Sticky Buns with Pecans

Name: Sticky Buns with Pecans
Prep time: 52 min
Cook time: 46 min
Total time: 1 h 38 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup (240 ml) whole milk, warmed to 110°F (43°C), comfortably warm to the touch but not hot; 2¼ tsp (7 g) instant yeast; ¼ cup (50 g) granulated sugar; 4 tbsp (57 g) unsalted butter, melted and cooled slightly; 2 whole (100 g) large eggs, at room temperature, lightly beaten; 1 tsp (6 g) fine salt; 3¾ cups (470 g) all-purpose flour, plus extra for dusting; 1 tsp (5 ml) neutral oil, for greasing the rising bowl; 6 tbsp (85 g) unsalted butter, cut into pieces; 1 cup (200 g) dark brown sugar, firmly packed; ¼ cup (60 ml) heavy cream; 2 tbsp (40 g) light corn syrup; ½ tsp (3 g) fine salt; 1 tsp (5 ml) pure vanilla extract; 1¼ cups (140 g) pecan halves, coarsely chopped; 4 tbsp (57 g) unsalted butter, very soft, at room temperature; ½ cup (100 g) light brown sugar, firmly packed; 1 tbsp (8 g) ground cinnamon

From the MyKitchenBank Kitchen

Soft, buttery cinnamon rolls baked on a bubbling layer of brown sugar caramel and toasted pecans, then flipped so the gooey topping crowns every bun.

Prep: 52 min
Cook: 46 min
Wait: 2 hr 5 min
Total: 3 hr 43 min
Makes: 12 sticky buns (one 9×13-inch pan)

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Ingredients

12 servings

For the dough
1 cup (240 ml) whole milk, warmed to 110°F (43°C), comfortably warm to the touch but not hot
2¼ tsp (7 g) instant yeast
¼ cup (50 g) granulated sugar
4 tbsp (57 g) unsalted butter, melted and cooled slightly
2 whole (100 g) large eggs, at room temperature, lightly beaten
1 tsp (6 g) fine salt
3¾ cups (470 g) all-purpose flour, plus extra for dusting
1 tsp (5 ml) neutral oil, for greasing the rising bowl
For the sticky topping
6 tbsp (85 g) unsalted butter, cut into pieces
1 cup (200 g) dark brown sugar, firmly packed
¼ cup (60 ml) heavy cream
2 tbsp (40 g) light corn syrup
½ tsp (3 g) fine salt
1 tsp (5 ml) pure vanilla extract
1¼ cups (140 g) pecan halves, coarsely chopped
For the filling
4 tbsp (57 g) unsalted butter, very soft, at room temperature
½ cup (100 g) light brown sugar, firmly packed
1 tbsp (8 g) ground cinnamon

Equipment (8)

9×13-inch (23×33 cm) metal or glass baking pan
Stand mixer with dough hook and large bowl (or large bowl and wooden spoon for hand kneading)
Medium saucepan
Rolling pin
Unflavored dental floss or a sharp serrated knife
Instant-read thermometer
Rimmed baking sheet (for toasting pecans and catching drips)
Aluminum foil

Steps

Before you start

Set out the eggs and 4 tablespoons of butter for the filling about 1 hour ahead so they are at room temperature and soft.
Plan on about 3¾ hours start to finish, most of it hands-off rising time.
Measure flour by spooning it into the cup and leveling it off (about 125 g per cup), or better, weigh it. Too much flour makes dry buns.
Line a rimmed baking sheet with foil and have a large rimmed serving tray or platter ready for flipping the buns.

