Pecan Sticky Buns
Warm, soft sticky buns with a cinnamon-sugar swirl, baked in a buttery caramel sauce, and topped with pecans. Perfect for breakfast or brunch, these buns are easy to reheat and just as delicious the next day!
Servings: 12 Sticky Buns
Calories: 470kcal
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast or 1- 0.25 ounce package
- 3/4 cup warm water 110-115⁰F
- 3/4 cup warm milk 110-115⁰F
- 3 tablespoons light cooking or melted butter
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour more may be needed on humid days and more will be needed for rolling dough
Topping
- 1 cup brown sugar firmly packed
- 3/4 cup heavy whipping cream
- 1 1/2 cups chopped pecans
Cinnamon Filling
- 1/4 cup salted butter softened
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Combine yeast [2 1/4 teaspoons], water [3/4 cup], milk [3/4 cup], and oil [3 tablespoons] in a small bowl and mix to combine. Set aside.2 1/4 teaspoons active dry yeast, 3/4 cup warm water, 3/4 cup warm milk, 3 tablespoons light cooking
- Add 3 cups of the flour to a mixing bowl, add granulated sugar [1/4 cup], and the salt [1 teaspoon] stir to combine. Reserve the last cup of flour for rolling.1/4 cup granulated sugar, 4 cups all-purpose flour, 1 teaspoon salt
- Add the yeast mixture to the flour and mix to combine.
- Continue adding the remaining flour 1/4 cup at a time until a soft dough is formed. Depending on the humidity you may not need all of the flour, or you may need an additional 2 to 4 tablespoons.
- Knead the dough until smooth and elastic [6 to 9 minutes by hand on a lightly floured surface or 2 to 3 minutes using a mixer with a dough hook].
- Lightly oil a large bowl, add the kneaded dough. Turn the dough over a few times to completely coat with oil. Cover the bowl and set it aside in a warm area of the kitchen until doubled in size [about 1 hour].
- Prepare the caramel topping by combining brown sugar [1 cup] and the whipping cream [3/4 cup] in a small bowl and set aside.1 cup brown sugar, 3/4 cup heavy whipping cream
- Prepare a 9 X 13 baking pan by spraying with a non-stick spray.
- Pour the brown sugar and whipping cream mixture into the bottom of the pan and spread out evenly.
- Top with chopped pecans. Set aside.1 1/2 cups chopped pecans
- Deflate the dough and turn out onto a floured surface.
- Roll the dough into a rectangle roughly 12-inches by 18-inches.
- Spread softened butter evenly over the dough, leaving a 1/2-inch border on the long side furthest from you.1/4 cup salted butter
- Make the cinnamon filling by combining the remaining granulated sugar [1/4 cup] and cinnamon [1 tablespoon] and sprinkle evenly over the butter.1/4 cup granulated sugar, 1 tablespoon ground cinnamon
- Roll the dough up tightly, starting with the long side closest to you and lightly pinch the seam to seal.
- Cut the rolled dough into 12 pieces [cut off the ends if necessary to keep the rolls somewhat uniform].
- Place the rolls in the pan, cut side down.
- Cover with a kitchen towel and sit in a warm place and allow to rise a second time until double in size [about 1 hour].
- Preheat an oven to 350⁰F.
- Remove the towel from the rolls and place into the preheated oven and bake for 32 to 37 minutes, or until browned and the center rolls sound hollow when tapped.
- Remove from the oven and allow to cool for 1 minute.
- Invert onto a cookie sheet or serving platter.
Notes
If the sticky buns have been left out of the oven for more than a minute before inverting, the topping will not release from the pan. Put them back into the oven for 5 to 6 minutes or until the caramel has softened again and invert immediately after removing from the oven.
Vanilla or other flavorings can be added to the topping if desired.
Dough can also be made in a bread machine, just follow the manufacturer’s directions for your brand and use the dough cycle.
Do not heat your liquids any higher than 120⁰F or you could kill the yeast.
Vanilla or other flavorings can be added to the topping if desired.
Dough can also be made in a bread machine, just follow the manufacturer’s directions for your brand and use the dough cycle.
Do not heat your liquids any higher than 120⁰F or you could kill the yeast.
Nutrition
Serving: 1Sticky Bun | Calories: 470kcal | Carbohydrates: 62g | Protein: 7g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 263mg | Potassium: 172mg | Fiber: 3g | Sugar: 28g | Vitamin A: 459IU | Vitamin C: 0.3mg | Calcium: 69mg | Iron: 3mg
