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Giant Sticky Bun Recipe

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4.2 from 13 reviews

This Giant Sticky Bun recipe is a delightful supersized breakfast pastry featuring layers of cinnamon-sugared dough rolled into a giant sweet bun. It's baked over a rich, bubbling brown sugar syrup topped with chopped pecans. Perfect for brunch or dessert, this sticky bun combines soft, fragrant dough with a decadent sugary glaze, making every bite irresistibly sweet and nutty. It requires a 10-inch cake pan or skillet and involves a simple yeast dough with warm spices.

  • Author: Zara
  • Prep Time: 3 hours
  • Cook Time: 40 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 12 servings
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Sweet Dough

  • 1/4 cup warm water (105°F-115°F)
  • 2 1/2 teaspoons active dry yeast
  • 1/3 cup plus 1 teaspoon (70g) granulated sugar
  • 3/4 cup whole milk, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 3 large egg yolks, at room temperature
  • 1/2 teaspoon ground cardamom
  • 1 1/4 teaspoons fine grain salt
  • 4 cups all-purpose flour, plus more for dusting

Filling

  • 1/2 cup light brown sugar, tightly packed
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 4 tablespoons unsalted butter

Topping

  • 3/4 cup light brown sugar, tightly packed
  • 4 tablespoons unsalted butter
  • 1/3 cup pure maple syrup
  • 2 tablespoons corn syrup
  • 1 1/2 cups pecans, roughly chopped
  • Flaked Maldon sea salt (optional)

Instructions

  1. Activate the yeast: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the warm water, yeast, and 1 teaspoon of granulated sugar. Stir and let it stand for 5 minutes until bubbly and foamy, indicating the yeast is active.
  2. Prepare the dough: Add the remaining 1/3 cup sugar, milk, butter, egg yolks, cardamom, salt, and 3 cups of flour to the yeast mixture. Mix on low speed until combined. Switch to the dough hook attachment and slowly add more flour to form a smooth, elastic, slightly sticky dough. Use the entire 4 cups if needed. Beat on medium speed for 5 more minutes to develop gluten.
  3. First rising: Shape the dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.
  4. Prepare filling and topping: For the filling, whisk together brown sugar, cinnamon, and cardamom in a bowl; set aside. For the topping, combine brown sugar, butter, maple syrup, and corn syrup in a saucepan over medium heat. Stir constantly until melted and thickened into a syrup.
  5. Prepare pan: Spray a 10-inch round cake pan with cooking spray. Pour the hot topping into the pan, spread evenly, and immediately sprinkle with chopped pecans. Let cool 5 minutes, then press pecans into the syrup to form a flat base.
  6. Roll and fill dough halves: Punch down the dough and divide in half. Roll out one half on a floured surface into a 15x10-inch rectangle about 1/4 inch thick. Melt 2 tablespoons butter from filling ingredients and brush over dough. Sprinkle half the dry filling mixture. Trim edges and cut into 5 long strips.
  7. Form rolls: Roll each strip starting at a short end like a jelly roll. Stack each rolled strip on top of the previous one to form a swirl of rolls. Place the rolled dough in the center of the prepared pan.
  8. Repeat rolling for second half: Roll out the remaining dough half similarly, brush with remaining butter and filling sugar, cut into 5 strips, and wind them around the center roll in the pan to fill the pan completely.
  9. Second rising: Cover the pan and let the dough rise in a warm spot until puffed and about 1 inch away from the pan edges, about 45 minutes.
  10. Bake: Preheat the oven to 375°F (190°C). Bake the sticky bun for 35-40 minutes until golden brown and an internal thermometer in the center reads 160°F. Tent with foil if browning too quickly.
  11. Invert and cool: Using oven mitts, immediately flip the pan onto a large rimmed platter to release the sticky bun. Carefully remove the pan to leave the sticky pecan topping on top. Let cool slightly before serving. Optionally sprinkle with Maldon sea salt.
  12. Serve and store: Serve warm slices. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave at 20-second intervals.

Notes

  • Use a foil-lined baking sheet or place foil on the rack below the pan during baking to catch any sticky syrup drips that bubble over.
  • The topping is extremely hot and sticky after baking, handle with care when inverting the bun.
  • Butter for the filling should be melted before brushing on the dough.
  • Using a thermometer is recommended to ensure the dough is fully baked inside.

Find it online: https://zaracooking.com/giant-sticky-bun-recipe/