Description
Deliciously sweet and sticky Pecan Praline Sticky Buns featuring a rich pecan praline topping, soft cinnamon-spiced dough, and a gooey buttery filling perfect for breakfast or dessert.
Ingredients
Scale
Pecan Praline Topping
- 5 tablespoons unsalted butter
- 1 1/3 cup packed light or dark brown sugar
- 1 tablespoon dark corn syrup
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup heavy whipping cream
- 1 1/4 cup pecan pieces
Dough
- 2 1/4 teaspoons active dry yeast or instant yeast
- 2 tablespoons granulated sugar
- 1/2 cup whole milk (whole milk preferred but 2% works, too!)
- 4 tablespoons unsalted butter, melted and lightly cooled
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
Filling
- 4 tablespoons butter, softened to room temperature
- 1/4 cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Make the topping: In a small saucepan over medium heat, combine butter, brown sugar, corn syrup, vanilla, salt, and heavy cream. Stir and simmer until butter melts and mixture thickens, about 10 minutes. Stir in pecans and transfer to an airtight container or proceed immediately.
- Prepare the pan: Pour the pecan praline sauce into a 9×9 inch baking pan and spread evenly. Set aside.
- Activate yeast and start dough: Warm milk to about 110°F. In a mixer bowl, sprinkle yeast and sugar, add warm milk, and let sit 10 minutes if using active dry yeast until bubbly. Skip waiting if using instant yeast.
- Mix dough ingredients: Add melted butter, egg, flour, and salt to the yeast mixture. Knead with dough hook on medium speed for 6-8 minutes until smooth, or knead by hand 10 minutes on lightly floured surface.
- First rise: Shape dough into a ball, place in greased bowl, cover with plastic wrap and towel, and let rise in warm place until doubled, about 2 hours.
- Roll out dough: Punch down dough and roll into a 10×12 inch rectangle on lightly floured surface.
- Add filling: Spread softened butter on dough, sprinkle brown sugar, then cinnamon evenly. Gently pat mixture to adhere.
- Shape rolls: Roll dough tightly from longest side with seam down, pinch edges to seal, and trim ends if desired. Cut log into 9 equal pieces using sharp knife or dental floss.
- Second rise: Place rolls on top of pecan topping in pan, press slightly to touch, cover, and let rise 1-2 hours until puffy. Preheat oven to 350°F near end.
- Bake: Remove cover and bake rolls for 35 minutes until golden brown.
- Invert and serve: Carefully invert pan onto plate to release sticky buns, scrape remaining topping onto buns, let cool 15 minutes and serve.
Notes
- Ensure milk is warmed to approximately 110°F to properly activate yeast without killing it.
- If refrigerating pecan praline sauce, reheat gently before use.
- Trimming the ends of the rolled dough helps make uniform-sized buns.
- Use unscented dental floss for an easier, cleaner cut of the rolls.
- Let sticky buns cool slightly before serving as topping will be very hot.
- Cover dough during rises to prevent drying out.
Nutrition
- Serving Size: 1 bun
- Calories: 430 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
