Wilmington Sticky Buns
Soft yeasted rolls baked in a caramelized brown sugar and pecan glaze, a bakery favorite in Wilmington's Italian and Eastern European immigrant neighborhoods.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •9x13 baking pan
- •Rolling pin
- •Stand mixer with dough hook (optional)
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 17
- carbs
- 52
- protein
- 6
- calories
- 380
Instructions
- 1
Stir the yeast and a pinch of sugar into warm milk. Let it sit for about 10 minutes until foamy.
- 2
Mix in the remaining sugar, melted butter, eggs, and salt. Slowly add the flour until a soft dough forms.
- 3
Knead the dough for 8-10 minutes until smooth. Let it rise in an oiled bowl for about 1 hour until doubled.
- 4
Melt the butter and brown sugar together. Pour into a greased 9x13 pan and scatter the pecans on top.
- 5
Roll the risen dough into a large rectangle. Sprinkle it evenly with cinnamon sugar.
- 6
Roll the dough tightly into a log. Slice it into 12 even rounds.
- 7
Place the rounds cut-side up in the pan over the caramel and pecans.
- 8
Cover the pan. Let the buns rise for another 30-40 minutes until puffy.
- 9
Bake at 350°F for 25-30 minutes until golden brown.
- 10
Turn the hot pan upside down onto a serving platter right away so the caramel and pecans coat the tops.
Chef's tips
Let the dough fully double in size during both rises. A slow, full rise makes the buns light and soft.
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheating
Warm individual buns in a low oven or microwave for 15-20 seconds.
Common mistakes to avoid
- •Rushing the rising process, which makes the baked buns dense and heavy
- •Slicing the dough into uneven pieces, causing the buns to bake unevenly
Serving suggestions
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