Joanne Chang's Sticky Buns

Indulge in the ultimate breakfast treat with Joanne Chang's Sticky Buns, a decadent recipe that combines soft, pillowy dough with a gooey caramel-pecan topping. These bakery-style sticky buns feature a richly spiced cinnamon-sugar filling, a buttery brioche dough, and a luscious caramel glaze made with brown sugar, butter, and cream. Perfectly golden and irresistibly sticky, these buns are baked to perfection and flipped for the ultimate show-stopping finish. Whether you're hosting a weekend brunch or treating yourself to a cozy morning indulgence, these homemade sticky buns are guaranteed to impress. Keywords: sticky buns recipe, Joanne Chang, caramel pecan sticky buns, bakery-style breakfast, homemade sticky buns.

Nutriscore Rating: 44/100

Prep Time:120 mins

Cook Time:35 mins

Total Time:155 mins

Servings: 12

Ingredients

• 120 ml Whole milk
• 1 packet (2 1/4 tsp) Active dry yeast
• 50 g Granulated sugar
• 500 g All-purpose flour
• 1 tsp Salt
• 4 count Large eggs
• 225 g Unsalted butter (softened)
• 200 g Brown sugar (for the filling)
• 1 tbsp Ground cinnamon
• 115 g Unsalted butter (melted, for the filling)
• 115 g Brown sugar (for the topping)
• 115 g Unsalted butter (for the topping)
• 80 ml Heavy cream
• 100 g Toasted pecans (chopped)

Directions

Step 1

Warm the whole milk to about 100°F (38°C) and sprinkle the active dry yeast over it. Set aside for about 5-10 minutes until the yeast becomes foamy.

Step 2

In a stand mixer bowl, combine the granulated sugar, all-purpose flour, and salt. With the dough hook attachment, mix the dry ingredients on low speed.

Step 3

Add the yeast mixture, eggs, and softened butter to the mixer. Mix on medium speed until a sticky, smooth dough forms (about 5-7 minutes). Scrape down the bowl as needed.

Step 4

Transfer the dough to a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for 1-1.5 hours until it doubles in size.

Step 5

While the dough rises, prepare the topping. Combine the brown sugar, unsalted butter, and heavy cream in a saucepan. Heat over medium heat, stirring until smooth. Pour this mixture into a greased 9x13 inch baking pan. Sprinkle chopped pecans evenly over the caramel and set aside.

Step 6

For the filling, mix the brown sugar and ground cinnamon in a small bowl. Set aside.

Step 7

Invert the risen dough onto a floured surface and roll it out into a large rectangle, approximately 18x12 inches. Brush the melted butter evenly over the dough surface.

Step 8

Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal.

Step 9

Cut the log into 12 equal pieces. Arrange the pieces cut side up in the prepared 9x13 inch pan on top of the caramel and pecans.

Step 10

Cover the pan with a towel and let the buns rise for another 45 minutes to 1 hour until they puff up.

Step 11

Preheat the oven to 350°F (175°C). Bake the buns for 30-35 minutes, or until golden brown and cooked through.

Step 12

Immediately after removing the buns from the oven, place a large baking sheet or tray over the pan and carefully invert to release the buns from the pan so the caramel topping is on top. Let cool slightly before enjoying.

Nutrition Facts

Serving size	(1844.6g)

Amount per serving	% Daily Value*
Calories	7856.1

Total Fat 498.8g	0%
Saturated Fat 267.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1839.3mg	0%
Sodium 2844.7mg	0%
Total Carbohydrate 775.7g	0%
Dietary Fiber 29.9g	0%
Total Sugars 369.9g
Protein 97.0g	0%

Vitamin D 399.3IU	0%
Calcium 818.5mg	0%
Iron 32.5mg	0%
Potassium 2093.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 4.9%

Carbs: 38.9%