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Sticky Buns With Pecans

MAKES 12 BUNS

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Although the ingredient list may look long, note that many ingredients are repeated. If you don’t have a baking stone, bake the rolls on an overturned and preheated rimmed baking sheet set on the lowest oven rack. See the sidebar that follows the recipe.

 

DOUGH
3	large eggs, room temperature
¾	cup buttermilk, room temperature
¼	cup (1¾ ounces) granulated sugar
2¼	teaspoons instant or rapid-rise yeast
1¼	teaspoons salt
4¼	cups (21¼ ounces) all-purpose flour
6	tablespoons unsalted butter, melted and cooled

GLAZE
6	tablespoons unsalted butter
¾	cup packed (5¼ ounces) light brown sugar
3	tablespoons corn syrup
2	tablespoons heavy cream
	Pinch salt

FILLING
¾	cup packed (5¼ ounces) light brown sugar
2	teaspoons ground cinnamon
¼	teaspoon ground cloves
	Pinch salt
1	tablespoon unsalted butter, melted and cooled

TOPPING
¼	cup packed (1¾ ounces) light brown sugar
3	tablespoons unsalted butter
3	tablespoons light corn syrup
	Pinch salt
1	teaspoon vanilla extract
¾	cup pecans, toasted and chopped coarse

 

1. FOR THE DOUGH: In bowl of stand mixer, whisk eggs to combine; add buttermilk and whisk to combine. Whisk in sugar, yeast, and salt. Add 2 cups flour and melted butter; stir with wooden spoon or rubber spatula until evenly moistened and combined. Fit stand mixer with dough hook, add all but ¼ cup remaining flour, and knead at low speed for 5 minutes. Check consistency of dough (dough should feel soft and moist but not wet and sticky; add more flour, if necessary, 1 tablespoon at a time); knead for 5 minutes longer (dough should clear sides of bowl but stick to bottom). Turn dough onto lightly floured counter; knead by hand for about 1 minute to ensure dough is uniform (dough should not stick to counter; if it does stick, knead in additional flour 1 tablespoon at a time).

2. Transfer dough to large, lightly greased bowl, spray dough lightly with vegetable oil spray, cover bowl, and set in warm, draft-free spot until doubled in volume, 2 to 2½ hours.

3. FOR THE GLAZE: Combine all ingredients in small saucepan and cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined. Pour mixture into nonstick metal 13 by 9-inch baking pan. Using rubber spatula, spread mixture to cover surface of pan; set aside.

4. FOR THE FILLING: Combine sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using your fingers to break up sugar lumps; set aside.

5. Turn dough out onto lightly floured counter. Gently shape dough into rough rectangle with long side nearest you. Lightly flour dough and roll to 16 by 12-inch rectangle. Brush dough with melted butter, leaving ½-inch border along top edge; brush sides of baking dish with butter remaining on brush. Sprinkle filling mixture over dough, leaving ¾-inch border along top edge; smooth filling in even layer with your hand, then gently press mixture into dough to adhere. Starting at long side, roll dough, pressing lightly, to form tight cylinder. Firmly pinch seam to seal. Very gently stretch to form cylinder of even diameter and 18-inch length, pushing ends in to create even thickness. Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters. Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).

6. Arrange buns cut side down in prepared baking pan, cover, and set in warm, draft-free spot until puffy and pressed against one another, about 1½ hours. Meanwhile, adjust oven rack to lowest position, place baking stone on rack, and heat oven to 350 degrees.

7. Place baking pan on baking stone and bake until rolls are golden brown, 25 to 30 minutes, rotating pan halfway through baking. Let cool on wire rack for 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.

8. FOR THE TOPPING: Combine sugar, butter, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine. Off heat, add vanilla and pecans and stir until pecans are evenly coated. Using soupspoon, spoon heaping 1 tablespoon nuts and topping over center of each sticky bun. Continue to let cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart buns and serve.