pecan sticky buns

One bite of these Sticky Buns from Delish.com and nothing else exists.

Very Sticky Sticky Buns

Cooking spray

c. milk

dry yeast

c. all-purpose flour

brown sugar

kosher salt

baking soda

eggs

c. (1 stick) butter,

cinnamon

nutmeg

c. finely chopped toasted pecans

tbsp. butter

c. (1 stick) melted butter

c. honey

pure vanilla extract

c. chopped toasted pecans

OMG!!!!!....I LOVE these sticky buns. Great recipe, easy to follow. This will be my go to recipe forever!

I made these for mother’s day morning and they were amazing. Everyone loved them!! Recipe was easy to follow!! I halfed the recipe and still ended up with 9 buns. Definitely will make again

I tried making these for Mother's Day and was very disappointed. An hour and a half into this recipe, I could not get the dough to rise.  So I ditched it and made my homemade bread dough.  Used the same yeast for both and my bread recipe turned out fine.  It was quicker to make bread than it was to make this recipe.

So I just made these, it takes HOURS, and I left a mess behind but they're preeeeetty good. Next time I'm adding x2 sticky mix (which's flavour is just perfect) because mine do not look as sticky on the outside as they look on the pics. Still, the bread is fluffy and delicious, this was totally worth the effort. Thank you, Delish! ❤️

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These slow-cooker sticky buns are 100x easier than making sticky buns from scratch. (They're also just as good.)

Slow-Cooker Sticky Buns > Store-Bought Cinnamon Rolls.

These easy Overnight Pecan Sticky Buns are an indulgent breakfast treat. They take just 15 minute to prep with frozen rolls and butterscotch pudding mix.

Easy Overnight Pecan Sticky Buns

frozen Parker House rolls

pecans

butterscotch pudding mix ((not instant))

butter

brown sugar (packed)

Generously butter a 9x13 pan or baking dish and spread the chopped nuts over the bottom.

Space 24 frozen rolls evenly on top of nuts

Sprinkle evenly with the dry pudding mix.

In a medium-size bowl, melt the butter, brown sugar, and cinnamon in the microwave. Start with one minute and stir. Then continue in 30-second increments, stirring after each, until the mixture is melted. Stir the melted butter, sugar, and cinnamon until well blended.

Drizzle the melted mixture evenly over the top of the rolls.

Cover loosely with waxed paper (or non-stick foil) and place in cold oven overnight.

The night before:

Remove waxed paper (or foil) and discard.

Place the pan back in the cold oven and turn on to 350 F.

Bake for about 20 minutes.

Remove the pan from the oven. Allow the buns to cool briefly (about 8-10 minutes) and then invert them onto a serving plate or board. Cut or pull apart the individual rolls.

The next morning:

These easy sticky pecan rolls are delicious, soft, gooey, and sticky sweet. Step-by-step photos teach you how to bake them! They’re the BEST easy pecan cinnamon rolls recipe.

Sticky Pecan Rolls

Teaspoons (1 Standard American Package) Instant Dry Yeast

Grams (1/4 Cup) Granulated Sugar

Tablespoons Butter, melted

Teaspoons Nonfat Dry Milk Powder

Salt

Grams

250 Grams (1 1/4 Cups, packed) Light Brown Sugar

Tablespoons Ground Cinnamon

Tablespoons Unsalted Butter, softened

(1/2 Cup) Heavy Whipping Cream, slightly warmed

Butter,

Cup Dark Brown Sugar, packed

Cup Pure Maple Syrup

Teaspoon Vanilla Extract

Tablespoons Heavy Whipping Cream

1 1/2-2 Cups Toasted Pecans, some halves and some roughly chopped

In a large bowl of an electric stand mixer fitted with a paddle attachment dissolve yeast in warm water, make sure you use the recommended temperature of water your brand of yeast recommends, you don't want to burn the yeast and kill it with too hot water. Leave it for five minutes, the yeast should have dissolved and go sort of foamy. If your yeast doesn’t foam up then your yeast is dead and the rolls will not turn out. Add sugar, butter, milk powder, salt, and two cups of flour. Mix until smooth. Slowly add in the remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the paddle attachment for the dough hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead it by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.

Preheat the oven to 200F/93C and then turn the oven OFF. Spray a large bowl with cooking spray and place the dough inside and move the dough around so it's oiled on all surfaces, this helps prevent a skin from forming. Place a clean kitchen towel on top of the bowl and place the bowl in warm but not turned on the oven to prove. Please keep in mind this may take more or less time depending on the temperature and humidity of the space in which you prove the dough. 

