Big Fat Pecan Sticky Buns

These Big Fat Pecan Sticky Buns are a delightful treat that brings warmth and joy to any occasion. With their gooey caramel, crunchy pecans, and soft cinnamon roll dough, they make the perfect dessert for family gatherings, brunches, or simply a cozy night in. The combination of brown sugar and cinnamon fills your kitchen with an inviting aroma that’s hard to resist.

Why You’ll Love This Recipe

• Irresistible Flavor: The rich combination of brown sugar, cinnamon, and pecans creates an unforgettable taste experience.
• Easy to Follow: This step-by-step recipe is simple enough for beginners yet rewarding for seasoned bakers.
• Perfect for Any Occasion: Whether it’s a holiday feast or a casual brunch, these sticky buns impress every time.
• Customizable: Feel free to adjust the sweetness or add your favorite nuts for a personal touch.
• Make Ahead Option: Prepare the dough ahead of time and bake when you’re ready for fresh buns.

Tools and Preparation

To create these delightful sticky buns, gather the essential tools that will help you achieve perfect results.

Essential Tools and Equipment

• Stand mixer
• Rolling pin
• 9×12 baking pan
• Small saucepan
• Parchment paper

Importance of Each Tool

• Stand mixer: This tool makes kneading the dough effortless, ensuring a consistent texture throughout.
• Rolling pin: A must-have for rolling out the dough evenly to achieve perfectly shaped buns.
• Baking pan: A sturdy pan is essential for holding all that delicious caramel sauce while baking.

Ingredients

These pecan sticky buns are huge! Gooey and sticky soft caramel and pecans are swirled around fluffy cinnamon roll dough. The brown sugar and cinnamon smells are so inviting and cozy.

For the Dough

• 1 1/2 c milk, warm but not hot
• 2 1/4 tsp active dry yeast
• 1/2 tsp white sugar, (the bit of sugar helps rise the yeast mixture)
• 3 1/2 c all-purpose flour
• 1 tsp salt
• 1/4 c white sugar
• 4 tbsp butter, softened

For the Filling

• 8 tbsp butter
• 1 c brown sugar
• 1/2 tsp vanilla
• 1/4 tsp cinnamon

For the Topping

• 1/4 c heavy cream
• pinch of salt
• 1 c pecans, chopped
• 4 tbsp butter, melted
• 1/2 c brown sugar
• 1/2 c white sugar
• 2 tsp cinnamon

How to Make Big Fat Pecan Sticky Buns

Step 1: Activate the Yeast

Add the yeast to the warm (not hot) milk along with 1/2 tsp of sugar. Let this sit for 5 minutes until frothy.

Step 2: Prepare the Dough Mixture

To a stand mixer, combine the flour, salt, and white sugar (dough ingredients). Pour in the yeast mixture into the dry ingredients. Knead with a dough hook until combined.

Step 3: Incorporate Butter

Add 4 tablespoons of softened butter one tablespoon at a time. Knead on low speed for about 5 minutes. Use your hands to form the dough into a ball.

Step 4: Let It Rise

Place the dough back into the bowl, cover it, and rest in a warm spot in your kitchen for about 30 minutes or until doubled in size.

Step 5: Roll Out Dough

Dump the dough onto a generously floured surface. Roll it out into a rectangle measuring approximately 10×20 inches.

Step 6: Add Filling Ingredients

Spread melted butter over the dough followed by brown sugar, white sugar, and cinnamon up to all edges. Roll up tightly from one long side.

Step 7: Cut Into Rolls

Cut into 8 pieces (for smaller rolls you can cut into 12).

Step 8: Prepare Caramel Sauce

Heat a small saucepan over low heat. Add butter, brown sugar, vanilla, cinnamon, heavy cream, and a pinch of salt (all topping ingredients minus pecans). Bring to a low boil then reduce heat to low; whisk until dissolved.

Step 9: Assemble

Lightly grease your baking pan with butter. Pour caramel sauce into it and sprinkle with pecans. Place sticky buns in caramel sauce.

Step 10: Second Rise

Cover baking pan and let it rise in a warm place in your kitchen for about 30 minutes or more.

Step 11: Preheat Oven

Preheat oven to 350 degrees Fahrenheit.

Step 12: Bake

Place the pan in the oven and bake for about 25-30 minutes or until middle rolls no longer look doughy.

Step 13: Cool & Serve

Remove from oven; let rest for about 15 minutes before turning your pan over onto another lined with parchment paper (careful—caramel sauce is hot!). Serve warm.

How to Serve Big Fat Pecan Sticky Buns

These delicious Big Fat Pecan Sticky Buns are best enjoyed fresh out of the oven, but there are several ways to serve them for a delightful experience. Here are some serving suggestions that complement their gooey sweetness.

For Breakfast or Brunch

• Serve warm with a side of fresh fruit salad for a refreshing contrast.
• Pair with a hot cup of coffee or tea to enhance the flavors and aromas.

As a Dessert

• Drizzle with extra caramel sauce for an indulgent treat.
• Top with whipped cream or a scoop of vanilla ice cream for a decadent dessert.

At Gatherings

• Cut into smaller pieces for easy sharing at parties or potlucks.
• Serve alongside a cheese platter for a sweet and savory combination.

How to Perfect Big Fat Pecan Sticky Buns

To ensure your Big Fat Pecan Sticky Buns come out perfect every time, consider these helpful tips.

• Use warm milk: Ensure the milk is warm but not hot to activate the yeast properly.
• Knead thoroughly: Knead the dough well until it’s smooth and elastic for the best texture.
• Don’t rush rising: Allow the dough ample time to rise; it should double in size for optimal fluffiness.
• Check oven temperature: Use an oven thermometer to ensure accuracy, as baking times may vary based on oven efficiency.
• Cool before serving: Let the buns rest for 15 minutes after baking to firm up the caramel and make them easier to serve.

