Quintessential Pecan Sticky Buns

Total Time
21hrs
Prep 0 mins
Cook 21 hrs

Soft, milk- and butter-enriched yeast dough is stuffed with aromatic cinnamon filling and glazed with a sticky, sugary topping loaded with pecans.

Ingredients Nutrition

Directions

  1. To make the dough:.
  2. Combine all of the dough ingredients and mix and knead them together–by hand, mixer or bread machine–till you've made a soft, smooth dough.
  3. Allow the dough to rise, covered, for about 1 hour; it'll become puffy, but won't double in bulk.
  4. While the dough is rising, lightly grease two 9" round cake pans.
  5. To make the glaze:
  6. In a small bowl, whisk together the syrup, rum (if you're using it) and melted butter.
  7. Divide this glaze evenly between the pans (if you're using two pans).
  8. Sprinkle the brown sugar) and pecans atop the glaze.
  9. To shape the buns:.
  10. Transfer the dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. I.
  11. It’s a nice, soft dough, and pats out easily.
  12. Spread with the prepared cinnamon filling (or cinnamon-sugar), leaving an uncovered strip about 1" wide along one long end of the dough.
  13. Roll the dough into a log the long way; it’ll stretch to about 20" long as you roll.
  14. Using a serrated knife, slice the log into 16 slices.
  15. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
  16. Space eight buns in each of the prepared pans.
  17. Cover the pans, and let the buns rise for 60 to 90 minutes; they should spread out and touch one another.
  18. Bake the sticky buns in a preheated 350°F oven for about 25 minutes, tenting them lightly with aluminum foil after 15 minutes to prevent over-browning.
  19. The finished buns will be a light golden brown, despite their aluminum foil cover.
  20. Loosen the edges of the buns with a knife, then carefully—the sugar is hot!—turn them out onto a rack or parchment-covered sheet pan to cool, scraping any glaze that may have stuck to the pan onto the warm buns.
  21. Serve warm, or at room temperature.

Reviews

(1)
Most Helpful

These are lovely! I especially like them because the bread part is light and fluffy. They are quite sweet (well, what would you think?), and I halved the amount of sugar to be mixed with cinnamon and rolled into the buns. They don't seem to have suffered from it, but I suppose the extra sugar wouldn't have hurt, either. They are very very good. Thank you very much for sharing this recipe with us.

mianbao May 29, 2011

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