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To make Sticky Pecan Cinnamon Buns, gather the following ingredients: - 2 ¼ teaspoons (1 packet) active dry yeast - ½ cup warm milk (at about 110°F) - ¼ cup granulated sugar - 1/3 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 large egg - 3 ½ cups all-purpose flour - 1 teaspoon salt - 1 teaspoon ground cinnamon - ½ cup packed brown sugar - 1 cup chopped pecans - ½ cup dark corn syrup - ½ cup unsalted butter (for sticky topping) - 1 tablespoon ground cinnamon (for filling) If you have allergies, here are some easy swaps: - Use almond milk instead of regular milk for a dairy-free version. - Replace unsalted butter with coconut oil for a dairy-free option. - For gluten-free buns, choose a 1:1 gluten-free flour blend. - Use maple syrup instead of dark corn syrup for a different taste and to avoid corn. Selecting fresh ingredients is key. Here are some tips: - Check yeast date: Make sure the active dry yeast is fresh and not expired. - Milk temperature: Warm milk should be about 110°F. Too hot will kill the yeast. - Look for smooth, shiny butter: It should feel cool and firm. - Choose firm, unbroken pecans: They should smell nutty and fresh. - Flour should be free of clumps: Look for a fine texture and a fresh smell. Using fresh ingredients makes a big difference in taste and texture. Enjoy your baking! Start by sprinkling the active dry yeast over the warm milk in a small bowl. Let it sit for 5-10 minutes. You want it to become frothy. This froth shows that your yeast is alive and ready to help your dough rise. In a separate bowl, mix the melted unsalted butter, granulated sugar, vanilla extract, and egg. Whisk until smooth. Once your yeast is frothy, fold it into the butter mixture. Stir well. Gradually add the all-purpose flour, salt, and ground cinnamon. Mix until your dough comes together. Transfer it to a floured surface and knead for about 5-7 minutes. The dough should feel smooth and elastic. Shape it into a ball, place it in a greased bowl, and cover it with a damp cloth. Let it rise in a warm spot for 1 hour or until it doubles in size. While the dough rises, prepare the sticky topping. In a saucepan, mix dark corn syrup and ½ cup of unsalted butter. Heat it on low, stirring until the butter melts and combines well. Pour this mixture into a greased 9x13 inch baking dish. Scatter the chopped pecans evenly over the syrup mixture. After your dough has risen, gently punch it down to release air. Roll it out on a floured surface into a rectangle, about ¼ inch thick. Spread softened butter over the dough. Then, sprinkle brown sugar and ground cinnamon on top. Starting from one long side, roll the dough tightly into a log. Cut the log into 12 equal buns. Place the buns into the prepared baking dish on top of the pecans and sticky mixture. Cover the dish and let them rise for another 30 minutes. Preheat your oven to 350°F (175°C) while the buns rise. Bake them for 25-30 minutes. They should turn golden brown and smell amazing. Once baked, let the buns cool for 5 minutes in the dish. Carefully invert the dish onto a serving platter. Watch the sticky pecan topping cascade over the buns. Enjoy this delightful treat warm! To get the best rise for your sticky pecan cinnamon buns, start with warm milk. The milk should be about 110°F, which helps activate the yeast. Mix the yeast with the warm milk and let it sit until it becomes frothy. This step shows that your yeast is alive and ready to work. After mixing in the other ingredients, knead the dough until smooth. Place it in a greased bowl, cover it with a damp cloth, and put it in a warm spot. The dough should double in size in about one hour. Using the right tools can make baking easier and more fun. Here are some tools I recommend: - Mixing bowls: One large for dough and one small for yeast. - Measuring cups and spoons: Accurate measurements are key. - Rolling pin: For rolling out the dough. - Baking dish: A greased 9x13 inch dish works best. - Sharp knife: For cutting the dough into buns. - Dough scraper: This helps to handle sticky dough. To serve your sticky buns, let them cool for just five minutes after baking. Then, invert the dish onto a platter to reveal that beautiful pecan topping. For extra flair, drizzle any sticky mixture left in the dish over the buns. You can also sprinkle more chopped pecans on top. Enjoy these warm, with a side of coffee or tea. They make a great treat for breakfast or brunch. {{image_4}} You can switch up the nuts in your sticky buns. Try using walnuts or hazelnuts instead of pecans. Chopped almonds add a nice crunch too. If you want a fruity twist, add raisins, apples, or cranberries. These fruits will add sweetness and flavor. If you love cakes, turn these cinnamon buns into a sticky bun cake. Instead of rolling the dough, press it into a round cake pan. Layer the sticky topping and nuts on the bottom. Bake until golden. This creates a fun dessert that’s easy to slice and share. For gluten-free buns, use a gluten-free flour blend. Make sure it has xanthan gum for best results. For a dairy-free option, substitute the milk with almond or oat milk. Use vegan butter instead of regular butter. These changes still give you soft, tasty buns everyone can enjoy. To keep your sticky pecan cinnamon buns fresh, store them in an airtight container. This helps prevent them from drying out. Place the container at room temperature for up to two days. If you want to keep them longer, refrigeration is not best. It can make the buns stale faster. Instead, choose freezing for longer storage. If you want to freeze the buns, first let them cool completely. Then, wrap each bun in plastic wrap. After that, place them in a freezer-safe bag or container. They can stay frozen for up to three months. When you want to eat them, remove as many as you need. It’s best to thaw them in the fridge overnight. To reheat your sticky buns, preheat your oven to 350°F. Place the buns on a baking sheet. Cover them with aluminum foil to keep them moist. Heat for about 10-15 minutes. If you want a softer bun, you can microwave them for about 15-20 seconds. Enjoy them warm for the best taste! Yes, you can make the dough a day in advance. Prepare it as usual, then place it in a greased bowl. Cover it well with plastic wrap and refrigerate. The next day, take it out and let it sit at room temperature for 30 minutes. This helps the dough rise better before you shape it into buns. Your buns are done when they turn golden brown on top. You can also check their internal temperature. It should reach about 190°F for perfect doneness. If they smell amazing and look puffy, they are likely ready to come out. Let them cool for a few minutes before serving. Leftover sticky topping can be used in many ways. Drizzle it over pancakes or waffles for an extra treat. You can also mix it into yogurt or oatmeal. It adds a sweet, nutty flavor that brightens up any dish. Just store it in a jar in the fridge for later use. Absolutely! Sticky pecan cinnamon buns make a delightful breakfast. They are sweet, warm, and filling, perfect for starting the day. Pair them with coffee or tea to enhance your morning routine. They can also work as a special treat on weekends or holidays. This blog post covered everything you need for sticky pecan cinnamon buns. We discussed essential ingredients, substitutions for allergies, and tips for selecting fresh items. I provided step-by-step instructions for making and baking your buns. You also learned how to ensure they rise perfectly and about delicious variations you can try. In the end, with proper storage and reheating tips, your buns will stay fresh. Enjoy making these tasty treats, and don’t hesitate to experiment! Your kitchen adventures start here.

