Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 1/2 cup
- Instant yeast: 2 1/4 teaspoons
- Salt: 1 teaspoon
- Milk: 1 cup, warm
- Unsalted butter: 1/4 cup, melted
- Eggs: 2 large
- Brown sugar: 1 cup, packed
- Unsalted butter: 1/2 cup, softened
- Pecan halves: 1 cup
Instructions
- Step 1: In a large bowl, combine flour, sugar, yeast, and salt. Add warm milk, melted butter, and eggs. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Step 2: Place dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: While the dough rises, prepare the pecan caramel. In a saucepan, melt softened butter and brown sugar over medium heat. Stir until smooth and combined. Remove from heat and stir in pecan halves. Spread the pecan caramel evenly in the bottom of a greased 9×13 inch baking dish.
- Step 4: Punch down the risen dough and roll it out into a 12×18 inch rectangle. Spread softened butter evenly over the dough. Sprinkle with remaining brown sugar. Roll the dough tightly into a log, starting from the long edge.
- Step 5: Cut the log into 12 equal slices. Place the slices, cut-side up, in the prepared baking dish. Cover and let rise for 30-40 minutes.
- Step 6: Preheat oven to 375°F (190°C). Bake for 25-30 minutes, or until golden brown. Let cool in the pan for 5-10 minutes before inverting onto a serving platter. Serve warm.
Notes
- Store cooled sticky buns in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- A quick zap in the microwave, about 15-20 seconds per bun, will revive their gooey, warm goodness.
- Serve these decadent buns with a scoop of vanilla ice cream or a dollop of whipped cream to complement the rich caramel.
- For extra flavor, lightly toast the pecans before adding them to the caramel; this brings out their nutty aroma.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American