Warm Sticky Buns with Pecans

Sticky buns with their sweet glaze and generous pecan topping have always felt like the ultimate homemade treat in my kitchen. They are surprisingly approachable with just a few pantry ingredients and some patient rising time. Whether for a brunch gathering or a special family breakfast these buns are guaranteed to steal the show fresh from the oven.

I first made these for a holiday morning and it turned into a yearly tradition. Now the kids jump in to help with rolling and sprinkle extra pecans before baking.

Ingredients

• Whole milk: for a tender and rich dough choose whole for best flavor
• Unsalted butter: to create layers of softness and richness use high quality for taste
• Sugar: to sweeten the dough and give beautiful browning
• Eggs: for structure and rich texture always use fresh
• Bread flour or all-purpose flour: both work but bread flour gives extra pillowy rise look for unbleached for better flavor
• Sea salt: to balance all the sweetness and bring out flavors use fine sea salt
• Instant yeast: for a reliable and quick rise check freshness for best results
• Light brown sugar: the foundation of the gooey filling and topping choose moist packed sugar
• Light corn syrup: gives the topping a thick stickiness select a clear type for best finish
• Heavy whipping cream: for extra creaminess in the glaze the fresher the better
• Pecans: to add that classic crunch and nutty flavor toast them if you want extra depth
• Cinnamon: in the filling gives warmth and rounds out sweetness choose a fresh jar for bold flavor

Step-by-Step Instructions

Warm Milk and Butter:

In a small pan gently warm the milk and butter together on low until just about 110 degrees. Take care not to let the milk scald or boil as this keeps the dough soft.

Prepare Wet Ingredients:

In your mixing bowl whisk the eggs and sugar together until smooth and pale. This step dissolves the sugar for even flavor.

Combine Wet Ingredients:

Slowly pour in the warmed milk and butter and whisk to blend into one smooth mixture. This keeps the batter lump free.

Begin Dough:

With the dough hook attached add the flour yeast and salt right on top of the wet mix keeping yeast and salt separate until mixing starts to prevent killing the yeast.

Mix and Knead:

Start mixing on low speed until a soft dough forms. Let it knead for five minutes until it pulls away from the sides and feels elastic.

Rest and Knead Again:

Let the dough sit for ten minutes to rest then knead another five minutes to develop gluten. If it feels too wet sprinkle in a little more flour a spoon at a time.

First Dough Rise:

Transfer the dough to a greased bowl and cover. Set in a warm spot for forty five to sixty minutes until doubled in size. Warmer kitchens will rise faster.

Prepare the Topping:

While dough rises melt butter in a pan then stir in brown sugar and corn syrup. Let it bubble gently then stir in cream. Pour into a greased baking pan and scatter pecans evenly on top.

Prepare Dough for Filling:

Once risen punch down the dough and roll out on a lightly floured surface to a large rectangle about eighteen inches wide.

Fill the Dough:

Smooth softened butter all over the surface. In a bowl mix brown sugar and cinnamon then sprinkle the mix evenly for that signature swirl.

Shape the Rolls:

Roll the dough up tightly into a log and cut into twelve even pieces. Place each roll cut side up on top of the pecan topping in the baking pan.

Second Rise:

Cover the shaped buns and let them rise again in a warm spot until puffy and nearly doubled about twenty to forty five minutes.

Preheat Oven:

Set the oven to three hundred fifty degrees while the buns finish rising so it is fully hot when you are ready to bake.

Bake the Rolls:

Bake for twenty four to thirty minutes until the tops are golden and the centers reach one hundred ninety degrees. Halfway through check if they brown too quickly and tent loosely with foil if needed.

Cool and Flip:

Let the rolls rest for five minutes out of the oven. Then flip the pan over onto a tray or lined baking sheet to reveal the sticky pecan glaze.

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Cinnamon has always been my favorite spice in baking. It perfumes the whole house and reminds me of cozy mornings growing up when my grandmother would pull sticky buns from the oven. Watching the glaze drip down the sides and sneaking the first bite together brings back those happy memories every time I bake these.

Storage Tips

Store leftover sticky buns tightly wrapped at room temperature for a day or two. For longer storage arrange in a sealed container with parchment between layers and freeze up to three months. Reheat in a low oven to refresh texture and restore gooeyness.

Ingredient Substitutions

You can swap bread flour with all-purpose if that is what you have but know the texture will be a touch softer. No pecans on hand Try walnuts or even chopped almonds for a twist. Pure maple syrup works as a topping substitute for corn syrup in a pinch with a different but delicious flavor.

Serving Suggestions

Sticky buns shine with a warm mug of coffee or cold milk. I love to plate them with extra toasted pecans on the side for crunch or a swirl of vanilla whipped cream if serving as a dessert. They are also perfect on a holiday brunch table alongside fresh fruit.

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A Short History

Sticky buns have American roots though their inspiration can be traced back to German schnecken a rolled sweet bread loaded with nuts and caramel. The classic version became especially popular in Pennsylvania Dutch baking where pecans and rich caramel toppings made them a Sunday staple.

Recipe FAQs

→ What makes sticky buns soft and fluffy?

Enriching the dough with whole milk, eggs, and butter gives the buns a soft, tender texture while proper kneading and rising ensure they come out light and fluffy.

→ Can I use walnuts instead of pecans?

Absolutely! Walnuts (or even almonds) work well as substitutes for pecans, offering a different nutty flavor and crunch.

→ Is bread flour necessary for the dough?

Bread flour helps achieve a chewier, slightly more structured bun, but all-purpose flour can be used for a softer, lighter result.

→ How do I prevent the buns from sticking to the pan?

Coating the baking pan with the caramel-pecan mixture creates a nonstick layer, and flipping soon after baking helps release the buns easily.

→ Can the dough be made ahead of time?

Yes, the dough can be prepared the night before and refrigerated after the first rise. Allow it to come to room temperature before continuing.