Pecan Sticky Bun Recipe

Warm milk and bloom yeast

Warm the milk in a small saucepan or microwave until lukewarm (about 100–110°F / 37–43°C). Stir in 3 tablespoons butter until melted. In a small bowl combine warm water, 1 tsp sugar and the active dry yeast. Let sit 5–7 minutes until foamy.

Combine wet ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if mixing by hand), whisk together the eggs, remaining 1 tablespoon sugar and vanilla. Add the warmed milk-butter mixture and the foamy yeast mixture; stir to combine.

Add dry ingredients and knead

Add flour and salt to the wet ingredients in two additions. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If too sticky, add flour 1 tablespoon at a time; if too stiff, add up to 1 tablespoon milk.

First rise

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Prepare pan and caramel

Preheat oven to 350°F (175°C). Grease a 9- or 10-inch round cake pan or a 9x13-inch pan depending on preferred bun size. In a small saucepan over medium heat melt 6 tablespoons butter with the 3/4 cup packed brown sugar and 2 tablespoons corn syrup, stirring until sugar dissolves and mixture is smooth and slightly bubbly, about 3–4 minutes. Remove from heat and stir in 2 tablespoons heavy cream, 1 tsp vanilla and a pinch of sea salt. Pour the caramel evenly into the prepared pan.

Add pecans

Scatter the 1½ cups pecans evenly over the caramel in the pan, pressing slightly so they adhere. Set pan aside.

Roll out dough

After the dough has doubled, punch it down and turn onto a lightly floured surface. Roll into a rectangle roughly 12x18 inches (or sized to fit your pan with a little extra). Aim for about 1/4-inch thickness.

Spread filling

Evenly spread the 6 tablespoons softened butter over the rolled dough. Sprinkle the 3 tablespoons packed brown sugar, 2 tsp cinnamon and a pinch of salt evenly on top, pressing lightly so the mixture adheres.

Roll and cut

Starting at a long edge, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or dental floss, cut the log into 12 even pieces (for a 9x13 pan) or 9–10 pieces (for a round 9–10-inch pan) about 1 to 1¼ inches thick.

Arrange in pan

Place the rolls cut-side down on top of the pecan-caramel layer, leaving a little space between them to expand. Cover loosely with plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Bake

Bake in the preheated 350°F (175°C) oven until the buns are deep golden and appear set, about 25–30 minutes. If using a darker pan or smaller pan, check at 20 minutes to avoid excessive browning. The internal temperature should read ~190°F (88°C) when done.

Invert and cool

Let the buns rest in the pan for 5–7 minutes after baking to allow the caramel to settle. Carefully invert a serving plate or cutting board over the pan and flip to unmold the sticky buns. If any pecans stick in the pan, scrape them back onto the buns.

Optional dusting

If desired, lightly dust the tops with powdered sugar before serving. Serve warm.