I think most of life’s issues can be remedied with sticky buns. Bad day? Sticky Buns. Hung over? Sticky Buns. Feeding an army? Sticky Buns. Feeding just yourself? Sticky Buns.
Special occasion? Sticky Buns. Ordinary Sunday? Sticky Buns.
I could go on for days. But the truth is, you’ve got some holiday breakfasts to prepare for, don’t you? And we can’t sit here and debate about appropriate times to make sticky buns, we just need to make sticky buns.
The great news is, you can make these on Saturday night, fridge them, and throw them in the oven on Sunday morning. Or Christmas morning for that matter.
Who needs santa? Especially not when you’re making sticky buns. ’Cause we don’t really like to share, do we?
To make the dough: Combine the flour, salt and yeast in a stand mixer and set aside. In a large bowl, combine the butter, milk, sour cream, and sugar and microwave until the butter is melted and the mixture is homogenous, about 2 minutes. Temper the eggs with the liquid mixture, and add to the dry ingredients in the stand mixer. Mix fitted with a dough hook for 6 minutes, or when you press the dough and it springs back. Place in a greased bowl in a warm place for 1 hour. To make the filling: combine the cinnamon, pecans and brown sugar. When the dough is ready, roll out on a floured surface into a large rectangle. Spread the room temperature butter evenly over the dough. Sprinkle with the cinnamon sugar and pecan mixture and press to make sure it sticks to the dough. Starting on one of the long ends, roll the dough to make a log. Place 1/4 cup of brown sugar and 1 teaspoon of cinnamon in the bottom of a cast iron skillet. Cut the roll in even pieces and place in the cast iron skillet on top of the brown sugar. Bake in a 350 degree oven for 25-30 minutes, until the dough is cooked all the way through.