When you need an extra dose of sweetness to get your morning started off right, these Pecan Sticky Buns loaded with Sunnyland Farms pecans will be there for you. Sunnyland’s hand-harvested pecans give crunch and rich, nutty flavor to every bite, and that pecan-studded caramel topping doesn’t hurt either. This is a wake-up call we can get on board with!
Pecan Sticky Buns
Makes 12 buns
- 6 cups (750 grams) all-purpose flour
- ⅓ cup (67 grams) granulated sugar
- 4½ teaspoons (14 grams) instant yeast
- 2¼ teaspoons (6 grams) kosher salt, divided
- 1¼ cups (300 grams) whole milk
- 1 cup (227 grams) unsalted butter, divided
- 2 teaspoons (8 grams) vanilla extract
- 2 large eggs (100 grams), lightly beaten
- 1½ cups (330 grams) firmly packed light brown sugar, divided
- ½ cup (170 grams) golden syrup
- ¼ cup (60 grams) heavy whipping cream
- 2 cups (284 grams) Sunnyland Farms Raw Georgia Pecan Halves
- 1 tablespoon (6 grams) ground cinnamon
- 3 tablespoons (42 grams) unsalted butter, softened
- ¾ cup (85 grams) Sunnyland Farms Pecan Pieces
- In the bowl of a stand mixer fitted with the paddle attachment, whisk together flour, granulated sugar, yeast, and 1½ teaspoons (4.5 grams) salt by hand.
- In a small saucepan, heat milk, ½ cup (113.5 grams) butter, and vanilla over medium-low heat until mixture registers 120°F (49°C) to 130°F (54°C) on an instant-read thermometer.
- With mixer on low speed, slowly pour warm milk mixture into flour mixture, beating until incorporated, about 30 seconds. Add eggs, beating until combined. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, 5 to 6 minutes.
- Spray a large bowl with cooking spray. Turn out dough onto a lightly floured surface, and shape into a smooth round. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
- Spray a 13x9-inch baking pan with cooking spray.
- In a medium saucepan, melt remaining ½ cup (113.5 grams) butter over medium heat. Add 1 cup (220 grams) brown sugar, golden syrup, cream, and ½ teaspoon (1.5 grams) salt; cook, stirring occasionally, until mixture comes to a boil. Pour caramel into prepared pan; top with pecan halves, arranging in a single layer. Let cool completely.
- Lightly punch down dough. Turn out dough onto a lightly floured surface, and roll into an 18x14-inch rectangle.
- In a small bowl, stir together cinnamon, remaining ½ cup (110 grams) brown sugar, and remaining ¼ teaspoon salt. Spread softened butter onto dough, and sprinkle with cinnamon-sugar mixture, leaving a ½-inch border on one long side. Top with pecan pieces.
- Starting with long side opposite ½-inch border, roll dough into a log; place log, seam side down, on work surface. Trim ends. Using a serrated knife, cut log into 12 (1½-inch) rolls. Place rolls on top of pecan halves in pan. Let rise in a warm, draft-free place (75°F/24°C) until puffed and rolls are touching, 30 to 45 minutes.
- Preheat oven to 350°F (180°C).
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 35 to 40 minutes. Let cool in pan for 5 minutes. Invert rolls onto a rimmed serving platter. If any pecan caramel remains in pan, spoon out, and place on top of rolls. Serve warm.
Very good! That gooey caramel is delish with the pecans and on top of those sweet yeasty buns.