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Pecan Honey Sticky Buns

These sticky buns are incredible. So delicious they are worth every calorie. And they come together so easily too! Recipe by the amazing Joshua Weissman
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Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls,dough,pecans
Prep Time: 20 minutes
Cook Time: 30 minutes
Resting Time: 2 hours
Servings: 9 people
Calories: 619kcal
Author: Farah Abumaizar

Ingredients

For the tang zhong

  • 1.5 tbsp flour 15g
  • 1.5 tbsp milk 20g
  • 1.5 tbsp water 20g

For the dough:

  • 2.5 tsp instant dry yeast 9g
  • 1/2 cup lukewarm milk 120ml around 98F, 37C
  • 3 cups all purpose flour 443g
  • 3/4 tsp salt 2g
  • 3 tbsp granulated sugar 44
  • 3 tbsp water 55g
  • 2 eggs room temperature
  • 3.5 tbsp butter, softened 50g

For the filling:

  • 5 tbsp butter, melted and cooled slightly 70g
  • 1/2 cup dark brown sugar 115g
  • 2.5 tsp cinnamon powder 5g

For the glaze:

  • 1/2 cup unsalted butter 115g
  • 1/2 cup packed dark brown sugar 115g
  • 3 tbsp honey 51g
  • 1 cup toasted pecans, chopped 140g

Instructions

For the tang zhong:

  • Combine the equal amounts flour, milk and water for the tang zhong into a small pan and whisk over medium heat till it comes together like clay. Set aside.

For the dough:

  • While you are making your tang zhong, whisk the yeast into the lukewarm milk with a fork and let stand for 10 minutes.
  • In a stand mixer bowl whisk together the flour, salt, and sugar, then attach the dough hook and add the yeast and milk mixture, plus the water, the tangzhong, and the eggs. Mix for 6 minutes on medium low speed, the mixture will be smooth.
  • Add the softened butter, a tablespoon at a time, waiting for each tablespoon to incorporate before adding the next. Once the butter has mixed in, continue to mix for 5 minutes.
  • Remove dough from mixer, shape into a ball and allow to rise in lightly greased bowl for 1.5 hrs or until doubled.
  • After this resting period, punch down dough, then spread slightly on a lightly floured surface, covered with damp towel, for 10 minutes. Meanwhile, make the glaze (next set of instructions)

For the glaze:

  • Combine the butter, brown sugar, and honey in a small pan over medium heat until sugar has melted. Set aside to cool slightly, then into a lightly greased 9”x9” pan, pour the glaze, and sprinkle pecans on top of it.
  • After the 10 min dough rest, roll dough to rectangle measuring around 20 “ long, 10“ wide and 1/4” thick, brush the surface of the dough with the melted cool butter and prepare the filling.

For the filling and assembling:

  • Mix brown sugar with cinnamon, then sprinkle onto buttered dough rectangle, leaving 1/4” border on all sides.
  • Tightly roll dough from bottom up, sealing lightly to form a tight tube. Use a serrated knife to cut into 9 even pieces, each about two inches long, and arrange in 3 rows of 3 on top of the pecan glaze.
  • Cover with damp towel and allow to rise at room temperature for 45-60 minutes or until doubled, or overnight in the fridge. If baking straight away, preheat oven to 350F (180C).
  • Bake for 30-35 minutes or until tops are golden brown and filling is bubbling.
  • Remove from oven and allow to cool for 5-7 minutes, then loosen buns around edges, and invert pan onto serving tray, so that the pecan glaze is now on top. Enjoy warm!

Notes

See post for details on making ahead, storage, and substitutions.
 
Recipe adapted from Joshua Weissman.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

Nutrition

Calories: 619kcal