These sweet and soft buns are perfect addition to a brunch or weekend breakfast. A buttery sticky sugar crust includes pecans and raisins. Sticky buns with pecans are sweet, fluffy yeast rolls baked in a pan lined with a caramel-like topping of butter, sugar, and toasted pecans, then inverted so the topping becomes a gooey glaze.
Equipment:
Sitcky Buns
Yield: 24
These soft and sweet cinnamon sugar rolls are baked on a buttery sugar glaze filled with pecans and raisins.
Ingredients
Instructions
- Dissolve yeast in warm water in a large bowl. Let stand until creamy, about 10 minutes.
- Add 2 ½ cups flour, buttermilk, eggs, 1/4 cup white sugar, 1/4 cup softened butter, baking powder, and salt to yeast mixture; stir until well combined. Stir in remaining 3 cups flour, 1/2 cup at a time, beating well after each addition. Dough should remain soft and slightly sticky. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Divide dough in half, then roll each half into a 12×7-inch rectangle. Spread each rectangle with 1 tablespoon softened butter, then sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon. Roll up halves, beginning at a wide side; pinch seams to seal well. Cut each roll into 12 equal slices.
- Coat 2 (9-inch) round cake pans, each with 1/4 cup melted butter, 1/4 cup brown sugar, 1/2 of the pecans, and 1/2 of the raisins. Arrange 12 dough slices in each prepared pan, leaving a small space between slices. Cover and let rise until doubled, 30 to 60 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Invert the pans onto serving plates, lift up the pans to release sticky buns, and serve hot.