Double-Caramel Sticky Buns



For the Filling:

  • 4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)

  • 6 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 3/4 cup, gently packed; 170g)

  • 1/4 ounce ground cinnamon (about 1 tablespoon; 7g)

  • 1/2 teaspoon grated nutmeg

  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

For the Dough:

  • 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling

  • 3 1/2 ounces plain or lightly toasted sugar (about 1/2 cup; 100g)

  • 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)

  • 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight

  • 1/4 teaspoon baking soda

  • 4 ounces unsalted butter (8 tablespoons; 115g)

  • 4 ounces milk (8 tablespoons; 115g), any percentage will do

  • 8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do

  • 4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste

For the Caramel Topping:

  • 12 ounces light brown candi sugar, such as Brewer's Best, or deeply toasted sugar (about 1 1/2 cups; 340g)

  • 4 ounces heavy cream, plain or toasted (about 1/2 cup; 115g)

  • 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight


  1. For the Filling: In the bowl of a stand mixer fitted with a paddle attachment, combine butter, candi or toasted sugar, cinnamon, nutmeg, and salt. Mix on low speed until moistened, then increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.

  2. For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, so that it can be gently stretched into a thin but rough sheet without tearing, about 20 minutes.

  3. First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).

  4. Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let the pan(s) stand at room temperature until oven is hot.
  5. To Bake and Serve: Bake, covered, until the rolls are puffed and firm but pale, about 40 minutes. (If using dark pans, check on the cinnamon rolls after 25 minutes.) Remove the foil and continue baking until lightly browned, about 10 minutes more. Loosen rolls from the edge of a pan with a dull knife, then invert onto a serving plate (or plates). Serve immediately.


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