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Christmas Morning Sticky Buns

Christmas morning sticky buns are overnight-raised rolls baked in a brown sugar and pecan topping until golden, soft, and sticky. Refrigerate the assembled buns overnight, then bake them in a 9x13-inch dish and invert for a glossy pecan finish.
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Prep Time 30 minutes
Cook Time 34 minutes
Rising, chilling, and resting 14 hours 28 minutes
Total Time 15 hours 32 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105–110°F
  • 1 packet (1/4 oz) active dry yeast 2 1/4 teaspoons
  • 0.33 cup granulated sugar
  • 2 eggs large, at room temperature
  • 6 tbsp unsalted butter melted and cooled for the dough
  • 1 tbsp unsalted butter softened for the pan
  • 4 tbsp unsalted butter softened for the filling
  • 1 tsp kosher salt
  • 4 cups all-purpose flour for the dough
  • 0.25 cup all-purpose flour for dusting
  • 1 nonstick cooking spray for the bowl
For the topping
  • 8 tbsp unsalted butter for the topping
  • 0.75 cup light brown sugar packed, for the topping
  • 0.5 cup light brown sugar packed, for the filling
  • 0.25 cup light corn syrup
  • 2 tbsp water
  • 1 cup pecans chopped
For the filling
  • 1 tbsp ground cinnamon

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Stir the yeast and granulated sugar into the warm milk in a large bowl and let stand for 5–10 minutes, until foamy.
  2. Whisk in the eggs, 6 tablespoons melted butter, and salt, then stir in 4 cups flour until a shaggy dough forms.
  3. Knead the dough on a lightly floured surface for 8–10 minutes, using the reserved flour as needed, until smooth and elastic.
  4. Place the dough in a bowl coated with nonstick cooking spray, cover, and let rise in a warm place for 60–90 minutes, until doubled in size.
Make the topping
  1. Use 1 tablespoon softened butter to grease a 9x13-inch baking dish.
  2. Melt 8 tablespoons butter in a medium saucepan over medium heat, then stir in 3/4 cup brown sugar, the corn syrup, and water; simmer for 1–2 minutes, stirring, until smooth and bubbling.
  3. Pour the mixture into the baking dish and scatter the pecans evenly over it.
Fill and chill
  1. Stir the remaining 1/2 cup brown sugar and cinnamon together in a small bowl.
  2. Roll the dough into a 16x12-inch rectangle on a lightly floured surface, using the reserved flour as needed.
  3. Spread 4 tablespoons softened butter over the dough, leaving a 1/2-inch strip bare along one 16-inch edge, and sprinkle the cinnamon-sugar mixture evenly over the butter.
  4. Starting at the opposite 16-inch edge, roll the dough tightly into a 16-inch log and pinch the seam closed.
  5. Cut the log into 12 slices and arrange them cut-side up in the baking dish.
  6. Cover the dish tightly and refrigerate for 8–16 hours.
Bake and serve
  1. Let the covered buns stand at room temperature for 45–75 minutes, until puffy.
  2. Preheat the oven to 350°F during the last 20 minutes of the standing time.
  3. Bake for 30–35 minutes, until golden brown and the centers reach 190°F.
  4. Let the buns rest in the dish for 5 minutes.
  5. Carefully invert the buns onto a rimmed serving platter and serve warm.

Notes

For the softest texture, let the covered buns become puffy before baking and check that the centers reach 190°F. Store covered in the refrigerator for up to 3 days; freezer-friendly for up to 2 months. For a dairy-free swap, use dairy-free milk and butter.