There’s something magical about waking up to the smell of freshly baked Big Fat Pecan Sticky Buns wafting through the house.
These delightful treats are not just for special occasions; they can turn an ordinary morning into a celebration.
Whether you’re looking to impress your family or simply treat yourself, this recipe is a quick solution for a busy day.
With their gooey, sweet topping and soft, pillowy dough, these sticky buns are sure to please everyone at the breakfast table.
Trust me, once you try them, you’ll want to make them again and again!
Why You’ll Love This Big Fat Pecan Sticky Buns
These Big Fat Pecan Sticky Buns are a game-changer for any breakfast or dessert table.
They’re incredibly easy to whip up, even on a busy morning.
The combination of warm, gooey pecans and sweet, sticky topping creates a flavor explosion that’s hard to resist.
Plus, they’re perfect for sharing, making them a hit at family gatherings or brunch with friends.
Once you taste them, you’ll understand why they’re a favorite!
Ingredients for Big Fat Pecan Sticky Buns
To create these mouthwatering Big Fat Pecan Sticky Buns, you’ll need a handful of simple ingredients that come together to create something truly special.
All-purpose flour: The backbone of your dough, providing structure and chewiness.
Granulated sugar: Adds sweetness to the dough, balancing the flavors perfectly.
Salt: Enhances the overall taste, making the sweet flavors pop.
Instant yeast: Helps the dough rise quickly, giving you fluffy buns in no time.
Whole milk: Adds richness and moisture to the dough, making it tender.
Unsalted butter: Brings a rich flavor and helps create a soft texture.
Large egg: Acts as a binding agent, enriching the dough and adding color.
Vanilla extract: Infuses a warm, sweet aroma that elevates the flavor.
Sticky topping: A heavenly mix of melted butter, brown sugar, and corn syrup, creating that irresistible gooey layer.
Pecans: Chopped for a delightful crunch and nutty flavor that complements the sweetness.
Filling: A blend of brown sugar and cinnamon, adding warmth and spice to each bite.
Feel free to get creative! For a chocolate twist, toss in some mini chocolate chips. If you prefer a different nut flavor, walnuts can be a great substitute.
Exact measurements for these ingredients can be found at the bottom of the article, ready for you to print and take to the kitchen!
How to Make Big Fat Pecan Sticky Buns
Making Big Fat Pecan Sticky Buns is a delightful journey that fills your kitchen with warmth and sweetness.
Let’s dive into the steps that will lead you to these gooey, delicious treats!
Step 1: Prepare the Dough
Start by grabbing a large bowl.
Combine the all-purpose flour, granulated sugar, salt, and instant yeast.
Mix them well to ensure even distribution.
In a separate bowl, whisk together the warmed whole milk, melted unsalted butter, large egg, and vanilla extract.
Pour the wet ingredients into the dry mix.
Stir until a dough forms.
It should be slightly sticky but manageable.
If it’s too wet, sprinkle in a bit more flour.
Step 2: Let the Dough Rise
Now, it’s time for the dough to rise.
Knead it on a floured surface for about five minutes until it’s smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot.
This should take about an hour or until it doubles in size.
Patience is key here; the dough is working its magic!
Step 3: Make the Sticky Topping
While the dough is rising, let’s prepare the sticky topping.
In a saucepan over medium heat, melt the unsalted butter.
Once melted, stir in the packed brown sugar and corn syrup.
Bring this mixture to a gentle simmer and cook for 2-3 minutes until it thickens slightly.
Remove it from the heat and fold in the chopped pecans.
This topping is what makes these buns truly irresistible!
Step 4: Roll and Cut the Dough
Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
Spread the softened butter over the surface of the dough.
Then, sprinkle the brown sugar and ground cinnamon evenly on top.
Now, roll the dough tightly into a log.
Slice it into 12 equal pieces.
Place these rolls cut-side up in the baking dish over the sticky topping.
Cover them and let them rise for another 30 minutes.
This second rise will make them even fluffier!
Step 5: Final Rise and Bake
Preheat your oven to 350°F.
Once the rolls have risen, it’s time to bake!
Pop them in the oven and let them bake for 25-30 minutes or until they’re golden brown.
The aroma will be heavenly!
After baking, let them cool in the pan for about 5 minutes.
Then, invert them onto a serving platter.
Serve warm and watch everyone’s eyes light up with joy!
Tips for Success
Make sure your milk is warm, not hot, to activate the yeast properly.
Don’t rush the rising time; it’s crucial for fluffy buns.
