Gooey Grandeur: Big Fat Pecan Sticky Buns Recipe Awaits

Warm, gooey pecan sticky buns have been a cherished morning delight for generations, and this big fat pecan sticky buns recipe promises a decadent breakfast experience that will tantalize your taste buds.

The aroma of buttery, caramel-coated pastry fresh from the oven is enough to draw everyone to the kitchen.

Sweet, nutty pecans nestle perfectly between layers of soft, pillowy dough, creating a mouthwatering treat that screams comfort.

Each bite delivers a rich combination of chewy, crisp textures that melt in your mouth.

Golden-brown edges and a glossy caramel glaze make these sticky buns irresistibly tempting.

Baking these buns is simpler than you might expect, with just a few key ingredients and some patience.

Dive into this recipe and treat yourself to a breakfast that will become an instant family favorite.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 2 hours 45 minutes

Calories: 450 kcal

Servings: 11

Everything That Goes In Big Fat Pecan Sticky Buns

• Warm Milk: Activates yeast and provides soft, tender texture for the bread's foundation.
• Butter: Adds rich flavor and helps create a smooth, pliable dough consistency.
• Sugar: Feeds yeast, enhances fermentation, and contributes subtle sweetness.
• Active Dry Yeast: Crucial for bread rising, creating airy and fluffy texture.

• Eggs: Bind ingredients, add moisture, and provide structure to the dough.
• Salt: Balances flavors and strengthens gluten development.

• All-Purpose Flour: Primary structure builder, creating soft and pillowy sticky bun base.

What Tools Work For Big Fat Pecan Sticky Buns

• Large mixing bowl: Essential for combining wet ingredients and creating dough.
• Measuring cups and spoons: Precise for accurate ingredient quantities.
• Wooden spoon or spatula: Perfect for mixing ingredients smoothly.
• Floured surface: Clean countertop or cutting board for kneading dough.
• Kitchen towel or plastic wrap: Covers dough during rising process.
• Whisk: Helps blend ingredients evenly.
• Stand mixer (optional): Can help with initial mixing and kneading.

Easy Steps For Big Fat Pecan Sticky Buns

• Dough Foundation The heart of these rolls begins with blending warm milk, melted butter, and sugar in a spacious mixing bowl. Sprinkle yeast over the liquid mixture and allow it to bloom and become frothy.
• Dough Creation Incorporate salt and eggs into the yeast mixture. Gradually fold in flour, creating a soft and supple dough. Gently knead the dough on a flour-dusted surface until it becomes smooth and elastic.
• First Rise Transformation Transfer the dough to a lightly oiled bowl. Cover with a soft cloth and let it rest in a cozy, warm spot. Watch as the dough expands and doubles in volume, developing rich flavor and tender texture.

Smart Tips For Big Fat Pecan Sticky Buns

• Perfect Rise Trick: Create a cozy proofing environment by placing the covered dough in an unheated oven with a pan of hot water underneath, which generates gentle warmth and humidity for optimal dough rising.
• Flour Power Tip: When kneading, add flour gradually to prevent a dry, tough dough. The perfect consistency should be slightly tacky but not sticky, ensuring soft and tender sticky buns.
• Make-Ahead Magic: Prepare the dough the night before and let it slow-rise in the refrigerator. This technique develops deeper flavor and allows for convenient morning baking, perfect for weekend breakfasts or special gatherings.
• Dairy-Free Adaptation: Swap dairy milk with almond, oat, or coconut milk for a lactose-free version. Use plant-based butter alternatives to make these sticky buns suitable for those with dairy restrictions while maintaining rich, delicious flavor.
• Gluten-Sensitive Option: Replace all-purpose flour with a gluten-free flour blend designed for yeast baking. Add xanthan gum to improve texture and help the dough rise properly, ensuring those with gluten sensitivities can enjoy these delectable sticky buns.

Serving Big Fat Pecan Sticky Buns Your Way

• Brunch Bliss Pairing: Serve these sticky buns alongside scrambled eggs and crispy bacon for a decadent weekend breakfast that will make everyone's morning special.
• Sweet Morning Companion: Brew a rich, robust coffee or creamy cappuccino to complement the caramel and pecan flavors, creating a delightful flavor harmony.
• Dessert Transformation: After the main meal, warm up these sticky buns and top with a scoop of vanilla bean ice cream for an irresistible dessert that transforms the recipe into a show-stopping sweet treat.
• Party Presentation Trick: Arrange the sticky buns on a beautiful wooden board, sprinkle some extra chopped pecans on top, and watch guests dive in with pure excitement.

