Get the Recipe: Small Batch Pecan Sticky Buns Recipe
Ingredients
For the Dough:
- 3 ½ cups (15.75 ounces or 447 grams) all-purpose flour, plus more for dusting
- 3 Tablespoons granulated sugar
- 1 ½ teaspoons instant yeast
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (8 ounces or 227 grams) buttermilk, warmed to between 120° and 130°F
- 1 large egg, at room temperature
- 4 Tablespoons (2 ounces or 57 grams) Land O Lakes® Butter with Canola Oil, melted and cooled to between 120° and 130°F
For the Filling:
- 3 Tablespoons Land O Lakes® Butter with Canola Oil, plus more for pan
- ½ cup (2.35 ounces or 67 grams) granulated sugar
- 2 teaspoons ground cinnamon
For the Pecan Topping:
- 1 cup (4.5 ounces or 128 grams) pecans, chopped into ½- to 1-inch pieces
- ⅓ cup tightly packed (2.5 ounces or 71 grams) dark or light brown sugar
- 6 Tablespoons (3 ounces or 85 grams) whole milk
- 4 Tablespoons (2 ounces or 57 grams) Land O Lakes® Butter
- 3 Tablespoons dark or very dark maple syrup
- pinch of kosher salt
Instructions
Day 1: Make the Dough
- In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, baking soda, and salt. Knead on low to combine, about 30 seconds. Press a tall glass into the center of the dry ingredients to make a well.
- Pour the buttermilk, egg, and Land O Lakes® Butter with Canola Oil into the dry ingredients and mix with a rubber spatula until a rough, shaggy dough forms. Use the mixer to knead on medium-low for 10 minutes, or until smooth and elastic, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Tip the dough out onto a lightly floured counter. Dust your hands with flour and knead the dough once or twice into a rough ball. Scrape down the bottom and sides of the bowl to remove any excess dough. Spray the bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap. Refrigerate overnight.
Day 2: Shape, Bake, and Glaze the Buns
- Uncover the dough and discard the plastic wrap. Tip it onto a lightly floured counter. Use Land O Lakes® Butter with Canola Oil to lightly grease a quarter sheet pan.
- Make the filling. In a small bowl, whisk together the sugar and cinnamon.
- Shape the buns. Use a rolling pin to roll the dough into a large rectangle about 12 inches wide and 20 inches long. Press a bench scraper against the sides of the dough to create straight edges. Use an offset spatula to spread Land O Lakes® Butter with Canola Oil evenly across the dough. Sprinkle the sugar-cinnamon mixture evenly on top.
- Starting from one of the short ends, roll the dough into an even log. Use a serrated knife to cut the log crosswise into 6 rolls, each about 2 inches wide. Place the rolls cut-side up and at least 3 inches apart on the prepared pan. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until doubled in size.
- Prep your oven. About 30 minutes into the second rise, position a rack in the center of the oven and preheat to 350°F.
- Bake the buns. Bake the buns for 30 to 35 minutes, or until the edges are golden brown and a skewer inserted into the center of a roll comes out clean. Keep the oven on, but place the buns on a wire rack to cool slightly as you make the sticky pecan topping.
- Toast the nuts. Line a quarter sheet pan with parchment paper. Spread the pecans in a single layer across the pan. Bake for 5 to 10 minutes, or until fragrant and toasted brown. Use a heatproof rubber spatula to toss the nuts every 2 to 3 minutes to ensure even toasting. Once toasted, scrape the nuts onto a plate to prevent them from cooking further.
- Make the topping. In a medium, heavy-bottomed saucepan, combine the brown sugar, milk, Land O Lakes® Butter, maple syrup, and salt. Bring to a boil over medium-high heat and cook, stirring continuously with a rubber spatula or wooden spoon, for 3 minutes. Remove from the heat, immediately add the pecans and stir until combined.
- Pour over the topping over the buns and use an offset spatula to help spread the nuts.
- Serve and store. Serve warm, or at room temperature. The pecan sticky buns can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 1 day. After that, transfer the buns to an airtight container and refrigerate for up to 2 days more.
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