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Sticky Pecan Cinnamon Rolls Recipe

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4.1 from 14 reviews

These Sticky Buns are soft, gooey, and packed with a rich pecan caramel topping. Made from a fluffy homemade yeast dough rolled with cinnamon brown sugar and baked to golden perfection, they are perfect for a special breakfast or brunch treat that will delight family and friends.

Ingredients

Dough

  • 4 1/2 cups all-purpose flour (plus more as needed)
  • 1/2 cup granulated sugar
  • 1/2 teaspoon fine sea salt
  • 4 teaspoons SAF instant yeast
  • 1 1/4 cups whole milk (room temperature)
  • 6 tablespoons unsalted butter (room temperature)
  • 2 large eggs (room temperature)

Topping

  • 2 cups chopped pecans
  • 6 tablespoons unsalted butter
  • 1/4 cup dark corn syrup
  • 2/3 cup brown sugar (dark or light)
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons water

Roll Filling

  • 5 tablespoons unsalted butter (room temperature)
  • 3/4 packed cup brown sugar (dark or light)
  • 1 tablespoon ground cinnamon

Instructions

  1. Prepare the dough: In a large bowl, combine the flour, sugar, salt, and instant yeast. In a heatproof measuring cup, warm milk and butter in the microwave for 45 seconds until the temperature reaches 110°F. Pour the milk mixture into the dry ingredients, add the eggs, and mix with a spatula until a shaggy dough forms.
  2. Knead the dough: Transfer the dough to a floured surface and knead for 5-8 minutes until smooth. Add extra flour if sticky. Place dough in an oiled bowl, cover with plastic wrap, and let it rise in a warm spot for 2 hours until doubled in size.
  3. Prepare the topping: Grease a 9x13-inch baking dish and evenly spread chopped pecans at the bottom. In a saucepan over medium heat, melt butter then add corn syrup, brown sugar, salt, and water. Bring to a simmer, remove from heat, and pour over pecans in the pan.
  4. Shape the rolls: Punch down the dough on a floured surface and roll into a 12x20-inch rectangle. Spread softened butter over dough, then evenly sprinkle brown sugar and cinnamon. Press gently to stick.
  5. Roll and cut: Tightly roll the dough into a 20-inch cylinder. Trim 1-inch off each end and cut the cylinder into 12 equal pieces. Place the rolls spaced evenly in the prepared pan. Use an additional small pan for extra rolls if needed.
  6. Second rise: Cover rolls with plastic wrap and let rise in a warm place for 30-60 minutes until doubled. For next-day baking, refrigerate covered immediately after placing rolls in the pan.
  7. Bake: Preheat oven to 350°F and set rack to middle. Bake rolls for 25-30 minutes or until internal temperature reaches 190°F. Cover with foil if browning too fast.
  8. Cool and serve: Let pan cool on wire rack for 5 minutes. Invert pan onto a large platter so the topping is on top. Serve warm and enjoy the gooey sticky buns!

Notes

  • If the dough is too sticky when kneading, add flour a little at a time to ease handling.
  • Check the internal temperature with a thermometer to avoid under- or over-baking.
  • If baking the next day, refrigerate the shaped rolls to slow fermentation for fresh baking later.
  • Use dark or light brown sugar depending on your preferred depth of flavor.
  • Covering the rolls with foil during baking prevents excessive browning.

Find it online: https://recipefeastful.com/sticky-pecan-cinnamon-rolls-recipe/