Most Amazing Pecan Sticky Buns
These pecan sticky buns are made with soft, fluffy cinnamon roll dough, baked on a gooey caramel pecan topping, and flipped to reveal a sticky, glossy finish!
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
Make the dough
- Dry Ingredients: In the bowl of a stand mixer, mix the flour, yeast, and granulated sugar with a spoon. Add the salt and mix again.
- Wet Ingredients: Add the eggs, room temperature milk, vanilla extract, and cooled melted butter. Mix on low with the dough hook until a dough forms.
- Knead: Increase the speed to medium and knead for at least 10 minutes, until the dough is smooth and silky.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 to 2 hours, until doubled in size.
Make the caramel pecan topping
- Mix: In a small bowl, mix the melted butter, cinnamon, nutmeg, salt, honey, and brown sugar.
- Cook: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the sugar completely dissolves.
Fill, shape, and bake
- Cinnamon Filling: In a small bowl, mix the softened butter, cinnamon, and brown sugar until creamy.
- Roll Out: Punch the dough down and transfer it to a floured surface. Dust the top with flour and roll it into a ¼-inch thick rectangle, making sure it doesn't stick to the surface.
- Fill: Spread the cinnamon filling evenly over the dough with an offset spatula.
- Shape: Roll the dough tightly into a log and pinch the seam to seal it. Cut into 12 even rolls with a serrated knife or unflavored dental floss.
- Second Rise: Pour the caramel topping into a parchment-lined 9x13-inch baking pan and sprinkle the pecans over it. Place the rolls on top, cover with a towel, and let them rise until doubled in size.
- Bake: Bake at 180°C (350°F) for 20 to 25 minutes, until the tops are lightly browned. Don't overbake, so the rolls stay soft.
- Flip: Let the rolls cool for at least 20 minutes, then flip the pan onto a large plate or tray to reveal the caramel pecan topping.
Notes
- Room Temperature Ingredients: Use room temperature milk and eggs so the yeast works and the dough rises properly.
- Cool the Butter: Let the melted butter cool before adding it to the dough so it doesn't harm the yeast.
- Knead Long Enough: Knead for at least 10 minutes until the dough is smooth and silky for soft, fluffy rolls.
- Cut With Floss: Unflavored dental floss cuts clean, even rolls without squishing them.
- Flip While Warm: Flip the pan after about 20 minutes, before the caramel hardens and sticks.
- Make Ahead: Shape the rolls, cover, and refrigerate overnight. Let them rise at room temperature for about 1 hour before baking.
- Storage: Keep covered at room temperature for up to 2 days or in the fridge for up to 4 days. Warm before serving.
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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