Honey Pecan Sticky Buns

The perfect way to start any day or as a lovely snack.

Prepare: 20

Bake: 25

Rest Time: 2 30

Total Time: 3 15

Servings: 12 buns

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

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 9x12" (23x30 cm) rectangle.

For the topping

Generously grease a 9x13 (23x33 cm) baking dish with butter.
Melt remaining butter, and mix with brown sugar and honey. Stir well. Spread evenly onto the bottom of the pan. Top with pecans.

For the filling

Spread softened butter on the dough.
Combine pecans, sugar and cinnamon. Sprinkle on top of butter.
Starting from one of the longer ends, 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 or until double in size.
While dough is rising, preheat oven to 350 (180C.)
Bake 20 - 30 minutes or until rolls are golden brown and center reaches 190F (88C.)
While wearing oven mitts, immediately and carefully tip over onto a baking sheet to avoid sticking as it cools. Serve while still warm.

Notes

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