Description
Big Fat Pecan Sticky Buns are the ultimate indulgence for any sweet tooth. These warm, gooey pastries are filled with a delightful mixture of cinnamon and brown sugar, topped with crunchy toasted pecans. Perfect for brunch gatherings or cozy Sunday mornings, they promise to elevate your baking game and fill your home with an irresistible aroma. Whether enjoyed fresh out of the oven or saved for later, these sticky buns will bring joy to every bite.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- 1 cup whole milk, warmed
- ½ cup unsalted butter, melted
- 2 tsp ground cinnamon
- 1 cup toasted pecans, chopped
- ½ cup brown sugar
Instructions
- Prepare the Dough: In a medium saucepan, warm the milk and butter over low heat. In a large bowl, mix flour, sugar, and yeast. Combine with the warm milk mixture until well mixed.
- Knead: Transfer the dough to a floured surface and knead for about 5 minutes until smooth.
- First Rise: Place the dough in an oiled bowl, cover it, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Prepare Topping: Toast pecans in a skillet and mix brown sugar with cinnamon.
- Shape Buns: Roll out dough into a rectangle, spread melted butter on top, sprinkle with the brown sugar mixture and pecans, then roll tightly into a log.
- Slice & Bake: Cut into 12 pieces and place cut-side up in a greased dish. Let rise again for 30 minutes while preheating the oven to 350°F (175°C). Bake for about 25 minutes until golden brown.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun (90g)
- Calories: 360
- Sugar: 15g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg