Description
Big Fat Pecan Sticky Buns are indulgent breakfast or dessert treats featuring soft, fluffy yeast dough rolled with cinnamon sugar and topped with a buttery, caramel pecan glaze. These sticky buns are baked to golden perfection and offer a rich combination of sweet, gooey, and nutty flavors that make them irresistible any time of day.
Ingredients
Scale
For the dough:
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter (melted)
- 4 cups all-purpose flour
- 1 teaspoon salt
For the filling:
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
For the sticky topping:
- 1 cup brown sugar (packed)
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 cup light corn syrup or honey
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Activate yeast: In a large bowl, whisk together warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Prepare dough: Add the remaining sugar, eggs, melted butter, flour, and salt to the yeast mixture. Mix and knead the dough for 7–8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Make sticky topping: In a saucepan, combine brown sugar, butter, heavy cream, corn syrup (or honey), and salt. Bring to a simmer, stirring constantly until smooth and combined. Pour this sticky mixture into a greased 9×13-inch baking dish and evenly sprinkle with chopped pecans.
- Prepare filling: Mix brown sugar and ground cinnamon in a small bowl. Roll the risen dough onto a lightly floured surface into a 16×12-inch rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
- Form rolls: Starting from the long side, roll the dough tightly into a log. Cut the roll into 12 thick buns. Place the buns cut side down over the sticky pecan topping in the baking dish. Cover and let the rolls rise again for 30–45 minutes until puffy.
- Bake buns: Preheat the oven to 350°F (175°C). Bake the buns for 30–35 minutes until they are golden brown and the topping is bubbling.
- Invert and serve: Let the buns rest in the pan for 5 minutes after baking, then carefully invert the pan onto a large serving tray or baking sheet to release the sticky pecan topping. Serve the buns warm for the best flavor and texture.
Notes
- These buns can be prepared the night before and refrigerated after shaping. In the morning, allow them to rise at room temperature for 1 hour before baking.
- For extra gooeyness, drizzle additional warm cream over the buns after baking.
