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the best sticky bun recipe everThis Pecan Sticky Bun recipe is one of the most insanely delicious things that I have ever made in my entire life.  Those are some serious words, I do not take them lightly.  I had half of a batch of my No Knead Challah Dough leftover and usually,I would make cinnamon rolls with them.  Cinnamon rolls are the one thing all of my children love, the one thing that they all agree on as a treat.  I saw the recipe for Flour’s Sticky Buns on the Food Network and instead of using brioche like they do, I used my challah dough.  Sometimes I get an idea in my head for a recipe and think that it is going to be good and turn out, this exceeded any expectation that I ever had.  Joanne Chang, the owner of Flour in Boston, starts by making what she calls “the goo”.  It is a mixture of butter, brown sugar, honey, cream, water and salt.  It makes the best “sticky” in the world.  The rolls are tender, the pecans add just enough crunch, and truly there is nothing better.

If you are in the market for a Christmas morning breakfast idea, I cannot think of a better way to celebrate Christmas than this.

pecan sticky bun recipe

The Goo:

3/4 cup butter
1 1/2 cups light brown sugar
1/3 cup honey
1/3 cup heavy cream
1/3 cup water
1/4 teaspoon salt

For the sticky buns:

1/2 batch No Knead Challah Dough
1/4 cup light brown sugar
1/4 cup sugar
pinch cinnamon
1 cup toasted pecan halves (I leave half whole, and chop the other half)

pecan sticky bun recipeMelt the butter in a saucepan over medium heat.  Add the brown sugar and cook until combined.  If it separates, don’t worry about it.  It all comes together in the end.

pecan sticky bun recipeTake the butter mixture off of the heat, and whisk in the honey, cream, water, and salt.

pecan sticky bun recipeLet cool for 30 minutes.  At this point, you can put this into an airtight container and leave it in the fridge for up to 2 weeks.

pecan sticky bun recipePour the goo into the bottom of a 9×13 pan.  Scatter some the whole pecans on top of the goo.

pecan sticky bun recipeRoll the dough out into a large rectangle, about 12×16 inches.

pecan sticky bun recipeIn a small bowl, combine the brown sugar, sugar, cinnamon, and chopped pecans.

pecan sticky bun recipeScatter the sugar mixture over the dough.  Roll the dough up, trim off the ends, and slice into 1 1/2 inch pieces.

pecan sticky bun recipePlace the rolls cut side up on top of the goo.  Cover with plastic wrap or a towel, and let proof until almost doubled in size, about 2 hours.

pecan sticky bun recipeBake in a preheated 350 degree oven for 35 to 45 minutes.  The rolls will be golden brown.

pecan sticky bun recipeLet the buns cool in the pan for 20 minutes.  Do not rush this step, if the goo does not cool a bit, the goo will run all over the place.  Place a platter on top of the baking dish and quickly and carefully flip it over.

pecan sticky bun recipeWelcome to sticky bun heaven.

pecan sticky bun recipeThese are best eaten right away.  But you can reheat them in a 325 oven for about 10 minutes.

pecan sticky bun recipe

Pecan Sticky Buns

Ingredients

  • The Goo:
  • 3/4 cup butter
  • 1 1/2 cups light brown sugar
  • 1/3 cup honey
  • 1/3 cup heavy cream
  • 1/3 cup water
  • 1/4 teaspoon salt
  • For the sticky buns:
  • 1/2 batch No Knead Challah Dough
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • pinch cinnamon
  • 1 cup toasted pecan halves (I leave half whole, and chop the other half)

Instructions

  1. Melt the butter in a saucepan over medium heat. Add the brown sugar and cook until combined. If it separates, don’t worry about it. It all comes together in the end.
  2. Take the butter mixture off of the heat, and whisk in the honey, cream, water, and salt.
  3. Let cool for 30 minutes. At this point, you can put this into an airtight container and leave it in the fridge for up to 2 weeks.
  4. Pour the goo into the bottom of a 9×13 pan. Scatter some the whole pecans on top of the goo.
  5. Roll the dough out into a large rectangle, about 12×16 inches.
  6. In a small bowl, combine the brown sugar, sugar, cinnamon, and chopped pecans.
  7. Scatter the sugar mixture over the dough. Roll the dough up, trim off the ends, and slice into 1 1/2 inch pieces.
  8. Place the rolls cut side up on top of the goo. Cover with plastic wrap or a towel, and let proof until almost doubled in size, about 2 hours.
  9. Bake in a preheated 350 degree oven for 35 to 45 minutes. The rolls will be golden brown.
  10. Let the buns cool in the pan for 20 minutes. Do not rush this step, if the goo does not cool a bit, the goo will run all over the place. Place a platter on top of the baking dish and quickly and carefully flip it over.
  11. These are best eaten right away. But you can reheat them in a 325 oven for about 10 minutes.
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50 Responses to Pecan Sticky Buns

  1. This recipe looks divine- and I’m just noticing the cute new header! :)

  2. angela king says:

    these look heavenly. send me some for christmas please?! ;)

  3. [...] in a 325 oven for about 10 minutes.Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://bakedbree.com/pecan-sticky-buns [...]

