Print

Pecan Sticky Buns: Experience Sweet, Gooey Perfection!

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pecan Sticky Buns are a delightful treat featuring a soft, gooey dough filled with cinnamon, brown sugar, and toasted pecans, topped with a rich caramel sauce.

Ingredients

Scale
  • 2 tablespoons warm water
  • 2 1/4 teaspoons instant yeast (1 envelope)
  • 3 cups all-purpose flour (plus up to 1/3 cup more if dough is too sticky)
  • 1/3 cup packed dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon unsalted butter, melted (for filling)
  • 1/2 cup packed dark brown sugar (for filling)
  • 1 1/2 teaspoons ground cinnamon (for filling)
  • 1/2 cup pecans, toasted and coarsely chopped (for filling)
  • 1 1/2 cups Tony’s Praline Honey Ham Injectable Marinade (or substitute with a praline or caramel syrup)
  • 1/3 cup unsalted butter (for caramel topping)
  • 1 1/2 teaspoons ground cinnamon (for caramel topping)
  • 1 teaspoon baking soda (for caramel topping)
  • 1/2 cup pecans (for caramel topping)
  • 3/4 cup powdered sugar (for glaze)
  • 1 tablespoon water (for glaze)

Instructions

  1. In a small bowl, combine warm water and yeast. Let sit for about 5 minutes until foamy.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk buttermilk, egg, and melted butter.
  4. Add the wet mixture and yeast mixture to the dry ingredients. Stir until a soft dough forms.
  5. Knead on a lightly floured surface for 5–7 minutes, adding up to 1/3 cup more flour if needed, until smooth and elastic.
  6. Place the dough in a greased bowl, cover, and let it rest for about 1 hour or until doubled in size.
  7. In a small bowl, mix brown sugar and cinnamon.
  8. After the dough has risen, roll it out into a rectangle (about 12×8 inches).
  9. Brush with 1 tablespoon melted butter, then sprinkle the cinnamon-sugar mixture and chopped pecans evenly over the surface.
  10. Roll up tightly from the long edge and cut into 9–12 rolls.
  11. In a saucepan over medium heat, melt 1/3 cup butter.
  12. Add Tony’s Praline Honey Ham Marinade, cinnamon, and baking soda. Stir until smooth and slightly thickened (about 3–5 minutes).
  13. Pour this mixture into the bottom of a greased 9×13-inch baking dish.
  14. Sprinkle 1/2 cup pecans evenly over the sauce.
  15. Arrange the cut rolls on top of the caramel pecan mixture.
  16. Cover with plastic wrap and let rise again for 30–45 minutes, until puffy.
  17. Preheat oven to 350°F (175°C).
  18. Bake for 25–30 minutes, or until golden brown.
  19. Cool for 5 minutes, then invert the pan onto a serving platter so the caramel pecan topping is on top.
  20. Whisk together powdered sugar and water until smooth. Drizzle over the warm sticky buns before serving.

Notes

  • Ensure the water is warm but not hot to activate the yeast properly.
  • For a richer flavor, use dark brown sugar in both the dough and filling.
  • Let the buns cool slightly before inverting to prevent the caramel from running off.
  • Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://tastydelice.com/pecan-sticky-buns-recipe-sweet-gooey-delight/