These buttery delicious sticky buns are made with a rich dough and brown sugar pecan syrup topping. These are great for a special holiday morning, or make them for the weekend. The dough is prepared and kneaded with a stand mixer then it is refrigerated overnight, so plan accordingly.
Prep Time: 30 minutes
Cook Time: 45 minutes
Chill and Rising Time: 12 hours
Total Time: 13 hours, 15 minutes
Yield: Makes 12 Buns
- 3 teaspoons instant yeast
- 3/4 cup plus 3 tablespoons 7 1/2 ounces lukewarm water
- 1/4 cup dry milk powder
- 3 cups bread flour, 13 1/2 ounces
- 1 cup all-purpose flour, 4 1/2 ounces
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 large egg
- 7 tablespoons unsalted butter, room temperature
- Filling and Sticky Pecan Layer
- 1 1/2 cups firmly packed light brown sugar, divided
- 1 cup (2 sticks) butter, room temperature, divided
- 1 cup pecan halves
- 1 tablespoon ground cinnamon
- 1/2 cup chopped pecans, optional
In the bowl of an electric mixer with dough hook, combine the instant yeast with the lukewarm water. Let stand for 5 minutes to hydrate the yeast. Add the dry milk powder, bread flour, all-purpose flour, granulated sugar, baking powder, salt, and egg. Mix with the dough hook until the dough comes together and climbs up the dough hook. Knead with the machine for 2 to 3 minutes. Add the butter, a few tablespoons at a time. It will take several minutes to incorporate the butter, and you might need to break the dough away from the dough hook with a spatula from time to time. When the butter has incorporated fully into the dough (it will be sticky and batter-like), continue kneading, adding enough flour in to coax the mixture off the sides of the bowl. Knead for about 5 to 6 minutes longer, until smooth and elastic.
Line a 13x9-inch pan with parchment paper. Press the dough into the pan. Cover with plastic wrap and let rest at room temperature for 45 minutes. Refrigerate overnight.
Next morning, butter a 13x9-inch baking pan.
Remove the dough from the refrigerator and let stand at room temperature for a few minutes to take the chill off.
Combine 1 cup of brown sugar and 1/2 cup (1 stick) of butter in a saucepan. Bring to a boil and continue boiling for 1 minute. Remove from the heat and stir in the 1 cup of pecan halves. Pour into the buttered baking pan.
In a bowl, combine the remaining 1/2 cup of brown sugar and the cinnamon, along with the chopped pecans, if using.
Roll the dough out to a 15- x 9-inch rectangle. Spread the remaining 1/2 cup of butter over the dough to within about 1/2 inch along the long ends.
Sprinkle with the brown sugar and cinnamon mixture. Starting at a long end, roll up. Cut into 12 pieces, about 1 inch in width. Place the slices on the butter-pecan mixture in the baking pan, filling the pan. Cover with a kitchen towel and let rest for 30 minutes.
Heat the oven to 350° F.
Bake the buns for about 45 minutes, or until golden brown. Let stand for 5 minutes. Carefully invert onto a large platter or a large shallow baking pan, such as a jelly roll pan.
Spoon any syrup left in the pan over the buns. Pull apart and serve warm.
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