Cover with the second sprayed piece of parchment paper, pat and push dough to fill the whole 12 x 16 area, using your hands or a bench scraper.
Once you have a flat 12 x 16 piece of dough, carefully remove top parchment.
Spread filling all over dough and sprinkle ½ to ¾ cups pecans, leaving 1″ uncovered on the long side.Use the parchment paper to help roll the log, ending with the uncovered edge.
Use your fingers or a well-sprayed silicone spatula to seal the seam together and fold the ends back into themselves to make a closed end.
Cut the log into 12 pieces with sprayed bench scraper or knife. Start by cutting the log in half, cut those two halves in half, and each remaining piece into thirds.
Spray pan well. Line with parchment paper, fold corners in and spray the parchment inside the pan.
Carefully place rolls into the pan, leaving plenty of space in between, leaving space in between and reshaping round if necessary.
Cover pan with plastic wrap or a sprayed piece of parchment paper.
Place in warm draft-free spot, and let rise until doubled in size, 60 to 90 minutes.
Preheat oven to 350°. Remove cover, brush melted 1 TBSP butter on roll tops, and bake in top third of oven for 25 to 30 minutes, or until golden brown across tops.
Remove from oven to cool on rack, at least 15 minutes before spreading Caramel Nut Sauce on top.
CARAMEL NUT SAUCE
Melt ¼ cup butter in heavy pan.
⅓ cup brown sugar
⅓ cup cream
3 TBSP honey
¼ tsp salt
Stir to combine.
Bring to boil, reduce heat and simmer 4 to 5 minutes, stirring occasionally, let cool slightly.
In a separate bowl, mix 2 egg yolks
Slowly add 3 TBSP hot mixture into eggs, whisking constantly.
Slowly whisk eggs back into pan and simmer until sauce thickens, about 3 to 4 more minutes.
Add ½ to ¾ cup chopped pecans and mix to distribute.
Serve Sticky Buns warm with warm sauce spooned over the top. The topping will set up after cooled, so make sure to spread over buns before it sets up.
CHEF’S NOTE: The buns can be made up to 2 days in advance. Once dough is in pans, cover tightly and place in refrigerator for up to two days. When ready to bake, remove from refrigerator, allow to come to room temperature and double in size, remove wrap, and bake as per directions. They may also be frozen after placing dough in pan and covering tightly. When ready to bake, thaw, let rise until doubled in size, remove wrap and bake as per directions.
If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.
Print the recipe here: