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Pecan Sticky Buns

Light, full of flavor, the cinnamon filling complementing the glazed caramel topping.
Pecan Sticky Buns
Yield 12 sticky buns

Ingredients

Dough

  • 3 1/3 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 3/4 teaspoon table salt
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup unsalted butter
  • 1 large egg

Topping

  • 1/3 cup unsalted butter
  • 1/2 cup brown sugar (packed)
  • 3 tablespoons light corn syrup
  • 1/3 cup pecans

Filling

  • 2 tablespoons brown sugar (packed)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter (softened)

Instructions

  • In a stand mixer bowl, combine 1 cup flour, yeast, sugar and salt. Heat milk, water and butter to 120-130°F; butter does not need to melt. Add warm milk mixture to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add egg; beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare topping: Heat butter, brown sugar and corn syrup; stir until butter is melted and ingredients are well blended. Pour into greased 13x9-inch cake pan. Sprinkle pecans evenly over topping.
  • Prepare filling: In a small bowl, combine brown sugar, granulated sugar and cinnamon; mix to combine.
  • Turn dough onto lightly floured surface; punch down. Roll or pat to a 15x12-inch rectangle. Spread with softened butter. Sprinkle cinnamon-sugar mixture over dough. Starting with shorter side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place buns, cut side up, on Topping in pan. Cover; let rise in warm place until indentation remains when lightly touched.
  • Preheat oven to 350°F.
  • Bake for 25 to 35 minutes, or until golden brown. Remove from oven; cover pan with foil. Invert pan onto rack. Let sit 1 minute; remove pan. Cool. Be careful as caramelized topping is dangerously hot.

Notes

For a richer topping, mix in 1/4 cup heavy cream after other ingredients are heated.
Photo by Jen Schall.