The Ultimate Sticky Pecan Cinnamon BunsJulieVR
As a mother, I can tell you I would be very happy to be on the receiving end of a platter of these babies on Sunday morning. Delivered to me in bed, please, with a cup of coffee.
Oh yes. Come to mama.
I’m sure Dad would agree. Regardless of the day, if there’s someone in your life you really really like, a warm batch of these sticky buns is a great way to show it.
These can easily be made in advance and refrigerated overnight, which will slow the rise. Assemble them and place in their prepared pans, then cover with plastic wrap and refrigerate for up to 12 hours. When ready to bake, take them out and let them sit on the countertop to come to room temperature (or at least warm up a bit) before baking.
The Ultimate Sticky Pecan Cinnamon Buns
1/2 cup warm water
2 packages active dry yeast, or about 5 tsp.
1/3 cup sugar
5 cups all-purpose flour, plus extra for rolling
1 tsp. salt
1 cup milk, warmed
2 large eggs
1/4 cup butter, softened
1/4 cup butter, softened
1 cup packed brown sugar
1 tsp cinnamon
1 1/4 cups (packed) golden brown sugar
1/2 cup butter, softened
1/4 cup honey
1/4 cup corn, golden or maple syrup
1/4 cup water
2 cups pecan halves
In a small bowl, stir together the warm water, yeast, and a pinch of the sugar and let stand until foamy. (If mixture doesn’t foam after 5-10 minutes, toss it and buy fresh yeast!)
Put 5 cups flour, salt, and remaining sugar in a large bowl (preferably an electric mixer) and mix with a spatula or dough hook until combined. In a small bowl, whisk together the milk and eggs, then add to dry ingredients along with the yeast, stirring just until the flour is incorporated. Add the butter and beat at medium speed (by hand or in the mixer) until a very soft dough forms. Continue to beat until the dough is smooth, soft, and elastic – it will be quite sticky – that’s OK!
Cover the bowl and let sit for an hour, until doubled in size. Butter two 9-inch round cake pans. Stir together the brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each.
Punch down dough and divide in half. On a lightly floured surface, roll each piece out to a 12×9-inch rectangle. Spread each with some soft butter, sprinkle with brown sugar and cinnamon. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with a tea towel and let rise in warm area until almost doubled, about 1 hour. (To make ahead: cover and refrigerate overnight, which will slow the rise. When ready to bake, take them out of the fridge and let them come to room temperature as the oven heats up.) Meanwhile, preheat oven to 375°F.
Bake buns for 30 minutes, until deep golden. Run a thin knife around the edge of the pan and turn them out onto plates or platters while still warm (otherwise the goo will cool into a sugary cement, making them tough to remove.) Serve warm. Preferably in bed.