One of my favorite things to do on Christmas morning is to get up while my house is still quiet and prepare breakfast.  I love sitting in the stillness before everyone in my house goes crazy!

These are my famous Sticky Buns. They’re like cinnamon rolls but even more delicious!

Can you tell I do a lot of cooking? I do cook a lot from scratch but ONLY out of necessity – my husband and I were so broke in the beginning of our marriage, for quite a few years actually, so if we wanted something I had to learn how to make it instead of buying it. Broke-ness is the mother of ingenuity!

I start these the night before and finish them up first thing in the morning, and by the time they’re done baking everyone’s up and ready to go.  I only make these on Christmas morning, which makes them all the more special.

Best Ever Sticky Buns

Serves 12

DOUGH

1 (8 ounce) container sour cream

6 tablespoons butter, plus more for greasing pan

1 teaspoon salt

1/3 cup, plus 1 teaspoon granulated sugar, divided

1/3 cup warm water (100 F to110 F)

1 (1/4 ounce) package “>bread flour, divided, plus more for dusting

FILLING

1 cup packed dark brown sugar

2 teaspoons ground cinnamon

TOPPING

½ cup packed dark brown sugar

6 tablespoons salted butter, melted

¼ cup granulated sugar

 ¼ cup light corn syrup

2 tablespoons heavy cream

¼ teaspoons salt

1 cup toasted pecans, coarsely chopped

1. Prepare the Dough: Combine sour cream, butter, salt, and 1/3 cup of the granulated sugar in a small saucepan. Cook over medium-low, stirring occasionally, just until butter melts, about 4 minutes. Remove from heat, and cool to 100 F to 110 F. 
2. Stir together warm water, yeast, and the remaining 1 teaspoon granulated sugar in a small bowl. Let stand until foamy, about 5 minutes
3. Combine sour cream mixture, yeast mixture, and eggs in the bowl of a heavy-duty electric stand mixer fitted with a dough hook attachment. With the mixer running on medium-low speed, gradually add 3 ¾ cups of the flour, beating until a soft dough forms and pulls away from sides but still adheres to the bottom of the bowl. 
4. Turn it out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding up to ¾ cup flour, in very small amounts, if necessary, to keep it workable. (Dough should be tacky but not sticky.) Place in a lightly greased bowl, turning to coat all sides. Cover and chill 8 hours or overnight.
5. Turn dough out onto a lightly floured work surface. Roll into a 16×20- inch rectangle. 
6. Prepare the Filling: Stir together brown sugar and cinnamon in a small bowl.
7. Sprinkle filling evenly over dough rectangle, pressing gently to adhere, leaving a 1-inch border on both long sides. Staring at 1 long side, roll up dough, jelly-roll style. Using a serrated knife, cut off and discard 1 inch from each end of the roll. Cut roll crosswise into 12 (1 ½-inch-wide) pieces. 
8. Prepare the Topping: Stir together all ingredients in a small bowl. 
9. Assemble the sticky buns: Pour topping into a lightly greased 13×9-inch metal baking pan. Spread to coat the bottom of the pan evenly. Sprinkle evenly with pecans. Place rolls cut side down, in baking pan with sides touching. Cover with plastic wrap and let stand in a warm place until rolls double in size, 45 minutes to 1 hour. 
10. Preheat oven to 375 F. Remove and discard plastic wrap from buns. Bake in a preheated oven until golden brown, 20 to22 minutes. Cool in pan for 5 minutes. Carefully invert buns onto a serving platter. Serve warm.

Feeling health conscious?

Nothing’s wrong with an occasional food splurge, but if you’re counting calories or looking for nutritional facts, check out this rendition of Healthy Slow Cooker Sticky Pecan Buns from Amy’s Healthy Baking.