Brown Sugar and Pecan Sticky Buns

Name: Brown Sugar and Pecan Sticky Buns
Prep time: 25 min
Total time: 55 min
Yield: 12 servings
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 3/4 sticks), room temperature; 1 cup packed dark-brown sugar; 1 1/2 cups pecans, chopped; 1/2 teaspoon coarse salt

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

Source: Everyday Food, March 2010

55 mins 25 mins 12

Total Time Prep Servings

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 3/4 sticks), room temperature
1 cup packed dark-brown sugar
1 1/2 cups pecans, chopped
1/2 teaspoon coarse salt

Directions

1. 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).
2. 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.
3. 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.

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Reviews

150

How would you rate this recipe?

150

twodqueen11663995

26 DEC, 2018

too much rolling the dough was tough and chewy at the end..I expected a lighter sticky bun not something to tough.
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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.
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- doover467275203
  
  19 NOV, 2017
  
  It doesn’t say you will end up with a 10 x 18, what it says is to roll again to a 10 x 18 piece. Read carefully before you correct something.
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!
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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!
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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
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