I’ve always loved cinnamon rolls and they are my weakness. It wasn’t until a few years ago that I even discovered pecan sticky buns. It must not be an Alabama thing…
BOY was I missing out!! These sticky buns are everything that I love in a cinnamon roll plus so much more. They’re ooey, gooey, soft, crunchy and sticky. They’re perfection.
I made these several times until I found the perfect combination. Unfortunately, I took these photos before the final version so these don’t show the caramel sauce dripping down. Pretty sure that’s a total no-no in the blogging world but I just had to share these photos and tell you all about these adorable Mud Pie gifts that I had so much fun baking with.
My talented photographer friend, Brenna of Brenna Kneiss Photo Co. took these beautiful photos. 30-A friends, she is incredible and I highly recommend her for your photos!!
Mud Pie Gift sent me the cutest Christmas gifts and it completely put me in the Christmas spirit! This Merry tartan apron was perfect for making these sticky buns because I can be a bit messy when rolling out dough.
These tartan napkins have been on my table all month and they make me so happy.
These are the PERFECT gifts for Christmas! These pecan sticky buns aren’t too bad of a Christmas gift either 🙂
Pecan Sticky Buns
Yields 12-15 Sticky Buns
For the Dough:
1 cup whole milk, lukewarm
3 tablespoons salted butter, softened
4 cups all-purpose flour
3 large eggs, room temperature
1/2 cup sugar
1 tablespoon active dry yeast
1 teaspoon salt
For the Filling:
1/2 cup (1 stick) salted butter, softened
1/2 cup sugar
3 tablespoons cinnamon
For the Pecan Topping:
1 stick salted butter
pinch of salt
3/4 cup brown sugar
1/4 cup honey
1/2 cup heavy cream
1-2 cups pecans, chopped
- In a large mixing bowl fitted with a paddle attachment, mix 1 cup lukewarm milk, 3 tablespoons softened butter, 1 cup flour, 3 beaten eggs, 1/2 cup sugar, and 1 tablespoon of yeast until combined. Cover with a dish towel and let rise for 2 hours.
- Once risen for two hours, add 3 more cups of flour and 1 teaspoon of salt. Mix to combine and then cover and let rise until doubled.
- While rising, prepare the pecan topping. Grease 2 round baking dishes or a 9×13 baking dish and sprinkle pecans evenly on the bottom. In a medium sized saucepan, melt the butter and then add the brown sugar, honey and pinch of salt. Bring to a simmer and then remove from heat and whisk in the heavy cream. Pour this caramel mixture over the pecan and set aside. You can also reserve a little bit of this sauce for the topping when you serve these rolls.
- On a floured surface, roll dough out into a long rectangle (about 17×13) and spread with softened butter. In a small bowl, combine the sugar and cinnamon and then sprinkle evenly on top of the butter and dough. Starting at the long end, roll the dough tightly into a log and then cut them into 12-15 rolls using dental floss or a sharp knife.
- Cover with plastic wrap and let rise until doubled (about another hour). You can also place them in the refrigerator at this point before they rise and refrigerate overnight if desired.
- Once doubled in size, preheat the oven to 375° F and bake for 20-30 minutes or until golden brown on top. I like to cover them with aluminum foil while baking so they don’t get too brown on top.
- Let the rolls rest for 5 minutes and then carefully invert them onto a serving dish. The ooey gooey caramel pecan topping will follow and they are best served warm with extra sauce!
These rolls can easily be made ahead of time and baked the next day. Simply follow instructions through step 4 and then cover tightly with plastic wrap and refrigerate overnight. Remove from refrigerator the next day and let them get to room temperature and let them rise until doubled. Then continue with step 6.