Pecan Sticky Buns
Pecan Sticky Buns are a delightful indulgence, perfect for breakfast, brunch, or even dessert. These decadent treats feature a soft, buttery dough swirled with cinnamon sugar and topped with a gooey pecan caramel glaze. Whether you’re a seasoned baker or just starting out, these sticky buns are sure to impress with their rich flavors and comforting warmth.
Why Make Pecan Sticky Buns
Pecan Sticky Buns offer a tantalizing combination of flavors and textures. The soft, pillowy dough pairs perfectly with the sweet and sticky caramel topping, while the toasted pecans add a delightful crunch. Making these buns from scratch allows you to customize the recipe to your liking, ensuring that every bite is filled with homemade goodness.
How to Make Pecan Sticky Buns
- Dough Preparation:
- Heat milk, oil, and sugar, then add yeast.
- Combine flour with milk mixture to form a sticky dough.
- Let rise, then add salt, baking powder, baking soda, and more flour. Chill.
- Topping Preparation:
- Melt butter and mix with brown sugar, honey, salt, vanilla, and whiskey (optional).
- Dough & Filling Assembly:
- Roll out dough, spread with softened butter, sprinkle with cinnamon sugar, and roll up.
- Cut into slices and set aside.
- Assembly:
- Spread pecans in a skillet, pour topping mixture over them, and bake until bubbling.
- Place sliced dough rolls on top of the caramel mixture, let rise, then bake until golden brown.
- Serving:
- Invert the rolls onto a platter and serve warm for the best experience.
Serving Suggestions
Pecan Sticky Buns are delicious on their own but can be elevated with a few simple additions. Serve alongside a hot cup of coffee or tea for a cozy breakfast or brunch. For a decadent dessert, top with a scoop of vanilla ice cream and a drizzle of caramel sauce. These buns also make a delightful gift for friends and family during the holiday season or special occasions.
Storage Info
Store any leftover Pecan Sticky Buns in an airtight container at room temperature for up to 2 days. To reheat, simply warm in the oven or microwave until heated through. For longer storage, freeze the buns in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating.
Some Techniques or Tips
- Make sure the milk mixture is warm but not too hot to avoid killing the yeast.
- Chill the dough before rolling it out for easier handling.
- Use a sharp knife or dental floss to cut the dough into even slices.
- Invert the rolls onto a platter while still warm to ensure the caramel topping stays gooey and delicious.
Variation
For a twist on the classic recipe, try adding a sprinkle of chopped apples or raisins to the filling for added sweetness and flavor. You can also experiment with different types of nuts, such as walnuts or almonds, for a unique twist on this beloved treat.
FAQs about Pecan Sticky Buns
- Can I make the dough ahead of time?
- Yes, you can prepare the dough up to 24 hours in advance. Simply cover it tightly and refrigerate until ready to use. Let it come to room temperature before rolling out and assembling the buns.
- Can I omit the whiskey from the topping?
- Yes, you can omit the whiskey if you prefer. It adds a subtle depth of flavor, but the recipe will still be delicious without it.
- Can I use a different type of pan if I don’t have a cast-iron skillet?
- Yes, you can use a baking dish or cake pan instead. Just make sure it’s oven-safe and has high sides to contain the caramel topping as it bubbles and bakes.
Recipe Card
Pecan Sticky Buns
Equipment
- 12-inch Cast Iron Skillet
- Medium Microwave-Safe Bowl
- Large Bowl
Ingredients
- 2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup salted butter (very soft)
- 2 tablespoons ground cinnamon
- 1 cup brown sugar
- 1 cup butter (melted)
- 1 1/2 cups light brown sugar (firmly packed)
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 tablespoon whiskey (optional)
- 2 cups pecan halves (roughly chopped)
Instructions
- In a medium bowl, heat milk in the microwave for 2 to 2 1/2 minutes until it reaches 110°F. Stir in oil and granulated sugar until dissolved.
- Sprinkle yeast over the milk mixture and let it sit for 1 minute.
- In a large bowl, combine 4 cups of flour. Pour the milk and yeast mixture over the flour and stir until just combined. It should be wet, sticky, and warm.
- Cover with a kitchen towel and let it sit in a warm place for 1 hour.
- After 1 hour, add salt, baking powder, baking soda, and remaining 1/2 cup flour. Knead to combine. Cover and chill for 1 hour.
- Melt butter in a medium microwave-safe bowl. Stir in brown sugar, honey, salt, vanilla, and whiskey (if using). Mix until smooth and free of lumps. Set aside.
- Preheat oven to 325°F.
- Roll out dough into a 30x10-inch rectangle on a floured surface.
- Spread softened butter over the dough, covering it evenly. Sprinkle with brown sugar and cinnamon.
- Roll up the dough jelly-roll fashion. Cut into 16 equal slices and set aside.
- Place a 12-inch cast-iron skillet on top of a foil-lined and rimmed baking sheet. Spread pecans in the bottom of the skillet and pour the prepared topping mixture over them.
- Place skillet in the oven until the sugar mixture is slightly foamy and bubbling, about 10-15 minutes.
- Remove skillet from the oven and place the rolls, cut side up, on top of the bubbling sugar mixture. Cover and let rise for 20 minutes outside the oven.
- Return skillet to the oven and bake at 325°F until rolls are golden brown and the sugar is brown and sticky, for about 30 to 40 minutes. You can cover the rolls with a loose foil tent for the first 20 minutes if desired.
- Remove from the oven and let cool for 15 minutes. Invert the rolls onto a large serving platter. Best served warm!
