Big Fat Pecan Sticky Buns

These Big Fat Pecan Sticky Buns are a delightful treat that brings joy to any occasion. With their gooey caramel, crunchy pecans, and soft cinnamon roll texture, they are perfect for brunch or dessert. The irresistible aroma of brown sugar and cinnamon wafting through your kitchen will make it hard to resist these decadent buns.

Why You’ll Love This Recipe

• Simple Preparation: Despite their impressive size and flavor, these sticky buns are easy to make with straightforward steps.
• Irresistible Flavor: The combination of brown sugar, cinnamon, and pecans creates a unique taste that is both sweet and nutty.
• Perfect for Sharing: With 8 generous servings, they are great for family gatherings or as a comforting dessert for friends.
• Flexible Serving Options: Enjoy them fresh out of the oven or warmed up the next day; they retain their deliciousness!
• Eye-Catching Presentation: These buns not only taste amazing but also look stunning when served, making them ideal for special occasions.

Tools and Preparation

To create these Big Fat Pecan Sticky Buns, you will need some essential tools that will make the process smoother.

Essential Tools and Equipment

• Stand mixer
• Rolling pin
• Baking pan (9×12 inches)
• Small saucepan
• Whisk

Importance of Each Tool

• Stand mixer: This tool makes kneading the dough effortless. It ensures that the dough is well-combined without much effort on your part.
• Rolling pin: A rolling pin helps you achieve an even thickness when rolling out the dough, ensuring uniform baking.
• Baking pan: A good quality baking pan allows for even heat distribution, resulting in perfectly baked sticky buns.

Ingredients

These pecan sticky buns are huge! Gooey and sticky soft caramel and pecans are swirled around fluffy cinnamon roll dough. The brown sugar and cinnamon smells are so inviting and cozy.

For the Dough

• 1 1/2 c milk, warm but not hot
• 2 1/4 tsp active dry yeast
• 1/2 tsp white sugar, (the bit of sugar helps rise the yeast mixture)
• 3 1/2 c all purpose flour
• 1 tsp salt
• 1/4 c white sugar
• 4 tbsp butter, softened

For the Filling

• 8 tbsp butter
• 1 c brown sugar
• 1/2 tsp vanilla
• 1/4 tsp cinnamon

For the Topping

• 1/4 c heavy cream
• pinch of salt
• 1 c pecans, chopped
• 4 tbsp butter, melted
• 1/2 c brown sugar
• 1/2 c white sugar
• 2 tsp cinnamon

How to Make Big Fat Pecan Sticky Buns

Step 1: Prepare the Yeast Mixture

1. Add the yeast to the warm (not hot) milk along with 1/2 tsp of sugar.
2. Let this sit for 5 minutes until frothy.

Step 2: Combine Dry Ingredients

1. In a stand mixer, combine the flour, salt, and white sugar (dough ingredients).

Step 3: Mix Dough Ingredients

1. Pour the yeast mixture into the dry ingredients.
2. Knead with a dough hook until combined.
3. Add 4 tablespoons of softened butter, one tablespoon at a time.
4. Knead on low speed for 5 minutes.

Step 4: Let Dough Rise

1. Use your hands to form the dough into a ball and place it back into the bowl.
2. Cover it and let it rest in a warm spot in your kitchen for about 30 minutes or until doubled in size.

Step 5: Roll Out Dough

1. Dump the dough onto a generously floured surface.
2. Roll it out to a rectangle measuring approximately 10×20 inches.

Step 6: Add Filling Ingredients

1. Spread melted butter over the dough followed by brown sugar, white sugar, and cinnamon all along the edges.

Step 7: Form Rolls

1. Roll up tightly into a log shape.
2. Cut into 8 pieces (or cut into 12 pieces for smaller rolls).

Step 8: Prepare Caramel Sauce

1. Heat a small saucepan over low heat.
2. Add butter, brown sugar, vanilla, cinnamon, heavy cream, and a pinch of salt (all topping ingredients except pecans).
3. Bring to a low boil then reduce heat to low; whisk until dissolved.

Step 9: Assemble Sticky Buns

1. Lightly grease a baking pan (9×12 inches) with butter.
2. Pour caramel sauce into the pan and sprinkle with chopped pecans.
3. Place sticky buns in the caramel sauce.

Step 10: Final Rise

Cover the baking pan and let it rise in a warm place for another 30 minutes or more.

Step 11: Bake

Preheat oven to 350°F (175°C).
Place pan in oven and bake for about 25-30 minutes or until middle rolls no longer look doughy.

Step 12: Cool & Serve

After removing from oven, let rest for about 15 minutes before turning your pan over onto another lined with parchment paper (be careful—caramel sauce is hot!). Serve warm and enjoy!

With these steps complete, you’ll have made delicious Big Fat Pecan Sticky Buns, perfect for any gathering!

How to Serve Big Fat Pecan Sticky Buns

These Big Fat Pecan Sticky Buns are perfect for any occasion, whether it’s a cozy brunch or a delightful dessert. Here are some serving suggestions to enhance your experience.

