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.
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.
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.
If freezing, freeze the rolls in the pan for up to a month and then remove the rolls from the freezer, and allow them to come to room temperature overnight, then bake according to recipe instructions.
sticky bun. us/ˈstɪk.i ˌbʌn/ uk/ˌstɪk.i ˈbʌn/ a small, sweet bread, often with nuts or fruit inside or on the top, and with melted sugar on the top: Tomorrow I'm going to make sticky buns for breakfast.
Some sweet breads that originated as cake-breads, such as lardy cake, Bath buns, and Chelsea buns, are classified as sweet breads in contemporary culinary taxonomy, even though some still have the word "cake" in them.
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.
Both are made nearly the same, but sticky buns are baked with a layer of sweet buttery syrup and chopped pecans on the bottom. Once baked, the pan is inverted to expose the sticky caramelized pecans on top. Alternatively, cinnamon rolls are simply baked and smothered in icing.
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.
Baked sticky buns can be frozen for 2-3 months but make sure they are placed in an airtight container. Thaw them overnight in the refrigerator, then warm them up in the microwave and enjoy!
If you do not eat the whole dozen when delivered, the buns can be frozen as packaged or wrapped individually in wax paper, plastic wrap or aluminum foil. If you wish to nibble for a day or two, keep the buns covered or wrapped and store at room temperature. Do not refrigerate, this will dry out the product.
These sticky buns can be left out at room temperature for a day or so. It's best to cover them tightly so they don't get dried out or stale around the edges. If you still have leftovers after that, just pop them into the fridge. They'll keep there for another 5 to 7 days.
Sticky buns (also referred to as honey buns or caramel buns) originated in Germany. Sticky buns were introduced to Americans by the Pennsylvania Dutch settlers as a sweet breakfast bread filled with brown sugar, nuts, and sometimes cinnamon.
These currant-studded cinnamon buns (known as Chelsea buns) are an 18th-century recipe whose origin is said to trace back to a London bakery called the Chelsea Bun House. This version comes from Historic Williamsburg's online recipe database—a great source if you're interested in early American cooking.
Dessert is something sweet, such as fruit, pastry, or ice cream, that you eat at the end of a meal. She had homemade ice cream for dessert. Synonyms: pudding, sweet [informal], afters [British, informal], pud More Synonyms of dessert.
The term dessert can apply to many sweets, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad (fruit is commonly found in dessert courses because of its naturally occurring sweetness).
Are cinnamon rolls dessert or breakfast? The best answer here is both! Cinnamon rolls are lucky enough to be considered a breakfast food, and turning them into this cinnamon roll breakfast casserole definitely places it in the breakfast category—though we aren't opposed to having a scoop for dessert either!
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