Sticky Buns

kingarthurbaking.com

Margaret Ann

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Ingredients Shop this Recipe

Dough

2 ½ teaspoons instant yeast

7/8 to 1 ⅛ cups (198g to 255g) water, lukewarm*

3 cups (360g) King Arthur Unbleached All-Purpose Flour

6 tablespoons (85g) unsalted butter, at room temperature

3 tablespoons (35g) granulated sugar

1 ¼ teaspoons (8g) salt

¼ cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk

½ cup (43g) dried potato flakes (instant mashed potatoes)

note: Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

Glaze

½ cup (156g) light corn syrup or maple syrup

1 tablespoon (14g) rum, optional

3 tablespoons (43g) butter, melted

½ cup (50g) King Arthur Sticky Bun Sugar or 1 cup (213g) light brown sugar, packed

1 cup (113g) pecans, diced

Cinnamon Filling*

½ cup (99g) granulated sugar

2 teaspoons cinnamon

1 tablespoon King Arthur Unbleached All-Purpose Flour

note: Or use ½ cup (74g) Baker's Cinnamon Filling mixed with 2 tablespoons (28g) water

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Instructions

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients together — by hand, mixer or bread machine set on the dough cycle — until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients together - by hand, mixer or bread machine set on the dough cycle - until you've made a smooth dough. If you're kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.

Directions at kingarthurbaking.com

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