You don't have to stick to Easter to make these amazing buns, in fact, you won't be able to. This recipe has been in my family for more than 50 years. It needs nothing more than to be repeated regularly.
"I love the sense of accomplishment that comes from baking something gorgeous, as a tradition, that makes so many people happy."
Notes: Double the recipe for a 9x13 inch baking dish.
EASTER STICKY BUNS
Ingredients: Dough: 1 packet rapid rise yeast, 1 cup milk, 3 Tbsp. unsalted butter, 2 3/4 cups flour, 1/4 tsp. salt, 1 Tbsp. sugar. Bun filling: 1/2 cup brown sugar, 3 Tbsp. melted butter, cinnamon. Sticky topping: 1/2 cup brown sugar, 4 Tbsp. unsalted butter, 2 Tbsp. honey, 2 Tbsp. light corn syrup, 1/2 cup chopped pecans
1. For the bun dough: Heat milk and butter in a saucepan until butter melts, stir and cool to lukewarm. Pour into large bowl, add yeast and wait 10 minutes.
2. Add sugar and salt to bowl, then stir in flour 1/2 cup at a time to form a ball. Gently knead on floured surface to incorporate all of the flour and bring together. Rest dough 1 hour (to rise) in a lightly oiled bowl covered with plastic wrap. (choose a warm spot)
3. For the sticky topping: Gently heat topping ingredients, stirring to dissolve sugar. Set aside.
4. Prep buns: Preheat oven to 350*. Remove dough ball from the bowl and roll out to a large rectangle, about 10 x 16 or so. Brush over 3 Tbsp. of melted butter, or use the back of spoon. Sprinkle over 1/2 cup of brown sugar and the cinnamon. Roll up vertically and slice into 1 1/2- 2 inch pieces using a serrated knife, you should get about 9-10 buns.
5. Pour sticky topping into the bottom of an 8x8 baking dish, sprinkle pecans on top. Place the buns cut side down into the topping, about 3 per row. Set aside to rise for 20 minutes.
6. Bake for 25-30 minutes, until golden brown. Remove and immediately invert onto a baking sheet with a lip. Serve.
Tip: Don't like pecans? Omit or try walnuts or hazelnuts.