Cinnamon Rolls

When the dough has been proofing for 45 minutes or so start the sauce. In a medium pot over low-medium heat cook together the butter, brown sugar, salt, maple syrup, and vanilla. Mix constantly once all combined turn heat to medium and cook on an aggressive simmer but not boiling. Let it cook for 2 minutes.

Then take-off of the heat and add the cream one tablespoon at a time, whisk to fully combine. Pour into a greased 9X13 pan and add pecans on top.

Check the dough after the hour it should have doubled in size, punch down and place on a floured work surface. Roll the dough into a 16-inch by 12-inch rectangle.

Brush the dough with 2 Tablespoons Melted Butter. In a small bowl mix together brown sugar and cinnamon. Sprinkle sugar mixture on top of the dough and slice the 6 tbsp butter thinly and layer on top of the sugar. Roll the dough lengthwise tightly and cut with a sharp serrated knife into 12 pieces, or use unflavored dental floss. I prefer to cut the dough in half then cut each half into half and cut those sections into 3's.  Place rolls into prepared pan on top of sticky toffee sauce, at this point, you can lightly cover with clean kitchen linen and let rise in a warm place until doubled in size 45 minutes to an hour OR  cover with plastic wrap, and place in the fridge overnight.

If letting rise overnight, the next day take the cinnamon rolls out of the fridge and set them on the counter, ideally in a warm place, to rise/thaw for 45 ish minutes, they should rise they should double in size.

Once the dough has risen, preheat the oven to 350F/180C. Now slightly warm the heavy cream in the microwave or stovetop then gently and evenly pour the cream over the top of the unbaked rolls just before placing the rolls in the oven. When the oven is properly preheated bake for 24-29 minutes. The rolls should be lightly golden brown, I use a thermometer to check the temperature has reached 190F/87C. Let the rolls sit for 5-10 minutes before placing a large serving platter or sheet pan on top then flip them to invert them out of the pan. Store leftovers in an air-tight container in the fridge for up to 3 days.

Sticky Pecan Topping

This is the best roll. I ate mine with ice cream and it did not disappoint!

Good sticky buns, but I had to guess on the amount of pecans because they were not listed in the ingredients.

With only 5 ingredients and 20 minutes these Easy Pecan Sticky Buns are the perfect breakfast or dessert recipe that is gooey, sweet and crunchy all in one.

Easy Pecan Sticky Buns

count tube crescent rolls

Tbs brown sugar

water

Tbs butter

Preheat oven to 350 degrees. Spray a 6 count muffin tin with non-stick cooking spray and set aside.

Open your crescent rolls and roll each one up individually and cut 6 of them in half and 2 of them in thirds and set aside.

In each well of your muffin tin add your 1 Tbs brown sugar, 1 tsp water, 1/2 Tbs butter and about 1 Tbs pecans, just distribute evenly among each well.

Place 2 of your half (one wholcrescents in each tin big side to little side, then place the 6 remaining pieces into the center.

Bake in oven for about 15-20 minutes until golden brown and bubbly, remove from oven and let sit 1-2 minutes before turning out onto plate to serve.

This sticky buns recipe uses rich brioche dough and a homemade honey–brown sugar caramel to create classic, bakery-style sticky buns made completely from scratch. Soft, buttery, and perfect for Christmas breakfast, holiday brunch, or feeding a crowd.

Sticky Buns Recipe

480 g all-purpose flour

tsp active dry yeast

tbsp 25 g sugar

salt

160 ml warm water (about 110°F / 43°C)

tbsp 155 g salted butter, room temperature, cut into pieces

150 g light brown sugar

100 g pecan halves, toasted and chopped (optional)

168 g salted butter

345 g light brown sugar

110 g honey

160 g heavy cream

tsp salt

Bloom the yeast by warming the water to about 110°F, warm to the touch but not hot. Stir in the sugar until dissolved, sprinkle the yeast over the top, and let sit for 5–10 minutes until foamy and bubbly. If the mixture does not foam, discard and start over with fresh yeast.

In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture and eggs, mixing on low speed until the dough begins to come together.

Increase to medium speed and knead for about 5 minutes, until the dough becomes smooth and elastic.

Add the butter gradually, a few pieces at a time, mixing until each addition is fully incorporated before adding more. Continue mixing until the dough is silky and smooth, about 10–12 minutes total.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1½–2 hours.

Gently deflate the dough, cover again, and refrigerate overnight for best flavor and easier handling.

Make the caramel goo by melting the butter in a saucepan over medium heat. Stir in the brown sugar, honey, and salt, and cook, stirring constantly, until the mixture begins to bubble and the sugar is fully dissolved.

Remove the saucepan from the heat and carefully whisk in the heavy cream until smooth. Set aside to cool slightly.

