Recipe for Pecan Sticky Buns (2024)

Table of Contents
DOUGH: FILLING: FAQs References

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Our luscious Pecan Sticky Buns are a shop-stoppers that even novice bakers can make.If needed, you can assemble them the night before in the pan, but also be sure to take the chill off in the morning before popping them in the oven. The only problem? Guests will keep coming back for more, so they’ll disappearquickly!

This luscious sticky bun recipes is courtesy of The Old Farmer’s Almanac Everday Baking Cookbook.

DOUGH:

Ingredients

1/4 cup lukewarm water (105° to 115°F)

1 packet (2-1/4 teaspoons) active dry yeast

1/2 cup old-fashioned rolled oats

1/3 cup sugar

1-1/4 cups milk

2 large eggs plus 2 yolks, at room temperature

1/4 cup (1/2 stick) unsalted butter, soft, cut into pieces finely grated zest of 1 lemon

1 tablespoon vanilla extract

2 teaspoons salt

4-1/2 to 5 cups all-purpose flour

Instructions

Pour the water into a small bowl and sprinkle with yeast. Set aside. Combine the oats and sugar in a very large bowl. In a small pan over medium heat, warm the milk until it shimmers, then pour it over the oats and sugar. Stir, then set aside for 5 minutes. Whisk the eggs and yolks in a separate bowl. Add the eggs to the milk, along with the butter, lemon zest, vanilla, salt, and dissolved yeast. Stir in 3-1/2 cups of the flour and beat vigorously with a wooden spoon for 100 strokes. Set the dough aside for 10minutes.

Gradually stir in enough of the remaining flour, about 1/3 cup at a time, to make a soft dough. Turn the dough out onto a lightly floured surface and, with lightly floured hands, knead for 6 to 7 minutes. Dust the work surface with flour, as needed, to keep the dough from sticking. Put a tablespoon of oil into a large bowl. Using your fingers, spread it to coat the bowl. Place the dough in the bowl and rotate to coat the entire surface. Cover with plastic wrap and let the dough rise in a warm, draft-free spot for 1-1/2 to 2 hours, until doubled inbulk.

FILLING:

Ingredients

1/2 cup (1 stick) plus 3 tablespoons unsalted butter, divided

1-1/2 cups packed light-brown sugar, divided

1 tablespoon cinnamon

3/4 cup raisins

1 cup toasted pecans or walnuts, cooled

Instructions

Melt the 1/2 cup of butter. Brush the bottom and sides of two 10-inch cake pans (preferably deep ones) or one 13x9-inch baking pan with the melted butter. Sprinkle cup of brown sugar in each cake pan. (If you are using a larger pan, sprinkle 1 cup of brown sugar into it.) Set aside. In a food processor, combine the remaining 1/2 cup of brown sugar, cinnamon, raisins, and nuts. Process until the mixture is finely chopped. Melt the remaining 3 tablespoons of butter in a smallbowl.

Lightly flour the work surface and turn the dough out onto it (do not punch down the dough). Roll the dough into a rectangle approximately 18x12 inches, with the long edge facing you. Brush the surface of the dough with the melted butter. Spread the filling evenly over the dough and tamp lightly to embed. Starting with the long edge nearest you, roll the dough up snugly, like a carpet. Using a sharp, serrated knife, cut the dough roll into 12 equal slices. (To better gauge equal slices, score the dough with a serrated knife first, instead of cutting all the way through.) Lay the slices in the pan(s), evenly spaced, with the spirals facing up. Press down gently to spread the slices slightly. Cover with plastic wrap and set the pan(s) aside in a warm, draft-free spot for 45 to 60 minutes, until almost doubled inbulk.

Preheat the oven to 375°F. When the slices are doubled, remove the plastic and bake on the center oven rack for 30 to 35 minutes, until golden brown. As soon as the buns are done, carefully invert them onto a baking sheet, taking care not to spill hot syrup on your arms or hands. (I suggest wearing long sleeves and mitts.) Cool at least 10 minutes beforeserving.

About The Author

Ken Haedrich

Ken Haedrich is one of America’s leading baking authorities and a prolific writer—the author of 17 cookbooks and hundreds of magazine articles. Ken has received numerous accolades for his work and is the recipient of The Julia Child Cookbook Award. Read More from Ken Haedrich

Recipe for Pecan Sticky Buns (2024)

FAQs

What is the difference between a morning bun and a sticky bun? ›

Sticky buns start with a caramel glaze poured into a baking dish. Then, the buns are placed on top, and, after baking, you invert the pan onto a plate, so the glaze is on top. Morning buns have a different type of dough — more like a croissant, but a little chewier.

