Toasted Pecan Sticky Buns for Christmas Morning
- Cook Time: 3 hours 15 minutes (includes rising time)
- Total Time: 3 hours 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- For the Dough:
- 1 cup warm milk (110°F/45°C)
- 1 package (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon salt
- 3 1/2 to 4 cups all-purpose flour
- For the Sticky Topping:
- 3/4 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 1/4 cup honey or maple syrup
- 1 1/2 cups pecans, coarsely chopped and toasted
- 1/4 teaspoon salt
- For the Filling:
- 1/4 cup unsalted butter, very soft
- 2/3 cup light brown sugar, packed
- 2 tablespoons ground cinnamon
Instructions
- Step 1: Activate the Yeast: In the bowl of a stand mixer, combine the warm milk, granulated sugar, and yeast. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes frothy and bubbly. This ensures your yeast is alive and ready to make the dough rise.
- Step 2: Mix and Knead the Dough: Add the melted butter, egg, and salt to the yeast mixture. Using the dough hook attachment, gradually add 3 cups of flour on low speed. Increase the speed to medium and add the remaining flour, half a cup at a time, until the dough pulls away from the sides of the bowl. Knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- Step 3: First Rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Set it in a warm, draft-free spot and let it rise until doubled in size, which usually takes about 1 to 1.5 hours.
- Step 4: Prepare the Sticky Topping: While the dough rises, whisk together the melted butter, brown sugar, honey, and salt for the topping. Pour this mixture into a 9×13 inch baking pan, spreading it evenly. Sprinkle the toasted pecans over the glaze and set the pan aside.
- Step 5: Roll and Fill the Dough: Punch down the risen dough to release air. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches. Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly over the top, leaving a small border around the edges.
- Step 6: Shape the Buns: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices. Place the slices in the prepared baking pan on top of the pecan mixture, spacing them evenly in a 3×4 grid.
- Step 7: Second Rise: Cover the pan and let the buns rise for another 45 minutes to an hour. They should look puffy and be touching each other. During the last 15 minutes of rising, preheat your oven to 350°F (175°C).
- Step 8: Bake the Buns: Bake for 25 to 30 minutes, or until the buns are a deep golden brown on top and the filling is bubbling. If the tops are browning too quickly, you can loosely cover them with aluminum foil for the last 10 minutes.
- Step 9: The Flip: Remove the pan from the oven and let it cool for exactly 5 minutes. Place a large serving platter or rimmed baking sheet upside down over the pan. Using oven mitts, firmly grip both the pan and the platter and quickly flip them over. Let the pan sit for a minute so the glaze drips down, then gently lift the pan off.