Big Fat Pecan Sticky Buns Recipe
If you’re a lover of everything sweet, sticky, and irresistibly nutty, you’re going to fall head over heels for this Big Fat Pecan Sticky Buns Recipe. Imagine pillowy, tender dough swirled with cinnamon-scented brown sugar, topped with a decadent, buttery caramel glaze studded with crunchy pecans. These buns are a celebration of indulgence and comfort, perfect for weekend breakfasts, special brunches, or any time you need a warm hug from the oven. Trust me, once you try these, you’ll want to make them a staple in your kitchen rotation.
Ingredients You’ll Need
This recipe calls for straightforward ingredients, each playing a crucial role in creating the magic of these sticky buns. From the yeast that gives the dough its soft rise to the buttery pecan topping that adds crunch and sweetness, each item is essential.
- Warm milk (110°F): Activates the yeast and adds moisture without killing it, ensuring a perfect rise.
- Active dry yeast: The key to fluffy, airy dough that will rise beautifully.
- Granulated sugar: Provides just the right sweetness to the dough without overpowering.
- Large eggs (room temperature): Add richness and structure to the dough.
- Unsalted butter (melted and softened): Brings richness and tender texture.
- All-purpose flour: The backbone of this recipe to create the soft dough.
- Salt: Balances sweetness and enhances all the flavors.
- Brown sugar (packed): Used in filling and topping for deep caramel flavor.
- Ground cinnamon: Infuses the filling with warm, cozy spice.
- Heavy cream: Adds silkiness to the sticky caramel topping.
- Light corn syrup or honey: Gives the topping a glossy finish and perfect stickiness.
- Chopped pecans: Provides delightful crunch and nutty flavor that crowns these buns perfectly.
How to Make Big Fat Pecan Sticky Buns Recipe
Step 1: Activate the yeast and prepare the dough
Start by whisking the warm milk with the yeast and a pinch of sugar in a large bowl. Let it sit for 5 to 10 minutes until the mixture becomes foamy, signaling the yeast is alive and ready. This step is crucial because it guarantees your buns will rise nice and fluffy. Next, add the remaining sugar, eggs, melted butter, flour, and salt. Mix everything together and knead for about 7 to 8 minutes until your dough feels smooth and elastic. This gives the buns that perfect chewy softness you’ll adore. Place the dough in a greased bowl, cover it, and let it rise in a cozy warm spot for an hour to an hour and a half, doubling in size.
Step 2: Make the sticky pecan topping
While the dough is rising, combine the brown sugar, butter, heavy cream, corn syrup or honey, and salt in a saucepan. Warm it gently and stir until everything melts together into a luscious, smooth caramel sauce. Pour this sticky, golden mixture into a greased 9×13-inch baking dish, then sprinkle the chopped pecans evenly over the top. This is the sticky magic that will seep into every bite when the buns bake.
Step 3: Prepare the filling and roll out the dough
Mix the brown sugar and cinnamon to create a fragrant filling. After your dough has doubled, roll it out on a floured surface into a 16 by 12-inch rectangle. Spread the softened butter evenly over the surface, then sprinkle the cinnamon sugar mixture on top. Roll the dough tightly from the long side to form a log, then slice into 12 thick, fat rolls. These thick spirals ensure every bite is packed with flavor and gooey texture.
Step 4: Assemble and second rise
Arrange the rolls cut side down over your pecan topping in the baking dish. Cover again and let them rise another 30 to 45 minutes until puffy and ready to bake. This second rise gives the buns their signature airy and soft texture that melts in your mouth.
Step 5: Bake to golden perfection
Preheat your oven to 350°F (175°C). Bake the buns for 30 to 35 minutes, or until the tops turn a gorgeous golden brown and the caramel topping bubbles temptingly. Let the pan rest for 5 minutes after baking, then flip it onto a large tray or baking sheet so the sticky topping becomes the glorious crown on your buns. Serve warm for that unbeatable ooey-gooey bliss.
How to Serve Big Fat Pecan Sticky Buns Recipe
Garnishes
While these sticky buns are sensational on their own, a light drizzle of warm heavy cream over the top after baking amps up the richness and gooey factor. You can also sprinkle a little coarse sea salt for a sweet-salty twist that lets the caramel flavors shine even more.
Side Dishes
Pair these sticky buns with a simple cup of strong coffee or a rich latte for the ultimate cozy breakfast. For brunch gatherings, fresh fruit like berries or sliced oranges adds a refreshing contrast to the buttery sweetness. You can also serve them alongside creamy scrambled eggs to balance out the indulgence.
