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Darnell Reed – Chef/Owner, Luella’s Southern Kitchen

Luella’s Southern Kitchen is located at 4609 N. Lincoln Ave., Chicago.

Mother’s Day will be the first day these Sticky Buns will be part of our brunch menu. And they will offer a complementary pecan praline to every mom on Mother’s Day.

Call to make reservations! 773-961-8196


Wednesday-Friday — 5pm-9pm

Saturday & Sunday — 10am-3pm & 5pm-9pm


Sticky Buns


3/4 cups plus 2 tablespoons warm water

1/4 cup sugar

2 teaspoons yeast 

3 1/2 cups all purpose flour

1 cup cake flour

2 cups extra large eggs 

1 sticks butter melted

1 tablespoons salt 

Combine the yeast, water and sugar. Whisk and let stand for about 5 minutes. 

Add the eggs, butter and mix on just below medium speed on a stand mixer. Slowly add all the remaining ingredients and continue mixing until the dough comes together.

Store in a greased bowl wrapped in plastic and in a warm place. Let rise for 90 minutes, punch down and allow it to rise another 45 minutes. 

*If making the night before, use instant yeast and after you punch down, then put in the refrigerator until ready to roll.

Caramel Sauce:

1/2 cup Heavy Cream
1 tablespoon Vanilla Extract
Pinch Sea Salt 
1/2 cup plus 1 tablespoon  Sugar 

1/2 cup water

1/4 cup corn syrup

Combine the cream, vanilla and salt in a saucepan on medium heat and bring to a simmer occasionally whisking. Cover with plastic wrap and set aside.

Bring the sugar, water and corn syrup to a boil over high heat stirring constantly. Reduce to medium high heat and cook without stirring until the is deep golden brown or the temperature reaches 352. 

Carefully add a small amount of the hot cream at a time on low heat and bring to a full boil constantly whisking.

Cinnamon Sugar Filling:

2 cups dark brown sugar

1 tablespoon ground cinnamon 

1/2 stick butter melted 

Combine the cinnamon and sugar thoroughly with hands. Set the butter aside. 

Toasted Pecans:

2 cups pecans

Toast 350 for 9 minutes 

To assemble:

Lightly flour a cutting board and roll the dough about 8 by 12 inches. Brush with melted butter and spread the cinnamon sugar mixture and finally roll into a log.

Slice into 12 slices. 

Spray a baking 12×10 baking dish. Top with pecans and drizzle with a cup of caramel and lastly top with the cinnamon rolls.

Allow to double in size at room temperate and bake in a 400 degree oven for 12-16 minutes.

Flip them over where the pecans are now on top and drizzle with another cup of caramel and serve.