Big Fat Pecan Sticky Buns

These Big Fat Pecan Sticky Buns are a delightful treat that will impress anyone who tries them. With their gooey caramel, crunchy pecans, and soft cinnamon roll texture, they are perfect for brunch, dessert, or any special occasion. The inviting aroma of brown sugar and cinnamon fills your kitchen, making it hard to resist these delicious buns. Whether you’re serving them at a family gathering or enjoying them on a cozy weekend morning, these sticky buns are sure to become a favorite.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of brown sugar and cinnamon creates a warm, comforting taste that everyone loves.
• Easy Preparation: With simple ingredients and straightforward steps, you’ll find this recipe easy to follow.
• Perfect for Sharing: These sticky buns can be cut into generous portions, making them great for gatherings and celebrations.
• Customizable: Feel free to add your favorite nuts or dried fruits for extra flair!
• Make Ahead Option: You can prepare the dough in advance and bake when you’re ready to enjoy.

Tools and Preparation

Before diving into making your Big Fat Pecan Sticky Buns, gather your tools and equipment. This will help streamline the process and ensure everything runs smoothly.

Essential Tools and Equipment

• Stand mixer
• Rolling pin
• Baking pan (9×12)
• Small saucepan
• Measuring cups and spoons

Importance of Each Tool

• Stand mixer: This tool makes kneading the dough easier and ensures it’s well-mixed.
• Rolling pin: A must-have for rolling out the dough to the perfect thickness.
• Baking pan: A sturdy pan is essential for holding all those gooey sticky buns as they bake.

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Ingredients

For your Big Fat Pecan Sticky Buns, gather the following ingredients:

Dough Ingredients

• 1 1/2 c milk, warm but not hot
• 2 1/4 tsp active dry yeast,
• 1/2 tsp white sugar, (the bit of sugar helps rise the yeast mixture)
• 3 1/2 c all purpose flour,
• 1 tsp salt,
• 1/4 c white sugar,
• 4 tbsp butter, softened

Filling Ingredients

• 8 tbsp butter,
• 1 c brown sugar,
• 1/2 tsp vanilla,
• 1/4 tsp cinnamon,

Topping Ingredients

• 1/4 c heavy cream,
• pinch of salt,
• 1 c pecans, chopped
• 4 tbsp butter, melted
• 1/2 c brown sugar,
• 1/2 c white sugar,
• 2 tsp cinnamon,

How to Make Big Fat Pecan Sticky Buns

Step 1: Prepare the Yeast

Add the yeast to the warm (not hot) milk along with 1/2 tsp of white sugar. Let this sit for about 5 minutes until frothy.

Step 2: Make the Dough

To a stand mixer, combine the flour, salt, and white sugar (dough ingredients). Add the yeast mixture into the dry ingredients. Knead with a dough hook until well combined. Incorporate 4 tablespoons of softened butter one tablespoon at a time. Knead on low speed for about 5 minutes until smooth.

Step 3: Let the Dough Rise

Form the dough into a ball using your hands. Place it back in the bowl, cover it, and let it rest in a warm spot in your kitchen for 30 minutes or until doubled in size.

Step 4: Roll Out the Dough

Dump the risen dough onto a generously floured surface. Roll it out into a rectangle measuring approximately 10×20 inches.

Step 5: Add Filling

Spread melted butter over the rolled-out dough. Evenly sprinkle with brown sugar, white sugar, and cinnamon from edge to edge.

Step 6: Shape the Rolls

Carefully roll up the dough tightly from one end to another. Cut into 8 equal pieces (or more if you prefer smaller rolls).

Step 7: Prepare Caramel Sauce

In a small saucepan over low heat, combine melted butter, brown sugar, vanilla, cinnamon, heavy cream, and a pinch of salt. Stir gently until it reaches a low boil; then reduce heat to low and whisk until sugars dissolve completely.

Step 8: Assemble in Baking Pan

Lightly grease your baking pan with butter. Pour in the prepared caramel sauce and sprinkle with chopped pecans. Arrange your cut sticky buns on top of this sauce.

Step 9: Second Rise

Cover the baking pan with a cloth or plastic wrap and let it rise in a warm place for another 30 minutes or more while preheating your oven to 350°F.

Step 10: Bake

Bake in preheated oven for about 25-30 minutes or until rolls look golden brown and no longer doughy in the center.

Step 11: Serve

Once baked, remove from oven and allow to rest for about 15 minutes before carefully turning out onto another pan lined with parchment paper (watch out for hot caramel!). Serve warm and enjoy!

How to Serve Big Fat Pecan Sticky Buns

Big Fat Pecan Sticky Buns are a delightful treat that can be enjoyed in various ways. Whether you’re serving them for breakfast, brunch, or dessert, these gooey buns are sure to impress everyone at the table.

