Description
Big Fat Pecan Sticky Buns are irresistibly gooey and sweet breakfast treats with a rich pecan caramel topping, soft cinnamon-spiced dough, and a buttery filling. Perfect for a special morning, these American-style sticky buns combine a tender yeast dough with a decadent pecan sticky topping that caramelizes during baking to create a mouthwatering dessert-like roll.
Ingredients
Scale
For the dough:
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter (melted)
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
For the filling:
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg (optional)
For the sticky pecan topping:
- 3/4 cup unsalted butter
- 1 cup brown sugar (packed)
- 1/4 cup honey or corn syrup
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Make the dough: In a large bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy to activate the yeast. Mix in sugar, eggs, melted butter, and salt. Gradually add flour, 1 cup at a time, until a soft dough forms. Knead the dough for 6–8 minutes until it becomes smooth and elastic, which develops gluten for a perfect texture. Place the dough in a greased bowl, cover with a towel, and allow it to rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Make the sticky topping: In a saucepan over medium heat, melt butter, brown sugar, honey or corn syrup, heavy cream, and salt together. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring constantly to prevent burning and to create a smooth caramel sauce. Pour this sticky pecan mixture into a greased 9×13-inch baking dish and evenly sprinkle the chopped pecans over the top.
- Make the filling and assemble: Roll the risen dough out into a 16×12-inch rectangle. Spread the softened butter evenly across the surface of the dough. Sprinkle the brown sugar, cinnamon, and optional nutmeg evenly over the butter, layering the classic sticky bun flavors. Starting from the long side, roll up the dough tightly into a log. Cut the log into 12 thick rolls. Place the rolls cut side down onto the pecan sticky topping in the baking dish. Cover and let the rolls rise again for 30–45 minutes or until puffed and nearly doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the sticky buns for 30–35 minutes until they are golden brown and cooked through. Remove from oven and let rest for 5 minutes to allow the sticky topping to set slightly. Carefully invert the pan onto a serving platter so that the sticky pecan topping is beautifully displayed on top. Serve warm and enjoy the melt-in-your-mouth, gooey goodness.
Notes
- For an overnight version, refrigerate the assembled rolls after placing them in the pan. The next morning, let them rise at room temperature for about 30–45 minutes before baking.
- Add a splash of bourbon to the sticky pecan topping for a Southern twist and added depth of flavor.
- Ensure the milk is warm, not hot, to prevent killing the yeast.
- Use fresh yeast for the best rise and texture.
