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Pecan Sticky Buns

Oh my goodness!  So these are amazing!  So delicious!  I just love sticky buns so much.  This recipe came from my friend Marjorie, who is a pretty good in the kitchen herself.

Dough –
1 cup water (room temperature if using a bread machine for the first rise, 105°F-115°F if not)
1 egg, room temperature
¼ cup canola oil
1/3 c sugar
3½ cups bread flour
1 Tbsp yeast
Filling –
½ cup butter, softened
½ cup chopped pecans
½ cup sugar
1 ½ Tbsp cinnamon
Topping –
½ cup chopped pecans
1½ cup brown sugar
1½ cup melted butter
¼ cup maple syrup

If using a bread machine, use the bread machine directions for bread dough. This will do the first rise.

Otherwise, put all dough ingredients in the bowl of a stand mixer. Attach the dough hook and knead on low or stir speed until dough forms a ball and pulls away from the sides of the bowl. Put in a greased bowl and cover. Let rise in a warm draft free place for 45 minutes to 1 hour, or until it doubles in size.

Punch down, roll into a 12” X 16” rectangle and spread the butter onto the dough. Combine remaining filling ingredients and sprinkle over dough. Roll up tightly starting with the longer side, so you end up with a dough log.  Cut into 1” slices with a pizza cutter.

Combine all topping ingredients and spread in 9×13 inch baking dish. Place sticky bun slices on mixture and let rise in a warm draft free place 45 minutes to 1 hour, or until it doubles in size.  You can do this the night before to bake in the morning by letting it rise in the refrigerator overnight, let sit at room temperature for about 30 minutes, then bake.

Bake at 350°F until golden brown, about 30 minutes.  Let cool 10 or 15 minutes and invert buns onto a heat proof tray.