New This Month

Killer Pecan Sticky Buns

  • Yield: Makes 12

Source: Martha Stewart Living, August 2001


  • 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


  1. Prepare half the recipe for Granny Foster's Refrigerator Rolls dough through step 5.

  2. Butter a 9-inch round glass baking dish with 2 tablespoons butter; set aside.

  3. In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.

  4. In a second small bowl, combine cinnamon, 1/2 cup brown sugar, and remaining 6 tablespoons butter; set aside.

  5. In a third small bowl, combine remaining 3/4 cup brown sugar, honey, and pecans. Spread mixture evenly in prepared baking dish; set aside.

  6. 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.

  7. 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.

  8. 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.

Reviews Add a comment

  • currant7
    5 NOV, 2009
    my mom saw it at a tv show and wanted to give this a go. she wanted to make cinnamon rolls that were made like the old days. all i have to say...these sticky buns did not disappoint. it was wonderful when freshly baked, heated or even when it's already a day or two older. i love how moist the bun is no matter when it was served. highly recommended though be prepared for a bit of prepping before the real baking to occur. :)