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To make sticky pecan cinnamon buns, you need some key ingredients. Here’s what you’ll need: - 1 cup warm milk (110°F/43°C) - 1/4 cup granulated sugar - 2 1/4 teaspoons active dry yeast (1 packet) - 1/4 cup unsalted butter, melted - 1 large egg - 4 cups all-purpose flour - 1 teaspoon salt - 1 teaspoon ground cinnamon For the filling, gather these items: - 1/2 cup brown sugar, packed - 2 tablespoons ground cinnamon - 1/4 cup unsalted butter, softened - 1/2 cup pecans, chopped For the sticky sauce, you will need: - 1/2 cup brown sugar, packed - 1/4 cup unsalted butter - 1/4 cup corn syrup - 1/2 cup pecans, chopped These ingredients blend together to create a soft, gooey, and sweet treat. You can also vary the recipe with optional ingredients. Consider adding chocolate chips or dried fruit for a fun twist. Each bite will be packed with flavor and texture, making every bun a delight. For the full recipe, check the earlier section. To start, you need to activate the yeast. In a small bowl, mix warm milk with sugar. Sprinkle the yeast over the milk and stir gently. Let it sit for about five minutes. When it looks frothy, you are ready. Next, in a large mixing bowl, combine melted butter, egg, and the frothy yeast mixture. Mix these well. Now, gradually add flour, salt, and ground cinnamon. Stir until a soft dough forms. Move the dough to a floured surface and knead it for about five to seven minutes. The dough should feel smooth and elastic. Now it’s time to shape your buns. Roll out the dough on a floured surface into a rectangle, about 1/4-inch thick. Spread the softened butter over the dough. Then, sprinkle the brown sugar and cinnamon filling followed by the chopped pecans. Next, roll the dough tightly from the long edge to form a log. Cut the log into twelve equal pieces, each about 1 to 1.5 inches thick. Place the sliced buns in a greased baking dish, cut side up, atop the sticky sauce. Cover the dish and let them rise for another thirty minutes. Preheat your oven to 350°F (175°C). Bake the buns for twenty-five to thirty minutes. They should turn golden brown and smell heavenly. Once baked, remove them from the oven and let them cool for five minutes. Then, invert the baking dish onto a serving platter. Your sticky pecan cinnamon buns will be ready to drizzle with the sticky sauce. Enjoy the gooey goodness of this treat! For the full recipe, check out the ingredients above. To make soft buns, kneading is key. Kneading helps develop gluten. This gives the dough strength and elasticity. Aim for about 5 to 7 minutes of kneading. You want the dough to feel smooth and elastic. Rising conditions matter too. Place your dough in a warm, draft-free spot. A cozy oven or a sunny kitchen works well. Cover the dough with a damp cloth. This keeps it moist and helps it rise. For the sticky sauce, ensure a smooth consistency. Melt the brown sugar, butter, and corn syrup together. Stir until it is fully blended. If it’s too thick, add a little more corn syrup. When pouring the sauce, aim for even distribution. Spread it out with a spatula. This way, every bun gets that tasty, sticky goodness. Use the right tools for mixing and baking. A stand mixer with a dough hook is great for kneading. If you don’t have one, a simple mixing bowl and your hands work too. For baking, a 9x13 inch dish is perfect. Choose one that is non-stick for easy removal. For cleanup, line the baking dish with parchment paper. This makes it quick and easy to clean up after baking. For the full recipe, make sure to check out the instructions and tips mentioned! {{image_2}} To make vegan sticky pecan cinnamon buns, you can swap a few key ingredients. Use plant-based milk, like almond or oat milk, instead of regular milk. Replace the unsalted butter with vegan butter. For the egg, you can use a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This simple change keeps your buns soft and delicious. If you need a gluten-free option, choose a good gluten-free flour blend. Look for blends that contain a mix of rice flour, tapioca starch, and potato starch. These blends work well and help the buns rise nicely. You may also add a bit of xanthan gum to improve the texture. This will help create a soft and chewy bun that everyone can enjoy. You can easily add your favorite flavors to these buns. For a rich treat, mix in some chocolate chips. They add a lovely sweetness. Dried fruits, like raisins or cranberries, can also give a nice twist to the flavor. Just sprinkle them with the cinnamon filling. Feel free to experiment! Each variation brings a new twist to the classic sticky pecan cinnamon buns. For the full recipe, check the previous sections. To keep your sticky pecan cinnamon buns fresh, store them in the fridge. Place them in an airtight container. This helps prevent them from drying out. Use a container that fits the size of your buns well. You can keep them in the fridge for about 3 to 4 days. For best taste, enjoy them within this time frame. If you want to save some for later, freezing is a great option. First, let the buns cool completely. Then, wrap each bun in plastic wrap. Place them in a freezer-safe bag or container. You can freeze them for up to 3 months. When you’re ready to eat, remove them from the freezer. Thaw them in the fridge overnight. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes. This will make them warm and soft again, just like fresh! For the full recipe, check out the earlier section. Yes, you can make the dough ahead of time. After kneading, let it rise as usual. Once it doubles in size, punch it down gently. You can then wrap it tightly in plastic wrap. Store it in the fridge for up to 24 hours. This slows down the yeast and lets the dough develop flavor. When ready to bake, take it out and let it come to room temperature before shaping. These sticky buns are great with various drinks and sides. Here are some tasty ideas: - Freshly brewed coffee - Hot chocolate - A glass of milk - Cream cheese frosting on the side - Fresh fruit like strawberries or bananas These pairings enhance the flavors and make your meal feel special. If your buns don’t rise, it could be due to a few common issues. Here’s what to check: - Yeast freshness: Always use fresh yeast. If it's old, it may not work. - Water temperature: Make sure your warm milk is not too hot. It should be around 110°F (43°C). Hot milk can kill the yeast. - Kneading: Knead the dough well. This helps develop gluten and gives structure. - Rising time: In a cold room, the dough may take longer to rise. Find a warm place for it. By following these tips, you can troubleshoot and achieve soft, fluffy buns. For the full recipe, check out the recipe section. This blog post covered how to make sticky pecan cinnamon buns. We explored the main ingredients and optional variations. You learned step-by-step instructions on preparing the dough and shaping the buns. Tips helped you achieve soft buns and a perfect sauce. We discussed storage and provided answers to common questions. Baking can be fun and rewarding. Try different flavors and enjoy your creations!

