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Pecan Sticky Buns – The Ultimate Sweet and Gooey Breakfast Treat
These warm, gooey pecan sticky buns are baked to golden perfection and drenched in a rich caramel sauce. The perfect balance of sweetness and crunch, making them an irresistible treat for any occasion!
Ingredients
- For the Buns:
- 1 cup whole milk warmed
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs
- 4 cups all-purpose flour
- 1 tsp salt
- 1/4 cup brown sugar packed
- For the Pecan Topping:
- 1 cup chopped pecans
- 1/4 cup unsalted butter
- 1/2 cup brown sugar packed
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- For the Cinnamon Sugar Filling:
- 1/4 cup unsalted butter softened
- 1/4 cup brown sugar packed
- 1 tbsp ground cinnamon
- 1/2 cup chopped pecans optional, for extra crunch
Instructions
- Step 1: Prepare the Dough
- In a small bowl, combine the warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- In a large mixing bowl, add the butter, eggs, flour, and salt. Pour in the yeast mixture and stir until a dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4–5 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 hour, or until doubled in size.
- Step 2: Prepare the Pecan Topping
- While the dough is rising, prepare the topping. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cream until the mixture is smooth and bubbly.
- Remove from heat and stir in the vanilla extract.
- Pour the mixture into the bottom of a greased 9x13-inch baking dish. Sprinkle the chopped pecans evenly on top of the caramel sauce.
- Step 3: Roll the Dough
- After the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12x18 inches).
- Spread the softened butter over the dough. Sprinkle with brown sugar, cinnamon, and half of the chopped pecans.
- Roll up the dough tightly from the long edge, and pinch the seam to seal. Cut the dough into 12 equal slices.
- Step 4: Assemble and Bake
- Arrange the sliced buns in the prepared baking dish on top of the pecan topping.
- Cover with a towel and let the buns rise for about 30 minutes.
- Preheat the oven to 350°F (175°C). Bake the sticky buns for 30–35 minutes, or until golden brown.
- Remove from the oven and let them cool for 5 minutes before flipping them onto a serving platter.
Notes
- For an extra gooey texture, add a tablespoon of corn syrup to the topping mixture for more shine and stickiness.
- You can make the dough ahead of time: After step 1, place the dough in the fridge overnight. In the morning, let it come to room temperature before continuing with the recipe.
- Feel free to add raisins, chocolate chips, or more cinnamon for a twist on the classic flavor.
- These buns are best served warm, but you can store leftovers in an airtight container for up to 2 days or freeze them for up to a month.
Nutrition
Calories: 400kcalCarbohydrates: 50gProtein: 20gFat: 5g