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Pecan Sticky Buns

Author: chefs-mate Cooking Method: Baking Cuisine: American Courses: Baked Goods

Difficulty: Advanced

Servings: 9 Calories: 485

Dietary:

V Vegetarian

Description

These homemade Pecan Sticky Buns are the ultimate weekend breakfast treat. The soft, pillowy dough is rolled with cinnamon sugar and baked in a pan of rich brown butter caramel studded with toasted pecans. When flipped, the buns are coated in a glossy, sticky glaze that pools in every crevice. They offer a perfect balance of sweet and nutty flavors with a tender, brioche-like texture. Ideal for holiday mornings, brunch gatherings, or simply indulging in a special homemade bread. The combination of warm spices and gooey caramel makes these buns irresistible fresh from the oven.

Directions

Combine yeast and 1/4 cup very warm water in a small bowl; stir to dissolve and let stand for 3 minutes.
Mix flour and salt in a large bowl. Add 2 cups warm water and yeast mixture; stir until a shaggy dough forms.
Knead dough on a lightly floured surface for 5 minutes. Add water 1 tablespoon at a time if dough is too stiff.
Shape dough into a ball, cover with plastic, and let rest for 20 minutes (autolyse).
Knead dough for 1 to 2 more minutes until smooth, supple, and elastic.
Place dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise at room temperature until doubled, about 1.5 to 2 hours.
Meanwhile, melt 9 tablespoons butter and brown sugar in a saucepan over low heat. Whisk until silky and combined.
Grease sides of a 9-inch square pan with 1 tablespoon softened butter. Pour caramel mixture into the bottom and spread evenly.
Sprinkle toasted pecans over the caramel and press down slightly. Refrigerate pan to set caramel.
Mix granulated sugar and cinnamon in a small bowl; set aside.
Turn risen dough onto a floured surface. Gently stretch into a 13x10-inch rectangle. Let rest 5 minutes if dough resists stretching.
Spread 3 tablespoons softened butter over dough, leaving a 1/2-inch border at the top edge.
Sprinkle cinnamon-sugar mixture evenly over buttered dough, leaving the top border bare.
Roll dough tightly into a log starting from the bottom edge. Pinch seam to seal.
Cut log into 9 equal pieces using a serrated knife. Place pieces cut-side down onto the caramel in the pan.
Let buns rise uncovered at room temperature until almost doubled and filling the pan, about 1 to 1.25 hours.
Preheat oven to 375 degrees F (191°C). Place pan on a foil-lined baking sheet.
Bake for 10 minutes, then reduce heat to 350 degrees F (177°C). Bake for 30 to 40 more minutes until golden brown.
Cool buns in pan for 5 minutes. Invert pan onto a plate to release buns.
Scrape remaining caramel from pan and spread over tops of buns. Serve warm.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 485kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 13g65%
Cholesterol 75mg25%
Sodium 450mg19%
Total Carbohydrate 65g22%
Dietary Fiber 2g8%
Sugars 38g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers with plastic wrap and store at room temperature.

Cleaning: Soak the baking pan in very hot water to dissolve residual caramel for easier cleaning.

Dough Consistency: This is a soft, moist dough. If it feels too stiff during kneading, add extra warm water one tablespoon at a time until malleable.

Rolling Tip: If the dough sticks to the table while rolling, use a dough scraper to gently loosen it. Ensure the dough is stretched evenly to avoid tearing.

Baking Time: It is important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly.

Pecan Sticky Buns