How To Store Big Fat Pecan Sticky Buns Properly

• Weekend Batch Preparation: Prepare the dough and filling up to 24 hours in advance, storing the unbaked rolls covered in the refrigerator for convenience and time-saving meal planning.
• Freezing Strategy: Wrap individual unbaked sticky buns tightly in plastic wrap and aluminum foil, storing them in the freezer for up to 2 months. Thaw overnight in the refrigerator before baking for fresh-tasting results.
• Refrigeration Tips: Cooked sticky buns can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave or oven at 300°F for 5-7 minutes to maintain soft texture and delicious flavor.
• Room Temperature Storage: Allow freshly baked sticky buns to cool completely before placing them in a sealed container. Keep at room temperature for up to 2 days, enjoying their maximum softness and taste within the first 24 hours.

Gooey Pecan Sticky Buns Recipe

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4.8 from 27 reviews

• Total Time: 2 hours 45 minutes
• Yield: 11 1x

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Description

Indulgent big fat pecan sticky buns transport taste buds to Southern comfort. Gooey caramel, toasted pecans, and pillowy dough create a memorable breakfast experience you’ll crave again and again.

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Ingredients

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• 4 cups (500 g) all-purpose flour
• 1 cup (240 ml) whole milk, warmed
• 2 large eggs, room temperature
• 1 cup (200 g) brown sugar, packed
• 1 cup (120 g) pecan halves
• ½ cup (115 g) unsalted butter
• 2 ¼ tsps (1 packet) active dry yeast
• ¼ cup (60 g) granulated sugar
• 1 tbsp ground cinnamon
• ½ tsp salt
• ¼ cup (60 ml) heavy cream
• ½ tsp vanilla extract
• ¼ cup (60 g) unsalted butter, melted
• ½ cup (115 g) unsalted butter, softened

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Instructions

1. Activate Yeast Mixture: Whisk warm milk, melted butter, and sugar in a large bowl until yeast becomes foamy and aromatic, signaling its activation and readiness.
2. Create Dough Foundation: Blend salt and eggs into the yeast mixture, then gradually introduce flour, kneading until a smooth, elastic dough forms with a silky, responsive texture that easily springs back when pressed.
3. First Fermentation Stage: Transfer dough to an oil-coated bowl, cover with a clean towel, and let rest in a warm, undisturbed space until volume doubles, allowing gluten development and flavor enhancement.
4. Prepare Rolling Surface: Dust work surface with flour, gently roll out dough into a rectangular shape, maintaining an even thickness to ensure uniform baking and consistent sticky bun texture.
5. Assemble Filling and Topping: Spread softened butter across dough surface, sprinkle cinnamon and brown sugar evenly, then carefully roll the dough into a tight cylinder, creating distinct swirl layers.
6. Final Proofing and Baking Preparation: Slice rolled dough into uniform sections, arrange in a buttered baking pan, and allow a final rise in a warm environment to achieve maximum volume and tenderness.
7. Caramelize and Bake: Prepare pecan-caramel sauce, pour into pan bottom, nestle rolled dough sections atop the sauce, then bake in a preheated oven at 375°F until golden brown and thoroughly cooked.
8. Cooling and Serving: Remove from oven, let rest for 10 minutes, then carefully invert onto a serving platter, allowing caramel and pecans to cascade over the sticky buns, creating a luscious, glossy finish.

Notes

• Yeast Activation Precision: Ensure milk temperature stays between 100-110°F for optimal yeast performance, preventing potential killing or sluggish activation.
• Dough Consistency Control: Knead until dough becomes smooth and elastic, typically 8-10 minutes by hand, avoiding over-working which can make texture tough and dense.
• Rising Environment Optimization: Select a consistently warm spot around 75-80°F for dough proofing, like near a preheated oven or inside a turned-off oven with light on.
• Humidity Management: Cover dough with slightly damp cloth during rising to prevent surface from drying out, maintaining soft and pliable texture for perfect sticky buns.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Desserts
• Method: Mixing
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 450
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 70 mg