This 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.
This 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 Buns Ingredients //
- 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)
How to Make // The Steps
Step 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.
Step 2: Take the butter mixture off of the heat, and whisk in the honey, cream, water, and salt.
Step 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.
Step 4: Pour the goo into the bottom of a 9×13 pan. Scatter some of the whole pecans on top of the goo.
Step 5: Roll the dough out into a large rectangle, about 12×16 inches.
Step 6: In a small bowl, combine the brown sugar, sugar, cinnamon, and chopped pecans.
Step 7: Scatter the sugar mixture over the dough. Roll the dough up, trim off the ends, and slice into 1 1/2 inch pieces.
Step 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.
Step 9: Bake in a preheated 350-degree oven for 35 to 45 minutes. The rolls will be golden brown.
Step 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.
Welcome to sticky bun heaven.
Step 11: These are best eaten right away. But you can reheat them in a 325 oven for about 10 minutes.
Vegan Vanilla Berry Muffins | Baked Bree
Wednesday 30th of June 2021
[…] 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 […]
Katrina @ Warm Vanilla Sugar
Friday 7th of March 2014
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
Monday 10th of March 2014
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.
Tuesday 20th of November 2012
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.
Wednesday 28th of November 2012
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.
Saturday 13th of October 2012
how long do these stay good after cooking them?
Sunday 14th of October 2012
Probably best served after they are made, but a few seconds in the microwave might help them out on the second day.
Monday 16th of January 2012
These look too good to be true...
Tuesday 17th of January 2012
they really are!