" Stuck on You" Sticky Buns

If you're looking for something warm and delicious for breakfast--or for a late-night snack--try these delicious buns. They'll stick to your ribs...and your fingers!

For the bun part:

  • 1/4 cup lukewarm water
  • 1 tablespoon active dry yeast
  • 4 tablespoons sugar
  • 1/2 cup lukewarm whole milk
  • 1/2 teaspoon salt
  • 1/2 cup melted butter
  • 1 teaspoon pure vanilla extract
  • 3 eggs plus 3 egg yolks, at room temperature
  • 3 1/2 cups all-purpose flour, plus more for dusting

For the "schticky" part:
  • 1 cup melted butter, plus more for brushing on the dough
  • 2 1/2 cups brown sugar
  • 1/4 cup dark corn syrup
  • 1/2 cup maple syrup
  • 3 cups chopped pecan pieces


  1. In a small bowl, whisk together the warm water, yeast, and a large pinch of the sugar. Set aside for 10 minutes until the mixture begins to bubble. In a large mixing bowl, beat the eggs well, then whisk the sugar, salt, and melted butter into the beaten eggs. Add the yeast mixture to the egg mixture. Use a wooden spoon to beat in the milk, vanilla, and 3 cups of the flour. Continue beating until smooth and elastic, about 3 minutes.

  2. Turn the dough out onto a clean, floured surface and knead in the remaining half-cup flour, plus more as needed to keep dough from sticking. Transfer to a lightly oiled bowl, cover, and set in a warm spot until doubled in bulk. Once the dough has risen, roll it out into a 16" x 18" rectangle and brush with melted butter.

  3. While the dough is rising, combine and blend all the "schticky" ingredients. Line a 12" cast iron skillet with aluminum foil and spread 3/4 of the mixture evenly in the bottom of the skillet. Spread the remaining "schticky" mixture evenly over the top, leaving a 2" border along one of the long edges. Starting with the edge opposite the border, roll up tightly, jellyroll style, to form an 18" long log. Cut into 8 to 12 even pieces and pat each down lightly. Lay the buns over the "schticky" mixture in the cast iron skillet, cover with a clean towel, and set in a warm spot to rise for 20 minutes.

  4. Bake in a 375°F oven for 25-30 minutes until the tops are brown and the syrup bubbles up around the edges. Cool for 10 minutes, and then place a large platter over the skillet. Put on two oven mitts (one on each hand), take a deep breath, then quickly and deftly invert the skillet and platter so that the platter is now on the bottom and the skillet is on top. Carefully pull the skillet off the buns and serve while still warm, but not so hot as to disfigure your hands.

  5. Enjoy while hot and sticky!

Makes 1 dozen

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