Sticky Buns with Pecans (Print Version)
Soft, gooey sticky buns filled with cinnamon and pecans, perfect for a comforting sweet treat any time.
# Ingredients:
→ Dough
01 -
1 cup whole milk
02 -
6 tablespoons unsalted butter
03 -
1/2 cup sugar
04 -
2 eggs
05 -
4 1/2 to 4 3/4 cups bread flour or all-purpose flour
06 -
1 teaspoon sea salt
07 -
2 1/4 teaspoons instant yeast
→ Topping
08 -
8 tablespoons unsalted butter, melted
09 -
1 cup light brown sugar
10 -
1/2 cup light corn syrup
11 -
2 tablespoons heavy whipping cream
12 -
3/4 cup to 2 cups chopped pecans
→ Filling
13 -
6 tablespoons unsalted butter, softened
14 -
3/4 cup light brown sugar
15 -
1 tablespoon cinnamon
# Steps:
01 -
In a small pan over low heat, combine milk and butter. Warm the mixture to around 110°F, being cautious not to overheat.
02 -
In the bowl of a stand mixer, whisk together eggs and sugar until thoroughly combined.
03 -
Gradually add the warmed milk-butter mixture to the bowl and whisk until fully combined.
04 -
Attach the dough hook to the stand mixer. On top of the wet mixture, add 4 1/2 cups of bread flour, instant yeast, and salt (keep yeast separate from salt).
05 -
Start mixing on low speed using the dough hook until the dough forms. Knead for about 5 minutes until it becomes smooth and elastic.
06 -
Allow the dough to rest for 10 minutes to strengthen the gluten. Resume kneading for another 5 minutes. If the dough is overly wet, gradually add some of the remaining 1/4 cup of flour until it becomes slightly sticky but pulls away from the bowl's sides. It's okay if it's a bit sticky at the bottom.
07 -
Transfer the dough to a greased bowl, cover it with plastic wrap, and place it in a warm spot to rise. Typically, it takes 45 to 60 minutes for the dough to double in size. Keep an eye on it due to variations in kitchen temperature.
08 -
While the dough rises, in a small pot over medium heat, combine butter, brown sugar, and corn syrup. Cook until the mixture starts bubbling. Remove from heat and stir in heavy whipping cream. Pour this mixture into a greased 9x13 baking pan and sprinkle pecans evenly over it.
09 -
Once the dough has doubled in size, punch it down and transfer it to a floured surface. Roll it out into an 18-inch rectangle. Spread softened butter over the entire surface of the dough. In a separate small bowl, mix brown sugar and cinnamon. Evenly spread this mixture over the buttered dough. Roll up the dough tightly and cut it into 12 equal-sized pieces. Place these pieces in the prepared baking pan on top of the pecan and filling mixture. Cover the pan and allow the dough to rise again until nearly double in size, approximately 20 to 45 minutes, depending on the room's warmth.
10 -
Preheat your oven to 350°F while the dough rises. Place the rolls in the oven and bake for 24 to 30 minutes. Check at the 15-minute mark and cover with foil if they're browning too quickly. The rolls are ready when their internal temperature reaches 190°F. Once baked, remove the rolls from the oven and let them cool on a wire rack for about 5 minutes. Carefully flip the rolls onto a platter or larger baking sheet, allowing the sticky side to face up. Line the serving surface with parchment paper to ease cleanup.
# Notes and Tips:
01 -
Ensure the rolls reach an internal temperature of 190°F for the best texture.