Pecan Sticky Buns

Whole pecans scattered on a caramelized surface after baking.

5 from 2 ratings

An easy-to-follow professional pecan sticky buns recipe! A soft, buttery dough is rolled up with a cinnamon sugar filling and baked on top of an easy brown sugar caramel with pecans!

Prep Time30

Cook Time20

Proof40

Total Time1 30

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: sticky buns

Author: Chef Lindsey

Ingredients

For the spice mixture:

½ cup dark brown sugar unpacked
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 pinch ground nutmeg

For the Caramel Topping Mixture:

½ cup dark brown sugar firmly packed
4 ½ tablespoons honey
52 mL whiskey
½ cup pecans chopped

For the Dough:

1 teaspoon orange zest
3 tablespoons granulated sugar
83 mL orange juice
114 mL water warm
1 package instant yeast 2 ¼ teaspoons
3 tablespoons milk powder
2 ¾ cups bread flour
1 teaspoon kosher salt
2 tablespoons unsalted butter
1 large egg

For Assembly:

2 tablespoons unsalted butter melted

US Customary - Metric

Instructions

Prepare the filling & caramel:

In a small bowl, whisk together all the ingredients of the spice mixture in the recipe card above. Set aside.
Spray a 9-inch round cake pan with non-stick cooking spray and set aside. In a large sauté pan or in a large saucepan, combine the dark brown sugar, butter, honey, whiskey and chopped pecans. Bring to a boil.
Stir and cook over medium heat until the sugar is melted and the mixture combines. Allow to cool slightly and then pour into the prepared cake pan. Spread out or tip the pan to spread evenly.

Mix the Dough:

Rub the orange zest into the sugar and set aside to release its oils. This can be done up to 2 days ahead of mixing, but I typically do it while measuring the rest of the ingredients.
In the bowl of a stand mixer fitted with the dough hook attachment, combine milk powder, orange juice, water, instant yeast, bread flour, sugar with orange zest, butter and eggs and mix on low speed until the dough is hydrated and all the ingredients have incorporated.
Add the salt to the dough and mix on medium speed for 4-5 minutes, or until a soft, strong, elastic dough forms. Use the window-pane test to assess the dough. It should pull a smooth, thin window similar to a brioche dough.
Turn the dough out into a lightly oiled large bowl. Cover with plastic wrap and proof at room temperature or in a 75°F proof box for 20 minutes.
Fold the dough by taking one side, stretching it up and laying it over the center of the dough in the bowl. Rotate 90° and repeat with the next side. Rotating and folding each of the 4 sides. Cover and proof for an additional 20 minutes.
Roll out the dough into a 12-inch by 16-inch rectangle. Lightly brush the bread with melted butter then sprinkle the dough with the spice mixture.
Starting from the long side, gently roll the dough into a log, thus making a longer, not fatter, log. Seal the edges by pressing the heel of your hand against the bench.
Cut the log into 8 equal pieces. Place 7 pieces cut-side down around the perimeter of the prepared cake pan. Place the last piece in the center of the pan.
Cover and proof the buns for 10-20 minutes depending on the warmth of your room. Meanwhile, preheat the oven to 375°F convection.
Bake in a preheated oven for 20-25 minutes to an internal temperature of 185°F.
Remove the buns from the oven and allow to rest in the pan for 5 minutes. Invert the pan onto a wire cooling rack placed on top of a piece of parchment paper to catch any dripping caramel. You can also invert them directly onto a large plate or serving platter.
Allow the sticky buns to cool completely before serving.

Notes

Yield – 8 Sticky Buns!

Variations – Substitute water or milk for the orange juice in the dough; mix chocolate chips, fruit or nuts into the dough before proofing; or change the flavor of the spices in the filling. Add jams, preserves or spreads to the filling before rolling!

Storage – Store baked pecan sticky buns at room temperature for up to 3 days. Cool completely on a plate then wrap in plastic wrap, or store in an airtight container. Storing them in the refrigerator can cause them to dry out prematurely.

Nutrition