Best Side Dishes for Big Fat Pecan Sticky Buns

Big Fat Pecan Sticky Buns can be complemented by various side dishes that add diversity to your meal. Here are some excellent options:

1. Fresh Fruit Salad
   A vibrant mix of seasonal fruits adds freshness and balances the sweetness of the buns.

2. Greek Yogurt Parfait
   Layered Greek yogurt with granola and berries makes for a nutritious and delicious pairing.

3. Scrambled Eggs
   Fluffy scrambled eggs provide protein and balance out the richness of the sticky buns.

4. Crispy Hash Browns
   Golden brown hash browns add a crunchy texture that contrasts beautifully with the softness of the buns.

5. Avocado Toast
   Creamy avocado spread on whole-grain toast offers a savory element that complements the sweet flavors.

6. Breakfast Sausages
   Mildly spiced breakfast sausages provide a savory component that pairs well with sweet sticky buns.

7. Smoothie Bowl
   A colorful smoothie bowl topped with nuts and seeds creates a healthful addition alongside your sweet treat.

8. Cinnamon Roll Oatmeal
   A warm bowl of oatmeal flavored with cinnamon offers comfort and nostalgia, perfect for breakfast gatherings.

Common Mistakes to Avoid

Making Big Fat Pecan Sticky Buns can be a bit tricky. Here are some common mistakes to avoid to ensure your sticky buns turn out perfectly.

• Ignoring yeast activation: Always let the yeast sit in warm milk until it becomes frothy. This ensures your dough rises properly.
• Overworking the dough: Knead only until combined and smooth. Over-kneading can lead to tough buns instead of soft, fluffy ones.
• Skipping the rise time: Allow the dough to rise until doubled in size. Rushing this step can result in dense buns.
• Not measuring ingredients accurately: Use proper measuring cups and spoons. Accurate measurements are critical for baking success.
• Forgetting to grease the pan: Greasing prevents sticking and allows for easy removal of the sticky buns after baking.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Big Fat Pecan Sticky Buns in an airtight container.
• They will keep well in the refrigerator for up to 3 days.

Freezing Big Fat Pecan Sticky Buns

• Wrap individual buns tightly in plastic wrap, then place them in a freezer-safe bag.
• These can be frozen for up to 2 months for best quality.

Reheating Big Fat Pecan Sticky Buns

• Oven: Preheat to 350°F (175°C). Wrap buns in foil and heat for about 10-15 minutes until warm.
• Microwave: Place a single bun on a microwave-safe plate. Heat it on medium power for about 20-30 seconds.
• Stovetop: In a pan, cover with a lid, and warm over low heat for about 5 minutes or until heated through.

Frequently Asked Questions

Here are some frequently asked questions about making Big Fat Pecan Sticky Buns.

Can I use other nuts instead of pecans?

You can definitely substitute pecans with walnuts or almonds for a different flavor profile while still enjoying the same gooey texture.

How do I know when my sticky buns are done baking?

Check if they are golden brown on top and not doughy in the middle. A toothpick inserted should come out clean.

Can I make these sticky buns ahead of time?

Yes! Prepare them up to the baking stage, cover, and refrigerate overnight. Bake them fresh in the morning!

What can I use instead of heavy cream?

You can use coconut cream or a non-dairy milk alternative thickened with cornstarch as a substitute for heavy cream.

Final Thoughts

These Big Fat Pecan Sticky Buns offer a delightful combination of gooey caramel and crunchy pecans wrapped in soft cinnamon roll dough. Their versatility allows you to customize fillings or toppings based on your preferences. Whether for breakfast or dessert, give this recipe a try; it’s sure to impress!

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Big Fat Pecan Sticky Buns

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• Author: Dian
• Total Time: 1 hour
• Yield: About 8 servings 1x

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Description

Indulge in the comforting delight of Big Fat Pecan Sticky Buns, a perfect blend of gooey caramel, crunchy pecans, and soft cinnamon roll dough. These irresistible treats fill your kitchen with an inviting aroma of brown sugar and cinnamon, making them an ideal choice for family gatherings, brunches, or cozy nights in. Easy enough for beginners and customizable to your taste, this recipe is bound to impress everyone at the table.

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Ingredients

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• 1 1/2 cups milk, warm but not hot
• 2 1/4 teaspoons active dry yeast
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup white sugar
• 12 tablespoons butter, softened (8 tbsp for filling, 4 tbsp for dough)
• 1 1/2 cups brown sugar (1 cup for filling, 1/2 cup for topping)
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon (1/4 tsp for filling, 2 tsp for topping)
• 1 cup pecans, chopped
• 1/4 cup heavy cream
• pinch of salt

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Instructions

1. Activate the yeast by mixing it with warm milk and a bit of sugar; let it froth for 5 minutes.
2. Combine flour, salt, and white sugar in a stand mixer. Add the yeast mixture and knead until combined.
3. Gradually incorporate softened butter into the dough until smooth.
4. Allow the dough to rise in a warm place until doubled in size (about 30 minutes).
5. Roll out the risen dough and spread melted butter, brown sugar, white sugar, and cinnamon over it before rolling tightly.
6. Cut into rolls and prepare caramel sauce by melting butter with brown sugar, vanilla, cream, and salt in a saucepan.
7. Assemble in a greased baking pan with caramel sauce and pecans. Let rise again before baking at 350°F for 25-30 minutes.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 sticky bun (85g)
• Calories: 350
• Sugar: 22g
• Sodium: 250mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 35mg