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Pecan Sticky Buns

Pecan Sticky Buns recipe image
These Pecan Sticky Buns are the ultimate weekend breakfast or brunch centerpiece. The soft, pillowy dough is enriched with buttermilk and butter, creating a tender crumb that contrasts beautifully with the gooey, caramelized topping. Each bite delivers a perfect balance of sweet cinnamon-sugar spice and the rich, earthy crunch of toasted pecans. The buns are baked in a pan with melted butter and brown sugar, which creates a sticky, glossy glaze that coats every roll when inverted.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 144
Dietary: Vegetarian
Description
These Pecan Sticky Buns are the ultimate weekend breakfast or brunch centerpiece. The soft, pillowy dough is enriched with buttermilk and butter, creating a tender crumb that contrasts beautifully with the gooey, caramelized topping. Each bite delivers a perfect balance of sweet cinnamon-sugar spice and the rich, earthy crunch of toasted pecans. The buns are baked in a pan with melted butter and brown sugar, which creates a sticky, glossy glaze that coats every roll when inverted.
Directions
  1. 1
    Dissolve active dry yeast in warm water in a large mixing bowl. Let stand until foamy, about 5-10 minutes.
  2. 2
    Add buttermilk, eggs, 2 1/2 cups flour, soft butter, sugar, baking powder, and salt to the yeast mixture.
  3. 3
    Blend with a mixer on low speed for 30 seconds, scraping sides and bottom of the bowl.
  4. 4
    Beat on medium speed for 2 minutes until smooth.
  5. 5
    Stir in the remaining 3 cups of flour until a soft, slightly sticky dough forms.
  6. 6
    Turn dough out onto a lightly floured board and knead for 5 minutes, or about 200 turns, until smooth and elastic.
  7. 7
    Divide dough in half. Roll each half into a 12x7 inch rectangle on a floured surface.
  8. 8
    Spread each rectangle with 1 tablespoon of soft butter. Sprinkle with 1/4 cup sugar and 1 teaspoon cinnamon.
  9. 9
    Roll up each rectangle tightly, beginning at the wide side. Pinch seams to seal.
  10. 10
    Cut each roll into 12 slices.
  11. 11
    In two 9-inch round cake pans, combine 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans for each pan.
  12. 12
    Place 6 dough slices in each pan, leaving a small space between slices.
  13. 13
    Cover and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  14. 14
    Preheat oven to 375°F (190°C).
  15. 15
    Bake for 25-30 minutes, or until golden brown and cooked through.
  16. 16
    Let cool in pans for 5 minutes, then invert onto serving plates to release the sticky sauce.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 144kcal
% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.7g4%
Cholesterol 8mg3%
Sodium 896mg38%
Total Carbohydrate 26.6g9%
Dietary Fiber 1.0g4%
Sugars 3.0g
Protein 3.7g8%

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

Keywords: sticky buns, pecan buns, yeast rolls, breakfast pastry, brown sugar, cinnamon rolls, buttermilk dough, baked goods, brunch recipe, homemade bread, nutty dessert, yeasted dough, pastry recipe, morning treat, baking recipe
Read it online: https://www.chefs-mate.com/recipe/pecan-sticky-buns-2/