Dairy Free Classic Sticky Buns

Total time3 hr 15 min

Prep time45 min

Cook time30 min

4.5

(20)

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Ingredients

12 servings

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
2 large eggs, room temperature
4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the caramel topping

½ cup (1 stick) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 cup packed dark brown sugar
¼ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
¼ tsp fine salt
1 ½ cups pecan halves

For the filling

4 tbsp unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
⅔ cup packed dark brown sugar
1 ½ tsp ground cinnamon

Instructions

1
Combine the warmed milk, yeast, and 1 tsp of the granulated sugar in the bowl of a stand mixer. Let stand until foamy, about 5–10 minutes.
2
Add the remaining granulated sugar, flour, salt, and eggs to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Increase to medium speed and knead for 5 minutes, until the dough is mostly smooth.

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