Most Amazing Pecan Sticky Buns
These gooey pecan sticky buns are made with soft dough filled with cinnamon filling, and topped with sticky caramel pecan topping.
Ingredients
For the dough
- 5 ½ cups Flour AP or bread flour
- ⅓ cup Granulated sugar
- 1 tablespoon Yeast use instant yeast
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Milk
- ¼ cup Butter melted and cooled, unsalted
- 2 Eggs
Cinnamon filling
- 2 tablespoon Cinnamon
- ½ cup Butter unsalted, room temp
- 1 cup Brown sugar
Pecan filling
- ¾ cup Butter unsalted, melted
- 1 ⅓ cups Brown sugar light brown sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Kosher salt
- ¼ cup Honey
- 2 cups Pecan
Instructions
- In a bowl of a stand mixer, add the flour, dry yeast, and granulated sugar. Mix with a spoon until combined. Add the salt, and mix until combined.
- Add the eggs, room-temperature milk, vanilla extract, and cooled melted butter. Start mixing on low until the dough forms.
- Increase the speed to medium and mix for at least 10 minutes or until the dough is smooth and silky.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 1-2 hours or until it’s doubled in size (or even tripled in size).
- Meanwhile, make the pecan topping: in a small mixing bowl, add the melted butter, cinnamon, nutmeg, salt, honey, and brown sugar, and mix with a spoon until well combined.
- Transfer the mixture to a saucepan, and over medium heat cook the mixture until the sugar completely dissolves mixing constantly with a wooden spoon.
- Make the cinnamon filling: in a small mixing bowl, add the softened butter, cinnamon, and brown sugar, and mix until well combined and creamy.
- Punch the dough down and transfer it to a clean floured surface. Sprinkle flour generously on the dough and roll it into a ¼-inch thick rectangle, making sure that the bottom of the dough doesn’t stick to the surface.
- Spread an even layer of the cinnamon filling and spread it using an offset spatula.
- Roll the dough tightly into a log and pinch the edges of the dough to keep the roll sealed tightly. Use a serrated knife or unflavored dental floss and cut the rolls into 12 even rolls.
- Pour the caramel topping mixture onto a parchment paper lined 13 by 9 baking pan, and top it with the pecans. Then place the rolls on the pecan topping, cover with a towel, and let the rolls rise until doubled in size.
- Remove the towel, and bake the rolls in a 180c (350f) oven for 20-25 minutes or until the tops of the rolls are a bit browned. Don't overbake these so they won't dry out.
- Allow the rolls to cool for at least 20 minutes, then flip them on a large plate or pan to reveal the beautifully delicious pecan topping. Serve and enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your dough mixes into a homogenous mixture and bakes perfectly.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.
- Toast your pecans before adding them to the pan! Toasting nuts and pecans releases more flavor which takes these to the next level.
- Don't overheat your milk! Overheating your milk is one of the most common mistakes in making cinnamon rolls. If you heat your milk over 110f, it might kill your yeast and stop your dough from rising.
- Make sure that your ingredients are fresh! Make sure that your flour and yeast are fresh and not expired. This step ensures that you will have great dough to work with.
- Be patient! Let the dough rise at least until it doubles its size. The more the dough rises, the more fluffy the cinnamon rolls will be.
- Make sure that your yeast isn’t expired. You can check if your yeast is expired by mixing a teaspoon of dry yeast with ¼ cup of room temperature water, waiting 10 minutes, and if the yeast has bubbles in it and it puffed a bit, your yeast is alive and good, if there are no bubbles in your yeast mixture, your yeast is probably expired.
Nutrition
Calories: 763kcalCarbohydrates: 102gProtein: 10gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 91mgSodium: 507mgPotassium: 255mgFiber: 4gSugar: 55gVitamin A: 804IUVitamin C: 0.3mgCalcium: 114mgIron: 4mg
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