Description
These Pecan Praline Sticky Buns feature a rich, buttery dough filled with cinnamon and brown sugar, topped with a decadent pecan praline sauce. Perfect as an indulgent breakfast or dessert, they are soft, sticky, and full of warm flavors.
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 (warmed to 110°F)
- 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 topping: In a small saucepan over medium heat, combine butter, brown sugar, corn syrup, vanilla, salt, and heavy cream. Stir and simmer for about 10 minutes until butter melts and the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in pecans. Pour the sauce into a 9×9 inch baking pan and spread evenly. Set aside.
- Activate the yeast: Warm milk to 110°F. In a stand mixer bowl, sprinkle yeast and sugar, then add warmed milk. Let sit for 7-10 minutes until bubbly if using active dry yeast. Skip this waiting if using instant yeast.
- Make the dough: Add melted butter, egg, flour, and salt to the yeast mixture. Using the dough hook, knead on medium speed for 6-8 minutes until smooth. Alternatively, knead by hand for 10 minutes on a floured surface.
- First rise: Shape dough into a ball, place in greased bowl, cover with plastic wrap and towel, and let rise in a warm place for 1-2 hours or until doubled in size.
- Prepare dough for filling: Punch dough down and roll out on floured surface into a 10×12 inch rectangle.
- Add filling: Spread softened butter over dough, leaving edges clear. Sprinkle brown sugar and cinnamon evenly over top, then gently pat to adhere.
- Form rolls: Roll dough tightly from long side into a log with seam down. Pinch seam closed, trim ends, and cut into 9 equal pieces with a sharp knife or dental floss.
- Assemble rolls: Place rolls cut side down on top of the pecan praline sauce in the baking pan, pressing gently to stick. Cover and let rise again for 1-2 hours until puffy. Preheat oven to 350°F towards end of rising.
- Bake: Remove cover and bake rolls at 350°F for 30-35 minutes until golden brown.
- Invert and serve: Using oven mitts, immediately invert pan onto a large plate so praline sauce coats buns. Scrape any sticky bits onto buns. Let cool 10-15 minutes before serving.
Notes
- Use whole milk for best flavor and texture but 2% milk also works.
- If refrigerating praline sauce, reheat gently before assembling the buns.
- Warm environment for rising helps achieve good dough rise; you can use an oven with just the light on.
- Cutting dough with dental floss creates cleaner edges than a knife.
- Trim dough ends to ensure evenly sized rolls.
- Cool buns slightly before serving to avoid burns from hot sticky topping.
Nutrition
- Serving Size: 1 bun
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
