Description
Decadent Pecan Praline Sticky Buns feature a rich pecan praline topping and soft, cinnamon-swirled dough, perfect for a special breakfast or brunch treat. This recipe guides you through making the buttery praline sauce, tender yeast dough, and a cinnamon sugar filling, resulting in gooey, sweet sticky buns with a nutty crunch.
Ingredients
Scale
Pecan Praline Topping
- 5 tablespoons unsalted butter
- 1 1/3 cups 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 cups pecan pieces
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
Filling
- 4 tablespoons butter, softened to room temperature
- 1/4 cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the Topping: In a small saucepan over medium heat, combine butter, brown sugar, corn syrup, vanilla, salt, and heavy cream. Stir occasionally and simmer until butter melts and the mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and stir in pecans. Pour into a 9×9 inch baking pan and spread evenly. Set aside.
- Activate Yeast: Warm the milk to 110°F. In the bowl of a stand mixer, sprinkle yeast and sugar into the warm milk. Let it sit undisturbed for 10 minutes to bloom if using active dry yeast. If using instant yeast, skip this resting step.
- Make Dough: Add melted butter, egg, flour, and salt to the yeast mixture. Knead with the dough hook on medium speed for 6-8 minutes until the dough is smooth. Alternatively, knead by hand for 10 minutes on a floured surface.
- First Rise: Shape dough into a ball and place in a greased large bowl. Cover tightly with plastic wrap and a kitchen towel. Let rise in a warm environment until doubled in size, about 2 hours.
- Roll Out Dough: Punch down dough, turn onto floured surface, roll into a 10×12 inch rectangle.
- Prepare Filling: Spread softened butter evenly over dough, leaving edges bare. Sprinkle brown sugar then cinnamon over the butter. Pat gently to adhere.
- Form Rolls: Roll dough tightly from the longest side with seam down. Pinch seam closed and trim uneven ends. Slice log into 9 equal pieces using a sharp knife or dental floss.
- Second Rise: Arrange rolls on top of pecan praline sauce in the pan. Gently press to ensure contact with sauce. Cover and let rise in warm place until puffy, 1-2 hours. Preheat oven to 350°F near the end of rise.
- Bake: Remove cover and bake rolls for 35 minutes or until golden brown.
- Invert and Serve: Using oven mitts, immediately invert the pan onto a large plate. Scrape any remaining sticky sauce from pan onto buns. Let cool 15 minutes before serving.
Notes
- Use whole milk for best dough texture, but 2% is acceptable.
- Bloom active dry yeast in warm milk to activate; instant yeast can be added directly.
- Trim the ends of the dough log for more uniform rolls.
- If refrigerating pecan praline sauce, reheat gently before use.
- For more precise slices, score dough log before cutting.
- Let the inverted sticky buns cool adequately so the topping sets and isn't too hot to enjoy.
Nutrition
- Serving Size: 1 bun
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
