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Brown Sugar and Pecan Sticky Buns

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Make these delicious treats ahead of time and serve these sticky, sweet buns for breakfast or brunch.

Source: Everyday Food, March 2010
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Folding butter into the dough creates a flaky, rich result. This recipe works well with store-bought dough, but it's exceptional with homemade.

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Reviews

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How would you rate this recipe?
148
  • don31
    23 DEC, 2014
    The recipe has a typo. After "folding like a letter" (which itself is not a well-defined action) it is not possible to have begun with a 10 x 18 inch rectangle and also to end with a 10 x 18 inch rectangle. More likely the result after folding would be a 6 x 10 inch rectangle.
    Reply
  • MS10988074
    9 MAY, 2011
    Delicious! Have made this twice, had leftover pizza dough both times and I have been so pleased. The second time I used a hefty dose of cinnamon.. great results. Shoot, forgot the raisins though!
    Reply
  • elmarkster
    4 OCT, 2010
    I"m crazy about this recipe...here's one thing that's super important. Make sure the butter is room temp...it's a totally different picture if it isn't...I've made these a couple of times and made the mistake of using cold butter, thinking "hey it's pastry"...but I was wrong and it didin't work...enjoy!
    Reply
  • EssyThomas
    14 AUG, 2010
    I made this recipes this morning and it was the worst mess. I followed the entire thing to the letter and I didn;t have glaze like the picture and it wasn't sweet at all. As a matter of fact it didn't taste good at all
    Reply

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