Few things can make a morning feel special like the aroma of freshly baked pecan sticky buns wafting through the house. These delightful pastries are a perfect blend of gooey caramel and crunchy pecans, all wrapped up in a soft, fluffy dough. Whether you’re hosting a brunch or just treating yourself, this easy recipe will have you reaching for seconds. Let’s get baking!
Steps
- In a mixing bowl, combine warm water and milk, then sprinkle yeast over the top. Allow it to sit for approximately 10 minutes until it becomes frothy.
- Add sugar, a beaten egg, and melted butter to the yeast mixture. Stir in most of the flour along with salt, mixing until a soft, sticky dough forms, then knead for about 5 minutes. Cover the dough and let it rise in a warm place until it doubles in size, roughly 1 hour.
- While waiting for the dough to rise, preheat your oven to 375°F (190°C) and generously butter a 9×13-inch metal baking pan.
- For the sticky topping, mix brown sugar, white sugar, salt, melted butter, and water in a bowl until smooth. Pour this mixture into the prepared pan, spreading it evenly, then sprinkle chopped pecans on top.
- Prepare the sugar filling by combining brown sugar and cinnamon in a bowl, mixing until well combined.
- Once the dough has risen, transfer it to a lightly floured surface and press it into an 18×15-inch rectangle. Spread the cinnamon-sugar mixture evenly over the dough, leaving a 2-inch border along the edges.
- Roll the dough into a cylinder starting from the edge closest to you, keeping the roll uniform but not too tight. Use a knife to lightly score the dough into 12 equal portions.
- To cut the dough, slide a piece of string or floss under it, align with a score mark, cross the string over the top, and pull to slice through. Repeat for all portions.
- Arrange the buns in the prepared pan with the sticky topping, placing them in three rows of four. Cover the pan loosely with foil and let the buns rise until nearly doubled, about 45 minutes to an hour.
- Bake the buns in the preheated oven for about 35 minutes, or until an instant-read thermometer in the center reads 200°F (93°C). If they brown too quickly, tent with foil for the last 5–10 minutes.
- After baking, remove the pan from the oven and let it cool on a wire rack for 5 minutes. Carefully invert the pan onto a serving platter, using a spoon to transfer any remaining sticky topping. Allow to cool slightly before serving warm or at room temperature.
Ingredients
- ? cup warm water
- ? cup warm milk
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 large egg, beaten
- 6 tablespoons unsalted butter, melted
- 4 cups all-purpose flour (additional may be needed)
- 1 ½ teaspoons fine salt
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 pinch of salt
- 6 tablespoons unsalted butter, melted
- 3 tablespoons water
- 1 cup chopped toasted pecans
- ¾ cup packed light brown sugar
- 1 teaspoon ground cinnamon
Nutritional Values
Total Calories: 5388 | Total Fat: 240g | Saturated Fat: 96g | Cholesterol: 564mg | Sodium: 3900mg | Total Carbohydrate: 756g | Dietary Fiber: 24g | Total Sugars: 360g | Protein: 84g | Vitamin C: 0mg | Calcium: 684mg | Iron: 36mg | Potassium: 1920mg
FAQ
- Can I use a different type of nut for the sticky topping?
- Yes, you can substitute pecans with walnuts or any other nut of your choice. However, the recipe creator suggests that pecans work best due to their sweet and rich flavor.
- What should I do if the tops of the buns are browning too quickly?
- If the tops are getting too brown, loosely tent the pan with foil for the last 5 to 10 minutes of baking time to prevent over-browning.
- Is it better to use a glass or metal baking pan for this recipe?
- While both types can be used, a metal pan is recommended as it seems to work a little better for the sticky topping.
- How can I ensure the sticky buns are cooked through?
- To check if the buns are fully cooked, insert an instant-read thermometer into the center. The buns are done when the thermometer reads 200 degrees F (93 degrees C).
- Can I make the dough by hand instead of using a mixer?
- Yes, you can knead the dough by hand if you prefer. The dough should still turn out great, though it may require a bit more effort.
Tips
- Use a metal baking pan for the sticky topping instead of glass, as it often yields better results.
- Consider doubling the sticky sauce for a richer flavor, especially if you enjoy a more indulgent bun.
- When slicing the dough, use a piece of string or dental floss for clean, even cuts without squashing the roll.
- If you prefer a stronger cinnamon flavor, increase the amount of cinnamon in the filling to suit your taste.
Equipment
- Stand Mixer – Useful for kneading the dough.
- Instant-Read Thermometer – To check the internal temperature of the buns.
- 9×13-Inch Metal Baking Pan – Recommended for better results with the sticky topping.
- Wire Rack – For cooling the buns after baking.
