a simple pecan sticky buns recipe. The gooey, sticky, and rich dessert is a crowd favorite. Yummy!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 24 |
| Yield: | 2 dozen |
Ingredients
- 4 ½ teaspoons active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- 1 ¼ cups buttermilk
- 2 large eggs
- 5 ½ cups all-purpose flour
- ½ cup margarine, softened
- ½ cup white sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 tablespoons butter, softened
- ½ cup white sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans
- ½ cup packed brown sugar
- ½ cup butter, melted
Instructions
- Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup margarine, 1/2 cup sugar, baking powder, and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky). Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
- Divide dough in half and roll each half into a 12×7 inch rectangle. Spread each half with 1 tablespoon soft butter; sprinkle with 1/4 cup sugar and 1 teaspoon ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
- Coat two 9-inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake buns in the preheated oven for 30 minutes. Invert pans onto serving plates immediately.
Nutrition Facts
| Calories | 276 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 341 mg |
| Sugars | 14 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Followed recipe totally. Nothing ooey gooey nor sticky. Not sweet enough at all.very yeasty. I added extra butter and brown sugar even cause I read the reviews. I also had to cook them 7 minutes more. I wouldn’t make this again.
My favorite so far.
I love this recipe and so did EVERYONE I made it for!! The only change I made was walnuts instead of pecans, and I put some, finely chopped, in the middle before rolling up. These are Devine!!
This recipe was just perfect! used some ingredients I hadn’t used in my sticky buns before. Made the day before and refrigerated after slicing and putting into the baking dish. Took out of refrigerator for about 45 minutes allowing the second rising to occur and then baked.
Beautiful and delicious!
They are so good and the recipe was easy!!!
I did not like ths recipe. It calls for baking powder to be added to a yeast dough and then mix it for 2 minutes. This is not the way to work with baking powder. The sticky part was more tacky than sticky, just not right.
Very Good!Not too sweet, and relatively easy to make.
I am pretty impressed. First try, and they were exactly what I was expecting. I tried putting all in one baking dish … worked ok, butt he center wasn’t done as much as the sides. The topping works best with dark brown sugar, and I always add Vital Gluten to the flour. I played around with the second batch, with mixed results. I used 4 or 5 smaller dishes, hoping to get them done more evenly, only to realize flipping them over on to two baking sheets makes a big mess. I tried honey in one, to make it more gooy … mistake .. made it more fluid, but all the coating ran down the sides once I flipped it. I had so many plates in the oven, I had to move one plate to the bottom rack, and it burnt. Too close to the flame I guess. Over all, this recipe is spot on. I love them … on my third batch this weekend.
Thanks for making this recipe painless! This was my 1st successful sticky bun attempt. Aunt Jenny…
Too dry. Definately not “sticky”. Very disappointed :-(.
They are good, but not as sticky and delicious as I had hoped.
ive tried this recipe…and it turns out well.at first the cinnamon tasted so strong that im not able to eat but soon after i bite the pecans, the taste blend well and its delicious..thanks for the great recipe..
The dough is very soft and beautiful to which I added cinnamon. The topping was severly lacking in “sticky-ness.” I’m not sure how it’s ended up sticky enough for others? I’ll use a topping that uses honey next time. I also used a combo of walnuts and pecans, more like 1 1/2 C, which I toasted beforehand. I use dental floss to “cut” the buns and I use a muffin tin to place the nut mixture in with the bun on top, therefore I decrease the cooking time a little too.
Awesome recipe! The dough turned out perfect. I’ve modified the cooking time a bit (it could be because I’m at a higher elevation). I cooked it for about 25 minutes at 350 degrees. They turned out great. Be careful, if your dish isn’t deep enough the butter will spill into the oven and make a mess. I also used the same dough recipe to make orange rolls.
I skipped all the dough making and used a loaf of bread I had been defrosting in the fridge, (I loaf is enough for half of the recipe, either use two loaves or cut the rest of the ingredients in half). Used a square 9X9 glass baking dish, let them covered in fridge over night, in AM removed from fridge let them rise the rest of the way and baked them. They were so delicious and EASY!!!
I used a different roll recipe, so this is strictly topping review. It cooked to slowly. My rolls were done and the topping wasn’t done-what resulted was crunchy and grainy not at all sticky. Follow this recipes rolls recipe and I figure it will come out right. Just a warning!
I’d vote this a 3.5 stars if possible.. it was okay, but it really tasted like it was lacking something. The dough tasted too yeasty and though it smelled just like a yummy sticky bun, it didn’t have the same taste. It was too dry, even though I put a little extra filling inside (little more butter). I think I may try this recipe again but with less yeast, and more of the butter-sugar filling.
I totally agree with the last girl, where’s the sticky? I spent my whole afternoon making them following every step to the tee and they were not sticky at all!
Many enjoyed this recipe but I find it wasn’t as luscious as others did. I wouldn’t make it again. Half the dough in a 9″ pan, to much for a pan that size. Cooked the 30 minutes and the center still wasn’t done. My question is where is the gooey!!!
Very delicious and easy to make!!