Chef John's Sticky Buns
The first recipe I made for my family after my first semester of culinary school was sticky buns. Ever since then, they've had a special place in my heart. It's been my experience with baking that the harder a dough is to work with, the better it comes out and this is no exception--the contrast between this beautifully tender, airy dough and the sweet, crunchy, sticky topping is just otherworldly.
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Recipe Summary
Ingredients
Directions
Chef's Notes:
I have used a glass pan for the topping, but try to use metal, because it seems to work a little better. You can use walnuts, or any other nut that you want for the topping; I think the sweeter, richer pecans work better here.