Philadelphia Sticky Buns
Classic Philadelphia-style sticky buns made with a rich sour cream dough — refrigerated overnight and filled with brown sugar, pecans, and cinnamon for a gooey, pull-apart morning treat.
Ingredients
- 1 package active dry yeast
- 0.5 tsp sugar (for yeast)
- 0.3 tsp salt
- 3 tbsp very warm water
- 1 cup unsalted butter, cut into chunks
- 3 cup all-purpose flour
- 3 count egg yolks
- 0.3 cup sugar
- 1 cup sour cream
- 0.5 cup brown sugar (for filling)
- 1 tsp ground cinnamon (for filling)
- 0.5 cup chopped pecans
Instructions
- 1
Combine yeast, 1/2 tsp sugar, and warm water. Let foam 10 minutes.
- 2
Cut butter into flour until mixture resembles fine, grainy meal (or pulse in food processor).
- 3
Mix egg yolks, 1/4 cup sugar, and sour cream together. Stir in yeast mixture and flour mixture until a soft dough forms. Place in a lightly greased bowl, cover, and refrigerate overnight.
- 4
The next morning, preheat oven to 350°F (175°C). Remove dough from refrigerator.
- 5
On a floured surface, roll dough into a rectangle about 1/4 inch thick. Sprinkle with brown sugar, cinnamon, and pecans. Roll up tightly and cut into 1-inch slices.
- 6
Place in a greased baking pan. Bake 25–30 minutes until golden brown.