What's the difference between a sticky bun and a honey bun? ›

Instead of having the glaze poured over the top after cooking (which is how it goes down with most sticky bun recipes), honey buns are cooked upside down in a baking pan that's been lined with the sticky, hearty honey and pecan topping ahead of cooking; much like the cinnamon bun method.

What is the difference between a sticky bun and a cinnamon roll? ›

Though sticky buns may contain cinnamon, they do not always contain the spice, whereas cinnamon rolls always contain cinnamon (as the name implies). As a result, sticky buns have a more nutty and toffee-like taste compared to cinnamon rolls, which are more sugar-and-spice forward.

Can you substitute walnuts for pecans in sticky buns? ›

If preferred, you can substitute walnuts for the pecans in this pecan sticky bun recipe.

What are the three types of buns? ›

Some common types of buns are: Brioche. Hot dog buns. Hamburger buns.

Why are they called sticky buns? ›

Before the dough is placed in the baking-pan, the latter is lined with the "sticky" ingredients, such as brown sugar or honey (or both), as well as nuts and raisins and perhaps more sugar and sometimes butter. After the buns are baked, they are inverted so that the pan lining then becomes a topping.

How do you know when sticky buns are done? ›

Baking the Sticky Buns

Bake at 350°F for 45-60 mins until the tops are golden brown and the internal temperature in the center reads 190°F. Use a thermometer to check, as the baking times will vary depending on what size pan you use.

Who makes the best honey buns? ›

Mrs. Freshley's® honey buns just may be the most award-winning honey buns in America. We certainly think they're the most delicious.

How sticky should bun dough be? ›

Generally, while dough should be a little tacky to the touch, it shouldn't cling to your hands (certain types of bread might call for a stickier dough, but unless that's stated in the recipe, sticky dough is a no-go). Most often, the problem is too much water in the dough.

What are some fun facts about sticky buns? ›

Five fun facts:
  • Sticky buns were originally known as "Schnecken" - a German word.
  • It's believed German settlers in Pennsylvania first created these tasty buns.
  • Monkey breadis a type of sticky bun.
  • Sticky Buns should always be made from a yeast dough.
Feb 21, 2012

What is an English sticky bun? ›

Before the Swedish Cinnamon Roll (the one that everyone knows and loves today) there was the British Chelsea Bun. A wonderfully sticky, buttery and shiny square-round bun/roll, similar to the cinnamon roll, but these have dried fruit inside and just the right amount of warming spices.

Why are Cinnabon cinnamon rolls so good? ›

The baked-good giant lists three components that set them apart from other retailers: fresh-baked dough, cream cheese frosting, and a proprietary blend of cinnamon (Makara).

What nut is closest to pecan? ›

Walnuts are the best substitute for pecans due to their similar taste, texture, and appearance. In fact, walnuts might even be cheaper than pecans, depending on where you live. Mind Body Green compares the two nuts to see the difference in nutritional value.

How do you keep candied pecans from sticking together? ›

You can remove the pecans to a baking sheet to cool faster if you like. Stir them every 10 minutes or so to avoid them clumping together, or you can just break them apart with a spatula or your hands later. Store in an airtight container for up to a week.

Which is harder pecans or walnuts? ›

Typically, walnuts are lighter and slightly larger than pecans. When removed from their shells, they have a golden color. Walnuts are also softer; grinding or crumbling them is easy. Pecans are usually darker, while walnuts are stubbier and have two hemispheres with a brain-like shape.

What is the difference between a morning bun and a croissant? ›

Morning buns are made with croissant dough that's light, flaky, and extremely buttery, rather than a chewier, more bread-like dough. They are sprinkled with cinnamon and sugar, occasionally orange zest, and peel apart in delicate, fluffy layers.

What strain is sticky buns? ›

Sticky buns is a hybrid cannabis strain, enjoyed by reviewers who say it has evenly balanced effects. Born from a Kush Mints and Gelatti cross, this tasty strain will quickly lift you up, and slowly bring you down, according to many who have consumed it.

Are Costco morning buns good? ›

And my verdict is that they are good, but they're definitely not the best morning buns I've ever had. They get a little dry on the outer layers, too.

Where did the morning bun originate? ›

Supposedly originating from a Berkeley café in the 1970s, the morning bun was one of Accettola's first introductions to San Francisco's pastry scene when she moved to the city in 2015.

References

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