Description
Homemade sticky buns that are big, fluffy, and irresistibly gooey with caramelized pecans. This recipe delivers bakery-level results using simple pantry ingredients and 40% less sugar than store-bought versions.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon salt
- 1 packet active dry yeast (2 1/4 tsp)
- 1/2 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup brown sugar, packed
- 1/2 cup pecans, chopped
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
Instructions
- Combine warm milk and sugar, sprinkle yeast, and let it foam for 5–10 minutes.
- In a large bowl, mix flour and salt. Add butter, egg, and the yeast mixture. Stir until a dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour until doubled.
- Mix brown sugar, cinnamon, and pecans in a bowl for the filling.
- Punch down dough, roll into a 12×18-inch rectangle, and spread filling evenly, leaving a 1-inch border. Roll tightly and pinch seam closed.
- Cut into 12 pieces and place cut-side up in a greased 9×13-inch dish. Pour heavy cream evenly over buns.
- Bake at 350°F (175°C) for 25–30 minutes until golden brown and cooked through.
Notes
Use milk at 110°F for proper yeast activation. Don’t skip the heavy cream—it’s the secret to the sticky caramelized bottom.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sticky bun
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: pecan sticky buns, homemade sticky buns, sweet rolls, brunch recipe