Favorite Sticky Buns

By norsegal8

Ingredients

• 4 cups King Arthur Unbleached All-Purpose Flour
• 1/4 cup Baker's Special Dry Milk
• 1/4 cup potato flour
• 3 tablespoons King Arthur Easy-Roll Dough Improver (optional, but helpful)
• 1 1/4 teaspoons salt
• 2 1/4 teaspoons instant yeast
• 1/4 cup sugar
• 1/2 cup warm water
• 1 cup sour cream
• 2 large eggs
• 2 teaspoons Buttery Sweet Dough Flavor, OR vanilla, OR 2 teaspoons vanilla + 1/8 teaspoon orange or lemon oil
• Cinnamon Filling
• 1 cup Baker's Cinnamon Filling mixed with 1/4 cup water
• Glaze
• 6 tablespoons (3/4 stick) butter, melted
• 1/2 cup brown sugar
• 1/2 cup Sticky Bun Sugar
• 1 cup diced pecans

Details

Servings 16

Preparation

Step 1

Dough: Whisk the dry ingredients together, then stir in the water, sour cream, eggs, and flavor. Mix and knead—by hand, mixer or bread machine—till you've made a very soft, smooth dough. Allow the dough to rise, covered, for about 1 to 2 hours; it'll become slightly puffy, but won't double in bulk.

While the dough is rising, prepare the pans: use a 10" x 10" sticky bun pan, or equivalent-sized pan(s).

Make the glaze: spread the melted butter in the bottom of the pan, and sprinkle the sugars over it. Spread the diced pecans over the sugars.

Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 20-inch rectangle. Spread it with the cinnamon filling, leaving an uncovered strip about 1 inch wide along one short edge of the dough. Starting with the filling-covered short edge, roll the dough into a log, and slice it into 16 slices, each about 1-inch wide. Place the buns in the prepared pan(s), leaving about 1/2 inch between them. Cover the pan(s), and let the buns rise for 90 minutes; again, they won't rise much, they'll just seem to spread a bit.

Bake the sticky buns in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil for the final 5 minutes if they appear to be browning too quickly. The finished buns will be golden brown. Loosen the edges of the buns with a knife, and then carefully turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns. Serve warm, or at room temperature. Yield: 16 buns.