Brown Sugar and Pecan Sticky Buns

Name: Brown Sugar and Pecan Sticky Buns
Prep time: 25 min
Total time: 55 min
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; 1.5 cups pecans, chopped; 0.5 teaspoon coarse salt

3.0

(149)

6 Reviews

By

Martha Stewart Editors

Updated on September 28, 2016

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.