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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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