Pecan Sticky Buns
- Reviews 1
Ready In: 1 hr 25 mins
Serves: 8
Yields: 8 buns
Ingredients
- 1⁄4 cup dark brown sugar, packed
- 1⁄3 cup dark brown sugar, packed
- 1 1⁄2 teaspoons ground cinnamon
- 2 tablespoons honey
- 9 tablespoons butter, melted
- 3⁄4 cup pecans, toasted and coarsely chopped
- 2 3⁄4 cups all-purpose flour
- 1⁄4 cup granulated sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups buttermilk
Directions
- Preheat oven to 425 degrees F.
- Grease a 9-inch round metal cake pan.
- Prepare filling: in small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
- Prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar and 2 T butter on medium until mixture is blended and smooth, stirring occasionally.
- Pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
- Prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda and salt.
- In small bowl, mix buttermilk and 5 T butter.
- With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
- Turn dough onto lightly floured surface, and knead 8-10 minutes or just until smooth, about 30 seconds.
- Pat dough into a 12-inch by 9-inch rectangle.
- Brush dough with 1 T butter, then sprinkle with filling.
- Starting at one short end, roll up dough jellyroll fashion.
- With seam side down, cut dough crosswise into 8 slices.
- Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter.
- Bake buns 28-30 minutes or until golden.
- Remove pan from oven.
- Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides.
- Remove baking pan.
- Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later.
- Wrap any leftovers in foil, and store at room temperature up to 3 days.
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