As a Breakfast Treat

• Serve warm with a dollop of whipped cream or cream cheese frosting for a decadent start to your day.
• Pair with fresh fruit like berries or banana slices for a refreshing contrast.

At Brunch Gatherings

• Cut into smaller pieces and serve alongside coffee or tea to create a delightful brunch spread.
• Offer a selection of toppings like powdered sugar or maple syrup for guests to customize their sticky buns.

For Dessert

• Drizzle with extra caramel sauce before serving for an indulgent dessert option.
• Serve with vanilla ice cream to complement the warm, gooey texture of the buns.

How to Perfect Big Fat Pecan Sticky Buns

To ensure your Big Fat Pecan Sticky Buns turn out perfectly every time, follow these helpful tips.

• Use fresh yeast: Make sure your active dry yeast is fresh for optimal rise and fluffiness in your dough.
• Knead properly: Knead the dough until it’s smooth and elastic; this helps develop gluten structure for better texture.
• Don’t skip the resting period: Allowing the dough to rest in a warm place ensures it rises adequately, leading to fluffy buns.
• Monitor baking time: Keep an eye on your buns while baking; they should be golden brown but not overcooked.
• Let them cool slightly: Allow the buns to cool for about 15 minutes before flipping them out of the pan; this helps prevent burns from hot caramel sauce.

Best Side Dishes for Big Fat Pecan Sticky Buns

Big Fat Pecan Sticky Buns are delicious on their own but can be complemented by various side dishes. Here are some great options:

1. Fresh Fruit Salad: A mix of seasonal fruits adds brightness and balances the sweetness of the sticky buns.
2. Greek Yogurt Parfait: Layer yogurt with granola and fruit for a nutritious side that contrasts nicely with the rich flavors.
3. Crispy Bacon Alternatives: Turkey bacon or veggie bacon provides a savory element without overpowering the sweetness of the buns.
4. Cinnamon-Spiced Oatmeal: A warm bowl of oatmeal spiced with cinnamon enhances breakfast vibes while adding fiber.
5. Chia Seed Pudding: This light and creamy dish can be flavored with vanilla or almond milk, making it a healthy accompaniment.
6. Herbed Scrambled Eggs: Fluffy scrambled eggs seasoned with herbs offer protein and balance out the sweetness of your sticky treats.

Common Mistakes to Avoid

Making Big Fat Pecan Sticky Buns can be a delightful experience, but it’s easy to slip up. Here are some typical mistakes to watch for:

• Skipping the yeast proofing: Always allow your yeast and warm milk mixture to sit until foamy. This ensures that your dough rises properly.
• Not using enough flour: Make sure to flour your surface generously when rolling out the dough. Insufficient flour can lead to sticky dough that is hard to manage.
• Overbaking the buns: Keep an eye on your buns while they bake. Check for doneness by looking for a golden-brown color; overbaking will dry them out.
• Rushing the rising time: Allow the dough to rise until it doubles in size. Rushing this step results in denser buns that lack fluffiness.
• Ignoring the caramel sauce: Ensure the caramel sauce is well mixed and dissolved before pouring it into the baking pan. This creates a rich flavor and smooth texture.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Big Fat Pecan Sticky Buns in an airtight container.
• They will last for up to 3 days in the refrigerator.

Freezing Big Fat Pecan Sticky Buns

• Wrap individual buns tightly in plastic wrap, then place them in a freezer bag.
• They can be frozen for up to 3 months.

Reheating Big Fat Pecan Sticky Buns

• Oven: Preheat your oven to 350°F (175°C) and warm the buns for about 10-15 minutes until heated through.
• Microwave: Place a bun on a microwave-safe plate and cover it with a damp paper towel. Heat for about 30 seconds or until warm.
• Stovetop: Warm on a skillet over low heat, covered, for approximately 5 minutes, checking frequently.

Frequently Asked Questions

Here are some common questions about making Big Fat Pecan Sticky Buns.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but you may need to adjust the liquid slightly as whole wheat absorbs more moisture.

How do I know when my sticky buns are done baking?

The sticky buns are done when they have risen beautifully and turned golden brown. A toothpick inserted into the center should come out clean.

Can I make these buns ahead of time?

Absolutely! You can prepare the dough the night before and let it rise in the fridge overnight. Just bring it back to room temperature before baking.

How do I customize my Big Fat Pecan Sticky Buns?

You can add chocolate chips, dried fruits, or different nuts like walnuts or almonds for added flavor and texture.

What if I don’t have pecans?

You can easily replace pecans with any nut of your choice such as walnuts or even omit nuts altogether if preferred.

Final Thoughts

These Big Fat Pecan Sticky Buns are not only delicious but also versatile! You can customize them with ingredients you love, making them perfect for breakfast or dessert. Give this recipe a try, and delight in their gooey goodness!