Pecan Sticky Buns
photo by Lavender Lynn
- Ready In:
- 1hr 25mins
- Ingredients:
- 12
- Yields:
-
8 buns
- Serves:
- 8
ingredients
- 59.14 ml dark brown sugar, packed
- 78.78 ml dark brown sugar, packed
- 7.39 ml ground cinnamon
- 29.58 ml honey
- 133.10 ml butter, melted
- 177.44 ml pecans, toasted and coarsely chopped
- 650.62 ml all-purpose flour
- 59.14 ml granulated sugar
- 7.39 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 295.73 ml buttermilk
directions
- Preheat oven to 425 degrees F.
- Grease a 9-inch round metal cake pan.
- Prepare filling: in small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
- Prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar and 2 T butter on medium until mixture is blended and smooth, stirring occasionally.
- Pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
- Prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda and salt.
- In small bowl, mix buttermilk and 5 T butter.
- With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
- Turn dough onto lightly floured surface, and knead 8-10 minutes or just until smooth, about 30 seconds.
- Pat dough into a 12-inch by 9-inch rectangle.
- Brush dough with 1 T butter, then sprinkle with filling.
- Starting at one short end, roll up dough jellyroll fashion.
- With seam side down, cut dough crosswise into 8 slices.
- Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter.
- Bake buns 28-30 minutes or until golden.
- Remove pan from oven.
- Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides.
- Remove baking pan.
- Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later.
- Wrap any leftovers in foil, and store at room temperature up to 3 days.
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Reviews
-
The buttermilk quick dough rose in a way that made us think of yeast rolls, but all in the oven! A faint aftertaste of buttermilk lingers after the bold flavor of sweet buttery pecan topping fades, tempering what could be too much sweetness. Not a low-calorie food! but delicious. Made for Holiday Tag, Dec. 2008.
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!