1
Toast the pecansOven 350°F / 175°C
- Heat the oven to 350°F (175°C).
- Spread the chopped pecans on a rimmed baking sheet and toast for 8 minutes, stirring once halfway, until fragrant and a shade darker.
- Tip them onto a plate to cool so they stop cooking.
- Leave the oven off until step 9.
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Ready when: Nutty aroma and slightly darker color
Tip: Nuts burn quickly once fragrant; move them off the hot pan right away.
2
Mix the dough
- In the bowl of a stand mixer, stir together the warm milk, yeast, and granulated sugar.
- Let stand 5 minutes until a light foam forms on top.
- Add the melted butter, eggs, and salt and whisk to combine.
- Add 3½ cups (440 g) of the flour and mix with the dough hook on low for 1 minute until a shaggy, sticky dough forms.
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Ready when: No dry flour patches remain; dough looks shaggy and sticky
Tip: If the milk is hotter than 115°F (46°C) it can kill the yeast, so check it with a thermometer.
3
Knead until smooth
- Knead on medium-low speed for 8 minutes.
- Add the remaining ¼ cup (30 g) flour one spoonful at a time only if the dough sticks to the bottom of the bowl.
- The dough should be soft, slightly tacky, and pull away from the sides.
- Poke it: it should spring back slowly.
- By hand, knead on a floured counter for 10 to 12 minutes.
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Ready when: Smooth, elastic, slightly tacky; a stretched piece forms a thin translucent window without tearing
Tip: Resist adding lots of extra flour; a soft dough makes tender buns.
4
First rise
- Rub a large bowl with the oil.
- Shape the dough into a ball, turn it in the bowl to coat, and cover with plastic wrap or a damp towel.
- Let rise in a warm spot (75–80°F / 24–27°C) for 60 to 75 minutes.
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Ready when: Doubled in volume; a fingertip dent springs back slowly
Tip: In a cool kitchen, rise in the oven with only the light on.
5
Make the sticky topping
- In a medium saucepan over medium-low heat, melt the topping butter with the dark brown sugar, cream, corn syrup, and salt, stirring constantly.
- Once smooth, bring to a gentle bubble and simmer 1 minute.
- Remove from the heat and stir in the vanilla.
- Pour into an ungreased 9×13-inch pan, tilt to coat the bottom evenly, and scatter the toasted pecans over the top.
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Ready when: Glossy, smooth sauce with no sugar grains; it should bubble gently, not boil hard
Tip: Do not boil vigorously or the sauce can turn hard when baked.
6
Roll out the dough
- Turn the risen dough onto a lightly floured counter and press out the large bubbles.
- Roll into a 12×16-inch (30×40 cm) rectangle with a long side facing you, about ¼ inch (6 mm) thick.
- Lift and dust the counter lightly with flour if it sticks.
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Ready when: Even rectangle about ¼ inch thick that doesn't spring back when rolled
Tip: If the dough keeps shrinking, cover it and rest 5 minutes, then continue rolling.
7
Fill and roll
- Mix the light brown sugar and cinnamon in a small bowl.
- Spread the very soft filling butter over the dough, leaving a ½-inch (1 cm) border along the far long edge.
- Sprinkle the cinnamon sugar evenly on top and press lightly.
- Starting at the long edge nearest you, roll up tightly into a 16-inch log.
- Pinch the seam closed and set the log seam side down.
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Ready when: Even, snug spiral log with the seam sealed
Tip: Roll snugly but not so tight that the filling squeezes out.
8
Cut and arrange
- Slide a length of unflavored dental floss under the log, cross the ends over the top, and pull to cut.
- Cut the log in half, then each half into 6 equal slices, about 1⅓ inches (3.5 cm) thick, for 12 buns.
- Place the buns cut side up in the pan over the pecan topping in 3 rows of 4, leaving small gaps.
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Ready when: 12 evenly sized rounds snug in the pan
Tip: Floss gives cleaner cuts than a knife, which squashes the spiral.
9
Second riseOven 350°F / 175°C
- Cover the pan loosely with greased plastic wrap or a towel.
- Let rise 45 minutes until puffy and touching each other.
- During the last 20 minutes, heat the oven to 350°F (175°C) with a rack in the center.
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Ready when: Buns look puffy and touch one another; a gentle poke leaves a dent that slowly fills back in
Tip: Underproofed buns bake dense; wait for the puffiness.
10
Bake the bunsOven 350°F / 175°C
- Set the pan on a foil-lined rimmed baking sheet to catch drips.
- Bake at 350°F (175°C) for 28 to 32 minutes.
- If the tops brown deeply by minute 20, tent loosely with foil.
- Buns are done when the tops are deep golden and the center of the middle bun reads 190°F (88°C) on an instant-read thermometer.
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Ready when: Deep golden tops, caramel bubbling at the edges, center bun reads 190°F (88°C)
Tip: Do not underbake; a pale, doughy center in the middle buns is the most common problem.
11
Cool and flip
- Cool the pan on a rack for 5 minutes only.
- Run a knife around the edge, place a large rimmed tray over the pan, and with oven mitts firmly flip both together.
- Lift off the pan slowly and spoon any caramel and pecans left in the pan back over the buns.
- Serve warm.
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Ready when: Caramel and pecans release onto the buns in a glossy layer
Tip: Flip within 10 minutes; once the caramel cools it hardens and sticks to the pan.

Good to know

Tips

Weigh ingredients for the most reliable dough; the amount of flour makes the biggest difference in texture.
Use dark brown sugar in the topping for a deeper molasses flavor, and light brown in the filling so the cinnamon stands out.
Bake on a foil-lined sheet because the caramel can bubble over.
Wear oven mitts and flip over a sink-free, heat-safe surface; the caramel is extremely hot.

Make ahead

"After cutting and arranging the buns in the pan (step 8), cover tightly and refrigerate 8 to 14 hours. Let stand at room temperature for 45 to 60 minutes until puffy, then bake as directed, adding a few minutes if needed. You can also make the topping a day ahead; rewarm gently until pourable."

Storage & reheating

"Room temperature: covered, up to 2 days. Fridge: up to 5 days in an airtight container. Freezer: wrap individually and freeze up to 2 months; thaw overnight in the fridge. Reheat unwrapped buns at 300°F (150°C) for 10 to 12 minutes, or microwave a single bun for 20 to 30 seconds."

Substitutions

pecan halves → walnuts or omit. Toast walnuts the same way; leave out for nut-free buns.
light corn syrup → honey or maple syrup. Use the same amount; flavor will be slightly stronger.
instant yeast → active dry yeast. Use the same amount, but let it foam in the warm milk and sugar for 10 minutes before continuing.
whole milk → 2% milk. Works fine, but the buns will be slightly less rich.