Pecan Sticky Buns

When I know I’m going to have overnight guests in the house, I like to prepare at least one special breakfast ahead of time, rather than leave my guests to fend for themselves with only a box of cereal and cold milk. Last year I made a polenta breakfast bake that was a big hit with everyone. This year, I finally decided to make pecan sticky buns. They’re a weakness of mine that I used to order occasionally at Panera’s but has now been taken off the menu. This recipe, from the blog, Dinner At The Zoo, is nearly identical, and makes enough for a crowd. I added some currants, which the original recipe did not call for. You could also add raisins if you like. Or leave them out completely. The recipe called for all twelve pieces to be baked together in a 9″ xy 13″ rectangular pan, but there didn’t seem to be room in the pan I had, so I placed two rolls in separate ceramic round ramekins. I really liked them better in the individual ramekins since the syrupy topping had more room to ooze down the sides as in the top photo. If I had twelve ramekins, I’d bake them all this way. But they were pretty terrific in the rectangular pan too.

The dough is a very supple dough, enriched with eggs and butter, and requiring two rises. Here it is, doubled in size, after the first rise.Next, you roll out the dough to a rectangle that’s 12″ by 18″ and spread the butter/cinnamon/currants filling over the dough. Then roll up the dough tightly, starting from the long side, cut it into twelve pieces and place each piece on top of the pecan sticky topping.The rolls will puff up more during the second rise,  after you’ve spread the filling and rolled them up. Then they get baked in the oven where they’ll increase in size even more. At this stage, I let them cool, and covered them with aluminum foil to place in the freezer. I removed them from the freezer the night before I wanted to serve them, and warmed them at 350 degrees for about 20 minutes before serving. 

Flip them over onto a platter, or just a cookie sheet lined with parchment paper, then tear apart, or slice to serve.

Having been sick all through Christmas (and still not recovered), I was grateful to be able to pull this out from the freezer and serve while we were opening our gifts.

It’s an indulgence to be sure, but oh so worth it for the holiday or a special occasion. You can start on your diets in the new year.

I hope you all had a wonderful Christmas, Hanukkah, Kwanza, or whatever holiday you celebrate.

Click here to connect with me on Instagram and find out what Ciao Chow Linda is up to in the kitchen (and other places too.)

Pecan Sticky Buns

Author: Ciao Chow Linda via Dinneratthezoo.com

printable recipe here

Serves: 12 rolls

Ingredients

• FOR THE DOUGH:
• 1 packet active dry yeast 1/4 ounce
• 3/4 cup warm water approximately 100 degrees F
• 3/4 cup warm milk approximately 100 degrees F
• 1/4 cup granulated sugar
• 1/4 cup butter melted
• 1 1/2 teaspoons salt
• 2 eggs
• 5-5 1/2 cups all purpose flour
• cooking spray
• FOR THE FILLING:
• 1/2 cup butter softened
• 1/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 2 1/2 teaspoons cinnamon
• 1/4 cup currants or raisins
• FOR THE TOPPING:
• 2 cups pecans coarsely chopped
• 1/2 cup butter
• 3/4 cup dark brown sugar
• 3/4 cup heavy cream
• 1/4 cup honey
• 1/4 teaspoon salt

Instructions

1. FOR THE DOUGH:
2. Place the water in the bowl of a stand mixer fitted with the paddle attachment.
3. Add the packet of yeast and let the yeast dissolve in the water for 1 minute.
4. Add the milk, sugar, butter, salt, eggs and 5 cups of flour to the bowl.
5. Beat for 2-3 minutes or until a smooth dough forms.
6. If the dough is sticky, add more flour, 2 tablespoons at a time, until the desired consistency is reached.
7. Switch to the dough hook, and knead the dough for 3-4 minutes or until smooth and elastic.
8. Place the dough in a large bowl coated with cooking spray. Cover the dough with plastic wrap and let it sit for one hour, or until doubled in size.
9. FOR THE FILLING:
10. Place the butter, brown sugar, granulated sugar and cinnamon in a medium bowl. Stir until well combined.
11. Place the dough on a lightly floured surface. Roll the dough into a 18″x12″ rectangle.
12. Spread the filling mixture evenly all over the dough.
13. Starting with the long end of the dough, roll it up tightly, jelly roll style. Pinch the seams to seal the end of the roll.
14. Cut the roll into 12 equal slices.
15. FOR THE TOPPING:
16. Melt the butter in a small pan over medium heat.
17. Add the brown sugar, heavy cream, honey and salt, then bring to a boil.
18. Reduce the heat to low, and simmer for 2-3 minutes until glaze is smooth and shiny.
19. Pour 2/3 of the topping mixture into the bottom of a 9″x13″ pan that’s been coated in cooking spray. Reserve the rest of the topping for later use.
20. Sprinkle the pecans over the sugar mixture, then place the rolls on top.
21. Cover and let the rolls rise until they’ve doubled, this should take about one hour.
22. Preheat the oven to 350 degrees F.
23. Bake the rolls for 30-35 minutes until golden brown.
24. Let the rolls sit for 5 minutes, then invert the pan onto a serving tray.
25. Warm the reserved topping and drizzle it over the top, then serve.

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