Sticky Pecan Cinnamon Buns

Indulge in the irresistible delight of sticky pecan cinnamon buns! This easy recipe combines warm, gooey cinnamon rolls with a rich sticky sauce and crunchy pecans. Perfect for breakfast or dessert, these buns will impress your family and friends. Follow our step-by-step instructions to create this homemade treat that’s sure to become a favorite. Click to discover how to make the ultimate sticky pecan cinnamon buns today!
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Ingredients
  

1 cup warm milk (110°F/43°C)

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast (1 packet)

1/4 cup unsalted butter, melted

1 large egg

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

For the filling:

1/2 cup brown sugar, packed

2 tablespoons ground cinnamon

1/4 cup unsalted butter, softened

1/2 cup pecans, chopped

For the sticky sauce:

1/2 cup brown sugar, packed

1/4 cup unsalted butter

1/4 cup corn syrup

1/2 cup pecans, chopped

Instructions
 

In a small bowl, combine warm milk and sugar. Sprinkle yeast over the milk, stir gently, and let it sit for about 5 minutes until it becomes frothy.

    In a large mixing bowl, combine the melted butter, egg, and the frothy yeast mixture. Mix well.

      Gradually add flour, salt, and ground cinnamon, stirring until a soft dough forms. Move the dough to a floured surface and knead for about 5-7 minutes until smooth.

        Transfer the dough to a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.

          While the dough rises, prepare the sticky sauce. In a small saucepan, melt together brown sugar, butter, and corn syrup over medium heat. Stir until combined and smooth.

            Remove from heat, and mix in the chopped pecans. Pour the sticky sauce into a greased 9x13 inch baking dish, spreading it evenly.

              After the dough has risen, roll it out on a floured surface into a rectangle (about 1/4-inch thick). Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon filling followed by chopped pecans.

                Roll the dough tightly from the long edge to form a log. Cut the log into 12 equal pieces (about 1 to 1.5 inches thick).

                  Place the sliced buns in the baking dish, cut side up, atop the sticky sauce. Cover and let them rise for another 30 minutes.

                    Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes or until golden brown.

                      Remove from the oven and let cool for 5 minutes, then invert onto a serving platter, allowing the sticky sauce to drizzle over the buns.

                        Serve warm and enjoy the gooey goodness of your sticky pecan cinnamon buns!

                          Prep Time, Total Time, Servings: 20 min | 2 hr | 12 servings