Pecan Sticky Buns – Soft, Gooey, and Buttery Breakfast Delight
Warm, gooey, and packed with rich pecan flavor, these Pecan Sticky Buns are the perfect indulgence for a special breakfast or brunch. The soft, buttery dough swirled with cinnamon and sugar, then topped with a luscious caramel-pecan sauce, creates a treat that melts in your mouth. Whether you're hosting a holiday breakfast or simply treating yourself, these sticky buns will quickly become a favorite!
Ingredients
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For the Dough
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F)
- ¼ cup granulated sugar
- 1 tsp salt
- 2 large eggs
- 6 tbsp unsalted butter, softened
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For the Filling
- ½ cup brown sugar
- 1 tbsp cinnamon
- 4 tbsp unsalted butter, softened
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For the Caramel-Pecan Topping
- ¾ cup unsalted butter
- 1 cup brown sugar
- ¼ cup honey
- ¼ cup heavy cream
- 1 ½ cups pecans, roughly chopped
Directions
Prepare the Dough. In a small bowl, dissolve the yeast in warm milk. Let it sit for 5-10 minutes until frothy. In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Knead for 8-10 minutes, until the dough is smooth and elastic. Transfer the dough to a greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
Make the Caramel-Pecan Topping. In a saucepan, melt the butter over medium heat. Stir in the brown sugar, honey, and cream. Let it simmer for 2-3 minutes until smooth and slightly thickened. Pour the caramel mixture into a greased 9x13-inch baking dish. Sprinkle the chopped pecans evenly over the caramel.
Prepare the Filling. In a small bowl, mix the brown sugar and cinnamon. Set aside. Punch down the risen dough and roll it out on a floured surface into a 12x18-inch rectangle. Spread the softened butter over the dough and sprinkle with the cinnamon-sugar mixture.
Roll and Cut. Starting from the long side, roll the dough into a tight log. Cut the log into 12 equal slices and place them, cut-side down, in the prepared baking dish over the caramel and pecans.
Final Rise and Bake. Cover the baking dish and let the buns rise for another 30-40 minutes, until they are puffed. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes, until golden brown on top. Let the buns cool in the dish for 5 minutes, then carefully invert the dish onto a serving platter, letting the caramel drip over the buns.
Recipe tips
You can prepare the dough the night before and let it rise overnight in the fridge. In the morning, roll it out, fill it, and proceed with the recipe. For an extra burst of flavor, add orange zest to the dough or filling. For extra crunch, you can mix some chopped pecans into the filling as well as the topping. If the caramel starts to harden before you invert the buns, gently warm the bottom of the baking dish over low heat to loosen it.
Nutrition Facts (per serving)
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