Pecan Sticky Buns
Pecan Sticky Buns
Ingredients
For the Dough and Filling
- 1 pound pre-made yeast dough, thawed if frozen
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour, for dusting
For the Pecan Topping
- 1 cup pecan halves
For the Caramel Sauce
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup milk, or heavy cream
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line a small baking sheet with foil for the pecans. Lightly grease a 9-inch round baking pan.
⏱️ 5 min•🌡️ 350
- 2
Spread the pecan halves in a single layer on the prepared baking sheet. Toast in the preheated oven for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Remove from oven and set aside.
⏱️ 7 min•🌡️ 350
- 3
While the pecans are toasting, prepare the caramel sauce. In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Add 1/2 cup packed light brown sugar, 1/4 cup milk (or heavy cream), and 1/4 teaspoon salt. Whisk continuously until the sugar dissolves and the mixture comes to a gentle boil. Reduce heat to low and simmer for 2-3 minutes, whisking occasionally, until slightly thickened. Remove from heat.
⏱️ 10 min
- 4
Pour the prepared caramel sauce evenly into the bottom of the greased 9-inch round baking pan. Sprinkle the toasted pecan halves over the caramel layer.
⏱️ 2 min
- 5
On a lightly floured surface, roll out the pre-made yeast dough into a large rectangle, approximately 12x18 inches. Spread the 1/4 cup softened unsalted butter evenly over the entire surface of the dough, leaving a small border along one long edge.
⏱️ 5 min
- 6
In a small bowl, combine 1/2 cup packed light brown sugar and 1 tablespoon ground cinnamon. Sprinkle this mixture generously and evenly over the buttered dough.
⏱️ 2 min
- 7
Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 8-10 uniform rounds, about 1 1/2 inches thick.
⏱️ 5 min
- 8
Carefully arrange the dough rounds on top of the pecans and caramel in the baking pan, leaving a little space between them as they will expand during baking.
⏱️ 3 min
- 9
Bake in the preheated oven for 25-30 minutes, or until the buns are golden brown and cooked through. The caramel will be bubbly.
⏱️ 30 min•🌡️ 350
- 10
Remove the pan from the oven and let it cool on a wire rack for 5-10 minutes. This allows the caramel to set slightly. Place a large serving plate or platter upside down over the baking pan. Carefully but quickly invert the pan onto the plate, allowing the sticky buns to release. Scrape any remaining caramel or pecans from the pan onto the buns. Serve warm.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pecan Sticky Buns
Ingredients
For the Dough and Filling
- 1 pound pre-made yeast dough, thawed if frozen
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour, for dusting
For the Pecan Topping
- 1 cup pecan halves
For the Caramel Sauce
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/4 cup milk, or heavy cream
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F. Line a small baking sheet with foil for the pecans. Lightly grease a 9-inch round baking pan.
⏱️ 5 min•🌡️ 350 - 2
Spread the pecan halves in a single layer on the prepared baking sheet. Toast in the preheated oven for 5-7 minutes, or until fragrant and lightly browned. Watch carefully to prevent burning. Remove from oven and set aside.
⏱️ 7 min•🌡️ 350 - 3
While the pecans are toasting, prepare the caramel sauce. In a small saucepan, melt 1/2 cup of unsalted butter over medium heat. Add 1/2 cup packed light brown sugar, 1/4 cup milk (or heavy cream), and 1/4 teaspoon salt. Whisk continuously until the sugar dissolves and the mixture comes to a gentle boil. Reduce heat to low and simmer for 2-3 minutes, whisking occasionally, until slightly thickened. Remove from heat.
⏱️ 10 min - 4
Pour the prepared caramel sauce evenly into the bottom of the greased 9-inch round baking pan. Sprinkle the toasted pecan halves over the caramel layer.
⏱️ 2 min - 5
On a lightly floured surface, roll out the pre-made yeast dough into a large rectangle, approximately 12x18 inches. Spread the 1/4 cup softened unsalted butter evenly over the entire surface of the dough, leaving a small border along one long edge.
⏱️ 5 min - 6
In a small bowl, combine 1/2 cup packed light brown sugar and 1 tablespoon ground cinnamon. Sprinkle this mixture generously and evenly over the buttered dough.
⏱️ 2 min - 7
Starting from one of the long edges, tightly roll the dough into a log. Pinch the seam closed to seal. Using a sharp knife or unflavored dental floss, cut the log into 8-10 uniform rounds, about 1 1/2 inches thick.
⏱️ 5 min - 8
Carefully arrange the dough rounds on top of the pecans and caramel in the baking pan, leaving a little space between them as they will expand during baking.
⏱️ 3 min - 9
Bake in the preheated oven for 25-30 minutes, or until the buns are golden brown and cooked through. The caramel will be bubbly.
⏱️ 30 min•🌡️ 350 - 10
Remove the pan from the oven and let it cool on a wire rack for 5-10 minutes. This allows the caramel to set slightly. Place a large serving plate or platter upside down over the baking pan. Carefully but quickly invert the pan onto the plate, allowing the sticky buns to release. Scrape any remaining caramel or pecans from the pan onto the buns. Serve warm.
⏱️ 10 min