Brown Sugar and Pecan Sticky Buns

150 Ratings
  • 5 16
  • 4 26
  • 3 66
  • 2 36
  • 1 6

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

Everyday Food, March 2010, Everyday Food, March 2010

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Recipe Summary test

prep:
25 mins
total:
55 mins
Servings:
12
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Ingredients

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).

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  • 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.

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Reviews (7)

150 Ratings
  • 5 16
  • 4 26
  • 3 66
  • 2 36
  • 1 6
Martha Stewart Member
10/14/2020
10x18*
Martha Stewart Member
10/14/2020
I haven't made the recipe yet but the reviews who writes about a typo is misreading the instructions...after folding the dough in thirds the instructions are to RE-ROLL it out again to the former 10x13. There is no typo.
Martha Stewart Member
12/26/2018
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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Martha Stewart Member
12/23/2014
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.
Martha Stewart Member
05/09/2011
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!
Martha Stewart Member
10/04/2010
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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Martha Stewart Member
08/14/2010
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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