pecan sticky buns
I must say I am amazing at my craft folks
My mom is absolutely obsessed with anything pecan. With every bite of these, she just looked at me, wide-eyed, and said, “SKYLAR.” That’s when you know it’s good. Like… dangerously good.
These are my incredibly soft, pillowy rolls baked right on top of a caramel-pecan base that turns into a glossy, gooey topping when flipped out of the pan. The caramelized pecans mixed with that buttery cinnamon-sugar swirl make every bite melt-in-your-mouth delicious.
They’re cozy, golden perfection; the kind of bake that makes your whole house smell like heaven. So grab a cup of coffee, crack the window open for a little breeze, wrap yourself in a blanket, and enjoy these warm delicious buns.
Tangzhong
1 tbsp (9 g) all-purpose flour
Scant 1/4 cup (45 g) whole milk
Dough
1/2 cup (125g) whole milk, warm
1 1/8 tsp instant dry yeast
2 1/2 cups (300g) all-purpose flour
1/4 cup (50g) granulated sugar
3/4 tsp fine sea salt
1 large egg
1 large egg yolk
3 tbsp (43g) unsalted butter, room temperature
Filling
2 tbsp (28g) unsalted butter, room temperature
1/2 cup (108g) brown sugar
1 1/4 tbsp (8.5g) ground cinnamon
Salted Pecan Sticky Base
4 tbsp (56g) unsalted butter
1/3 cup (70g) packed light or dark brown sugar
3 tbsp (60g) honey or light corn syrup (honey gives a more complex flavor, corn syrup gives a smoother texture)
1 tbsp (15g) heavy cream or whole milk
1/4 tsp fine sea salt
3/4 cup (75–85 g) pecan halves or large pieces, lightly toasted
Instructions
Make the tangzhong. In a small saucepan, whisk together flour and milk over medium heat. Stir constantly until it thickens into a smooth paste, like toothpaste. Set aside to cool.
Stir yeast into warm milk and let sit about 10 minutes, until foamy.
In a stand mixer with a dough hook, combine flour, sugar, and salt. Add yeast mixture, tangzhong, egg, and egg yolk. Mix on medium-low until a smooth dough forms (3–5 minutes).
Increase speed to medium and mix in softened butter a piece at a time until fully absorbed, about 2–3 minutes. The dough should be silky and elastic.
Shape dough into a ball, place in a greased bowl, cover, and let rise 1–2 hours until doubled.
Make the sticky base. In a small saucepan, melt butter with brown sugar, honey, cream, and salt until smooth and bubbling. Pour into a greased 9 inch baking dish (I use a 9 inch cake pan) and spread evenly. Sprinkle pecans on top.
Shape the buns. Punch down dough, roll into about a 10-inch rectangle, and spread butter over the surface. Mix brown sugar and cinnamon, then sprinkle evenly. Roll tightly from the long edge into a log. Slice into 8 ish equal buns using unflavored dental floss or a sharp knife.
Place rolls ugly-side up on top of the pecan base in the pan. Cover loosely with a damp towel and proof 40 minutes, until doubled. Preheat oven to 350°F during the last 10 minutes.
Bake 25 minutes, until golden brown and fully baked (190–195°F internal). If browning too quickly, tent with foil.
Let the buns rest in the pan for 5 minutes, then carefully invert onto a platter while still warm so the caramel flows over the buns. Finish with a sprinkle of flaky salt if desired.
Best enjoyed the day they’re made, but leftovers keep in an airtight container at room temp for 2 days or in the fridge for up to 5. Warm before eating to re-soften the caramel!
If you make these, just know you’re about to ruin every other sticky bun for yourself…. nothing compares after this. They’re sweet, buttery, a little salty, and so ridiculously soft that you’ll find yourself sneaking another bite every time you walk by the pan.
Save this recipe, bake it soon, and when you take that first bite… I hope someone looks at you the way my mom looked at me!!
💗 Skylar