Description
Deliciously sticky and sweet Pecan Praline Sticky Buns with a rich buttery pecan praline topping, soft cinnamon sugar filling, and fluffy yeast dough. Perfect for a decadent breakfast or dessert treat.
Ingredients
Scale
Pecan Praline Topping
- 5 tablespoons unsalted butter
- 1 1/3 cup packed light or dark brown sugar
- 1 tablespoon dark corn syrup
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup heavy whipping cream
- 1 1/4 cup pecan pieces
Dough
- 2 1/4 teaspoons active dry yeast or instant yeast
- 2 tablespoons granulated sugar
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, melted and lightly cooled
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
Filling
- 4 tablespoons butter, softened to room temperature
- 1/4 cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the pecan praline topping: In a small saucepan over medium heat, combine butter, brown sugar, dark corn syrup, vanilla bean paste or extract, kosher salt, and heavy cream. Stir to combine and simmer for 7 to 10 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon. Remove from heat, stir in pecan pieces, and pour the sauce into a 9x9 inch baking pan, spreading evenly. Set aside.
- Activate yeast and make dough: Warm milk to about 110°F. In a mixing bowl, sprinkle yeast and sugar over the milk. If using active dry yeast, let the mixture sit undisturbed for 7 to 10 minutes until bubbly. For instant yeast, proceed immediately. Add melted butter, egg, flour, and kosher salt to the mixture.
- Knead the dough: Attach dough hook to stand mixer and knead on medium speed for 6 to 8 minutes until dough is smooth. Alternatively, knead by hand on a lightly floured surface for 10 minutes. Form the dough into a ball.
- First rise: Place dough ball in a lightly greased large bowl, cover tightly with plastic wrap and a clean towel, and let rise in a warm place for 1 to 2 hours until doubled in size.
- Prepare filling and roll out dough: Punch down the risen dough onto a lightly floured surface. Roll into a 10x12 inch rectangle. Spread softened butter over the dough, leaving a small border. Sprinkle brown sugar evenly over butter, then sprinkle cinnamon. Gently pat the filling into the dough.
- Roll and cut the dough: Starting from the long edge, roll the dough tightly into a log with seam side down. Pinch the seam to seal. Trim the ends for even rolls if desired. Using a sharp knife or dental floss, cut the log into 9 equal pieces.
- Assemble and second rise: Place the rolls on top of the prepared pecan praline sauce in the baking pan, pressing them gently into the sauce. Cover with plastic wrap or a towel and let rise in a warm place for 1 to 2 hours until puffy. Preheat oven to 350°F towards the end of rising.
- Bake the rolls: Remove cover and bake the sticky buns in the preheated oven for 30 to 35 minutes until golden brown.
- Invert and serve: Carefully remove the pan from the oven with oven mitts. Invert the pan immediately onto a large plate or platter so the sticky topping is on top. Scrape any remaining praline from the pan onto the buns. Let cool for 10 to 15 minutes before serving to avoid burns from hot topping.
Notes
- Use whole milk for best results, but 2% milk can be substituted if needed.
- If refrigerating the pecan praline topping, reheat gently before using.
- For neat slices, score and measure dough log before cutting.
- Warm environment speeds yeast rising; a warm oven or sunny windowsill works well.
- Ends of the dough log can be trimmed for uniform rolls.
- Allow rolls to cool slightly after baking so the sticky topping sets and is safe to handle.
Nutrition
- Serving Size: 1 bun
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
