Description
Delicious pecan praline sticky buns with a rich, buttery topping, soft cinnamon-spiced dough, and gooey pecan praline sauce that melts perfectly into every bite. These homemade buns are perfect for breakfast or brunch and are sure to impress your family and friends.
Ingredients
Scale
For the 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
For the 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
For the filling:
- 4 tablespoons butter, softened to room temperature
- 1/4 cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the pecan praline topping: In a small saucepan over medium heat, combine the butter, brown sugar, corn syrup, vanilla, salt, and heavy cream. Stir and simmer for 7-10 minutes until the mixture thickens and coats the back of a spoon. Remove from heat, stir in pecans, and transfer to an airtight container. If making later, refrigerate; if same day, leave at room temperature.
- Pour topping into pan: Pour the pecan praline sauce into a 9x9 inch baking pan and spread evenly with a spoon or offset spatula. Set aside.
- Activate yeast: Warm milk to about 110°F. In a stand mixer bowl, sprinkle yeast and sugar over warm milk. Let sit for 7-10 minutes if using active dry yeast until bubbly. If using instant yeast, skip waiting.
- Make the dough: Add melted butter, egg, flour, and salt to the yeast mixture. Attach dough hook and knead at medium speed for 6-8 minutes until smooth. Alternatively, knead by hand for 10 minutes on a floured surface.
- First rise: Shape dough into a ball, place in greased bowl, cover tightly with plastic wrap and a towel. Let rise in a warm place until doubled, about 1-2 hours.
- Roll out dough: Punch down the dough and roll out on a floured surface into a 10x12 inch rectangle.
- Prepare filling: Spread softened butter evenly over dough, leaving a small border. Sprinkle brown sugar and cinnamon evenly on top, pat gently to adhere.
- Shape rolls: Roll the dough tightly from the longest side, seam side down. Seal the seam and trim uneven ends. Cut into 9 equal pieces using a sharp knife or dental floss.
- Second rise: Place the rolls over the pecan praline topping in the baking pan, gently pressing them down so they touch the sauce. Cover loosely and let rise in a warm place until puffy, 1-2 hours. Preheat oven to 350°F near the end of the rise.
- Bake: Remove cover and bake for 30-35 minutes until golden brown on top.
- Invert and serve: Carefully remove pan from oven. Using oven mitts, invert pan onto a large plate or platter to release sticky buns. Scrape any remaining sauce onto buns. Cool for 10-15 minutes before serving as topping will be hot.
Notes
- Use room temperature ingredients where specified for better dough texture.
- Warm milk carefully to avoid killing the yeast; aim for about 110°F.
- If using instant yeast, skip the blooming step and add it directly with other ingredients.
- For easier cutting of rolls, mark dough evenly before slicing with floss or a sharp knife.
- Allow the rolls to cool slightly after baking before inverting to avoid burning from hot caramel.
- You can prepare the pecan praline topping a day ahead and store refrigerated. Reheat gently before use.
Nutrition
- Serving Size: 1 bun
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 65 mg
