Quintessential Pecan Sticky Buns
Get ready to indulge in the ultimate breakfast treat with these Quintessential Pecan Sticky Buns—ooey, gooey perfection that’s made from scratch! Crafted with a soft, buttery dough and swirled with a rich cinnamon-sugar filling, these buns rise to fluffy heights before being baked atop a luxurious caramel-pecan topping. The secret to their irresistible flavor lies in a homemade caramel glaze made with honey, heavy cream, and brown sugar, which bubbles into sticky-sweet goodness. Once flipped out of the pan, the buttery caramel cascades over the buns, coating them in decadence. Perfect for special occasions or weekend mornings, these sticky buns are a labor of love worth every bite. Serve them warm and watch them disappear! Keywords: pecan sticky buns, homemade sticky buns, caramel topping, cinnamon rolls, breakfast treat.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 6 tablespoons Unsalted butter
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 2 large Eggs
- 3.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.75 cup Packed light brown sugar
- 3 tablespoons Honey
- 3 tablespoons Heavy cream
- 1 cup Chopped pecans
- 2 teaspoons Ground cinnamon
- 0.5 cup Dark brown sugar
Instructions
Heat the milk in a small saucepan until warm but not boiling (about 110°F). Remove from heat and stir in granulated sugar and 4 tablespoons of unsalted butter. Let it cool slightly.
Sprinkle the yeast over the milk mixture, stir gently, and let it sit for about 5 minutes until frothy.
In a large mixing bowl, whisk the eggs and salt. Mix in the milk-yeast mixture.
Gradually add the flour, 1 cup at a time, mixing until a soft dough forms.
Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook for 5-6 minutes.
Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
While the dough is rising, prepare the sticky topping by combining 1/4 cup of unsalted butter, 3/4 cup of light brown sugar, honey, and heavy cream in a small saucepan. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble slightly. Pour the mixture into a greased 9x13-inch baking dish and sprinkle evenly with pecans.
In a small bowl, mix the dark brown sugar and cinnamon for the filling.
Once the dough has risen, roll it out on a floured surface into a 12x16-inch rectangle. Spread the remaining 2 tablespoons of unsalted butter evenly over the surface of the dough.
Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a 1-inch border around the edges.
Starting from one long side, tightly roll the dough into a log. Pinch the seam to seal.
Cut the log into 12 equal slices (about 1 inch thick each) and place them cut-side-down into the prepared baking dish with the caramel-pecan topping.
Cover loosely with plastic wrap and let rise for another 30-45 minutes, or until the buns are puffy.
Preheat the oven to 350°F (175°C).
Bake the buns for 25-30 minutes, or until golden brown on top.
Allow the buns to cool in the pan for 5 minutes, then invert onto a serving platter so the sticky caramel top is exposed. Serve warm and enjoy!
Nutrition Facts
Calories |
4504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.4 g | 225% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 685.8 g | 249% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 346.6 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 760 mg | 58% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1980 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
