Pecan Sticky Buns

READY IN: 1hr 25mins
YIELD: 8 buns




  • 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.