Description
Indulge in these delicious Pecan Sticky Buns that are a perfect treat for any time of the day. A soft, buttery dough filled with cinnamon sugar, topped with a sticky pecan glaze – these buns are guaranteed to impress!
Ingredients
Units
Scale
Dough:
- 1 cup whole milk slightly warmed (100-110 degrees F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 4 cups all-purpose flour spooned and leveled (+ additional for Step 10 & 11)
- 1/2 cup granulated sugar + 1 Tablespoon for yeast activation
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
Topping:
- 3/4 cup unsalted butter softened
- 3/4 cup dark brown sugar packed
- 1/3 cup maple syrup
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 3/4 cup chopped pecans
Filling:
- 3/4 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1/4 cup unsalted butter softened
Instructions
- Grease a 9×13-inch baking dish and set aside. Add yeast and 1 Tablespoon granulated sugar to the warmed milk and stir, then set aside.
- Then, add flour, ½ cup granulated sugar, and salt to a mixing bowl or bowl of a stand mixer and whisk until combined. Add yeast mixture to the flour mixture and use dough hook to knead until well-combined, about 3 minutes.
- Lastly, add butter in chunks and continue to knead on low using stand mixer until combined, about 5 minutes. Roll dough into a large ball and cover with plastic wrap, then allow to rise for at least an hour. (You want the dough to double in size.)
- While dough is rising, prepare the filling by melting butter and cooling slightly. Then mix sugar and cinnamon together in a small bowl.
- Prepare the topping by adding butter, brown sugar, maple syrup, and vanilla extract to a medium saucepan and mix. Heat over medium-low heat, stirring occasionally, until beginning to bubble. Remove from heat and whisk in the heavy cream.
- Pour pecan pieces into bottom of 9×13-inch baking dish in a single layer. Pour prepared topping over pecans, set aside.
- Flour a work surface and knead dough 5 times folding in half each time. Using a floured rolling pin, roll out dough into a large rectangle, about 12×18-inches.
- Melt ¼ cup butter then brush or spoon over dough, then sprinkle filling over dough in a single layer. Starting on a long side, roll the dough tightly, then pinching the seams shut.
- Slice into 12 equal pieces. Place rolls cut side up onto pecan pieces in baking dish.
- Cover and allow to rise at least an hour or until doubled in size again.
- Preheat oven to 375 degrees. Bake for 24-25 minutes or until golden brown on top.
- Carefully invert immediately onto baking sheet or separate pan and serve.
Notes
- You can use walnuts instead of pecans for this, or use no nuts at all.
- Make sure you let the dough rise a second time.
- These can be made ahead of time, see above on how to do that.
- Make sure your milk is between 100-110 degrees F.
- Using a serrated knife yields the best cuts when cutting the dough.
- Make sure that you are using active dry yeast.
- We do not recommend freezing this recipe.
Nutrition
- Serving Size: 1 bun
- Calories: 425
- Sugar: 24g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
