Baking these buns in muffin tins ensures that each one will have a crisp, sugary edge, as well as a delicious, soft center.

　　

Ingredients

makes 1 dozen

　　1/2 recipe Danish Dough (page 334)

　　Unsalted butter, for pans

　　3 1/3 cups (13 ounces) pecan halves

　　2 1/4 cups light corn syrup

　　3/4 cup plus 2/3 cup packed dark-brown sugar

　　All-purpose flour, for dusting

　　3/4 cup sour cream

　　1 tablespoon ground cinnamon

　　

Step 1

Let dough stand at room temperature until slightly softened, about 15 minutes. Line a large baking sheet with parchment paper; set aside. Generously butter two 6-cup jumbo muffin pans (each cup should have a 7-ounce capacity). Chop 2 cups pecans, and break the remaining 1 1/3 cups in half lengthwise, keeping the two groups separate. Pour 3 tablespoons corn syrup into each muffin cup, and sprinkle with 1 tablespoon brown sugar. Divide halved pecans evenly among the muffin cups.

　　

Step 2

On a lightly floured work surface, roll out the dough to an 18-by-14-inch rectangle, about 1/4 inch thick. Using a spatula, spread the sour cream over the surface of the dough, leaving a 1/2-inch border. Dust the sour cream with cinnamon, and sprinkle with chopped pecans and remaining 2/3 cup brown sugar. Roll up the dough tightly lengthwise to form a log about 3 inches in diameter, and trim the ends using a serrated knife. Transfer log to the prepared baking sheet. Refrigerate until firm, about 30 minutes. Meanwhile, preheat the oven to 350°F.

　　

Step 3

Using a sharp knife and a sawing motion, slice the dough crosswise into 12 rounds, about 1 1/2 inches thick, and place in prepared pans. Cover loosely with plastic wrap, and let rise in a warm place until 1/2 inch above the cups, 20 to 30 minutes. Transfer to the oven, placing a baking sheet on the rack below to catch drips. Bake, rotating pans halfway through, until buns are dark golden brown, about 40 minutes.

　　

Step 4

Immediately turn out the buns onto a parchment-lined baking sheet. Replace any pecan halves that have fallen off. Place the baking sheet on a wire rack to cool. Serve warm or at room temperature. Sticky buns are best eaten the day they are baked.

　　

Sticky Buns how-to

Step 5

Danish Dough is spread with sour cream, then sprinkled with cinnamon, pecans, and brown sugar.

　　

Step 6

Dough is rolled into a log.

　　

Step 7

The log is sliced into rounds, which are placed atop a sugary pecan mixture in jumbo muffin cups.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter