Pecan Sticky Buns: My Go-To Sunday Treat
Craving the best sticky buns? My pecan sticky buns recipe uses a buttery caramel base that's baked upside down for ultimate stickiness! Get the recipe now!
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Cooking tools:
- Stand mixer
- Bread machine
- Rolling pin
- Pastry brush
- Instant-read thermometer
- Cast iron skillet
- Cake pan
- Saucepan
- Oven
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup (240ml) whole milk, lukewarm (105-115°F / 40-46°C)
- 2 1/4 teaspoons (7g) active dry yeast (one packet)
- 1/4 cup (50g) granulated sugar, plus 1 teaspoon
- 1/4 cup (56g) unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 3 1/4 cups (406g) all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 cup (226g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1/4 cup (60ml) heavy cream
- 1/2 teaspoon salt
- 1 1/2 cups (150g) pecan halves or pieces, toasted lightly
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