Sourdough Sticky Pecan Buns

Sticky pecan buns are soft yeast rolls with a swirl of cinnamon sugar, baked in a pan of buttery brown sugar caramel and toasted pecans. When the pan is flipped over, the caramel runs down the sides and the nuts end up on top.

The dough is the same one you would use for cinnamon rolls, and the topping takes only a few minutes on the stove. They need about two hours of rising time, but most of that is waiting, and the result is a pan of warm, gooey buns that are made for sharing.

Ingredients

Dough

• 3 1/2 cups (440 g) all purpose flour, plus extra for dusting
• 2 1/4 teaspoons (7 g) instant yeast
• 1/4 cup (50 g) granulated sugar
• 1 teaspoon salt
• 3/4 cup (180 ml) warm whole milk, about 110 F (43 C)
• 1/4 cup (55 g) unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract

Cinnamon filling

• 1/3 cup (75 g) unsalted butter, very soft
• 1/2 cup (100 g) light brown sugar
• 1 tablespoon ground cinnamon

Sticky pecan topping

• 1/2 cup (115 g) unsalted butter
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (60 ml) heavy cream
• 2 tablespoons maple syrup
• 1/4 teaspoon salt
• 1 cup (115 g) pecans, roughly chopped

Why You’ll Love These Sticky Pecan Buns

• The caramel and pecans bake right under the buns, so you get a sticky, nutty top without any extra step at the end.
• The dough is soft and easy to work with, and it makes light, pillowy buns.
• You can shape the buns the night before and bake them in the morning.
• They work for brunch, holidays and gifts, and one pan feeds a crowd.

Ingredient Notes

Flour: All purpose flour gives soft, tender buns. Bread flour makes them slightly chewier and holds up well under the heavy topping. Start with 3 1/2 cups and add only a tablespoon or two more if the dough sticks badly. The dough should be soft and a little tacky.

Yeast: Instant yeast can be mixed straight into the flour. If you use active dry yeast, stir it into the warm milk with a pinch of sugar and wait 5 to 10 minutes, until it looks foamy. If it does not foam, the yeast is old and the buns will not rise.

Milk: Warm the milk to about 110 F (43 C). It should feel comfortably warm to the touch. Milk that is too hot kills the yeast, and cold milk slows the rise a lot.

Pecans: Toast the pecans in a dry pan over medium heat for 3 to 4 minutes before using, so they taste nutty and stay crisp in the caramel. Walnuts also work, though pecans have the sweeter flavor that suits this recipe.

Brown sugar: Light brown sugar gives the caramel its flavor. Dark brown sugar gives a deeper molasses taste and a darker color. Pack it firmly into the measuring cup.

Heavy cream: The cream keeps the caramel soft after baking. Without it, the topping can harden as it cools. Whole milk can replace it in a pinch, but the caramel will be less rich.

Eggs and dairy: This recipe is vegetarian, but it is not vegan, because it uses an egg, milk, cream and butter.

How to Make Sticky Pecan Buns

In a large bowl, whisk the flour, yeast, sugar and salt. Add the warm milk, melted butter, egg and vanilla and stir until a shaggy dough forms. Turn it out onto a floured surface and knead for 6 to 8 minutes, until smooth and slightly tacky. A stand mixer with a dough hook takes about 5 minutes.

Place the dough in a greased bowl, cover it and let it rise in a warm spot for 60 to 75 minutes, until doubled. This is the first step where a mistake ruins the buns. If the dough does not double, the buns bake up dense, so give it more time in a cool kitchen.

While the dough rises, make the topping. Melt the butter in a saucepan over medium heat. Stir in the brown sugar, cream, maple syrup and salt, and bring to a gentle boil. Simmer for 2 minutes, stirring, then take it off the heat. Pour it into a 9 by 13 inch (23 by 33 cm) baking dish and sprinkle the toasted pecans over it. Let it cool slightly.

Roll the risen dough on a floured surface into a rectangle about 16 by 12 inches (40 by 30 cm). Spread the soft butter over the dough, leaving a 1/2 inch border along one long edge. Mix the brown sugar and cinnamon and sprinkle it evenly over the butter.

Roll the dough up tightly from the long edge without a border, and pinch the seam closed. Cut the log into 12 equal slices with a sharp knife or unflavored dental floss. Place the slices cut side down on top of the pecans and caramel.

Cover the pan and let the buns rise for 30 to 45 minutes, until puffy and touching each other. The second step that matters is the second rise. Buns that go into the oven too early bake into tight, dry rolls. While they rise, heat the oven to 350 F (175 C).

Bake for 25 to 30 minutes, until deep golden brown and the center bun reads 190 F (88 C). Cover the pan with foil for the last 10 minutes if the tops brown too quickly. Cool the buns for 5 to 10 minutes. Run a knife around the edge, place a large tray or board over the pan and flip it over in one quick move. Spoon any caramel left in the pan over the buns and serve warm.

Tips for Success

• Cool the caramel for a few minutes before placing the dough on it. A hot topping starts to cook the bottom of the buns too early.
• Do not wait too long to flip the pan. After 10 minutes, the caramel begins to set and sticks to the dish.
• Use a large tray with a rim for flipping, because hot caramel can drip.
• Use dental floss to cut the log. A knife can squash the roll, and floss gives a clean cut.
• Place a baking sheet on the rack below the dish to catch any caramel that bubbles over.

Storage

Counter: Cover the buns and keep them at room temperature for up to 2 days.

Fridge: Store them in an airtight container for up to 5 days. Warm each bun for 15 to 20 seconds in the microwave before serving.

Make ahead: After shaping, cover the pan tightly and refrigerate the buns overnight. In the morning, let them sit at room temperature for 45 to 60 minutes until puffy, then bake as directed.

Freezer: Freeze the baked buns, individually wrapped, for up to 3 months. Thaw overnight in the fridge and reheat in a 325 F (160 C) oven for 10 minutes.

FAQ

What is the difference between sticky buns and cinnamon rolls?

Both use a similar yeast dough and cinnamon filling. Sticky buns are baked in a pan over a layer of caramel and nuts and are flipped after baking, so the topping ends up on top. Cinnamon rolls are baked plain and usually frosted.

Why is my caramel hard?

The caramel was probably cooked for too long, or it cooled too far before the buns were flipped. Simmer it for only 2 minutes and flip the pan within 10 minutes of taking it out of the oven. If it hardens, return the buns to a warm oven for 5 minutes.

Can I make these ahead?

Yes. Shape the buns, cover the pan and refrigerate them overnight. Let them sit at room temperature for about an hour, until puffy, before baking.

Can I use a different nut?

Walnuts, almonds or hazelnuts all work. Toast them first for a better flavor.

Why are my buns dry?

Too much flour, an overbaked pan or skipping the second rise are the usual causes. Measure the flour carefully and bake until the center bun reaches 190 F (88 C), then stop.