Print

Amazing Holiday Pecan Sticky Buns

Holiday Pecan Sticky Buns
Print Recipe

Whip up these delightful Holiday Pecan Sticky Buns for a special Christmas brunch. They feature a soft, cinnamon-swirled dough topped with a rich pecan and brown sugar glaze. These buns are sure to become a festive favorite!

Ingredients

Scale
  • For the Dough:
  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup unsalted butter, melted
  • 4 ½ to 5 cups all-purpose flour, plus more for dusting
  • For the Filling:
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • ½ cup unsalted butter, softened
  • For the Topping:
  • 1 cup packed light brown sugar
  • ½ cup unsalted butter
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup

Instructions

  1. In a large bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
  2. Stir in granulated sugar, salt, eggs, and melted butter into the yeast mixture.
  3. Gradually add 4 cups of flour, mixing until a soft dough forms.
  4. Turn dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. While dough rises, prepare the topping: In a saucepan, melt butter and brown sugar. Stir in corn syrup and pecans. Pour into a greased 9×13 inch baking pan.
  7. Punch down the risen dough. Roll it out into a 12×18 inch rectangle on a lightly floured surface.
  8. In a small bowl, mix together brown sugar and cinnamon for the filling.
  9. Spread softened butter evenly over the dough rectangle, then sprinkle the brown sugar-cinnamon mixture over the butter.
  10. Roll up the dough tightly, starting from a long side. Pinch the seam to seal.
  11. Cut the roll into 12 equal slices.
  12. Arrange the slices cut-side up over the pecan topping in the prepared baking pan.
  13. Cover the pan and let the buns rise for another 30-45 minutes.
  14. Preheat oven to 350°F (175°C).
  15. Bake for 25-30 minutes, or until golden brown and cooked through.
  16. Let cool in the pan for 10 minutes before inverting onto a serving plate. Serve warm.

Notes

  • Ensure your milk is warm but not too hot, as this can kill the yeast.
  • Room temperature eggs incorporate better into the dough.
  • Don’t over-flour the dough; it should be slightly sticky.
  • For a richer flavor, use dark brown sugar.
  • If you prefer a gooier topping, add an extra tablespoon of corn syrup.

Nutrition

Find it online: https://sundayflavor.com/holiday-pecan-sticky-buns/