Big Fat Pecan Sticky Buns
Rating
These pecan sticky buns are huge! Gooey and sticky soft caramel and pecans are swirled around fluffy cinnamon roll dough.
Ingredients
- STICKY BUN DOUGH
- 1½ c milk, warm but not hot
- 2¼ tsp yeast
- ½ tsp white sugar, (the bit of sugar helps rise the yeast mixture)
- 3½ c flour
- 1 tsp salt
- ¼ c white sugar
- 4 tbsp butter, softened
- PECAN CARAMEL SAUCE TOPPING
- 8 tbsp butter
- 1 c brown sugar
- ½ tsp vanilla
- ¼ tsp cinnamon
- ¼ c heavy cream
- pinch of salt
- 1 c pecans, chopped
- FILLING
- 4 tbsp butter, melted
- ½ c brown sugar
- ½ c white sugar
- 2 tsp cinnamon
Instructions
- Add the yeast to the warm (not hot) milk, with ½ tsp of sugar
- Let this sit for 5 minutes until frothy
- To a stand mixer, combine the flour, salt and white sugar (dough ingredients)
- Pour the yeast mixture into the dry ingredients, knead with a dough hook until combined
- Add 4 tablespoons of softened butter, 1 tablespoon at a time
- Knead on low speed for 5 minutes
- Use your hands to form the dough into a ball, put it back into the bowl
- Cover and rest in a warm spot in your kitchen for 30 minutes (or until doubled in size)
- Flour your counter or a flat surface
- Roll the dough out to a 10x20 inch rectangle
- Spread the melted butter over the dough followed by the brown sugar, white sugar and cinnamon to all the edges (filling ingredients)
- Roll up tightly
- Cut into 8 pieces (for smaller rolls you can cut 12 pieces)
- Heat a small saucepan over low heat, add the butter, brown sugar, vanilla, cinnamon, heavy cream and a pinch of salt (all the topping ingredients minus the pecans)
- Bring to a low boil then reduce heat to low
- Whisk on low until the sugar has dissolved, a few minutes
- Lightly grease a 9x12 baking pan with butter
- Pour the caramel sauce into the pan and sprinkle with pecans
- Place the sticky buns in the caramel pecan sauce
- Cover the baking pan and let it rise in a warm place in your kitchen, 30 minutes or more
- Preheat oven to 350
- Place the pan in the oven and bake for 20-25 minutes
- Remove from the oven, let rest 15 minutes before turning your pan over onto another pan lined with parchment paper (careful, the caramel sauce is hot!)
- Serve