Pecan Sticky Buns Sweet Breakfast (Printer-Friendly)
Soft sweet rolls with caramel glaze and crunchy pecans make the perfect indulgent morning pastry.
# What You’ll Need to Cook:
→ Dough
01 -
375 g bread flour
02 -
60 g granulated sugar
03 -
7 g active dry yeast
04 -
180 ml whole milk, warmed to 43°C
05 -
2 large eggs, room temperature
06 -
75 g unsalted butter, softened
07 -
3 g fine sea salt
→ Filling
08 -
60 g unsalted butter, softened
09 -
80 g brown sugar
10 -
6 g ground cinnamon
→ Sticky Caramel Pecan Topping
11 -
115 g unsalted butter
12 -
180 g dark brown sugar
13 -
80 ml golden syrup or maple syrup
14 -
120 g pecans, chopped and lightly toasted
15 -
2 g sea salt
# Steps to Prepare:
01 -
In a medium saucepan over medium-low heat, melt 115 g butter. Stir in 180 g dark brown sugar, 80 ml golden syrup, and 2 g sea salt, cooking until smooth and thickened. Remove from heat and fold in 120 g toasted pecans. Evenly spread mixture over the base of a greased 23x33 cm (9x13 inch) baking pan.
02 -
In the bowl of a stand mixer, combine 375 g bread flour, 60 g granulated sugar, 7 g yeast, and 3 g salt. Add 180 ml warm milk, 2 eggs, and 75 g softened butter. Mix with a dough hook on low speed until a shaggy dough forms. Increase speed and knead until dough is smooth and elastic, about 8-10 minutes.
03 -
Transfer dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
04 -
Mix 80 g brown sugar with 6 g ground cinnamon. On a lightly floured surface, roll the dough into a 35x40 cm rectangle. Spread 60 g softened butter evenly over the dough. Sprinkle the cinnamon sugar mixture evenly on top.
05 -
From the long edge, roll the dough into a tight log. Slice the log into 12 equal pieces using a sharp knife or bench scraper.
06 -
Place the sliced rolls cut-side up on top of the caramel pecan mixture in the prepared pan. Cover loosely and let rise until doubled, about 45-60 minutes.
07 -
Preheat oven to 180°C (350°F). Bake for 25-30 minutes, rotating the pan halfway, until golden brown and the centers are cooked through.
08 -
Remove from oven and cool in pan for 5 minutes. Invert buns onto a serving tray while still warm so the caramel flows over the buns. Serve fresh and gooey.
# Extra Cooking Tips:
01 -
To maximize flavor and texture, toast pecans before adding to caramel.
02 -
Allowing the dough to rise twice ensures tender, pillowy buns.
03 -
For make-ahead preparation, refrigerate assembled rolls overnight and bake in the morning after final proofing.