Description
These Big Fat Pecan Sticky Buns are bakery-quality treats made in just 90 minutes. Fluffy, caramelized, and packed with crunchy pecans, they’re the ultimate indulgent breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet active dry yeast (about 2 1/4 tsp)
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 1/4 cup heavy cream
Instructions
- Combine warm milk and sugar, then sprinkle yeast on top. Let it foam for 5-10 minutes.
- In a bowl, mix flour and salt. Add melted butter, egg, and yeast mixture to form a shaggy dough.
- Knead on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Mix brown sugar, cinnamon, and pecans for the filling.
- Punch down the dough, roll into a 12×8 inch rectangle, and spread the filling evenly.
- Roll tightly into a log and cut into 12 equal pieces.
- Place buns cut-side up in a greased baking dish.
- Pour heavy cream over the top for that signature sticky bottom.
- Bake at 350°F (175°C) for 25-30 minutes, until golden and bubbly.
- Cool slightly before serving and enjoy warm.
Notes
To make ahead, prepare through shaping and refrigerate overnight. Remove 30 minutes before baking, add cream, and bake as directed. Freeze baked buns up to 3 months; reheat at 300°F until warm.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: sticky buns, pecan sticky buns, sweet rolls, caramel buns, breakfast pastry