Pecan Sticky Buns
Ingredients
For the Pecan Caramel Sauce
- 12 tablespoons unsalted butter
- 1 1/4 cups dark brown sugar
- 2 tablespoons agave, honey, or corn syrup
- 1/2 cup heavy cream
- 2 teaspoons vanilla bean paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup finely chopped roasted unsalted pecans
For the Tangzhong
- 2/3 cup water
- 1/4 cup bread flour
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1/3 cup heavy cream room temperature
- 1/3 cup whole milk room temperature
- 1 large egg room temperature
- Tangzhong from above
- 1/2 cup unsalted butter room temperature
For the Cinnamon Sugar Pecan Filling
- 12 tablespoons unsalted butter room temperature
- 3/4 cup light brown sugar
- 1 tablespoon ground cinnamon
- 2/3 cup finely chopped roasted unsalted pecans
Instructions
Make the Pecan Caramel Sauce
- Note: The pecan caramel sauce can be made the day before and stored at room temperature until ready to use.
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and agave and whisk vigorously until smooth and emulsified.
- Slowly whisk in the heavy cream. Cook, with no whisking, until the sauce reaches 228°F (109°C).
- Remove from the heat, pour it into a heatproof measuring cup or bowl, then stir in the vanilla, cinnamon, and salt. Let cool completely, about 3–4 hours. Once cooled, stir in the chopped pecans.
Make the Cinnamon Rolls
- In a small saucepan, whisk together the water and flour. Cook over medium heat, whisking constantly, for 4–5 minutes, or until thickened into a smooth paste. Transfer to a bowl and let cool until warm, not hot.
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, yeast, and salt.
- Add the heavy cream, milk, egg, and tangzhong. Knead on low speed for 2 minutes, or until a rough dough forms.
- With the mixer running on low speed, add the butter 1 tablespoon at a time, allowing each addition to fully incorporate before adding more. Continue kneading for 10–12 minutes, or until the dough is smooth and elastic.
- Cover the bowl with plastic wrap and let the dough rest while you prepare the filling.
- In a medium bowl, beat together the butter, brown sugar, and cinnamon until smooth and spreadable.
- Line a 9×13-inch metal baking pan with parchment paper.
- Roll the dough into a 21×15-inch rectangle on a lightly floured surface.
- Spread the cinnamon sugar filling evenly over the dough. Sprinkle the chopped pecans over the filling and gently press them into the surface so they stay in place while rolling.
- Using a pizza cutter, cut the dough into twelve 1 3/4-inch strips. Roll each strip away from you and place it into the prepared pan.
- Cover with plastic wrap and let rise in a warm place for 1–2 hours, or until doubled in size. The rolls should look noticeably puffy, with the sides just touching. When gently pressed, the dough should feel light and airy, with tiny bubbles beneath the surface.
- Near the end of the rise, preheat the oven to 325°F (162°C).
- Bake for 30–40 minutes, or until the center roll reaches 185°F (85°C) on an instant-read thermometer.
- Let the rolls cool on a wire rack for about 30 minutes until the rolls are still slightly warm but not hot. Spoon the pecan caramel sauce generously over the warm rolls and serve.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop flour into your measuring cup, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Store leftovers in an airtight container at room temperature for up to 4 days. Reheat individual rolls in the microwave for 15–20 seconds before serving to soften the dough and warm the pecan caramel sauce.
