Cinnamon Pecan Sticky Buns
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Martha Stewart Living, June 1997
- Yield Makes 12
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Ingredients
- 2 packages active dry yeast, 1 tablespoon plus 1 teaspoon
- 1 cup plus 2 tablespoons warm milk, about 110 degrees
- 6 cups all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoons salt
- 4 large eggs
- 1 pound (4 sticks) unsalted butter, room temperature, cut in pieces, plus more for the pan
- 3 1/3 cups pecan halves
- 2 1/4 cups light corn syrup
- 1 1/4 cups packed dark-brown sugar
- 1/2 cup plus 3 tablespoons sour cream
- 1 tablespoon ground cinnamon
Directions
- In a small bowl, combine yeast and milk. Let stand until yeast is creamy, about 10 minutes. In the bowl of an electric mixer, combine flour, granulated sugar, and salt. Add yeast mixture and eggs, and mix on low speed until completely combined, about 3 minutes.
- Increase the speed to high and add butter, several pieces at a time. When all the butter has been added, continue mixing dough until it is smooth and shiny, 8 to 10 minutes. Transfer dough to a parchment-lined 13-by-18-inch baking pan and use your hands to spread the dough out to fit the pan. Cover the pan with plastic wrap and place in the refrigerator to chill overnight.
- Generously butter one 12-cup or two 6-cup, 7-ounce-capacity muffin pans. Chop 2 cups pecans, and break remaining 1 1/3 cups pecans in half lengthwise, keeping the two types separate. Pour 3 tablespoons corn syrup into each muffin cup, and add about 1 tablespoon of brown sugar to each muffin cup. Add about 2 tablespoons of the halved pecans to each muffin cup, and set the filled muffin pan aside.
- Remove dough from the refrigerator, and let stand at room temperature until slightly softened, about 15 minutes. Roll out dough lengthwise, 1/4 inch thick by 15 inches long by 20 inches wide. Using a spatula, spread sour cream over the surface of dough, leaving a 1/2-inch border. Dust sour cream with cinnamon, and sprinkle with 2/3 cup brown sugar. Cover brown sugar with chopped pecans, and roll dough up lengthwise to form a roll 18 inches long by 3 inches in diameter.
- Heat the oven to 350 degrees. Using a sharp knife, slice dough into 1 1/2-inch-thick slices, and place in the prepared pan or pans, either cut side down, until every cup is filled. Cover buns with parchment paper, and let rise in a warm place until they rise 1/2 inch above cups, 20 to 30 minutes. Transfer sticky buns to the oven, placing a cookie sheet on the rack below to catch any drips. Rotate the pans between the shelves to ensure even baking, until buns are dark golden brown, about 40 minutes.
- Remove the pans from the oven, and immediately turn buns out onto a second parchment-covered cookie sheet. Replace any pecan halves that fell off buns when turning them out. Place the cookie sheet on a wire rack to cool.
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I have attempted this recipe some time ago, but it didn't work :( 6 cups of flour seems to be way too much, especially if the only wet ingredients you add are the yeast mixture and 4 eggs. My KitchenAid worked really hard to mix it up and I ended up turning it off to prevent the engine from exploding ;) I did not give up on the sticky buns, though - the recipe featured on Martha Bakes worked great (search for separate recipes for Yeast Dough and Sticky Buns from East End Cookie Company). Yum!
Got a question. Do I need 2 pks of yeast AND 1 tablespoon and 1 teaspoon? Or does 2 pks equal 1 table. + 1 teas? Want to try these for Easter.
You need to roll these very tight. Mine were too large to fit in the pan when I sliced them. I made therefor my son and his buddies in Dec. I only made half of them and froze the other half wrapped in parchment and put in a ziplock bag. I took these out in Jan. Defrosted in the fridge overnight and they baked up beautifully the next morning. Well worth the work.
You need to roll these very tight. Mine were too large to fit in the pan when I sliced them. I made therefor my son and his buddies in Dec. I only made half of them and froze the other half wrapped in parchment and put in a ziplock bag. I took these out in Jan. Defrosted in the fridge overnight and they baked up beautifully the next morning. Well worth the work.
Very yummy! Made 24 not 12 like the recipe says. Make sure to roll the dough tightly or they won't fit in the cups. Also don't take the dough out of the fridge too early or it will get too soft. Lots of work but worth it.
Hi All
I just found this receip and want to try it for Christmas but lack time. if I prepare ahead of time, can I freeze
Hi All
I just found this receip and want to try it for Christmas but lack time. if I prepare ahead of time, can I freeze
I have always wondered if the amount of buns was correct, I had a friend of mine give me some of the extra large muffin pans (he runs a professional bakery)and even with that I always get 24. But, I have to agree, these are some of the best you will EVER have :)
DELISH! AMAZING!! here are some caviats: The dough will not rise a lot overnight, so don't worry if it doesnt. 2: butter the parchment paper so you can roll the log easier and the dough wont stick to it. 3. Butter the tops of the muffin pans, not just the cups. These spread a lot and you will need to get them out and off of the pans. 4. I thought that 3Tbsp of corn syrup sounded ridiculous (too much?), but it worked fine. 5. Prepare to impress your brunch guests!!!! Totally worth the work...
ceceliamarie, yeast can also be bought bulk in a jar, so if you don't use the individual small packages, you would measure out 1 tbls plus 1 tsp. from the jar. Hope this clears up the confusion.
after the 2 pkgs yeast, ...what is the 1 Tbls. 1 tsp. for? Plus that much More yeast or something else? Sorry but i'm easily confused:( Ceceliamarie