Food and Recipes Breakfast Best-Ever Sticky Buns Recipe These ooey-gooey, pecan sticky buns live up to their name. Paige and her mother prepare the dough on Christmas Eve and bake the sticky buns first thing in the morning. Bonus: Everyone enjoys waking up to the sweet smell of cinnamon and brown sugar on Christmas Day. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. Southern Living's editorial guidelines Updated on January 6, 2022 Print Share Share Tweet Pin Email Photo: Greg DuPree; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall Active Time: 40 mins Chill Time: 8 hrs Total Time: 9 hrs 50 mins Yield: 12 serves Ingredients Dough 1 (8-oz.) container sour cream 6 tablespoons salted butter, plus more for greasing pan 1 teaspoon salt 1/3 cup plus 1 tsp. granulated sugar, divided 1/3 cup warm water (100°F to 110°F) 1 (1⁄4-oz.) pkg. active dry yeast 2 large eggs, beaten 3 3/4 - 4 1/2 cups bread flour, divided, plus more for dusting Filling 1 cup packed dark brown sugar 2 teaspoons ground cinnamon Topping 1/2 cup packed dark brown sugar 6 tablespoons salted butter, melted 1/4 cup granulated sugar 1/4 cup light corn syrup 2 tablespoons heavy cream 1/4 teaspoon salt Additional Ingredients 1 cup toasted pecans, coarsely chopped Directions Prepare the Dough: Combine sour cream, butter, salt, and 1⁄3 cup of the granulated sugar in a small saucepan. Cook over medium-low, stirring occasionally, just until butter melts, about 4 minutes. Remove from heat, and cool to 100°F to 110°F. Stir together warm water, yeast, and remaining 1 teaspoon granulated sugar in a small bowl. Let stand until foamy, about 5 minutes. Combine sour cream mixture, yeast mixture, and eggs in the bowl of a heavy-duty electric stand mixer fitted with a dough hook attachment. With mixer running on medium-low speed, gradually add 3 3⁄4 cups of the flour, beating until a soft Dough forms and pulls away from sides but still adheres to bottom of bowl. Turn it out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding up to 3⁄4 cup flour, in very small amounts, if necessary to keep it workable. (Dough should be tacky but not sticky.) Place in a lightly greased bowl, turning to coat all sides. Cover and chill 8 hours or overnight. Turn Dough out onto a lightly floured work surface. Roll into a 16- x 20-inch rectangle. Prepare the Filling: Stir together brown sugar and cinnamon in a small bowl. Sprinkle Filling evenly over Dough rectangle, pressing gently to adhere, leaving a 1-inch border on both long sides. Starting at 1 long side, roll up Dough, jelly-roll style. Using a piece of unflavored dental floss, cut off and discard 1 inch from each end of roll. Cut roll crosswise into 12 (1 1⁄2-inch-wide) pieces. Prepare the Topping: Stir together all ingredients in a small bowl. Assemble the sticky buns: Pour Topping into a lightly greased 13- x 9-inch metal baking pan. Spread to coat bottom of pan evenly. Sprinkle evenly with pecans. Place rolls, cut side down, in baking pan with sides touching. Cover with plastic wrap, and let stand in a warm place until rolls double in size, 45 minutes to 1 hour. Preheat oven to 375°F. Remove and discard plastic wrap from buns. Bake in preheated oven until golden brown, 20 to 22 minutes. Cool in pan 5 minutes. Carefully invert buns onto a serving platter. Serve warm. Print