Pecan Sticky Buns
These delicious homemade pecan sticky buns are super easy to make and taste amazing. This yummy recipe features a pillowy soft dough and a corn syrup-free pecan topping. These Homemade pecan sticky buns are sure to be a hit with the whole family and they are perfect for any holiday gathering!
Ingredients
for the sweet dough
- 1 tbsp dry active yeast
- 1 cup whole milk
- 1/3 cup white sugar
- 1/2 cup soft butter
- 1 tsp sea salt
- 2 eggs
- 4 cups all-purpose flour
for the cinnamon filling
- 4 tbsp softened butter
- 1/2 cup brown sugar light or dark brown sugar works great!
- 1/2 cup white sugar
- 2 tsp ground cinnamon
for the caramel topping
- 1/2 cup butter
- 1 cup brown sugar light or dark down sugar works great!
- 1 tsp vanilla extract
- 1/4 cup heavy cream
- a pinch of salt
- 1 cup chopped pecans
Instructions
- In a small saucepan over medium heat, warm the milk until it reaches 110 degrees F.
- Pour the warm milk into a large mixing bowl, add the dry active yeast, and whisk gently. Allow the mixture to sit for 3 minutes, or until the yeast is bubbly and smells very yeasty. Be sure that your milk isn’t too hot when you add it to the bowl, if the milk is too warm it can kill the yeast!
- Add the salt, butter, sugar, and eggs to the milk mixture and mix. (I love to use my Danish dough whisk for this!) Add the 4 cups of flour, and mix until a shaggy dough forms.
- Turn the dough out on a lightly floured surface and knead until the dough is smooth and soft, about 5 minutes.
- Return the dough to the bowl, and cover it with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot to rise. Allow the dough to rise until it is doubled in size, about 30 minutes.
- While the dough is rising, prepare your cinnamon filling.
- In a small bowl combine the white sugar, brown sugar, and ground cinnamon. Then add the softened butter, and mix with a fork or your hands until the butter is fully combined. Set aside until ready to use.
- Punch down the risen dough, then turn it out onto a floured surface, and roll the dough into a large rectangle, about 1/4 inch thick.
- Sprinkle the cinnamon sugar mixture over the dough, leaving a small gap around the edges, then spread the sugar mixture out with your hands to create an even layer that covers the whole rectangle.
- Starting on one of the long sides of the rectangle, fold over roughly a 1/2 inch and gently press it down. Gently roll the dough up(like a cinnamon roll), doing your best to keep it as tight as possible, until you have a finished log/roll.
- Using a sharp knife cut the log into 8-12 rolls, depending on how large and thick you want them. I love making 8 big gooey rolls, but I often make 12 when I am taking them to an event or making them for a holiday. Leave the cut rolls on the floured surface until you are ready to add them to the pan.
- Grease a 9×13 glass baking dish and set aside.
- In a saucepan combine the butter, and brown(for the caramel topping) and heat over medium heat until hot and bubbly. Whisk the mixture continually as it cooks, until the sugar has dissolved and the mixture has thickened slightly. The color and smell should be similar to caramel candies. Be sure to keep a very close eye during this process, and to stir continually, the sugar mixture can burn easily if it gets too hot or is left unattended.
- Remove the pan from the heat, add the pitch of salt and vanilla extract, and whisk to combine. Add the heavy cream, while whisking, and whisk until it is completely combined. The mixture might bubble up when you add the cream, so be sure to be careful to avoid getting burned.
- Pour the finished caramel sauce into your prepared pan, and sprinkle the chopped pecans over it, doing your best to keep them evenly distributed.
- Place the cut rolls in the pan, and press them down gently into the caramel sauce. cover the pan and set it in a warm place to rest for 30 minutes.
- Preheat the oven to 350 degrees F.
- Place the rolls in the hot oven and bake for 25-30 minutes or until the tops are golden brown, and the caramel sauce is bubbly.
- Remove the pan from the oven, and let cool for 15 minutes. Flip the finished rolls out into a serving dish or a parchment paper-lined baking sheet.
- Serve warm and enjoy!
Notes
Any leftover pecan sticky buns can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 3 days!
If you like you can also make the dough in a stand mixer for easier prep work!
To add a fun twist to these sticky buns, add a little maple syrup or 1 tsp of maple extract to the caramel sauce. To create maple pecan sticky buns!
Nutrition
Serving: 1rollCalories: 584kcalCarbohydrates: 75gProtein: 7gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 86mgSodium: 374mgPotassium: 175mgFiber: 2gSugar: 42gVitamin A: 742IUVitamin C: 0.1mgCalcium: 77mgIron: 3mg
Tried this recipe?Let us know how it was!