Butter a 9x13-inch baking pan and spread the caramel goo evenly across the bottom. Sprinkle the chopped pecans evenly over the goo if using.

On a lightly floured surface, roll out half of the chilled dough into a rectangle about 12x16 inches.

In a small bowl, mix together the brown sugar and cinnamon, then sprinkle the mixture evenly over the rolled dough.

Roll the dough up tightly from the long side and pinch the seam to seal.

Slice the roll into 8 equal pieces and arrange them cut-side up in the prepared pan.

Cover the pan and let the buns rise until puffy and nearly doubled in size, about 1 hour.

Preheat the oven to 350°F (175°C).

Brush the tops of the buns with egg wash.

Bake for 35–40 minutes, until the buns are deep golden brown and the caramel is bubbling.

Let the buns cool in the pan for 5–10 minutes, then carefully invert onto a serving platter so the caramel runs over the top.

Serve warm.

These maple pecan sticky buns are insanely delicious! Light and fluffy cinnamon rolls are baked with a caramelized maple pecan topping. They're soft, sticky and loaded with savory crunchy pecans

Maple Pecan Sticky Buns

all purpose flour

(50 grams) granulated sugar

instant yeast (4 1/2 tsp)

tsp kosher salt

(250 milliliters) water

(118 milliliters) milk

tbsp Danish Creamery European Style Sea Salted Butter, sliced

(55 grams) Danish Creamery European Style Sea Salted Butter, room temp

(100 grams) light brown sugar, packed

tbsp cinnamon

pecan halves, chopped

(185 grams) Danish Creamery European Style Sea Salted Butter

(160 grams) pure maple syrup

(200 grams) light brown sugar, packed

tbsp vanilla extract

In a large mixing bowl, whisk together 2 cups flour, sugar, yeast, salt and cinnamon.

In a heat-safe glass, combine the water, milk and butter (cut into tablespoons). Heat in the microwave for 30 sec &#8211; 45 sec, until warm to the touch but not hot. The butter will not melt completely.

Pour into the dry ingredients with the egg and mix with a wooden spoon.

Add in 2 more cups of flour and mix. It should turn pretty thick and sticky at this point.

Add in 1/2 cup of flour and mix again. It should now turn shaggy and become difficult to stir. Once it reaches that point, set the spoon to the side and use your hands to mix and knead the dough.

It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth mass that&#8217;s soft and tacky.

With a clean finger, press it into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it&#8217;s not, then shape it into a ball and let it rest uncovered for 10 minutes.

When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.

Rolls

Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Roll it into a 14&#215;16 inch rectangle using a rolling pin.

Spread the room temperature butter into a thin and even layer, leaving about 1/4 inch border all around the outside of the dough.

Sprinkle with the brown sugar and spread it even with your hand. Then top it with the cinnamon.

Working from the 16 inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze in to compact the log of dough. It may have stretched out a bit during the rolling process so this brings it back together.

For best results, use unflavored dental floss to cut the rolls. If you don&#8217;t have floss, you could also use really thin sewing thread. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.

Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.

Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12. Leave the rolls where they are while we make the pecan topping.

Filling

Combine the butter, maple syrup, and brown sugar in a saucepan over medium heat. Melt down and stir until completely smooth.

Remove from heat and mix in the salt and vanilla.

To a 9&#215;13 baking dish, pour the sticky syrup on top to cover then bottom of the pan. Then sprinkle with the chopped pecans.

Place in a warm spot and cover with a towel to rise for 1 hour. If you live in a colder climate, preheat the oven to the lowest temperature. Once it&#8217;s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof.

Preheat the oven to 350F (first remove the rolls if you proofed them inside) and check on the rolls. They should have doubled in size and now take up the entire dish.

Bake for 30-35 minutes or until the tops are a light golden brown.

Allow the rolls to cool for 5 minutes, then invert the pan onto the serving platter and dig in!

Maple Pecan Topping

I made this today and so delicious.  I made half for plain cinnamon rolls since my kids doesn't like pecans 🤩, overall so divine..

These are incredible! Made them exactly as written, except for the proofing which was an error on my part.  We cut the extras and froze. Let them thaw on counter for a few minutes and then a quick warm up in the microwave. Tastes just as good today as they did two weeks ago. I may never buy a breakfast pastry again.

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Top 7 pecan sticky buns recipes from across the web

The most viewed pecan sticky buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Very Sticky Sticky Buns

Easy Overnight Pecan Sticky Buns

Sticky Pecan Rolls

Sticky Pecan Rolls

Easy Pecan Sticky Buns

Sticky Buns Recipe

Maple Pecan Sticky Buns

The most viewed pecan sticky buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine