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