Sticky, cinnamon-y, and sweet, these Homemade Pecan Sticky Buns are a tried and true breakfast treat that are impossible to resist! Enjoy for brunch or with a cup of coffee in the evening for rich, gooey, deliciousness everyone loves.
FOR THE DOUGH:
- 3/4 cup whole milk
- 1/4 ounce instant dry yeast (1 packet)
- 4 to 4 & 1/2 cups all-purpose flour , spooned and leveled
- 1/3 cup granulated sugar
- pinch of salt
- 1/2 cup unsalted butter , melted and cooled
- 3 large eggs , lightly beaten
- 1 teaspoon vanilla
FOR THE PECAN TOPPING:
- 1 cup unsalted butter , softened
- 2 cups light brown sugar , packed
- 1/4 cup honey
- 2 tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 3 cups chopped pecans
FOR THE FILLING:
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar , packed
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter , very soft
Place the milk in a small pot over medium-low heat. Stirring occasionally, bring the milk to around 100°F (but no more than 110°F.) Take off the heat, whisk in the yeast and 1 teaspoon of the granulated sugar. Let sit for about 5 minutes, until bubbly.
In the body of a stand mixer, add 4 cups of the flour, the rest of the sugar, and the salt. Using the dough attachment, stir it together until combined. Once the yeast has bloomed, add it to the mixing bowl along with the cooled butter, eggs, and vanilla.
Start mixing everything together at low speed. Once combined, turn the mixer on to medium-high speed and knead the dough for 6 minutes. If your dough is sticking to the sides, add a tablespoon of flour at a time until the dough pulls away (if it is sticking to the bottom of the bowl, that is okay.)
Spray a separate large bowl with neutral flavored cooking spray. Place the dough in the bowl, and spray the top with cooking spray. Cover the whole thing with plastic wrap and set in a warm place in your house. Allow the dough to rise to double the size, about 1 to 1 & 1/2 hours.
Spray a 9×13 baking dish with nonstick cooking spray, set aside.
While the dough is rising, make the topping by placing the butter in a large bowl and whipping it until smooth with an electric hand mixer. Add the brown sugar and mix until smooth. Add the honey, cornstarch, and sea salt, mixing until smooth. Spread this mixture into the bottom of the baking dish. Top with the pecans, set aside.
Make the filling by placing the granulated sugar, brown sugar, and cinnamon in a medium-sized bowl, stir to combine. Set aside.
Generously flour a clean work surface. Punch down the dough and lay it out on the work surface. Knead it a few times to form it into a ball. Using a rolling pin, roll it out into an 18×12 inch rectangle.
Top the dough with the soft butter all over, leaving about a 1/2-inch rim all around the edges. Sprinkle the sugar/cinnamon mixture over the butter.
Tightly roll the long side over into a roll so you have an 18-inch long log. Cut it into 12 even pieces, about 1 & 1/2 inches thick.
Lay the slices cut side up on top of the topping mixture in the prepared baking dish. Cover with plastic wrap and allow to rise again until doubled, about t to 1 & 1/2 hours.
Preheat the oven to 350°F. Once the rolls have doubled, bake for 27-32 minutes until lightly golden brown.
Let the dish cool on the counter for about 10 minutes. Very carefully invert the pan onto a serving platter. Serve immediately.