Cinnamon Pecan Sticky Buns

Seriously say hello to the best gooey, nutty, cinnamon pecan sticky buns! Admittedly, this is the same recipe as our Cinnamon Rolls with Cream Cheese Frosting Recipe. However, the sweetness here comes from the gooey pecan caramel that forms on the bottom of the pan while cooking!

Similarly, you could use the sticky bun caramel in this recipe in our Sourdough Cinnamon Roll recipe! Besides using up your sourdough starter discard, you would have a great breakfast treat!

Clearly, these buns will fill your house with a heavenly scent. Without a doubt, these will be a family favorite over at your house!

Oh, and while you are at it, save 15% on Pearson Farm Pecans to make this recipe, and so many more for your Fall and Holiday festivities! Be sure to use the SAVINGS CODE: PERKS15 when you check out!

If you love pecans, give these other recipes a try!

Pecan Cupcakes with Cinnamon Buttercream Frosting

Sweet and Spicy Roasted Pecan Waffles

Cinnamon Pecan Sticky Buns

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Prep Time: 2 hours hours

Cook Time: 22 minutes minutes

Total Time: 2 hours hours 22 minutes minutes

Course: Breakfast

Cuisine: American

Keyword: baking, cinnamon rolls, pecans, sticky buns

Servings: 12 servings

Calories: 1050kcal

Author: Bruce and Dina

Equipment

• large mixing bowl
• Knife
• Baking Dish
• Spatula
• Cookie sheet

Ingredients

For the dough

• 1 ½ cup milk warmed to about 110 degrees F
• 4 teaspoons instant dry yeast
• 6 1/2 cups flour all-purpose
• 1 1/2 teaspoon salt
• 3/4 cup sugar granulated
• 9 Tbls butter salted, melted and cooled
• 3 eggs at room temprature
• 1/2 tsp vegatable oil

Cinnamon Sticky Buns Filling

• 3 1/2 cups packed brown sugar
• 5 Tbls cinnamon
• 2 sticks butter softened but not melted

For the Cinnamon Pecan Sticky Bun Spread for in the pan:

• 1 ½ cups butter
• ¾ cup granulated sugar
• ¾ cup brown sugar
• ½ teaspoon salt
• ¾ cup light corn syrup
• 1 ½ teaspoon vanilla extract
• ¾ cup chopped pecans

For the top of the sticky buns before baking:

• 1 cup heavy cream or half and half

Instructions

For the Dough:

• First, wisk the yeast into the warm milk and let stand for 3-4 minutes. 
  1 ½ cup milk, 4 teaspoons instant dry yeast
• Next, mix flour, salt and sugar in a large mixing bowl. Wisk eggs and butter into milk mixture. 
  6 1/2 cups flour, 1 1/2 teaspoon salt, 3/4 cup sugar, 9 Tbls butter, 3 eggs
• At this time, pour the wet ingredients over the dry and blend until the dough comes together. A firm rubber spatula or plastic bench scraper works well. 
• Now its time to turn the dough out onto lightly floured counter and gently knead until the dough is firm but still a little sticky. This should take about 3-4 minutes. 
• Lightly coat a large bowl with vegetable oil. Place the dough into the oiled bowl and cover with a moist dish towel. Set the bowl in a warm place until the dough has doubled in size about 1 hour. 
  1/2 tsp vegatable oil

Prepare filling:

• Prepare the filling by mixing the brown sugar and cinnamon in a medium bowl. 
  3 1/2 cups packed brown sugar, 5 Tbls cinnamon

Prepare Sticky Bun Spread:

• Combine the butter, granulated sugar, brown sugar, and salt, and cream together for 2 minutes on high speed with hand blender.
  1 ½ cups butter, ¾ cup granulated sugar, ¾ cup brown sugar, ½ teaspoon salt, ¾ cup light corn syrup, 1 ½ teaspoon vanilla extract
• Add the corn syrup and vanilla extract, and continue to cream for about 5 minutes, or until light and fluffy. Stir in the pecans and spread mixture into the bottom of  a greased 9×13 baking pan, or split between 2 smaller pans.
  ¾ cup chopped pecans

Roll out cinnamon rolls:

• Turn the dough out onto a lightly floured counter. Using a rolling pin, roll the dough out into a rectangle. Spread the softened butter onto the dough. I like to use my hands. 
• Sprinkle the brown sugar mixture over the butter. Make sure that coverage is even, but not all the way on one edge.
• Starting on the long end, roll the dough up firmly, tucking the ends in as you go.  Cut into 12 slices and place into sticky bun spread in the pan. Cover the pan with plastic wrap that has been sprayed with oil and allow the rolls to rise for 1 hour or until nearly double. 

Bake rolls:

• Preheat the oven to 375 degrees. Warm the heavy cream until the chill is off. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 
• Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Rotate the rolls at 10 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time. 
• Remove rolls to cool briefly. If you cool too long the sticky syrup will set up.
• Place a cookie sheet over top of pan, and very carefully flip the entire pan over so they are upside down. Pat on the bottom of the pan and gently remove, scraping out any of the tasty bits that may be left in pan.
• Serve warm.

Nutrition

Serving: 1roll | Calories: 1050kcal | Carbohydrates: 161g | Protein: 13g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 704mg | Potassium: 355mg | Fiber: 5g | Sugar: 103g | Vitamin A: 1169IU | Vitamin C: 0.4mg | Calcium: 189mg | Iron: 4mg

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