These sweet little morning sticky buns are baked from scratch soft, fluffy, sticky and filled with raisins and toasted pecans!
Sticky Buns from scratch?! Sounds complicated but if you follow every step it really can be super simple! It all starts with making sure your water is not too hot, you can kill the yeast if your water is too hot. You want your water to be 105 F to 110 F.
Give your dough time to rise, I find that 4-5 hours lets it double in size or you can make the dough the night before, and refrigerate it. I like to do it this way so I can have them ready and bake them in the morning!
Mini Sticky Buns
- 1 package active dry yeast (2 1/4 teaspoons)
- 12 tablespoons unsalted butter, divided
- 2 large egg yolks
- 1/2 teaspoon plus 1/8 teaspoon coarse salt
- 1/3 cup sour cream
- 2 2/3 cup all-purpose flour, sifted, plus more for work surface
- 1/4 cup warm water (100 to 110 degrees), plus more for raisins
- 1/4 cup granulated sugar
- 1 teaspoon white vinegar
- 1/4 teaspoon pure vanilla extract
- 1/2 cup raisins
- 1 cups toasted pecans, very coarsely chopped
- 1 tablespoon ground cinnamon
- Boiling water
- 1 cup Brown Sugar, packed
- 13 tablespoons unsalted butter
- 1/4 teaspoon plus 1/8 teaspoon coarse salt
- 3/4 cups brown sugar, packed
- For the Glaze: In a bowl, mix together butter, brown sugar, and salt until smooth. Transfer to a pastry bag; snip end before using. Chill in the refrigerator until ready to use.
- In a small bowl, mix together yeast and warm water let sit for 5 minutes; set aside.
- In a medium bowl cream together 11 tablespoons butter and granulated sugar on medium speed, add egg yolks, one at a time, mixing well after each addition.
- Add vinegar, salt, and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture and continue to mix, scraping down the sides of the bowl.
- Add flour to the mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
- Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Place in a large bowl and cover bowl tightly with plastic wrap; let stand until doubled in size, about 5 hours or refrigerated overnight.
- If the dough has been refrigerated, remove from refrigerator and let stand until it comes to room temperature. Place raisins in a small bowl and add enough hot water to cover. Let stand for 5 minutes and drain.
- Using a 15x9 pan. Place about 1 teaspoon of the glaze about 1 inch apart in rows; set aside.
- Lightly flour a work surface. Punch down dough and turn out onto work surface; knead until smooth, about 2 minutes. Shape dough into a rectangular shape with one of the long sides facing you. Roll out dough into a 48-by-4-inch rectangle.
- Melt remaining 1 tablespoon butter, and brush evenly over dough. Sprinkle dough evenly with the brown sugar leaving a narrow strip of unsugared dough on the edge closest to you. Top brown sugar with raisins, and pecans and sprinkle dough evenly with cinnamon. Press filling evenly into the dough.
- Beginning with the long side facing you, tightly roll the dough away from you into a log; cut dough crosswise into about 20 pieces. Place each piece onto prepared glaze mixture. Let dough rise for 30 minutes.
- Preheat oven temperature to 350 degrees. Transfer sticky buns to the oven and bake for 30 minutes. Turn out sticky buns onto parchment paper tap down on the top of each sticky bun to help all of the glaze come out as well.
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