Food & Cooking Recipes Breakfast & Brunch Recipes Brown Sugar and Pecan Sticky Buns 3.0 (149) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 55 mins Servings: 12 Make these delicious treats ahead of time and serve these sticky, sweet buns for breakfast or brunch. Ingredients All-purpose flour, for work surface 1 recipe Quick Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen 1 cup plus 6 tablespoons unsalted butter (2 ¾ sticks), room temperature 1 cup packed dark-brown sugar 1 ½ cups pecans, chopped ½ teaspoon coarse salt Directions On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan. Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm. 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. Rate it Print