Description
Deliciously rich pecan praline sticky buns featuring a homemade buttery dough, cinnamon-sugar filling, and a luscious pecan praline topping. Perfect for a special breakfast or brunch treat.
Ingredients
Scale
Pecan Praline Topping
- 5 tablespoons unsalted butter
- 1 1/3 cups 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 cups pecan pieces
Dough
- 2 1/4 teaspoons active dry yeast or instant yeast
- 2 tablespoons granulated sugar
- 1/2 cup whole milk (whole milk preferred but 2% works too)
- 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 bean paste or vanilla extract, salt, and heavy cream. Stir to combine and simmer for 7-10 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in pecan pieces. Transfer sauce to an airtight container. If using the same day, leave at room temperature; otherwise refrigerate and reheat before use.
- Spread the topping: Pour the pecan praline sauce into a 9x9 inch baking pan or similar oven-safe dish. Use a spoon or offset spatula to spread into an even layer. Set aside.
- Activate yeast: Warm the milk to about 110°F using a microwave or stovetop. In a stand mixer bowl, sprinkle yeast and sugar, then pour in warmed milk. Let stand undisturbed for 7-10 minutes until bubbly if using active dry yeast. If using instant yeast, proceed immediately.
- Make the dough: Add melted butter, egg, flour, and salt to the yeast mixture. Attach dough hook and knead on medium speed for 6-8 minutes until smooth. Alternatively, knead by hand on a floured surface for 10 minutes.
- First rise: Shape dough into a ball, place in a lightly greased large bowl, cover with plastic wrap and a kitchen towel, and let rise in a warm place until doubled in size, about 1-2 hours.
- Roll out dough: Punch down the risen dough and turn onto a floured surface. Roll into a 10x12 inch rectangle.
- Prepare filling: Spread softened butter evenly over the dough, leaving a margin around edges. Sprinkle brown sugar and then cinnamon evenly over the buttered dough. Gently pat the filling into the dough.
- Shape rolls: Roll dough tightly lengthwise into a log with seam side down. Stretch gently if needed and pinch seam to seal edges. Trim ends if uneven.
- Cut rolls: Using a sharp knife or dental floss, cut the log crosswise into 9 equal pieces, scoring beforehand for neat cuts if desired.
- Second rise: Place rolls directly on top of the pecan praline sauce in the baking dish, gently pressing them into the sauce. Cover with plastic wrap or towel and let rise in a warm place until puffy, about 1-2 hours. Preheat oven to 350°F towards the end.
- Bake: Remove cover and bake rolls at 350°F for 30-35 minutes until golden brown.
- Invert and serve: Remove pan from oven and immediately invert onto a large plate or platter using oven mitts. Scrape any remaining sauce onto the buns. Allow to cool 10-15 minutes before serving to avoid hot topping burns. Enjoy!
Notes
- Ensure milk temperature is around 110°F to activate yeast properly without killing it.
- If using instant yeast, you can skip the initial bloom step for faster prep.
- Rolling the dough evenly and tightly helps achieve nice spiral rolls.
- Use dental floss to cut rolls cleanly without squashing the dough.
- Allow buns to cool slightly before serving as the topping is very hot and sticky.
- Make the pecan praline sauce a day ahead for deeper flavor, and reheat before assembly.
Nutrition
- Serving Size: 1 bun
- Calories: 400 kcal
- Sugar: 28 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
