Pecan Sticky Buns | Mouthwatering gooey rolls with an amazing caramel sauce and toasted pecans makes these Pecan Sticky Buns the ultimate breakfast treat! Make these delicious buns for Christmas morning or for a birthday breakfast! Tell your guests they’re special without uttering a word.
When grandmas coming for a visit you bake to impress. I promise if you make these Pecan Sticky Buns that’s exactly what you’ll do! There’s nothing like waking up to the sweet aroma of yeast rolls baking…and that glaze!
These sour cream rolls are tender with a filling of butter sugar and cinnamon, but the real clincher is the gooey pecan glaze! With a light caramel taste and packed with chopped pecans. It’s super easy to make with a boiling time of only 1 minute! The rewards are worth every second.
FOLLOW DIRECTIONS ALL THE WAY UNTIL THE SECOND RISING IN THE PAN. INSTEAD….PLACE THE ROLLS ON A COOKIE SHEET LINED WITH PARCHMENT PAPER. PLACE FLAT IN THE FREEZER. FREEZE COMPLETELY. PLACE FROZEN ROLLS IN A ZIP TOP BAG. WHEN READY TO BAKE, PLACE THE ROLLS ONTO A COOKIE SHEET LINED WITH PARCHMENT PAPER AND LET THE ROLLS THAW, BEFORE STARTING TO RISE PLACE THE ROLLS IN PREPARED 10-INCH CAST IRON SKILLET. COVER AND LET RISE IN A WARM, DRAFT FREE PLACE (75°) UNTIL DOUBLED IN SIZE (ABOUT 45 MINUTES).
Spread softened butter over dough.
Sprinkle filling over butter.
Roll, cut into 1-inch pieces.
Place in prepared skillet to rise.
Is a sticky bun the same as a cinnamon roll? Nope, but they are cousins! The main difference is in the topping. The cinnamon roll has all its goodies rolled up inside and is topped with a cream cheese or vanilla icing. While the sticky bun either has its magic added to the bottom of a baking dish and then inverted or added to the top of the buns. Either way sticky buns end up with a delicious sticky topping!
For the Dough
- 3 1/2 cups all purpose flour, divided
- 1 (.25 ounce) package active dry yeast
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1/3 cup unsalted butter, cubed
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
For the Filling
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon all purpose flour
- 1/8 teaspoon salt
For The Caramel Pecan Glaze
- 1/2 cup light brown sugar, packed
- 1/3 cup unsalted butter
- 1/3 cup light corn syrup
- 1/8 teaspoon salt
- 1/2 cup toasted pecans, chopped
For the Dough:
In a large bowl, combine 1 1/2 cups flour and yeast; set aside.
In a medium saucepan, add the milk, sour cream, butter, sugar and salt. Cook over medium heat, stirring occasionally until mixture registers 120° to 130° on a candy thermometer Pour heated milk mixture over the flour mixture. Add vanilla and egg; stir well. Gradually stir in enough remaining flour (about 1 1/2 cups) until a soft dough form and pulls away from the sides of the bowl.
Lightly flour the surface; turn out dough and knead until elastic and smooth (about 5 minutes). To prevent sticking add remaining flour in small amounts at a time. Spray a large bowl with non stick cooking spray. Place dough in the bowl, turning to coat the top. Cover and let rise in a warm, draft-free place (75°) until doubled in size (about 1 hours and 15 minutes).
Lightly punch down dough, cover and let it rest for 5 minutes. On a lightly floured surface, roll dough into a 14x10-inch rectangle. Spread softened butter over dough, sprinkle filling over butter, lightly press mixture into dough. Starting with the long side, roll dough into a log. Press ends to form the log into a 12-inch log. Cut 12 (1-inch) pieces. To continue, go to the freezer version or to continue on...
For the Filling:
In a small bowl stir together the sugar, cinnamon, flour and salt. Spread softened butter over dough, sprinkle filling over butter, lightly press mixture into dough.
FOR FREEZER VERSION:
Place rolls on a cookie sheet lined with parchment paper. Place flat in the freezer. Freeze completely. Place frozen rolls in a zip to bag. When ready to bake, place the rolls onto a cookie sheet lined with parchment paper and let the rolls thaw, before they start to rise .....continue below.
To continue on....Spray a 10-inch cast-iron skillet with non stick cooking spray. Place rolls in prepared pan. Cover and let rise in a warm, draft free place (75°) until doubled in size (about 45 minutes).
Preheat oven to 350°. Bake until golden brown (about 25-30 minutes). Let the rolls cool (about 30minutes).
For the Caramel Pecan Glaze:
In a medium saucepan, combine brown sugar, butter, corn syrup and salt. Bring to a boil over medium heat, stirring frequently. Cook for 1 minute, stirring frequently. Stir in pecans, and let stand for 3 minutes. Pour over rolls. ENJOY!
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This recipe was inspired from the Taste of the South Magazine.