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Big Fat Pecan Sticky Buns

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  • Author: KimEasy

Description

Indulge in these Big Fat Pecan Sticky Buns—giant, gooey delights featuring soft, buttery dough swirled with cinnamon and topped with a sticky caramel-pecan glaze. Perfect for a cozy morning treat!

Ingredients

Units Scale

For the Dough:

  • 1 1/2 cups warm milk (about 110°F)
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, softened

For the Filling:

  • 4 tablespoons unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

For the Caramel-Pecan Topping:

  • 8 tablespoons unsalted butter
  • 1 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup heavy cream
  • Pinch of salt
  • 1 cup pecans, chopped

Instructions

  1. Prepare the Dough:
    • In a bowl, combine warm milk, yeast, and ½ teaspoon of sugar. Let sit for 5 minutes until frothy.
    • In a stand mixer, mix flour, salt, and ¼ cup sugar.
    • Add yeast mixture to dry ingredients; knead with a dough hook until combined.
    • Gradually add softened butter; knead on low speed for 5 minutes.
    • Form dough into a ball; place in a greased bowl, cover, and let rise in a warm place for 30 minutes or until doubled in size.
  2. Prepare the Filling:
    • In a bowl, mix melted butter, brown sugar, granulated sugar, and cinnamon until well combined.
  3. Assemble the Buns:
    • On a floured surface, roll dough into a 10×20-inch rectangle.
    • Spread filling evenly over the dough.
    • Tightly roll up the dough from the long side; cut into 8 equal pieces.
  4. Prepare the Caramel-Pecan Topping:
    • In a saucepan over low heat, melt butter. Add brown sugar, vanilla, cinnamon, heavy cream, and a pinch of salt. Bring to a low boil, then reduce heat and whisk until sugar dissolves.
    • Pour caramel sauce into a greased 9×12-inch baking pan; sprinkle chopped pecans on top.
  5. Final Rise and Bake:
    • Place buns cut-side down on top of the caramel-pecan mixture in the baking pan.
    • Cover and let rise in a warm place for 30 minutes.
    • Preheat oven to 350°F (175°C).
    • Bake for 25-30 minutes or until buns are golden and cooked through.
  6. Serve:
    • Let buns rest for 15 minutes, then carefully invert onto a serving platter, allowing the caramel sauce to drizzle over the buns.

Notes

  • This recipe yields 8 large sticky buns.
  • For smaller buns, cut the dough into 12 pieces and adjust baking time accordingly.

Find it online: https://newsvks.com/big-fat-pecan-sticky-buns/