Ooey, Gooey Sticky Buns

Most sweet rolls have a problem: dryness.

They might be studded with nuts or glistening with caramel, but they are the most disappointing item in a pastry case. When I wipe the crumbs from my mouth after eating one of these, I wonder, “Was that worth it?”

With these sticky buns, the answer is, “Yes!” You’ll forget about Christmas cookies or pumpkin pie after eating these homemade gems, which are a Bateman Christmas tradition. These sticky buns offer moist layers, sugary filling, gooey caramel, and candied pecans—pure ecstasy for the taste buds!

Please note: the rolls contain copious amounts of butter and sugar. Since they are a once-a-year holiday treat, there is no need to skimp on these ingredients. In fact, it would be criminal if you did. This year, we made a double batch for seven people, and we devoured them within 36 hours.

On Christmas morning, my mom begins the sticky bun alchemy. We cannot distract her, or she will forget to add the butter or sugar. Each year, I help with more steps in the process: spreading the filling, to rolling the dough, or preparing the caramel sauce. Mixing the dough is still my mom’s task, because I don’t want to mess it up. A baking failure will not ruin Christmas, but it will haunt us for years. We all remember that fateful Christmas when the sticky buns were dry.

The family shifts to the living room to open our stockings as the dough rises. Then we roll it out and spread butter, sugar, and pecans over the surface. After we tuck the dough into a tight roll, we slice it and place the slices on a bed of pecans and caramel. As they bake, we complete brunch preparations: set the table, slice grapefruit, make bacon, and welcome my grandma, who has come for the day.

After giving thanks, I scoop a large bun from the dish to my place. My fork sinks through soft layers of sticky bun and spears stray pecans before I lift the bite to my mouth.

Each decadent mouthful of buttery, sugary goodness tastes just like Christmas.

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Christmas Sticky Buns
Total time: 3 hours

We have perfected this recipe through years of practice. It requires several steps, but the end results are worth it!

Dough:

• 1 pkg. active dry yeast
• 2 Tbs warm water
• Pinch of sugar
• 2 1/2 cups flour
• 1/2 tsp salt
• 1/4 cups white sugar
• 1/4 cup butter, cut in pieces
• 1/2 milk
• 1 egg

Combine yeast, sugar and warm water. Set aside till foamy.

In a food processor, add flour, salt, sugar, and butter. Pulse to combine. Scrape down the work bowl. Add yeast mixture, milk, and egg. Add the liquid to the food processor. When the dough forms a ball, process lightly. Check the dough’s consistency. It should be soft, but not sticky.

Place the dough in a greased bowl. Cover and let rise in a warm place until dough doubles in size, about 1.5 hours.

Filling:

• 1/4 cup unsalted butter, melted
• 1/3 cup brown sugar
• 2 Tbs white sugar
• 1 tsp cinnamon
• 1/2 cup pecans, chopped

Preheat the oven to 350 degrees. Punch down the dough, turn onto a lightly floured surface, and roll out to a 12 x 16 rectangle.

Brush surface with butter and sprinkle with the sugar mixture and pecans. Tightly roll the dough lengthwise and seal the edges. Cut the roll into 12 even slices.

Topping:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 2 Tbs light corn syrup
• 1 1/3 cups pecan halves

Melt the butter in a 9 x 12 metal pan and add the brown sugar and corn syrup to form a smooth base. Cover with pecan halves and place roll slices on them. Cover and let rise till double, 35-40 minutes.

Bake until golden brown, approximately 20 minutes. The rolls should be moist, but not gooey. If the dough browns too quickly, cover with foil.

Remove from oven and invert onto a jelly roll pan, allowing the syrup to drip onto the buns. Serve warm.