Best Killer Pecan Sticky Buns Recipes

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KILLER PECAN STICKY BUNS



Killer Pecan Sticky Buns image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 8

Granny Foster's Refrigerator Rolls
1/2 cup (1 stick) unsalted butter, softened
3/4 cup raisins
1/2 cup bourbon
1 teaspoon ground cinnamon
1 1/4 cups firmly packed light-brown sugar
1/2 cup honey
1/2 cup chopped pecans

Steps:

  • Prepare half the recipe for Granny Foster's Refrigerator Rolls dough through step 5.
  • Butter a 9-inch round glass baking dish with 2 tablespoons butter; set aside.
  • In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
  • In a second small bowl, combine cinnamon, 1/2 cup brown sugar, and remaining 6 tablespoons butter; set aside.
  • In a third small bowl, combine remaining 3/4 cup brown sugar, honey, and pecans. Spread mixture evenly in prepared baking dish; set aside.
  • Roll dough into a 12-by-6-inch rectangle about 1/4 inch thick. Spread the cinnamon mixture evenly over dough, leaving a 1-inch border. Drain raisins, and sprinkle over cinnamon mixture. Beginning at the long side of the dough, roll it into a log. Place the log, seam-side down, on a clean work surface. Using a sharp knife, cut the log crosswise into 1-inch-thick slices. Transfer slices, cut-sides down, to prepared baking dish (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
  • Preheat oven to 350 degrees. Place baking dish on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and buns are golden brown, 45 to 50 minutes.
  • Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.

KILLER PECAN STICKY BUNS



Killer Pecan Sticky Buns image

From Martha Stewart. The bourbon is a nice touch in these sticky buns. If you only want 12 sticky buns, retain half of dough for another purpose, such as Recipe #132498 or plain refrigerator rolls, and cut sticky bun filling in half.

Provided by swissms

Categories     Breads

Time 1h50m

Yield 24 buns, 24 serving(s)

Number Of Ingredients 17

1/2 cup warm water (105 F to 115 F)
1 (1/4 ounce) package dry yeast (2 1/4 teaspoons)
1 tablespoon sugar
2 cups milk
11 tablespoons unsalted butter, plus
more unsalted butter, for baking sheet
1 teaspoon salt
6 -6 1/2 cups all-purpose flour, plus
more all-purpose flour, for kneading
1 tablespoon vegetable oil
1 cup unsalted butter, softened
1 1/2 cups raisins
1 cup Bourbon
2 teaspoons ground cinnamon
2 1/2 cups firmly packed light-brown sugar
1 cup honey
1 cup chopped pecans

Steps:

  • Dough:.
  • Combine water, yeast, and 1 teaspoon of sugar in a small bowl; stir to combine. Let stand in a warm place until small bubbles form on the surface, about 5 minutes.
  • Meanwhile, heat milk, 8 tablespoons (1 stick) butter, salt, and remaining 2 teaspoons of sugar in a small saucepan over very low heat. Cook, stirring constantly, until sugar has dissolved and butter has melted. Be sure not to let the mixture become hotter than 115°, or it will kill the yeast. Remove from heat, and pour into a large bowl; add the yeast mixture. Stir until combined. Add 6 cups flour, and stir until mixture forms a soft dough. It may be necessary to add the remaining 1/2 cup flour.
  • Transfer mixture to a lightly floured work surface, and knead until the dough is smooth, 5 to 8 minutes.
  • Lightly oil a large bowl, and place dough in bowl. Cover, and let rise in a warm place until doubled in size, 30 to 45 minutes. At this point, dough may be stored, tightly covered, in the refrigerator for up to 2 weeks. Allow dough to reach room temperature before proceeding with the recipe.
  • Punch dough down, and divide equally in half. Place on a clean work surface, and cover loosely with a kitchen towel or inverted bowl. Let rest for 5 to 10 minutes.
  • Sticky Buns:.
  • Butter two 9-inch round glass baking dishes with 2-4 tablespoons butter; set aside.
  • In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
  • In a second small bowl, combine cinnamon, 1 cup brown sugar, and remaining 12 tablespoons butter; set aside.
  • In a third small bowl, combine remaining 1 1/2 cups brown sugar, honey, and pecans. Spread half of mixture evenly in each prepared baking dish; set aside.
  • Roll each half of dough into a 12 inch by 6-inch rectangle about 1/4-inch thick. Spread half of the brown sugar and butter mixture evenly over each half of dough, leaving a 1-inch border. Drain raisins, and sprinkle over brown-sugar mixture. Beginning with the long side of the dough, roll each half into a log. Place the logs, seam side down, on a clean work surface. Using a sharp knife, cut the logs crosswise into 1-inch-thick slices. Transfer slices, cut side down, to prepared baking dishes (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
  • Preheat oven to 350 degrees F. Place baking dishes on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and the buns are golden brown, 45 to 50 minutes.
  • Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.

Nutrition Facts : Calories 464.8, Fat 17.9, SaturatedFat 9.1, Cholesterol 37.2, Sodium 120.1, Carbohydrate 67.3, Fiber 1.8, Sugar 39.8, Protein 4.9

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