Pecan Pie Sticky Buns - Bake, Braise & Broil

Pecan Pie Sticky Buns


For the sticky buns:

  • 6.5 tbsp [3.25 oz] granulated sugar

  • 1 tsp [0.25 oz] salt

  • 5.5 tbsp [2.75 oz] shortening or unsalted butter at room temperature

  • 1 large egg

  • zest of 1 lemon

  • 3.5 cups [16 oz] unbleached bread or all-purpose flour

  • 2 tsp [0.22 oz] instant yeast

  • 1.25 cups [9-10 oz] whole milk at room temperature

  • 1/2 cup finely chopped pecans

  • 1/4 cup brown sugar

For the pecan pie topping:

  • 1 cup unsalted butter

  • 2 cups packed brown sugar

  • 1/8 cup corn syrup (or maple syrup)

  • 5 tbsp heavy cream

  • 2 cups chopped pecans 



Make the sticky buns:

  1. Cream together the shortening/butter, sugar and salt on medium speed in an electric mixer. Whip in egg and lemon zest and continue to whip until smooth. 

  2. Add the yeast and milk, then slowly begin incorporating the flour just until a ball forms. Replace paddle attachment with dough hook. 

  3. Knead on medium speed for about 10 minutes.  Dough should be tacky but not sticky. If too dry add more milk; if too sticky add more flour. 

  4. Transfer dough to large bowl, cover with saran wrap and let rise at room temperature for ~ 2 hours until doubled in size.

  5. Dump dough onto counter and roll out into rectangle 14 inches x 12 inches and ~ 2/3 inch thick. Sprinkle with pecans and brown sugar. Roll dough along edge to create spiral and place seam side down. Cut into 12 even pieces. 

  6. Place sticky buns in bottom of baking dish brushed with butter, placing them about 1/2 inch apart.

  7. Cover with saran wrap and let proof again at room temperature for 75-90 minutes until doubled in size. 

  8. Bake in 350 F oven for 30-40 minutes until the tops are just golden.

  9. Prepare the pecan pie topping.

For the pecan pie topping:

  1. In large saucepan combine butter, brown sugar, corn syrup and cream over medium heat.

  2. When mixture begins to boil, reduce heat to medium low and simmer for 3-4 minutes. 

  3. Remove 1/4 sauce and set aside (I like to have extra sauce on the side for those who like it REALLY sticky).

  4. Add chopped pecans and simmer 1-2 minutes longer. Remove from heat and set aside

Complete the pecan-pie sticky buns:

  1. When the sticky buns have slightly cooled, pour the pecan pie filling over top of the buns. Allow to cool slightly and serve with extra sauce on the side.

Pecan Pie Sticky Buns - Bake, Braise & Broil