Published: · Modified: by Christina Lane · This post may contain affiliate links · 68 Comments
Pecan sticky buns made in a muffin pan to serve two.
Things are awkward around here. It's the holidays. You want large desserts that feed your extended family. I just don't do that sort of thing.
The other day, I made a full-size batch of chocolate chip cookies instead of my usual small batch chocolate chip cookies. I feel like I spent the entire afternoon shoving cookie tray after cookie tray in and out of the oven. My entire daywas gone. To say I was flustered is an understatement.
One of my biggest personality tics is wasting my own time.I didn't even want a cookie after all that trouble. I packed up all 5 dozen and gave them away. Get away from me, Judas!
Anyway, what I can do for you this holiday season is breakfasts to gobble before you head to a relative's house for the big meal. I can also make you two co*cktails to get you through all the family time in the coming weeks. And, well, if you're not spending time with family, I can get you through that, too. With sugar.
Check myrecipe index and make your favorite dessert and eat both servings. Don't feel guilty for one hot minute. You deserve it.
It's the season of eating, and if you want a giant breakfast before a holiday meal, you go for it. Stretch that stomach! I made these pecan sticky buns for you. The recipe makes 4 because when I made just 2, I ate both. You might do the same. Sometimes my husband sees food on my instagramthat he never gets to eat. So, I made4 instead.
I made these 4 sticky buns in a jumbo muffin pan, but you can crowd them into any small pan. Try an 8" round cheesecake pan---they'll work just fine. I based the dough recipe off my Potato Cinnamon Rolls for Two. And I love them dearly.
This is a great jumbo muffin pan if you're looking for one! A jumbo muffin pan was one of the weird items my husband brought with him from his bachelor pad before we got married, and I like to think he had these pecan sticky buns in mind.
Yield: 4 servings
Pecan Sticky Buns
Pecan sticky buns made in a muffin pan to serve two.
Prep Time1 hour55 minutes
Cook Time20 minutes
Total Time2 hours15 minutes
Ingredients
For the dough:
½ cup warm water, 110-degrees Farenheit
1 ½ teaspoons active dry yeast
2 tablespoons granulated sugar + a pinch for the yeast
2 tablespoons unsalted butter + extra for the bowl
1 ½ cup all-purpose flour, plus extra for rolling
For the filling:
½ cup chopped pecans
½ cup light brown sugar
¼ teaspoon salt
6 tablespoons unsalted butter, softened
Instructions
First, make the dough: combine the warm water with the yeast in a glass measuring cup. Add a pinch of sugar and stir to combine. Let it rest on the counter in a draft-free, warm place until it's foamy, about 5-7 minutes. If it doesn't foam, the yeast is dead; start over.
Next, melt 2 tablespoons of the butter, and set aside to cool slightly.
When the yeast is foamy, stir in the melted butter and remaining 2 tablespoons of sugar.
Pour all of the wet ingredients over the flour in a medium bowl. Stir until a soft, shaggy dough forms.
Pick up the dough with one hand, and then use the remaining extra butter to grease the bowl. Add the dough back to the bowl. Flip to coat both sides in butter.
Let the dough rise in a warm place for 45-60 minutes, or until it doubles. If your kitchen is cold, turn the oven to 200-degrees Farenheit for 5 minutes, then turn it off before placing the dough inside.
Next, make the filling. Hint: while the dough rises, let the butter for the filling soften to room temperature.
After the dough has doubled in bulk, flour a surface and roll it out to a 10-inch by 6-inch rectangle.
In a small bowl, combine the pecans, brown sugar and salt. Do not skip the salt; the buns taste flat without it. Add 1 tablespoon of the pecan mixture to the bottom of 4 jumbo muffin cups. Or, alternatively, sprinkle ¼ cup of this mixture in the bottom of a small baking dish.
Slice 2 tablespoons of the butter evenly and place it over the pecan filling in the pan.
Spread the remaining 4 tablespoons of butter over the dough evenly.
Sprinkle the rest of the pecan mixture over the dough. Roll the dough up into a tight log, and slice into 4 equal pieces. Place each bun in each muffin cup.
Let the dough rise in the pan in a warm place for 30 minutes.
Preheat the oven to 375.
Bake the buns for 20 minutes.
Let the buns cool in the pan for a few minutes before turning the pan upside down. Let the caramel drizzle over each bun and serve immediately.
Though sticky buns may contain cinnamon, they do not always contain the spice, whereas cinnamon rolls always contain cinnamon (as the name implies). As a result, sticky buns have a more nutty and toffee-like taste compared to cinnamon rolls, which are more sugar-and-spice forward.
Sticky buns start with a caramel glaze poured into a baking dish. Then, the buns are placed on top, and, after baking, you invert the pan onto a plate, so the glaze is on top. Morning buns have a different type of dough — more like a croissant, but a little chewier.
Instead of having the glaze poured over the top after cooking (which is how it goes down with most sticky bun recipes), honey buns are cooked upside down in a baking pan that's been lined with the sticky, hearty honey and pecan topping ahead of cooking; much like the cinnamon bun method.
Then, cover the baking dish very tightly with plastic wrap. You can then either freeze the rolls or refrigerate them. If refrigerating, just before baking, pull the pan out of your fridge and preheat your oven.
Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.
Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked.
Before the Swedish Cinnamon Roll (the one that everyone knows and loves today) there was the British Chelsea Bun. A wonderfully sticky, buttery and shiny square-round bun/roll, similar to the cinnamon roll, but these have dried fruit inside and just the right amount of warming spices.
Hostess Jumbo Honey Buns are deliciously glazed and ready to make your morning (or whenever!) a treat. Warm them up in the microwave, and savour the moment as they melt in your mouth. Pair them with a cup of coffee for the ultimate snacktime.
We certainly think they're the most delicious. Mrs.Freshley's® Jumbo Honey Bun has captured three American Chefs Best Awards, four Snack Producers Awards for Breakfast Foods, and Automatic Merchandiser magazine's “Pastry Product of the Year” award.
Make Sure Your Water is Not Too Hot! Using water that is too hot will kill your yeast and this will also prevent your dough from rising. Make sure the water is between 95 and 105 degrees Fahrenheit (35 to 40.5 C). Use Room Temperature Butter!
Sticky buns begin with a base of tender, yeasted dough, much like a cinnamon roll. However, what truly distinguishes them is their sticky caramel topping. The pan used to bake sticky buns is coated with a rich, gooey caramel sauce.
Add a little bit of milk to your egg yolk before brushing over the bread/before baking. The milk helps keep the buns soft and the yolk gives them a good colour.
Cinnamon rolls and sticky buns both have a similar base: a "rich" dough, which has some fat worked into it like milk, butter, and eggs. Both recipes have a filling of butter, cinnamon, and sugar, and the dough is rolled up and cut into individual buns before being baked.
The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.
noun. rolled dough spread with cinnamon and sugar (and raisins) then sliced before baking. synonyms: cinnamon roll, cinnamon snail. type of: coffee roll, sweet roll. any of numerous yeast-raised sweet rolls with our without raisins or nuts or spices or a glaze.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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