Description

This recipe creates irresistible pecan sticky buns with a soft, gooey center, warm cinnamon, browned butter, and toasted pecans. It’s a surprisingly easy, family-friendly treat perfect for breakfast or brunch.

Ingredients

Scale

360 g all-purpose flour, plus more for dusting
50 g granulated sugar (for dough)
60 g granulated sugar (for filling)
7 g active dry yeast
5 g fine sea salt (for dough)
pinch fine sea salt (for topping)
120 ml whole milk, warmed to 40-43(C (105-110(F)
60 ml warm water
1 large egg, at room temperature
55 g unsalted butter, melted and cooled (for dough)
113 g unsalted butter (1/2 cup), for topping
2.5 ml alcohol-free vanilla extract (for dough)
2.5 ml alcohol-free vanilla extract (for topping)
150 g packed light brown sugar
30 ml pure maple syrup
5 ml ground cardamom
75 g chopped pecans
50 g finely diced candied ginger
10 g ground cinnamon
1 teaspoon finely grated fresh ginger

Instructions

Prepare the Dough: In a large bowl, whisk the flour, 50g granulated sugar, yeast, and 5g sea salt. In a separate bowl, whisk the warmed milk, warm water, egg, 55g melted butter, and 2.5ml vanilla. Pour the wet into the dry, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
First Rise: Place the kneaded dough in a lightly oiled bowl, cover with plastic wrap, and let it rest in a warm spot for 1.5 to 2 hours until doubled in size and puffy.
Make the Sticky Topping: While the dough rises, melt 113g unsalted butter in a medium saucepan over medium heat, cooking until golden brown and nutty. Remove from heat and stir in the 150g brown sugar, maple syrup, cardamom, and a pinch of salt until smooth. Stir in 2.5ml vanilla, chopped pecans, and candied ginger. Pour this mixture evenly into a greased 9×13 inch baking pan.
Prepare the Filling: In a small bowl, combine 60g granulated sugar and 10g ground cinnamon.
Assemble the Buns: Gently punch down the doubled dough. Roll it out on a lightly floured surface into a 12×18 inch (30×45 cm) rectangle. Sprinkle the cinnamon sugar filling evenly over the dough, leaving a small border on one long edge. Tightly roll the dough into a log from the opposite long edge. Using a sharp knife, cut the log into 12 even slices.
Second Rise: Arrange the sliced buns, cut-side down, on top of the sticky topping in the prepared baking pan. Cover loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm spot for 45-60 minutes until puffy and nearly doubled.
Bake: Preheat oven to 190(C (375(F). Remove the cover and bake for 30-35 minutes until golden brown on top and the topping is bubbling vigorously. Tent with foil if browning too fast.
Invert and Cool: Immediately remove the pan from the oven. Place a sturdy wire rack or large serving platter over the baking pan. Carefully but quickly invert the pan, allowing the hot buns to fall onto the rack. Let them cool for at least 10-15 minutes for the topping to set.

Notes

For best results, ensure your yeast is fresh and your rising spot is warm enough. If your kitchen is cool, place the bowl in a slightly warm (but not hot!) turned-off oven with the light on for a better rise. For added fiber, consider using half whole wheat pastry flour in the dough, though it will slightly affect texture. Leftover sticky buns can be stored at room temperature in an airtight container for 2-3 days, or frozen for longer storage.

Prep Time: 50 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bun (approximately 120 g)
Calories: 400 calories
Sugar: 35 g
Sodium: 250 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 50 mg

Keywords: pecan sticky buns, easy breakfast, brunch, sweet rolls, caramel, cinnamon, yeast bread, candied ginger, classic recipe