  4. Brandon says:

    I love that you used the no-knead challah bread recipe for this post, looks great!

  5. Lauren says:

    Holy ooey gooey deliciousness batman! YUM.

  6. Kath says:

    Oh my goodness, you have seriously outdone yourself this time. I am drooling on my computer screen.

  7. Jasmine says:

    I am doing this right now, it looks so good!

  8. Deanna says:

    I love sticky buns. I’ve had these bookmarked for awhile. Now I just have to figure out who gets them, because I do not need a whole pan of them to myself.

  9. Becca says:

    Wow, I think I may have died and gone to heaven. Those sticky buns look amazing!

  10. Simply Tia says:

    I am ALL over these buns! Yum!

    Season’s Greetings & Best Wishes for a Peaceful & Prosperous 2012

  11. I love this! I make sticky buns only once a year since I always want to eat the whole pan. Soo good.

  12. Jenni says:

    Oh, wow…. These are beyond words!! I am making these, and soon!!!

  13. I’ve wanted to make these since I saw them on Throwdown but I kept forgetting about them! Love that you used no-knead bread…simplifies it a lot. Can’t wait to try them finally!

  14. Anavonne says:

    Thanks so much for this recipe! I made these yesterday, let them rise in the fridge overnight and baked them this morning. They truly are fabulous and my family thinks I am a genius.

  15. [...] These pecan sticky buns will rock your [...]

  16. Ren says:

    Hi Bree! I am just starting out and found your blog through your Lightroom tutorial on youtube. Thanks for the tips! Your pics are beautiful!
    xx

  17. I made these for Christmas morning and they were AMAZING! The goo was so delicious, and I’m planning on making the Challah bread dough again soon as it was wonderfully tender. My husband and two year old son devoured these and declared them to be a Christmas staple. Thanks so much for sharing another amazing recipe! I love your site!

  18. Rebecca says:

    I’m making these right now!!! So I just prepared the challah and was wondering, since I’m only using half, I’d really like to use the other half for an actual challah bread. How long will the dough stay in the fridge? Its saturday now and I would be making it this friday (so 6 days). Thanks so much for the recipe!

  19. Rebecca says:

    Hi again – so my sticky buns just came out of the oven. While they are AMAZING in taste, I find them to be quite soggy… not sure why. I made them the night before and baked in the morning. Do you think they were sitting in the caramel sauce for too long? Thanks!

    • bakedbree says:

      I am not sure why either. Sometimes the middle ones can be a little less crunchy, but you can cover them with tin foil and cook them a little longer.

  20. Cheoy Lee says:

    These look too good to be true…

  21. cameron says:

    how long do these stay good after cooking them?

  22. Pamela says:

    Hi everyone. As Rebecca said, my sticky buns also came out doughy, kind of raw in the middle of the buns. Not sure why but the taste was great.
    So I figured the next time I make these I will bake the rolls by themselves first and then pour the cooked goo over the top of them when done.
    BTW, the goo was delicious and buttery.

    • bakedbree says:

      I would not do it that way, you will not get the same effect. If the middle is not cooked, then I would loosely cover it with tin foil and keep baking it until it is done.

  23. [...] Noble one evening. I have the first flour cookbook, and it is worth a place on your shelf. One of my all-time favorite recipes comes from it. I made these the first time on a rainy afternoon when I had some berries that I [...]

  24. I’m about to make these now and have a question about the dough – do you make it ahead of time and let it sit for 2 hours AND THEN roll it out, and let it rise in the good for 2 hours again?? Just wanted to check! xx

    • bakedbree says:

      Yes, when I make it ahead of time, I do all of it ahead of time, I just let it come to room temp before I put them in the oven.

  25. […] also made a couple things from other food bloggers. You definitely should try making: Pecan Sticky Buns by Baked Bree Spicy Thai Curry Noodle Soup by Heather Cristo Mexican Lasagna by A Couple Cooks No […]

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