Creative Ways to Present
These buns look fabulous served family-style straight from the pan, but you can also separate each bun onto individual plates, topping each with a dollop of whipped cream or vanilla ice cream for an unforgettable dessert vibe. Another fun idea is to layer smaller sticky buns in a tiered stand to wow guests visually at brunch or holiday celebrations.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Big Fat Pecan Sticky Buns, no worries! Store leftovers in an airtight container at room temperature for up to 2 days to keep the buns soft and sticky. The pecan topping may firm up slightly but reheating fixes that easily.
Freezing
For longer storage, wrap each bun tightly in plastic wrap and place in a freezer-safe bag or container. They freeze beautifully for up to 3 months. Defrost overnight in the fridge or on the counter before reheating.
Reheating
Warm your buns gently in a preheated 325°F (160°C) oven for 10 minutes or microwave them for 20 – 30 seconds to bring back that fresh-from-the-oven softness. You can drizzle a little warm cream over them after reheating to restore that signature gooey experience.
FAQs
Can I use a stand mixer to make the dough?
Absolutely! A stand mixer fitted with a dough hook makes kneading a breeze. Just mix on low to medium speed for about 7 to 8 minutes until the dough is smooth and elastic, just like doing it by hand.
What if I don’t have corn syrup for the sticky topping?
No problem at all! You can substitute corn syrup with honey or even maple syrup. Each will add a slightly different flavor, but all will help create that glossy, sticky texture required for the topping.
Can these buns be made the night before?
Yes! After shaping the buns, you can refrigerate them overnight. In the morning, let them rise at room temperature for about an hour before baking for best results.
Are these Big Fat Pecan Sticky Buns Recipe suitable for vegetarians?
Yes, they are! All the ingredients used are vegetarian-friendly, making these buns a great option for a homemade treat that fits a vegetarian lifestyle.
Can I swap pecans for another nut?
You certainly can. Walnuts or almonds work nicely if you prefer a different crunch or flavor, though pecans provide that classic buttery nuttiness that defines this recipe.
Final Thoughts
There’s something truly special about the Big Fat Pecan Sticky Buns Recipe that just feels like a warm embrace on a plate. With simple ingredients transformed through a bit of love and time, you create a treat that’s perfect for sharing or savoring all on your own. I encourage you to dive into this recipe and watch how these sticky, nutty, cinnamon-swirled beauties become an instant favorite in your home. Once you taste their gooey richness and crunchy pecan topping, you’ll understand why these buns are called big and fat—they’re big on flavor and fat on love!
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Big Fat Pecan Sticky Buns Recipe
- Total Time: 2 hours 30 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Big Fat Pecan Sticky Buns are indulgent breakfast or dessert treats featuring soft, fluffy yeast dough rolled with cinnamon sugar and topped with a buttery, caramel pecan glaze. These sticky buns are baked to golden perfection and offer a rich combination of sweet, gooey, and nutty flavors that make them irresistible any time of day.
Ingredients
For the dough:
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1/3 cup unsalted butter (melted)
- 4 cups all-purpose flour
- 1 teaspoon salt
For the filling:
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
For the sticky topping:
- 1 cup brown sugar (packed)
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1/4 cup light corn syrup or honey
- 1/4 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Activate yeast: In a large bowl, whisk together warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy, indicating the yeast is active.
- Prepare dough: Add the remaining sugar, eggs, melted butter, flour, and salt to the yeast mixture. Mix and knead the dough for 7–8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
- Make sticky topping: In a saucepan, combine brown sugar, butter, heavy cream, corn syrup (or honey), and salt. Bring to a simmer, stirring constantly until smooth and combined. Pour this sticky mixture into a greased 9×13-inch baking dish and evenly sprinkle with chopped pecans.
- Prepare filling: Mix brown sugar and ground cinnamon in a small bowl. Roll the risen dough onto a lightly floured surface into a 16×12-inch rectangle. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
- Form rolls: Starting from the long side, roll the dough tightly into a log. Cut the roll into 12 thick buns. Place the buns cut side down over the sticky pecan topping in the baking dish. Cover and let the rolls rise again for 30–45 minutes until puffy.
- Bake buns: Preheat the oven to 350°F (175°C). Bake the buns for 30–35 minutes until they are golden brown and the topping is bubbling.
- Invert and serve: Let the buns rest in the pan for 5 minutes after baking, then carefully invert the pan onto a large serving tray or baking sheet to release the sticky pecan topping. Serve the buns warm for the best flavor and texture.
Notes
- These buns can be prepared the night before and refrigerated after shaping. In the morning, allow them to rise at room temperature for 1 hour before baking.
- For extra gooeyness, drizzle additional warm cream over the buns after baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