Use fresh ingredients, especially the yeast, for the best results.
For extra flavor, let the sticky topping cool slightly before pouring it over the rolls.
Store any leftovers in an airtight container to keep them fresh.
Equipment Needed
Mixing bowls: A large bowl for the dough and a smaller one for wet ingredients.
Rolling pin: If you don’t have one, a wine bottle works in a pinch!
Baking dish: A 9×13-inch dish is ideal, but any similar size will do.
Kitchen towel: To cover the dough while it rises.
Measuring cups and spoons: Essential for accuracy in baking.
Variations of Big Fat Pecan Sticky Buns
Chocolate Chip Delight: Add 1/2 cup of mini chocolate chips to the filling for a sweet twist.
Maple Pecan: Substitute corn syrup with maple syrup in the sticky topping for a rich, earthy flavor.
Spiced Apple: Incorporate diced apples and a pinch of nutmeg into the filling for a fruity variation.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these sticky buns suitable for gluten-sensitive eaters.
Vegan Version: Replace the egg with a flax egg and use plant-based milk and butter for a vegan-friendly treat.
Serving Suggestions for Big Fat Pecan Sticky Buns
Fresh Fruit: Serve with a side of mixed berries or sliced bananas for a refreshing contrast.
Coffee or Tea: Pair with a hot cup of coffee or herbal tea to enhance the flavors.
Whipped Cream: A dollop of whipped cream on top adds a creamy touch.
Presentation: Dust with powdered sugar for a beautiful finish before serving.
FAQs about Big Fat Pecan Sticky Buns
Can I make Big Fat Pecan Sticky Buns ahead of time?
Absolutely! You can prepare the dough and let it rise the night before. Just cover it tightly and refrigerate. In the morning, let it come to room temperature before rolling and baking.
What can I substitute for pecans in this recipe?
If you’re not a fan of pecans, walnuts work beautifully as a substitute. You can also try almonds for a different nutty flavor.
How do I store leftover sticky buns?
Store any leftovers in an airtight container at room temperature for up to three days. You can also freeze them for up to a month. Just reheat in the oven for a warm treat!
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can! Just keep in mind that whole wheat flour may result in denser buns. You might want to mix it with all-purpose flour for a lighter texture.
What’s the best way to reheat Big Fat Pecan Sticky Buns?
The best way to reheat them is in the oven at 350°F for about 10 minutes. This will help restore their gooey texture and warm them up perfectly!
Final Thoughts
Baking Big Fat Pecan Sticky Buns is more than just a recipe; it’s an experience that fills your home with warmth and joy.
The moment you pull them from the oven, the sweet aroma wraps around you like a cozy blanket.
Each bite is a delightful combination of gooey sweetness and nutty crunch, making it impossible not to smile.
Whether you’re sharing them with family or savoring them solo, these sticky buns create memories that linger long after the last crumb is gone.
So, roll up your sleeves and dive into this delicious adventure—you won’t regret it!
Deliciously sticky and sweet, these Big Fat Pecan Sticky Buns are perfect for breakfast or dessert and are sure to please everyone.
Ingredients
Scale
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 tablespoon instant yeast
1/2 cup whole milk, warmed to about 110°F
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
For the sticky topping:
1/2 cup unsalted butter
1 cup packed brown sugar
1/4 cup corn syrup
1 cup pecans, chopped
For the filling:
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup unsalted butter, softened
Instructions
In a large bowl, combine the flour, granulated sugar, salt, and instant yeast.
In a separate bowl, mix the warmed milk, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the sticky topping by melting the butter in a saucepan over medium heat, then stirring in the brown sugar and corn syrup. Bring to a simmer and cook for 2-3 minutes until slightly thickened. Remove from heat and stir in the chopped pecans.
Pour the sticky topping mixture into a greased 9×13-inch baking dish.
Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick.
Spread the softened butter over the dough, then sprinkle the brown sugar and cinnamon evenly on top.
Roll the dough tightly into a log, then slice into 12 equal pieces.
Place the rolls cut-side up in the prepared baking dish over the sticky topping. Cover and let rise for another 30 minutes.
Preheat the oven to 350°F. Bake the sticky buns for 25-30 minutes or until golden brown.
Let them cool in the pan for 5 minutes, then invert onto a serving platter. Serve warm.
Notes
For a chocolate twist, add 1/2 cup of mini chocolate chips to the filling.
Substitute walnuts for pecans if you prefer a different nut flavor.
