Description
These Pecan Praline Sticky Buns are a decadent and irresistible treat featuring a rich pecan praline topping, soft cinnamon-sugar filled dough, and a gooey caramel sauce. Perfect for brunch, dessert, or a special breakfast, these buns are made from scratch using a yeast-based dough that rises twice for ideal fluffiness. The buttery pecan praline sauce is spread in the pan before placing the cinnamon rolls on top, then baked to golden perfection and inverted to reveal the sticky, nutty topping. This recipe delivers a bakery-quality indulgence that’s sure to impress.
Ingredients
Scale
Pecan Praline Topping
- 5 tablespoons unsalted butter
- 1 1/3 cup packed light or dark brown sugar
- 1 tablespoon dark corn syrup
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup heavy whipping cream
- 1 1/4 cup pecan pieces
Dough
- 2 1/4 teaspoons active dry yeast or instant yeast
- 2 tablespoons granulated sugar
- 1/2 cup whole milk
- 4 tablespoons unsalted butter, melted and lightly cooled
- 1 large egg, room temperature
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
Filling
- 4 tablespoons butter, softened to room temperature
- 1/4 cup packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare Pecan Praline Topping: In a small saucepan over medium heat, combine butter, brown sugar, corn syrup, vanilla bean paste or extract, kosher salt, and heavy cream. Stir and let simmer until butter melts and the mixture thickens, about 10 minutes, stirring occasionally. Once thickened and coating the back of a spoon, remove from heat and stir in pecan pieces. Pour the sauce into a 9×9 inch baking pan and spread evenly. Set aside.
- Activate Yeast and Prepare Dough: Warm the milk to about 110°F. In a stand mixer bowl, sprinkle yeast and sugar, then pour in the warm milk. Let sit 7-10 minutes until bubbly if using active dry yeast. For instant yeast, skip this step. Add melted butter, egg, flour, and salt to the bowl. Knead with dough hook on medium speed for 6-8 minutes until smooth dough forms. Alternatively, knead by hand for 10 minutes.
- First Dough Rise: Shape dough into a ball and place in a greased large bowl. Cover tightly with plastic wrap and kitchen towel. Let rise in a warm place until doubled in size, about 1-2 hours.
- Roll Out Dough and Add Filling: Punch down dough and turn onto floured surface. Roll out into 10×12 inch rectangle. Spread softened butter over dough surface, leaving a small edge bare. Sprinkle brown sugar evenly, then cinnamon. Pat the filling gently into the dough.
- Shape Rolls: Roll dough tightly from the long side into a log, seam side down. Pinch seam closed and trim ends to even out. Cut log crosswise into 9 equal slices using a sharp knife or dental floss.
- Second Dough Rise on Topping: Place rolls cut-side up directly on top of the pecan praline sauce in the baking pan, gently pressing to ensure contact. Cover with plastic wrap or kitchen towel. Let rise again in warm spot until puffy, about 1-2 hours. Preheat oven to 350°F towards end of rising time.
- Bake Rolls: Remove covering and bake rolls for 30-35 minutes until golden brown.
- Invert and Serve: Once baked, carefully remove pan using oven mitts and immediately invert onto a large serving plate to release sticky buns topped with the pecan praline. Scrape any stuck bits onto buns. Cool for 10-15 minutes before serving to allow topping to set slightly and avoid burns. Enjoy warm.
Notes
- Use whole milk for the best dough texture, but 2% milk will also work.
- If you refrigerate the pecan praline sauce ahead of time, reheat it gently before assembling the rolls.
- Use unscented dental floss for clean, easy cutting of the dough log.
- For more precise rolls, mark cut lines on the dough log before slicing.
- Make sure not to overheat the milk or it can kill the yeast; 110°F is ideal.
- The sticky topping will be very hot right out of the oven; allow a cooling period before eating.
Nutrition
- Serving Size: 1 bun
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
