Pecan Sticky Buns
Soft, fluffy pecan sticky buns topped with rich maple caramel and toasted pecans. Flip the pan to coat every swirl in the gooey topping.
Ingredients
Dough
- 1 ¼ cups warm milk , 105-110°F
- 1 (1/4-ounce) package active dry yeast , about 2 1/4 teaspoons
- 8 Tablespoons granulated sugar , divided
- 1 large egg , at room temperature
- 1 teaspoon Kosher salt
- ½ cup unsalted butter , melted
- 4 cups all-purpose flour , plus more or less as needed
Filling
- ¾ cup light brown sugar
- 1 ½ Tablespoons ground cinnamon
- 6 Tablespoons salted butter , softened (do NOT melt)
Topping
- 1 ½ cups toasted pecans , roughly chopped, see notes
- ½ cup unsalted butter
- ⅔ cup packed brown sugar
- ¼ cup heavy cream
- 3 Tablespoons pure maple syrup
- ¼ teaspoon salt
Instructions
Dough
- Proof yeast: In a small bowl, stir together 1 1/2 cups warm milk, 1 package (2 1/4 teaspoons) yeast, and 1 Tablespoon sugar. Let sit 5 minutes, or until bubbly.
- Make dough: In a large bowl, whisk the egg. Whisk in the remaining 7 Tablespoons sugar and 1 teaspoon salt. Add the 1/2 cup melted butter and yeast mixture. Whisk well. Add two cups flour and stir until smooth. Add the remaining flour 1/2 cup at a time. Knead 5 minutes. If the dough is too sticky, add 1 to 2 Tablespoons flour, but the dough should be soft. Don't overdo it with flour.
- 1st Rise: Once dough is smooth and soft, cover the bowl with a towel or plastic wrap and place in a warm spot. Place the bowl in the oven with a small bowl of hot water to help it rise faster. Rise until doubled in size, about 1.5 - 2 hours.
Topping
- Meanwhile, prepare the topping. Grease the bottom and sides of a 9x13 inch baking pan. Spread 1 1/2 cups chopped pecans evenly over the bottom of the pan. In a small saucepan, melt 1/2 cup butter over medium heat. Add 2/3 cup brown sugar, 1/4 cup heavy cream, 3 Tablespoons maple syrup and 1/4 teaspoon salt. Cook an additional 2 minutes over low heat and pour evenly over the pecans. Set aside.
Filling
- Mix dry filling ingredients: In a small bowl, mix together 3/4 cup brown sugar and 1 1/2 Tablespoons cinnamon.
- Roll out dough: Once your dough has doubled in size, punch it down. On a lightly-floured surface, roll the dough out into a rectangle approximately 15x20 inches. It doesn’t have to be perfect. Spread softened 1/2 cup butter onto the dough with a brush.
- Roll up dough: Sprinkle the cinnamon sugar evenly over the top. Gently press the sugar down into the butter. Roll the dough up tightly starting at the shorter side. Pinch the sides together at the end.
- Cut dough: Using a large, serrated knife or a long piece of floss, cut the dough in half and then in half again, making 4 pieces. Cut each piece into 3 1-inch pieces, making 12 big cinnamon rolls. Arrange dough rolls evenly over the pecan filling, in the prepared baking dish.
- 2nd Rise: Let the rolls sit for 30 - 45. minutes, or until they have doubled in size.
- Bake: Bake at 350°F for 25 - 28 minutes, or until lightly golden brown on top. Remove from oven and let cool 5 minutes.
- Serve: Invert the rolls over a serving platter and serve warm.
Notes
- Warm milk temperature: 105–110°F for proper yeast proofing.
- Active dry yeast: Use fresh yeast (not instant/rapid rise).
- Quick rise option: Warm oven to 175°F, turn off, let dough rise inside with a bowl of hot water.
- Storage: Keep leftover sticky buns covered at room temperature for up to 2 days. Keep them fresh a little longer in the fridge.
- Freezing instructions: Freeze baked and cooled rolls; thaw overnight and warm before serving.
Nutrition
Calories: 579kcal, Carbohydrates: 65g, Protein: 7g, Fat: 33g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 315mg, Potassium: 201mg, Fiber: 3g, Sugar: 31g, Vitamin A: 795IU, Vitamin C: 0.2mg, Calcium: 95mg, Iron: 3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
