It was only a few years ago that I went to the local farmers’ market and discovered Pecan Cinnamon Rolls (or as I like to call them, Sticky Buns). After that first time, it quickly became a habit to patronize the pastry tent on Saturday mornings. I just love the sticky, pecan sweetness soaked into a buttery, baked dough.
Now they are one of my favorite desserts/breakfasts!
I’ve been wanting to make them for a while. It’s so great that I found a delicious recipe. Just a couple small tweaks, a little bit of patience, and they turned out fabulous!
As you can see from the picture, the yeast really worked! They raised a little more then I expected, but it all turned out well. The rolls in the middle were just super gooey and delicious. I was a little worried about using white whole wheat flour; that it would detract from the decadence of the roll. But don’t worry about it. They turned out fine.
A couple things to keep in mind:
- This is a high time/labor recipe. They took a good 3.5 hours from start to finish. But the results are SO worth it.
- Pecans are expensive. Try to stock up when they’re on sale, usually around the holidays.
- A watched dough never rises. Feel free to do something else. I went and got a pedicure.
I should have gotten a better picture, but they kept getting eaten before I could get the camera set up!
Pecan Sticky Buns
- 1 teaspoon white sugar
- 1 (.25 ounce) package active dry yeast
- 1/2 cup warm water (110 degrees F/45 degrees C)
- 1/2 cup milk
- 1/4 cup white sugar
- 1/4 cup butter
- 1 teaspoon salt
- 2 eggs, beaten
- 4 cups all-purpose flour
- 1 cup butter
- 1 cup brown sugar
- 1 cup chopped pecans, divided
- 3/4 cup brown sugar
- 1 tablespoon ground cinnamon
- 1/4 cup butter
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1-2 hours.
- While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Smear remaining butter over dough; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. With serrated knife*, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
Note: It only took 3.5 cups of flour using King Arthur White Whole Wheat flour. Also, when I made the recipe, it didn’t make 15. It made 8. Slice them so they fit into whatever pan you’re using.
* A trick to slicing the dough – Take a piece of thread or floss, slide it under the roll, cross the thread and pull quickly. It works like magic, and you don’t have a sticky knife to clean up afterwards!
“They were as good as they look! Thanks for sharing, Erin — both the buns and the recipe!” – Megan
“Jamie thinks your sticky buns are awesome!!” – Whitney
Have a question about the recipe? A suggestion to make it even better?
Comments are welcome!