Pair with Coffee

• Enjoy these sticky buns with a hot cup of coffee. The richness of the caramel and pecans complements the bold flavors of your favorite brew.

Add Fresh Fruit

• Serve alongside slices of fresh fruit like strawberries, bananas, or apples. The juicy sweetness balances the richness of the buns.

Drizzle with Extra Caramel Sauce

• For an indulgent treat, drizzle more caramel sauce over the top before serving. This adds an extra layer of sticky goodness.

Top with Whipped Cream

• A dollop of whipped cream can elevate these buns, adding creaminess that contrasts beautifully with the gooey texture.

Ice Cream Delight

• Serve warm sticky buns with a scoop of vanilla ice cream. The warmth from the buns melts the ice cream for a deliciously decadent dessert.

Garnish with Mint Leaves

• A sprig of fresh mint on top adds a pop of color and a refreshing flavor that brightens up each bite.

How to Perfect Big Fat Pecan Sticky Buns

Making perfect Big Fat Pecan Sticky Buns involves attention to detail and technique. Follow these tips for the best results.

• Use warm milk: Ensure your milk is warm but not hot when activating the yeast. This helps create a fluffy dough.
• Knead adequately: Knead the dough until it’s smooth and elastic. Proper kneading develops gluten, making your buns soft.
• Allow proper rising time: Let your dough rise until it has doubled in size. This step is crucial for achieving fluffy buns.
• Don’t rush baking: Bake until they are golden brown and no longer doughy in the center. Underbaking can lead to gummy textures.
• Serve warm: These buns are best enjoyed warm right out of the oven for maximum gooeyness and flavor.

Best Side Dishes for Big Fat Pecan Sticky Buns

Pairing side dishes with your Big Fat Pecan Sticky Buns can enhance your meal experience. Here are some great options.

1. Fruit Salad: A mix of seasonal fruits adds freshness and balances out the sweetness.
2. Yogurt Parfait: Layer yogurt with granola and berries for a creamy side that complements the sticky buns.
3. Scrambled Eggs: Fluffy scrambled eggs provide protein and savory flavor to balance the sweet rolls.
4. Crispy Hash Browns: Golden-brown hash browns add crunch and contrast to the softness of the sticky buns.
5. Smoothie Bowl: A thick smoothie bowl topped with nuts and seeds offers a refreshing option alongside the richness of pecan sticky buns.
6. Cheese Platter: Include a variety of cheeses that can offer both mild and sharp flavors, enhancing your brunch spread.
7. Chia Seed Pudding: A light chia seed pudding can serve as a healthy yet delicious side that pairs well with sweet flavors.
8. Savory Muffins: Offer some savory muffins for guests who might prefer less sweetness alongside their sticky treats.

Common Mistakes to Avoid

Making Big Fat Pecan Sticky Buns can be a delightful experience, but there are common mistakes to watch out for.

• Bold Yeast Activation: Not allowing the yeast to froth properly can lead to dough that doesn’t rise. Always let the yeast sit in warm milk with sugar for 5 minutes until it bubbles.
• Bold Measuring Flour: Using too much flour can result in dense buns. Use the spoon and level method for accurate flour measurement.
• Bold Skipping Resting Time: Failing to let the dough rise enough can yield undercooked buns. Ensure the dough doubles in size during resting, which usually takes about 30 minutes.
• Bold Overfilling Pan: Placing too many rolls in the pan may cause them to stick together. Make sure there’s adequate space for expansion when baking.
• Bold Ignoring Baking Time: Baking for too long or too short affects texture. Keep an eye on the buns and bake until they are golden brown and not doughy in the center.

Storage & Reheating Instructions

Refrigerator Storage

• Store your Big Fat Pecan Sticky Buns in an airtight container.
• They will last up to 3 days in the fridge.

Freezing Big Fat Pecan Sticky Buns

• Wrap individual buns tightly in plastic wrap, then place them in a freezer-safe bag.
• They can be frozen for up to 3 months.

Reheating Big Fat Pecan Sticky Buns

• Oven: Preheat to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Heat one bun at a time for about 20-30 seconds.
• Stovetop: Place a bun in a skillet over low heat, covering it with a lid until warmed through.

Frequently Asked Questions

Here are some common questions about making Big Fat Pecan Sticky Buns.

How do I ensure my Big Fat Pecan Sticky Buns rise properly?

Ensure your yeast is fresh and activate it correctly by letting it froth before mixing it with other ingredients. Warm milk helps!

Can I make Big Fat Pecan Sticky Buns ahead of time?

Absolutely! You can prepare the dough and fill it, then refrigerate overnight before baking, or freeze them before baking.

What if my sticky buns are too sweet?

You can reduce the sugar in both the dough and filling by adjusting to taste. Adding more cinnamon or nuts can also balance sweetness.

Can I customize my Big Fat Pecan Sticky Buns?

Yes! Feel free to add chocolate chips, different nuts, or even dried fruit for a twist on this classic recipe.

Final Thoughts

Big Fat Pecan Sticky Buns are not only indulgent but also adaptable. The gooey caramel and nutty pecans create a comforting treat perfect for any occasion. Try customizing with your favorite flavors to make this recipe uniquely yours!