The Best Sticky Pecan Cinnamon Buns
Ingredients
**Dough:**
- 1 cup whole milk
- ⅓ cup granulated sugar
- 3 teaspoons active dry yeast
- 3 ¾ cups all-purpose flour
- 1 large egg
- 1 ½ teaspoons salt
- 6 tablespoons unsalted butter softened
- Optional: ⅓ cup cream for extra softness
**Sticky Pecan Topping:**
- 2 ⅓ cups pecan pieces and halves toasted at 350°F for 5-7 minutes
- ⅓ cup maple syrup
- 1 cup firmly packed light brown sugar
- ¾ cup unsalted butter
- ¼ cup milk
- ½ teaspoon salt
**Filling:**
- 6 tablespoons unsalted butter softened or slightly melted
- ¾ cup light brown sugar packed
- 1 ½ tablespoons cinnamon
- ¾ teaspoon salt
Instructions
**Make the Dough:**
- – Microwave milk for 20-30 seconds until warm (100-110°F). Add to a bowl with yeast and sugar, whisk, and let rest for 10 minutes until foamy.
- – Add the remaining dough ingredients to the same bowl. Mix into a dough with a large wooden spoon.
- – Lightly dust a clean surface with flour. Knead the dough for about 10 minutes until soft, smooth, and stretchy.
- – Place dough in a clean, oiled bowl, cover with plastic wrap, and let rise in a warm place for 60-90 minutes until doubled in size.
**Make the Sticky Pecan Topping:**
- – Line a 9×13″ baking tray with parchment paper and brush with butter. Spread toasted pecans in the tray.
- – In a saucepan, combine remaining topping ingredients and cook over medium-low heat until melted and combined.
- – Pour the sauce over the pecans and spread evenly. Chill in the fridge for 15 minutes.
**Prepare the Filling:**
- – Mix softened butter with cinnamon, sugar, and salt. Microwave for a few seconds if needed to mix smoothly.
**Assemble and Bake:**
- – Once dough has risen, punch down and roll out on a floured surface into a 12×16″ rectangle.
- – Spread the filling evenly over the dough.
- – Cut into 12 strips (1″ wide, 16″ long) and roll each strip into a cinnamon roll. Arrange rolls in the prepared tray in a 4×3 formation.
- – Let rolls rest in a warm spot for 30 minutes until puffed up.
- – Preheat oven to 350°F.
- – Optional: Pour heavy cream over the rolls for extra softness.
- – Bake for 25-30 minutes until golden and firm.
- – Let rest for 5 minutes, then carefully flip onto a serving platter. Remove parchment paper and serve.
Notes
Store buns in an airtight container in the fridge, and microwave for about 20 seconds before enjoying.