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Big Fat Pecan Sticky Buns Recipe

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★★★★★

4.1 from 61 reviews

These Big Fat Pecan Sticky Buns are a deliciously gooey treat featuring soft, fluffy dough rolled with a cinnamon-sugar filling, topped with a rich caramel pecan sauce. Perfect for breakfast or brunch, these sticky buns combine tender yeast bread with buttery, sweet, and nutty flavors for an irresistible homemade indulgence.

Ingredients

Scale

Dough Ingredients

  • 1 1/2 cups milk, warm but not hot
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon white sugar (to help activate yeast)
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup white sugar
  • 4 tablespoons butter, softened

Filling Ingredients

  • 8 tablespoons butter, melted
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 teaspoons cinnamon

Topping Ingredients

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

Instructions

  1. Activate Yeast: Add the active dry yeast to the warm (not hot) milk along with 1/2 teaspoon of sugar. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active.
  2. Prepare Dough Mixture: In a stand mixer bowl, combine the all-purpose flour, salt, and 1/4 cup white sugar. Pour the frothy yeast mixture into the dry ingredients and knead using the dough hook attachment until the mixture comes together.
  3. Add Butter and Knead: Incorporate 4 tablespoons of softened butter into the dough gradually, one tablespoon at a time. Continue kneading at low speed for 5 minutes until the dough is smooth and elastic.
  4. First Rise: Shape the dough into a ball using your hands and place it back in the bowl. Cover it and allow it to rest in a warm spot for 30 minutes or until it doubles in size.
  5. Roll Dough: Turn the risen dough out onto a generously floured surface. Roll it into a 10×20 inch rectangle, preparing it for the filling.
  6. Add Filling: Spread the melted butter evenly over the dough. Sprinkle the 1 cup brown sugar, 1/2 cup white sugar, and 2 teaspoons cinnamon across the surface all the way to the edges.
  7. Form Rolls: Roll the dough tightly from one long edge to the other to form a log. Cut the log into 8 equal pieces for large rolls or 12 for smaller servings.
  8. Make Caramel Sauce: In a small saucepan over low heat, combine 4 tablespoons butter, 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 teaspoon vanilla, 2 teaspoons cinnamon, 1/4 cup heavy cream, and a pinch of salt. Bring to a low boil then reduce heat to low and whisk until the sugar dissolves completely, about a few minutes.
  9. Prepare Baking Pan: Lightly grease a 9×12 inch baking pan with butter. Pour the prepared caramel sauce into the pan and sprinkle evenly with chopped pecans.
  10. Arrange Rolls and Second Rise: Place the cut sticky buns on top of the caramel pecan sauce in the pan. Cover the pan and let the rolls rise in a warm spot for 30 minutes or more, until puffy.
  11. Bake: Preheat your oven to 350°F (175°C). Bake the sticky buns for 25 to 30 minutes or until the middle rolls are no longer doughy and golden brown on top.
  12. Cool and Serve: Remove the pan from the oven and let the sticky buns rest for 15 minutes. Carefully invert the pan onto another pan lined with parchment paper to release the sticky buns with their caramel pecan topping. Serve warm and enjoy!

Notes

  • Ensure the milk is warm but not hot to prevent killing the yeast.
  • For smaller rolls, cut the dough into 12 pieces instead of 8.
  • Be careful when handling the caramel sauce as it will be very hot.
  • Resting the dough in a warm spot helps promote proper rising.
  • For extra flavor, you can toast the pecans lightly before adding.
  • Sticky buns are best served warm but can be reheated gently.

Keywords: sticky buns, pecan sticky buns, cinnamon rolls, caramel rolls, breakfast pastries, homemade sticky buns, pecan rolls, sweet rolls

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