Pecan Sticky Buns

One of my fondest childhood food memories are the pecan sticky buns that my mom would make on special occasions. It all started the year she got a bread machine. I remember being fascinated by the whirring noise of the machine, the delicious yeasty smells that filled the house, and the feeling of a warm steamy slice of fresh bread in my hand. The little recipe booklet that came with the bread machine included a recipe for sticky buns, and it became a tradition for my mom to make them when we were vacationing at our family cabin. Needless to say, my sister and I would fight for every last morsel of sticky, caramelized pecan pieces that coated the pan.

I had never attempted this family sticky bun recipe myself because I do not own a bread machine (nor do I really see a need to purchase one). But I started thinking that there must be many recipes for sticky buns out there that could be made by hand. With this mission in mind, I cobbled together a recipe that uses the sauce and filling from my mom's booklet, and the no-machine-necessary dough from this Saveur recipe.

Take note that while these sticky buns are not difficult, they do take some time/patience as you have to "wait" for the dough over several stages, and I strongly recommend making them the night before you plan to bake them. However, Stuart assured me that the time was well spent. As proof, we managed to polish of an entire 9x13 pan of these babies on our own. No judgement, please!

Dough Ingredients:
1/4 cup water, heated to 115°
1 package active dry yeast
1/2 tsp., plus 1 cup granulated sugar
8 tbsp. unsalted butter, melted (for dough)
1/2 cup milk, at room temperature
2 tbsp. packed brown sugar
3/4 tsp. kosher salt
1/2 tsp. vanilla extract
1 egg, plus 1 yolk
3 & 1/4 cups flour, plus more for dusting

Filling and Sauce Ingredients:
2/3 cup butter
1/2 cup packed brown sugar
1/4 cup corn syrup
1 cup chopped pecan pieces
1 tablespoon ground cinnamon

Directions:

1. Combine water, yeast, and 1/2 tsp. granulated sugar in the bowl of a stand mixer fitted with a hook; let sit until foamy, about 10 minutes. 
2. Stir in 1/4 cup granulated sugar, the 8 tablespoons melted butter, milk, 2 tablespoons brown sugar, salt, vanilla, egg, and yolk. Add flour and mix on low speed until dough forms. Increase speed to medium-high; knead until smooth, about 8 minutes. 
3. Cover dough with plastic wrap; set in a warm place until doubled in size, about 1.5 hours. 
4. Prep the sauce by bringing 1/3 cup softened butter, 1/2 cup brown sugar and the corn syrup to a boil in a 2-qt. saucepan. Cook over medium heat, stirring occasionally, until sugar is melted, about 3 minutes. 
5. Pour sauce evenly into a greased 9x13” baking dish; sprinkle 2/3 cup chopped pecans over the top. 
6. Prep the filling by stirring together 1/3 cup soft butter, 1/3 cup pecan pieces, and the cinnamon in a bowl; set baking dish and filling aside. 
7. On a lightly floured surface, roll dough into a 10" x 18" rectangle; spread filling evenly over dough. Working from one long end, roll dough into a log; trim ends and cut into 12 rounds. Place rounds over sauce in baking dish. Cover with plastic wrap; chill 6 hours or overnight. 
8. Heat oven to 375°. Uncover buns and bring to room temperature. Bake until golden brown, about 30 minutes. Let pan cool 5 minutes, then invert onto a serving tray. Immediately spoon pecan sauce from dish over buns.