Description
Homemade big fat pecan sticky buns deliver pure Southern comfort with gooey caramel and crunchy pecans nestled in buttery, tender dough. Warm kitchen traditions connect family and friends through this irresistible breakfast treat you’ll want to savor slowly.
Ingredients
Scale
Pecan Sticky Buns Ingredients
Main Ingredients:
- 4 cups (500 g) all-purpose flour
- 2 large eggs, room temperature
- 1 cup (240 ml) whole milk, warmed
- 1 cup (200 g) brown sugar, packed (for topping)
- 1 cup (200 g) brown sugar, packed (for filling)
- 1 cup (120 g) pecan halves
Butter Ingredients:
- ½ cup (115 g) unsalted butter, melted
- ½ cup (115 g) unsalted butter, softened
- ½ cup (115 g) unsalted butter (for topping)
Additional Ingredients:
- ¼ cup (60 g) granulated sugar
- ¼ cup (60 ml) heavy cream
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Activate the yeast by gently blending warm milk, melted butter, and sugar in a spacious mixing vessel. Allow the yeast to bloom and become frothy for approximately 7-10 minutes.
- Incorporate salt, eggs, and an initial portion of flour into the yeast mixture. Gradually introduce remaining flour while stirring until a cohesive dough forms.
- Transfer the dough onto a lightly floured surface and knead vigorously, developing its elasticity and smoothness through consistent manipulation for 6-8 minutes.
- Nestle the developed dough into a greased bowl, ensuring the surface is lightly coated with oil. Drape a clean kitchen towel over the container and position in a draft-free, warm environment.
- Allow the dough to undergo fermentation and expansion, typically requiring 60-90 minutes, until its volume has approximately doubled.
- Gently deflate the risen dough by pressing down, releasing accumulated gases and preparing it for the next stage of preparation.
- Roll out the dough into a rectangular shape, creating an even surface for filling and rolling.
- Prepare the filling and topping components, ensuring all elements are ready for assembly.
- Spread the designated filling across the rolled dough, leaving a small margin around the edges.
- Carefully roll the dough into a compact log, sealing the edges to retain the filling.
- Slice the log into individual sections, creating uniform sticky bun portions.
- Arrange the cut sections in a prepared baking pan, allowing slight spacing between each piece.
- Cover and permit a final rising phase to enhance texture and volume.
- Preheat the oven and bake until the sticky buns achieve a golden-brown complexion and emit an irresistible aroma.
- Remove from the oven and allow a brief cooling period before serving, ensuring the caramelized topping sets properly.
Notes
- Yeast Activation: Ensure milk is warm (not hot) to prevent killing the yeast, which needs a gentle temperature between 100-110°F for optimal activation.
- Dough Consistency: Add flour gradually to achieve a soft, slightly tacky dough that isn’t too dry or too sticky, allowing for perfect texture in sticky buns.
- Rising Environment: Place dough in a draft-free, warm spot like near a preheated oven or inside a turned-off oven with the light on to promote consistent rising.
- Kneading Technique: Use the heel of your hand to stretch and fold the dough, creating gluten development that gives the buns their signature light and fluffy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 455
- Sugar: 30 g
- Sodium: 215 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg