Pecan Sticky Buns
Rating
4.5 out of 5 stars
(200)
Ingredients
12 buns
- 1 packet (7 grams or 2 1/4 teaspoons) instant or active dry yeast
- 3/4 cup (175 ml) milk
- 1 tablespoon (10 grams) granulated sugar
- 6 tablespoons (85 grams) butter, melted and cooled to lukewarm
- 4 large egg yolks
- 1 large whole egg
- 3 3/4 cups (470 grams) all-purpose flour, plus more for dusting counter
- 1 teaspoon coarse or kosher salt
- Oil or butter to coat bowl
- 1/2 cup (1 stick, 4 ounces or 113 grams) unsalted butter
- 3/4 cup (145 grams) dark brown sugar
- 3/4 cup (175 ml) heavy cream
- 1/3 cup (110 grams) honey
- 1/4 teaspoon coarse or kosher salt
- 1/4 cup (50 grams) packed dark brown sugar
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon coarse or kosher salt
- 1 1/2 tablespoons (20 grams) unsalted butter, melted
- 1 1/2 cups toasted and cooled, chopped pecans (divided)
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Preparation
Step 1
If using active dry yeast, warm milk to lukewarm, about 110 to 116 degrees F. Place in bottom of large mixing bowl or bowl of stand mixer. Stir in 1 tablespoon sugar and yeast and set aside for 5 minutes until slightly foamy.
Step 2
If using instant yeast, stir it into cold milk along with sugar.
Step 3
Whisk in butter, yolks, and whole egg. Add half the flour and combine with the dough hook of a stand mixer or a wooden spoon, if mixing by hand. Add salt, then second half of flour, and continue to mix until a craggy dough forms.
Step 4
Knead the dough for 5 to 7 minutes on low in a stand mixer or 5 to 10 minutes by hand on a floured counter. Lightly oil or butter your large bowl and let the dough rise until doubled, about 1 to 1 1/2 hours for active dry yeast or 2 to 2 1/2 hours with instant yeast.
Step 5
About 45 minutes before the dough has doubled, prepare caramel base: Melt butter in a medium heavy saucepan over medium heat. Stir in brown sugar, cream, honey, and salt. Bring to a boil, reduce heat to medium-low, and simmer until caramel is golden brown and glossy, about 3 to 5 minutes. Pour into a 9×13-inch baking dish and let the dish cool in the fridge.
Step 6
For the filling, stir sugars, cinnamon, and salt together in a small bowl.
Step 7
Remove the caramel base from the fridge and sprinkle it with 1 cup pecans.
Step 8
Turn the risen dough out onto a floured work surface and roll it into an 18-inch wide rectangle. Brush with melted butter, sprinkle with filling and 1/2 cup pecans. Roll into a tight 18-inch long spiral.
Step 9
Using a sharp serrated knife, gently saw the log into 1 1/2-inch sections to get 12 rolls. Arrange buns over pecan-caramel base.
Step 10
Cover with plastic wrap and proof at room temperature for another 1 to 2 hours or refrigerate overnight and remove from fridge 1 hour before baking. Preheat oven to 350°F (175°C).
Step 11
Bake buns until puffed and golden, approximately 30 to 40 minutes. If they brown too quickly, cover with foil for remaining time.
Step 12
Let rest in pan on cooling rack for 2 to 3 minutes, then invert onto a serving tray, spreading any caramel left behind evenly over the tops and sides. Eat warm.
Step 13
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Chef's notes
This recipe could be halved and baked in a 9-inch round or 8×8-inch baking pan.
You can use either instant or active dry yeast with a slight modification in the process.
Best served warm. Store any leftovers in the fridge and rewarm slightly before serving.
