After having Willa Jean’s sticky bun when we went to New Orleans (read that post here), we wanted to recreate the deliciousness, knowing we wouldn’t be able to get anywhere close. Well, to our surprise, these sticky buns are actually not too far off from what we remember! These are super simple to make and require more waiting than skill, so don’t be afraid to give these a go if you have 4 hours!
Quick Facts
Makes: 12 rolls
Prep Time: 30 minutes
Bake Time: 30 minutes
Ready In: 4 hours 30 minutes
Ingredients
Rolls:
- 2 packages (4 1/2 teaspoons) instant yeast
- 1 cup warm milk
- 1/2 cup sugar
- 2 eggs
- 1 stick butter, softened
- 1/2 teaspoon salt
- 4 1/2 cups flour
Equipment
Filling:
- 1/2 cup brown sugar
- 1/2 stick butter, softened
- 2 teaspoons cinnamon
Topping:
- 2/3 cup brown sugar
- 1/2 stick butter
- 1/2 cup maple syrup
- 1/4 teaspoon salt
- 2 cups chopped pecans
Equipment
- Stand mixer with bowl and dough hook
- Clean worksurface
- Rolling pin
- 2 mixing bowls
- 9×13 baking dish
- Sharp knife
- Plastic wrap
- Sheet tray
- In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast and sugar in the warm milk. Add eggs, butter, and salt. Mix until combined. Add the flour and mix on low until the flour is fully incorporated.
- Turn the dough out onto a floured surface and knead until elastic and smooth, at least 5 minutes. Place the dough into a greased bowl and cover with plastic wrap, allowing to rise in a warm place until doubled in size, about an hour.
- Meanwhile, grease a 9×13 baking dish and spread the pecans out evenly across the bottom. Heat all of the other topping ingredients in a saucepan until the butter has melted. Simmer for a minute before taking off the heat and adding it to the baking dish.
- Combine the filling ingredients in a bowl and mix until thoroughly combined.
- Once the dough has doubled, punch it down and turn it back out onto a floured surface and roll into a large rectangle, about 18″x12″. Spread the filling over the dough, leaving a border of a 1/2″.
- Roll the dough up jelly-roll style so the final log is 18″ long. Make sure the seam is adhered to the roll so none of the insides sneak out. Using a sharp, clean knife, cut the log into 12 even pieces by first cutting the log in half, then each half in half, then each of those into thirds. Wipe off the knife in between each slice to keep the slices neat.
- Place each roll into the baking dish on top of the topping. Cover with plastic wrap and allow to rise until doubled again, about another 30 minutes.
- REMOVE PLASTIC WRAP before baking rolls in a 350F oven for 30 minutes or until browned.
- Use a sheet tray placed on top of the baking dish to invert the rolls so the topping is on top. Serve warm with a glass of milk!