How to Make Sticky Buns

Step One

In a medium bowl, combine the yeast with the warm water and 1 teaspoon of the sugar and let stand until foamy.

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Step Two

Whisk in the eggs.

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Step Three

In the bowl of a standing mixer fitted with the dough hook, mix the sifted flour with the salt and the remaining sugar. Add the egg mixture and beat at medium speed until the dough is just moistened and very stiff.

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Step Four

Add the butter a few cubes at a time, waiting until it is partially kneaded into the dough before adding more. Continue kneading until the butter is fully incorporated and the dough is silky.

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Step Five

Transfer the dough to an oiled bowl, cover with plastic wrap and refrigerate until chilled and slightly risen, at least 2 hours or overnight.

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Step Six

In a medium bowl, stir the chopped toasted pecans with the brown sugar and cinnamon.

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Step Seven

On a floured surface, cut the dough into 2 pieces. Working with 1 piece at a time, roll the dough out to 12-by-16-inch rectangles.

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Step Eight

Spread half of the sour cream over each sheet of dough, leaving a 1/2-inch border all around. Sprinkle each with half of the pecan filling.

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Step Nine

Brush the long sides of the dough with egg wash.

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Step 10

Roll up the dough from a long side into tight cylinders and pinch the ends to seal. Freeze the dough logs until chilled.

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Step 11

Transfer the logs to a work surface and cut each one into 12 even slices. Set the slices on the baking sheet, cut sides up. Cover with plastic wrap and freeze until firm.

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Step 12

Unwrap the rolls and let stand at room temperature for 1 hour. Brush the tops and sides of the rolls with the egg wash and bake in the center of the oven for 35 to 40 minutes, until golden and risen.

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Step 13

Spread the sugar glaze on the hot cinnamon rolls. Let the cinnamon rolls cool for 20 minutes before serving.

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