Description
These Sticky Pecan Cinnamon Buns are soft, gooey, and packed with sweet cinnamon filling and a rich, sticky pecan topping. Perfect for breakfast or dessert, they combine a tender yeast dough rolled with a cinnamon-sugar mixture and baked atop a luscious buttery pecan glaze that caramelizes during baking. The result is irresistibly sticky, nutty buns that are sure to impress and satisfy your sweet tooth.
Ingredients
Scale
Dough
- 1 cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- â…“ cup unsalted butter (melted)
- 4 to 4 ½ cups all-purpose flour
- 1 teaspoon salt
Filling
- 1 cup brown sugar (packed)
- 2 ½ tablespoons ground cinnamon
- â…“ cup unsalted butter (softened)
Sticky Pecan Topping
- ½ cup unsalted butter
- ¾ cup brown sugar (packed)
- ¼ cup honey
- 2 tablespoons heavy cream
- 1 ½ cups chopped pecans
Instructions
- Activate Yeast: In a large bowl, combine warm milk and active dry yeast. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active and ready to use.
- Make Dough: Add granulated sugar, eggs, melted butter, and salt to the yeast mixture. Mix thoroughly. Gradually stir in 4 to 4 ½ cups all-purpose flour until a soft dough forms.
- Knead Dough: Knead the dough on a lightly floured surface or in the bowl for 5–7 minutes until it is smooth and elastic.
- First Rise: Place the dough into a greased bowl, cover it, and let it rise for 1 to 1.5 hours or until it doubles in size.
- Prepare Sticky Pecan Topping: Meanwhile, melt ½ cup unsalted butter in a saucepan over medium heat. Stir in brown sugar, honey, and heavy cream. Cook and stir for 2–3 minutes until the mixture is smooth and combined. Pour this sticky mixture into a greased 9×13-inch baking dish and evenly sprinkle chopped pecans over it.
- Make Filling Sugar Mixture: In a small bowl, combine 1 cup packed brown sugar with 2 ½ tablespoons ground cinnamon.
- Roll Out Dough: After the dough has risen, roll it out on a floured surface into a 16×12-inch rectangle.
- Add Filling: Spread softened butter evenly over the rolled-out dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Roll and Cut: Roll the dough tightly from the long side into a log shape. Cut the log into 12 evenly sized rolls.
- Second Rise: Arrange the rolls cut-side down on top of the sticky pecan mixture in the baking dish. Cover and allow them to rise for 30–45 minutes until puffy.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Bake: Bake the cinnamon rolls for 30–35 minutes until golden brown and cooked through.
- Invert and Serve: Let the pan cool for 5 minutes, then carefully invert the baking dish onto a serving tray so the sticky pecan topping coats the buns. Serve warm.
Notes
- You can prepare the rolls the night before and refrigerate them overnight before the final rise and baking. Remember to let them come to room temperature before baking.
- Add a touch of orange zest to the filling for a bright, citrusy twist that complements the cinnamon and pecans.
