With their irresistible cinnamon-sugar flavor and easy preparation, these classic sticky buns are definitely the “ultimate” of their kind. The night before, prep the recipe to midway through step 3; once the buns are in the pan, pop them in the refrigerator to rise overnight. In the morning, let the buns rise at room temperature for an hour or so—just until they’re doubled in size—then bake them and get ready to wow your friends and family. One note: The sweet sugar glaze that makes these buns sticky can also stick to the pan; grease the pans generously, and you won’t have any trouble.

　　

Ingredients

Makes 24 buns

　　

For dough

1 cup warm water (105°–115°F)

　　4 teaspoons active dry yeast

　　2/3 cup granulated sugar

　　1/2 cup (1 stick) unsalted butter, at room temperature

　　1/2 cup dry nonfat milk powder

　　1 1/4 teaspoons salt

　　2 large eggs

　　4 1/4 cups all-purpose flour, or more as needed

　　

For Glaze and filling

1 1/4 cups (packed) light brown sugar

　　3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

　　1/4 cup honey

　　1/4 cup dark corn syrup

　　1/4 cup water

　　2 cups pecan halves

　　4 teaspoons granulated sugar

　　4 teaspoons ground cinnamon

　　Special equipment: 2 (10-inch) round cake pans

　　

Make dough

Step 1

Mix 1/4 cup warm water, the yeast, and a pinch of sugar in a small bowl. Let stand until foamy, about 8 minutes. Using an electric mixer, beat the remaining sugar, butter, milk powder, and salt in a large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and the yeast mixture, then add 3 cups flour, 1 cup at a time. Using a rubber spatula, mix in 1 cup flour, scraping down sides of the bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto your work surface and knead until dough is smooth and elastic, adding more flour if sticky, about 8 minutes.

　　

Step 2

Butter another large bowl. Add dough; turn to coat. Cover the bowl with plastic wrap and let dough rise in a warm area until doubled, about 2 1/2 hours.

　　

Make glaze and fill and bake rolls

Step 3

Butter 2 (10-inch) round cake pans with 2-inch-high sides. Beat the brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in a medium bowl to blend. Spread half of the glaze in the bottom of each prepared pan. Sprinkle 1 cup pecans in each pan.

　　

Step 4

Punch down the dough. Divide the dough in half. Roll each dough piece out on a floured work surface to a 12 by 9-inch rectangle. Brush any excess flour off the dough. Spread the remaining butter over the dough rectangles, dividing equally. Mix the 4 teaspoons sugar and cinnamon in a small bowl. Sprinkle the cinnamon sugar over the rectangles.

　　

Step 5

Starting at one long side, tightly roll up each rectangle into a log. Cut each log into 12 rounds. Place the 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap (can be made 1 day ahead; refrigerate). Let the rolls rise in a warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if refrigerated).

　　

Step 6

Preheat the oven to 375°F. Bake the buns until deep golden brown, about 30 minutes. Run a small knife around the pan sides to loosen the sticky buns. Turn hot buns out onto a platter. Cool about 30 minutes and serve.

　　The Epicurious Cookbook