Sweet & Nutty Pecan Sticky Buns: A Delightful Treat

Ingredients

Dough (Makes 12 Buns)

• 3 ½ cups all‑purpose flour
• ¼ cup granulated sugar
• 2 ¼ tsp active dry yeast
• 1 ½ tsp salt
• ½ cup whole milk, warmed (110°F)
• ¼ cup unsalted butter, melted
• 1 large egg, lightly beaten

Pecan Filling

• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 2  tsp ground cinnamon
• 1  cup pecan halves, toasted

Caramel Glaze

• ¼ cup unsalted butter
• ½ cup brown sugar, packed
• ¼ cup heavy cream
• ¼ tsp vanilla extract
• ¼ cup pecan halves (for topping)

Instructions

Baking & Glazing

1. Preheat the Oven. Set the oven to 350°F (175°C) and allow it to fully preheat; a stable temperature ensures even caramelization.
2. Make the Caramel Glaze. In a saucepan melt ¼ cup butter over medium heat, stir in ½ cup brown sugar, then whisk in ¼ cup heavy cream. Bring to a gentle boil, reduce heat, and simmer for 3‑4 minutes until glossy. Remove from heat and whisk in ¼ tsp vanilla.
3. Combine Glaze & Buns. Pour half of the warm glaze over the risen buns, making sure each bun is coated. Sprinkle the remaining ¼ cup pecan halves evenly across the top for extra crunch.
4. Bake. Place the dish in the oven and bake for 20‑25 minutes, or until the buns are golden brown and the glaze is bubbling. The edges should be caramel‑brown but not burnt.
5. Finish & Serve. Remove the pan, drizzle the remaining glaze over the hot buns, and let them sit for 5 minutes. This rest allows the glaze to set slightly while keeping the interior soft. Serve warm.