Sriracha Pecan Sticky Buns are just fabulous. I love honey and sriracha together. The combination of the two gives you the perfect balance of both sweet and spicy. I added in buttermilk to give an extra level of flavor: sour.
When you start learning to control portions and calories, you will find spices to be your new best friend. I found by eating food with a kick of flavor you are more likely to take your time enjoying what you eat. This isn’t a diet, it’s a lifestyle change. Learning to love food in a healthier manner is the key to lifetime success.
These are amazing as they awaken all your tastebuds at once. If spicy isn’t your thing, try out my honey pecan sticky buns instead. They are without the spice and use regular milk, so no need to make a special trip to the store. But if you are like me and love spicy, give these Sriracha Pecan Sticky Buns a go. Perhaps you’ll be like me and double the sauce?
First, gather your ingredients. 
Stir all your ingredients together. 
Turn out onto a clean work surface. 
Knead until smooth and dough stretches easily. 
Cover and let rise. 
Let it sit for hours until it at doubles in size. 
Butter or spray a pan if it’s not non-stick. 
Next, mix together your remaining butter, sugar, honey and sriracha. 
Then, spread evenly on top of the pan 
Sprinkle nuts on top. 
When it’s nearly finished, gather your supplies. 
Turn out your dough. 
Flour your surface. 
Flatten the dough and roll or pat flat. 
Make a rectangle, cover in butter. 
Then top it with the cinnamon sugar. 
Top with more nuts. 
Finally, begin rolling it up. 
You want to roll up on the 12″ (30cm) side. 
Cover and let rest. 
Wait until the dough is double in size, then remove covering. 
Bake until golden. 
Then immediately flip over. 
When cool enough, move to a wire rack to finish cooling.
Sweet and Spicy Pecan Sticky Buns
Sweet and a little spicy, these sticky buns have a kick in the morning.
Print Recipe
Ingredients
- 2 cups (300g) flour
- ½ cup (120mL) milk
- ¼ cup (56g) butter
- ¼ cup (50g) sugar
- 1 large (50g) egg
- 1 tsp (3.5g) yeast
- ½ tsp (2.5g) salt
For the Filling
- ½ cup (56g) chopped pecans
- ¼ cup (56g) brown sugar
- 2 tbs (28g) softened butter
- 2 tsp (4g) cinnamon
- 1 tsp (3g) flour
For the Topping
- ½ cup (56g) chopped pecans
- ¼ cup (84g) honey
- ¼ cup (56g) brown sugar
- 2 tbs (28g) melted butter
- 1-2 tbs (15-30mL) sriracha*
Instructions
For the Dough
- Heat milk on low until lukewarm or 100F (38C.) Stir in yeast and set aside.
- In a large mixing bowl, stir flour, sugar and salt. Add milk mixture, egg, softened butter and stir until a shaggy dough forms.
- Knead on a clean work surface 8 – 10 minutes or until the dough soft and stretches easily without tearing.
- Cover and let rest for 1 – 2 hours or until double in size.
- Roll dough into a 9×12" (23×30 cm) rectangle.
For the Topping
- Generously butter a 9×13 (23×33 cm) baking dish.
- Melt the remain butter and combine with the brown sugar, sriracha and honey. Stir well.
- Spread the mixture on the bottom of the baking dish with the back of a spoon. Top with the pecans in an even layer.
For the Filling
- Spread softened butter on the dough.
- Combine pecans, sugar and cinnamon. Sprinkle sugar mixture on top of dough. Sprinkle pecans evenly on top.
- Starting from one of the longer sides, roll tightly into a log. Cut into 12 slices.
To Finish
- Place 12 slices into one pan, about 1″ apart (2.5 cm.)
- Cover and allow to rest 60 minutes.
- Preheat oven to 350F (180C.)
- Bake 20 – 30 minutes or until rolls are golden brown and center reaches 180F (82C.)
- While still wearing oven mitts, immediately and carefully tip over onto a baking sheet to avoid sticking when it cools. Serve while still warm.
Notes
*The amount of sriracha you use is up to you. If you aren’t used to the flavor, start out with 1 tsp and taste the topping sauce you mixed up. Add more to taste. Smaller amounts will give a gentle undertone with a bit of heat and less flavor.
An important note on dry yeast: Instant dry and active dry yeasts are not the same. If using active dry yeast, you must activate the yeast according to the manufacturer’s instructions in order for the dough to rise properly. You typically need to activate or “bloom” the yeast by adding it to warmed liquid for several minutes.
Instant dry yeast can be added to the dry ingredients and typically does not need to be activated prior to use. However, some brands of dry yeasts still require adding warm liquids, so be sure to read the label. Rapid, quick and fast acting dry yeasts will rise much faster than instant and active dry yeasts. For best results, always read and follow the instructions provided on the packet as the rising time varies widely between manufacturers.
Nutrition Facts
Sweet and Spicy Pecan Sticky Buns
Serving Size
1 bun
Amount per Serving
Calories
263.6
% Daily Value*
Fat
12.6
g
19
%
Saturated Fat
4.3
g
27
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.2
g
Sodium
107.5
mg
5
%
Carbohydrates
34.5
g
12
%
Fiber
1
g
4
%
Protein
4.8
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
* Calories provided as a courtesy and not guaranteed.
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