Description
Homemade big fat pecan sticky buns deliver Southern comfort with caramelized richness and nutty warmth. Sweet yeasted dough rolls embrace classic pecan praline goodness that welcomes you home with delicious memories.
Ingredients
Scale
- 1 cup (200 g) brown sugar, packed (for topping)
- 1 cup (200 g) brown sugar, packed (for filling)
- 4 cups (500 g) all-purpose flour
- 1 cup (120 g) pecan halves
- 1 cup (240 ml) whole milk, warmed
- 2 large eggs, room temperature
- ½ cup (115 g) unsalted butter, melted
- ½ cup (115 g) unsalted butter, softened
- ½ cup (115 g) unsalted butter (for topping)
- ¼ cup (60 g) granulated sugar
- ¼ cup (60 ml) heavy cream
- 2 ¼ tsps (1 packet) active dry yeast
- 1 tbsp ground cinnamon
- ½ tsp salt
- ½ tsp vanilla extract
Instructions
- Yeast Activation: Blend warm milk, melted butter, and sugar in a large mixing bowl. Let the yeast bloom and become frothy for 7-10 minutes.
- Dough Formation: Mix salt, eggs, and initial flour into the yeast mixture. Gradually add remaining flour until a cohesive dough develops, kneading vigorously on a floured surface for 6-8 minutes to build elasticity.
- First Proofing: Transfer dough to a greased bowl, lightly coating the surface with oil. Cover with a clean towel and place in a warm, draft-free location. Allow dough to rise and double in volume (60-90 minutes).
- Dough Preparation: Deflate the risen dough, rolling it into an even rectangular shape. Spread filling across the surface, leaving a small margin around the edges.
- Rolling and Shaping: Carefully roll the dough into a compact log, sealing the edges to retain the filling. Slice the log into uniform sections and arrange in a prepared baking pan with slight spacing between pieces.
- Final Proofing and Baking: Allow a second rise to enhance texture. Preheat the oven and bake until the sticky buns turn golden-brown and release an enticing aroma.
- Finishing: Remove from the oven and let cool briefly, allowing the caramelized topping to set before serving.
Notes
- Activate Yeast Carefully: Use lukewarm milk (110-115°F) to prevent killing yeast; cold or too hot liquid will hinder fermentation.
- Knead with Precision: Develop gluten by kneading consistently; proper technique ensures tender, soft sticky buns with perfect texture.
- Control Rising Environment: Place dough in a consistently warm spot around 80-85°F; drafts or cold surfaces can interrupt proper fermentation.
- Slice with Clean Technique: Use unflavored dental floss or a sharp serrated knife for clean, even sticky bun cuts without squishing delicate dough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 580
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 73 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 70 mg