Caramel Sticky Buns
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 cup full-fat yogurt, room temperature
- 2 large eggs, room temperature
- 1 packet (1/4 ounce) fast-rise yeast
- 1 1/2 teaspoons Kosher salt
- 3 tablespoons (1 1/4 ounces) granulated sugar
- 3 cups (15 ounces) all-purpose flour, plus more for working
- 1/2 cup (about 4 ounces) brown sugar, packed
- 2 teaspoons ground cinnamon
- Kosher salt
- 2 tablespoons unsalted butter, melted
- 1/2 cup (1 stick) unsalted butter
- 1 cup (about 8 ounces) brown sugar, packed
- 1 (14-ounce) can sweetened condensed milk
- 1 tablespoon rum (optional)
- 1 cup (about 4 ounces) chopped toasted pecans (optional)
- Produce
- Pecans, toasted (1 cup)
- Cooking & Baking
- All-purpose flour (3 cups)
- Brown sugar, packed (1 1/2 cup)
- Cinnamon, ground (2 teaspoons)
- Fast-rise yeast (1 packet)
- Granulated sugar (3 tablespoons)
- Kosher salt (1 1/2 teaspoons)
- Kosher salt (1)
- Dairy
- Butter, unsalted (16 tablespoons)
- Condensed milk, sweetened (1 (14-ounce) can)
- Yogurt, full-fat (1/2 cup)
- Refrigerated
- Eggs, large (2)
- Beer, Wine & Liquor
- Rum (1 tablespoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published December 8, 2011 (1 year ago).
82 people saved this recipe.
