No need to envy the glossy sticky buns you see in the pastry case; make eight of your own at once with this recipe. It's a classic for a reason, but neither yeast nor kneading is needed here.
Biscuit Sticky Buns
Chef Bobby Flay
8 buns
45 minutes
45 minutes
American
Breakfast/Brunch
No pecans? No problem! If you've got everything else but that specific nut, you can substitute with walnuts, almonds, or pistachios.
Ingredients
blank
4 cups all-purpose flour + more for dusting
4 tsp baking powder
1 tsp baking soda
1 tsp salt
12 tbsp unsalted butter, cold, cut into small pieces + more for greasing
1 ½ cups buttermilk, cold (or 6 tbsp buttermilk powder)
blank
3 tbsp unsalted butter, softened
¼ cup granulated white sugar
3 tbsp light brown sugar
½ tsp ground cinnamon
½ cup pecans, toasted and finely chopped
blank
6 tbsp unsalted butter
1 ¼ cups light brown sugar, packed
½ cup heavy cream
Pinch sea salt
½ cup pecans, toasted and finely chopped
blank
Pastry Blender
9x13” Baking Dish
Pastry Scraper
Rolling Pin
Serving Platter
Directions
blank
Preheat your oven to 375°F. Lightly butter the sides and bottom of a 9x13” baking dish.
Using a dough cutter, combine the flour, baking powder, baking soda, salt, and buttermilk powder (if using) in a large bowl.
Cut in the butter using a butter knife or pastry cutter until the mixture resembles coarse meal. Add the buttermilk (or 1 ½ cups cold water if using powder) and gently mix until it just begins to come together.
Scrape the dough onto a lightly floured counter. Using a rolling pin, roll the dough into a 16x12” rectangle, about ¼” thick. Position the dough so the short side is facing you.
blank
Combine the sugar, brown sugar and cinnamon in a small bowl. Brush the surface of the dough with the softened butter. Spread the mixture evenly over the butter, leaving a ½” border.
Spread the chopped pecans over the sugar mixture. Fold ¼” of the short side in. Roll the dough up tightly into a log, starting on the shorter side.
Using your hands to apply pressure, roll the log back and forth a few times to seal the dough. Slice ¼” of dough off each side to even the ends, then cut the log into 8 equal pieces.
blank
Combine the butter and ¼ cup water in a medium nonstick saucepan over high heat until butter is melted.
Whisk in the brown sugar and cook until smooth and bubbly. Reduce the heat to low, whisk in the heavy cream and cook for 1 minute. Add the salt, then remove from the heat and keep warm.
Pour the warm topping into your prepared (greased) baking dish. Scatter pecans evenly over the surface. Place the buns in the baking dish, cut-side down.
Bake until puffed and golden-brown, 25-35 minutes. Remove from the oven and let cool on a baking rack for 5 minutes. To serve, carefully invert onto a platter.