Have You Been Making Your Cinnamon Rolls With This? It Changes Everything When You Add It!

The key to this Sticky Bun recipe is to let the dough rise twice. Once before you roll it out, and then again after you put the buns in the pan before baking. And also the butter. Everything's better with butter!

The Ingredients To Gather:

2/3 cup whole milk

5 tablespoons sugar, divided

1 3/4 teaspoons active dry yeast

3 large eggs

2 3/4 cups unbleached all-purpose flour

2 teaspoons kosher salt

2 cups (1 stick) unsalted butter

1/2 cup (packed) dark brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

The Step By Step Directions To Follow:

Heat milk until an instant-read thermometer registers 110°–115°.

Stir in 1 Tbsp. sugar.

Sprinkle yeast over milk and whisk to blend.

Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.

Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.

With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions.

Mix on medium speed for 1 minute.

Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, 2–3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1–2 minutes.

Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap.

Let dough rise in a warm, draft-free area until doubled in size, 1–1 1/2 hours.

Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2–3 minutes.

Arrange a rack in middle of oven; preheat to 350°. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant-read thermometer inserted into center of buns registers 185°, about 50 minutes.

Finished!

You want to let your buns sticky buns cool for a few minutes before you dig in. They can be served warm or at room temperature. If you have any leftovers, that's a big if, wrap them tightly in foil or plastic wrap and they'll keep in a refrigerator for up to 3 days.

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