Big Fat Pecan Sticky Buns (Print Version)
# Ingredients:
→ Sticky Bun Dough
01 -
1 ½ cups warm milk
02 -
2 ¼ teaspoons active dry yeast
03 -
½ teaspoon white sugar (for yeast activation)
04 -
3 ½ cups all purpose flour
05 -
1 teaspoon salt
06 -
¼ cup white sugar
07 -
4 tablespoons softened butter
→ Pecan Caramel Sauce Topping
08 -
8 tablespoons butter
09 -
1 cup brown sugar
10 -
½ teaspoon vanilla
11 -
¼ teaspoon cinnamon
12 -
¼ cup heavy cream
13 -
Pinch of salt
14 -
1 cup chopped pecans
→ Filling
15 -
4 tablespoons melted butter
16 -
½ cup brown sugar
17 -
½ cup white sugar
18 -
2 teaspoons cinnamon
# Instructions:
01 -
Add the yeast to the warm (not hot) milk with ½ teaspoon of sugar. Let sit for 5 minutes until frothy.
02 -
In a stand mixer, combine the flour, salt and white sugar. Pour the yeast mixture into the dry ingredients and knead with a dough hook until combined.
03 -
Add 4 tablespoons of softened butter, 1 tablespoon at a time. Knead on low speed for 5 minutes.
04 -
Use your hands to form the dough into a ball and place back into the bowl. Cover and rest in a warm spot for 30 minutes or until doubled in size.
05 -
Dump the dough onto a generously floured surface. Roll out to a 10x20 inch rectangle.
06 -
Spread the melted butter over the dough followed by the brown sugar, white sugar and cinnamon, extending to all edges.
07 -
Roll the dough up tightly and cut into 8 pieces (or 12 pieces for smaller rolls).
08 -
Heat a small saucepan over low heat. Add the butter, brown sugar, vanilla, cinnamon, heavy cream and a pinch of salt. Bring to a low boil then reduce heat to low. Whisk until the sugar has dissolved, about 2-3 minutes.
09 -
Lightly grease a 9x12 baking pan with butter. Pour the caramel sauce into the pan and sprinkle with pecans. Place the sticky buns in the caramel pecan sauce.
10 -
Cover the baking pan and let rise in a warm place for at least 30 minutes.
11 -
Preheat oven to 350°F (175°C). Place the pan in the oven and bake for 25-30 minutes or until middle rolls no longer look doughy.
12 -
Remove from the oven and let rest 15 minutes. Carefully turn the pan over onto another pan lined with parchment paper, being cautious as the caramel sauce will be very hot.
# Notes:
01 -
For best results, ensure all ingredients are at room temperature before beginning.
02 -
These sticky buns can be prepared the night before and refrigerated before the second rise, then brought to room temperature before baking.