Description
Indulge in these homemade Pecan Praline Sticky Buns featuring a rich pecan praline topping, soft and fluffy dough, and a cinnamon brown sugar filling. Perfect for a weekend breakfast or special brunch, these sticky buns combine the caramelized crunch of pecans with a buttery, tender roll baked to golden perfection.
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 (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 Pecan Praline Topping: In a small saucepan over medium heat, combine the butter, brown sugar, corn syrup, vanilla bean paste or extract, salt, and heavy cream. Stir occasionally until the butter melts and the mixture simmers, thickening enough to coat the back of a spoon, about 10 minutes. Remove from heat and stir in pecan pieces. Transfer the sauce into an airtight container and set aside at room temperature if using immediately or refrigerate and reheat before use.
- Assemble the Topping in Pan: Pour the pecan praline sauce evenly into a 9x9 inch baking pan or equivalent oven-safe dish. Use a spoon or offset spatula to spread evenly. Set aside.
- Activate Yeast: Warm milk to around 110°F by microwaving for about 50 seconds. In a stand mixer bowl, sprinkle yeast and sugar over milk. If using active dry yeast, let it sit undisturbed for 10 minutes until foamy; if using instant yeast, proceed immediately.
- Make the Dough: Add melted butter, egg, flour, and salt to the yeast mixture. Using the dough hook attachment, knead on medium speed for 6-8 minutes until smooth. Alternatively, knead by hand on a lightly floured surface for 10 minutes.
- First Dough Rise: Shape dough into a ball and place it in a lightly greased bowl. Cover tightly with plastic wrap and a kitchen towel. Allow to rise in a warm place until doubled in size, about 2 hours.
- Roll and Prepare Dough for Filling: Punch down the risen dough and roll out on a floured surface into a 10x12 inch rectangle.
- Apply Filling: Spread softened butter evenly over the dough, leaving a small border. Sprinkle brown sugar followed by cinnamon evenly on top, gently patting the mixture to adhere.
- Form and Slice Rolls: Roll the dough tightly from the longest side with the seam down. Pinch to seal edges and trim the ends. Cut the log into 9 equal pieces using a sharp knife or dental floss.
- Place Rolls on Topping: Arrange rolls cut side up directly on top of the pecan praline sauce in the pan. Press gently so they touch the sauce. Cover loosely with plastic wrap or towel and let rise for 1-2 hours until puffy. Preheat oven to 350°F near end of rising time.
- Bake: Remove cover and bake rolls until golden brown, about 35 minutes.
- Invert and Serve: Remove the pan from oven and immediately invert onto a large plate using oven mitts. Scrape any remaining sauce onto the buns. Allow to cool 15 minutes before serving to avoid burns from hot topping.
Notes
- Use light or dark brown sugar interchangeably for slight flavor variations.
- Warm the milk carefully to activate yeast without killing it; 110°F is ideal.
- If you don’t have a stand mixer, kneading by hand works well but requires more effort and time.
- For cleaner cuts, use unflavored dental floss instead of a knife.
- Allow buns to cool slightly after baking as the praline sauce will be extremely hot and sticky.
- Reheat pecan praline sauce gently before assembling if made ahead and refrigerated.
- Make sure your dough is adequately risen for best texture and flavor depth.
Nutrition
- Serving Size: 1 bun
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: fifty-eight g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 75 mg
