Big Fat Pecan Sticky Buns

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
  1. Add the yeast to the warm (not hot) milk, with ½ tsp of sugar
  2. Let this sit for 5 minutes until frothy
  3. To a stand mixer, combine the flour, salt and white sugar (dough ingredients)
  4. Pour the yeast mixture into the dry ingredients, knead with a dough hook until combined
  5. Add 4 tablespoons of softened butter, 1 tablespoon at a time
  6. Knead on low speed for 5 minutes
  7. Use your hands to form the dough into a ball, put it back into the bowl
  8. Cover and rest in a warm spot in your kitchen for 30 minutes (or until doubled in size)
  9. Flour your counter or a flat surface
  10. Roll the dough out to a 10x20 inch rectangle
  11. Spread the melted butter over the dough followed by the brown sugar, white sugar and cinnamon to all the edges (filling ingredients)
  12. Roll up tightly
  13. Cut into 8 pieces (for smaller rolls you can cut 12 pieces)
  14. 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)
  15. Bring to a low boil then reduce heat to low
  16. Whisk on low until the sugar has dissolved, a few minutes
  17. Lightly grease a 9x12 baking pan with butter
  18. Pour the caramel sauce into the pan and sprinkle with pecans
  19. Place the sticky buns in the caramel pecan sauce
  20. Cover the baking pan and let it rise in a warm place in your kitchen, 30 minutes or more
  21. Preheat oven to 350
  22. Place the pan in the oven and bake for 20-25 minutes
  23. 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!)
  24. Serve

 

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