Faith's Sticky Buns
Sticky buns appear to have a Germanic origin and were originally known as "Schnecken". The name schnecken means snails in German and refers to the shape of the pastry. Wherever 18th-century German settlers (such as the Pennsylvania Dutch) went, sticky buns have remained long after many other cultural traits have disappeared.
Also see America's Test Kitchen Ultimate Sticky Buns
1 recipe Richer Sweet Dough
Cinnamon Filling:
8 tablespoons (1/2 cup) unsalted butter, softened (or less)
1/3 cup sugar
1 tablespoon cinnamon
For the topping (I think this is a more traditional recipe for the topping and the one I used in the past because it does not turn rock-hard like some toppings do - see Another recipe below)
1/2 cup butter (1 stick), melted
1/2 cup brown sugar
1/2 cup pecan halves
Pour the melted butter into a greased 9" x 13" pan. Sprinkle with brown sugar and pecan halves.
Another topping recipe:
I tried this recipe last time and like it better. There is a little more of the "sticky" to it, and it does not harden as some do (which I do not like). The recipe above with just brown sugar and butter is more "sugary" than "sticky."
3/4 cup firmly packed light brown sugar
4 Tbsp. unsalted butter
3 Tbsp. honey
1 Tbsp. light corn syrup
1 1/2 cups (6 ounces) pecans
In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
Another topping recipe (similar to "Brave Tart" Stella Parks uses):
1 stick salted butter
1-1/2 cup packed brown sugar
1 tablespoon dark brown corn syrup
1/3 cup heavy cream
To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, and cream, to a sauce pan. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
Topping from https://www.bonappetit.com/:
1 cup chopped pecans
½ cup (1 stick) unsalted butter
¾ cup (packed) dark brown sugar
¾ cup heavy cream
⅓ cup honey
¼ teaspoon kosher salt
¼ teaspoon finely grated orange zest (optional)
Preheat oven to 350°. Spread nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10–12 minutes. Let cool completely. Set 1¼ cups nuts aside for buns.
Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3–4 minutes. Pour 1 cup glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle ½ cup toasted pecans over bottom of baking pan and let cool.
After baking the buns, let cool 5 minutes. Spoon remaining glaze over. Sprinkle ½ cup pecans over. Let cool in pan on a wire rack.
Lightly sprinkle course sea salt over.
Glaze for Sweet-Salty Butterscotch Sauce
FMM: For Sticky Buns but with the rolls (12 rolls) baked in a muffin tin. Use the Richer Sweet Dough recipe and make rolls as above. Do not use topping as in the recipe above. This glaze is to be added once the rolls are baked.
I am not going to open a can of weetened condensed milk for 2 1/2 tbsp., and I will not buy crème fraîche (very expensive) for 2 tbsp. Use heavy cream in place of both and see how it works. Add some sugar if need be to compensate for the sugar in the sweetened condensed milk.
1 cup pecan halves
1/2 cup packed dark brown sugar
6 tablespoons unsalted butter
3 tablespoons Scotch whiskey
2 1/2 tablespoons sweetened condensed milk
2 tablespoons water
2 tablespoons crème fraîche
1 1/2 teaspoons corn syrup
1/4 teaspoon salt
1/8 teaspoon pure vanilla extract
1/8 teaspoon baking powder
Spread the pecans in a pie plate and toast for 10 minutes, until fragrant. Let cool, then coarsely chop the nuts.
In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, crème fraîche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. Remove from the heat and stir in the salt, vanilla and baking powder.
Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about 20 minutes. Serve warm.
Follow the recipe for Richer Sweet Dough. When doubled in size, punch down dough. Roll out on a floured surface into a 12 by 9-inch rectangle. Spread softened butter all over dough. Sprinkle with the sugar and cinnamon. Beginning at the 12-inch side, role up dough and pinch edge together to seal. Cut into 12 1-inch slices.
Grease the sides of a 9" x 13" baking pan. Add the topping to the pan: pour the melted butter in the pan, sprinkle with the brown sugar and pecan halves. Place the buns on top, cut side down; they should be fairly close together. After they have risen, bake in a 350 degree oven for about 30 minutes. Immediately turn upside down on a cooling rack. Leave the pan on 1 - 2 minutes to let the topping mixture drip onto the buns, then remove and let cool.
Makes 1 dozen.
