Pecan Sticky Buns

These Pecan Sticky Buns make gooey, delicious treats in about an hour!

1/4 cup + 1/3 cup packed dark brown sugar

1 1/2 tsp. ground cinnamon

2 Tbsp. honey

9 Tbsp. butter, melted

3/4 cup pecans, toasted and coarsely chopped

2 3/4 cups all purpose flour

1/4 cup granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/4 cups buttermilk

Preheat oven to 425 degrees. Grease a 9 inch round metal cake pan.

In a small bowl, combine 1/4 cup brown sugar and cinnamon, set aside.

In a 1 quart saucepan, heat honey, remaining 1/3 cup brown sugar and 2 tablespoons butter on medium heat until blended and smooth, stirring occasionally.

Pour into prepared pan and sprinkle evenly with pecans, set aside.

In a large bowl, combine flour, granulated sugar, baking powder, baking soda and salt.

In a small bowl, mix buttermilk and 5 tablespoons butter. Using a spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.

Turn dough onto a lightly floured surface and knead 8-10 times or just until smooth.

Pat dough into a 12 x 9 inch rectangle.

Brush dough with 1 tablespoon butter, then sprinkle with cinnamon and sugar mixture.

Starting at one short end, roll up dough jelly-roll fashion.

With seam side down, cut dough crosswise into 8 slices.

Place each slice, cut side down on the pecan mixture in cake pan, brush with remaining melted butter.

Bake 28-30 minutes or until golden.

Remove pan from oven. Immediately place serving plate over top of pan and invert onto a plate, allowing topping to run down sides of buns.

Remove baking pan. Cool buns slightly, about 10 minutes to serve warm.

Wrap up any leftovers in foil and store at room temperature up to 3 days.

Makes 8 buns

 

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