These sticky pecan buns are the softest and fluffiest re-vamped version of your favorite cinnamon bun recipe. Instead of cream cheese icing, they are baked in a sea of sweet caramel sauce with crunchy pecans. They are so insanely delicious.
If you’re like me, and you never thought you could love another raised bun the same way you love cinnamon buns, prepare to be persuaded. I really love cinnamon buns. Their soft and tender yeasty bread-like interior swirled with cinnamon and butter and topped with sweet cream cheese icing. It’s the ultimate sweet indulgence. I don’t make cinnamon buns often, because we’d all eat them in a matter of a day. We have no self-control over here. Instead, I make them occasionally, and when I do, we all sit around and talk about how much we love cinnamon buns and how we should make them more often.
If you like cinnamon buns, caramel, and pecans than you will love these pecan sticky buns. They are sweet and tender and taste of salty caramel and crunchy pecans. You still get all the delicious parts of a cinnamon bun, except now your cinnamon bun has a sweet and sticky caramel topping with crunchy pecans. I’m a little mad at myself for not trying to make sticky pecan buns sooner.
How To Make Pecan Sticky Buns From Scratch
First, you want to make the dough. Add the yeast, sugar, and water to the bowl of a stand mixer and let it prove. How will you know when the yeast has been proofed? The water will begin to turn cloudy, the yeast will start to bubble in the water, and you should start to smell the yeast.
Next, add in the egg, butter, vanilla, water, flour, sugar, and salt. With the dough hook attached, knead the mixture until it forms a cohesive ball that sticks to the side of the bowl. Remove the dough and place it into a well-oiled bowl. Cover and let rise for two hours. I like to let my dough rise under the warming lights in my range. Any warm spot will do.
While the dough is rising, you can prepare your cinnamon sugar mixture and measure out the ingredients for the sticky pecan topping.
Once the cinnamon buns have risen, preheat the oven.
Remove the dough from the bowl and place it on a well-floured surface. Roll the dough into a large rectangle. Sprinkle the cinnamon-sugar mixture onto the dough, leaving a small gap at the top. Starting from the bottom, roll the dough up. Cut the roll into 12 pieces using a sharp knife.
Pour the glaze ingredients into the baking dish and combine. Place the buns on top. Cover and let the dough rise one last time, roughly twenty minutes.
Place the buns into the oven and bake for 25 - 30 minutes. You want the buns to brown slightly, but you don’t want them too hard. Remove the buns from the oven and let cool slightly. Place a piece of parchment paper onto a cutting board. Flip the baking dish oven and let the sticky buns fall out. Serv warm.
I noticed that the second to third day after baking the pecan sticky buns that the sticky top hardens slightly. I just placed the buns in the microwave for 10 - 15 seconds and they soften up!
Pecan Sticky Buns
makes 12 buns
prep time: 3 hours
baking time: 25 - 30 min
DOUGH INGREDIENTS
1 package (2 1/4 tsp) of dry active yeast
1/2 tsp of granulated sugar
1/4 cup of warm water 110-115 ºF
1 large egg, beaten
3/4 cup of unsalted butter, melted
1 tbsp of vanilla
1/2 cup of water
2 cups of all-purpose flour
1 cup of bread flour
2 tbsp of granulated sugar
1 tsp of salt
FILLING INGREDIENTS
1 cup brown sugar
1/2 cup granulated sugar
1 tbsp ground cinnamon
3 tbsp all-purpose flour
1/2 cup cold unsalted butter, cubed
PECAN GLAZE INGREDIENTS
1 1/2 cups of brown sugar
1/3 cup heavy cream
1/4 tsp of kosher salt
1/2 cup of chopped pecans
DIRECTIONS
In the bowl of a stand mixer, add the yeast, 1/2 tsp of granulated sugar and 1/4 cup of warm water. Let it proof for 5 minutes
Add the beaten egg, melted butter, vanilla, and water to the bowl of the stand mixer. Attach the dough hook and mix on slow speed.
In a separate large bowl, combine the all-purpose flour, bread flour, 2 tbsp sugar, and 1 tsp of salt.
Turn the stand mixer to the lowest speed and slowly add the flour mixture. Knead until the ingredients are combined. Increase the speed to medium and continue to mix until the dough sticks to the sides of the bowl, approximately 3 minutes.
Remove the dough from the bowl and set it onto a well-floured surface. Cover your hands in flour and gently shape the dough into a ball. Place the dough into a large well-oiled bowl. Cover the bowl with a damp cloth and place it in a warm draft-free area for 2 hours to rise.
In a large bowl, combine the brown sugar, granulated sugar, cinnamon, and flour. Cut in the butter with a pastry blender until the mixture is crumbly. This effect can also be achieved with a food processor.
Once the dough has risen, preheat the oven to 400ºF.
Place the dough onto a well-floured surface. With a generous amount of flour to prevent sticking, roll out the dough into a large rectangle, 24 x 12 inches.
Sprinkle the cinnamon-sugar mixture onto the dough, leaving a half-inch gap along the top horizontal edge of the dough. Brush the gap with water. Roll the dough into a tube shape from bottom to top. With a very sharp knife, cut the dough into 12 equally sized slices.
In an 8 x 13-inch baking pan, add 1 1/2 cups of brown sugar, 1/3 cup of heavy cream, and salt. Swirl with a fork to combine. Scatter the chopped pecans on top.
Place the rolls flat sides down, into the baking dish on top of the pecans and sticky syrup. Cover with a damp cloth and let them rise for 20 minutes.
Place the rolls into the oven and bake for 25 - 30 minutes. They should develop a nice light brown color on top, and the cinnamon sugar should start to bubble out of the tops. They should be soft to touch. Remove from the oven and let cool.
Once they are cool, you want to flip the sticky buns onto a plate or tray. Separate into individual pieces and serve.
The pecan sticky buns can be stored in the fridge covered for a couple of days. If the caramel top has hardened overnight, just reheat the sticky bun for a few seconds before eating. This will warm and soften the bun.