Sticky Pecan Cinnamon Buns

Indulge in the delightful taste of Sticky Pecan Cinnamon Buns with this easy recipe! Discover how to create soft, gooey buns topped with a luscious sticky pecan mixture that's perfect for breakfast or dessert. Follow our step-by-step guide to impress your family and friends with these irresistible treats. Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

2 ¼ teaspoons (1 packet) active dry yeast

½ cup warm milk (at about 110°F)

¼ cup granulated sugar

1/3 cup unsalted butter, melted

1 teaspoon vanilla extract

1 large egg

3 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

½ cup packed brown sugar

1 cup chopped pecans

½ cup dark corn syrup

½ cup unsalted butter (for sticky topping)

1 tablespoon ground cinnamon (for filling)

Instructions
 

In a small bowl, sprinkle the active dry yeast over the warm milk. Allow this mixture to sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active and ready to use.

    In a separate mixing bowl, combine the melted unsalted butter, granulated sugar, vanilla extract, and egg. Whisk together until all the ingredients are well combined and smooth.

      Once the yeast mixture is frothy, gently fold it into the butter and sugar mixture. Stir well to incorporate.

        Gradually add the all-purpose flour, salt, and ground cinnamon to the mixture, stirring until a cohesive dough begins to form.

          Transfer the dough onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Shape the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm spot for 1 hour, or until it has doubled in size.

            While the dough is rising, prepare the sticky topping: In a saucepan, combine the dark corn syrup and ½ cup unsalted butter. Heat the mixture on low, stirring until the butter melts and the two ingredients are well blended. Pour this sticky mixture into a greased 9x13 inch baking dish. Evenly scatter the chopped pecans over the syrup mixture.

              After the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle about ¼ inch thick.

                Spread softened butter evenly over the surface of the rolled-out dough. Sprinkle the brown sugar and ground cinnamon over the butter layer to create a flavorful filling.

                  Starting from one long side, roll the dough tightly into a log. Once rolled, cut the log into 12 equally-sized buns.

                    Place the cut buns into the prepared baking dish atop the pecans and the sticky mixture. Cover the dish and let the buns rise for an additional 30 minutes.

                      Preheat your oven to 350°F (175°C) while the buns are rising.

                        Bake the buns in the preheated oven for 25-30 minutes, or until they are golden brown and fragrant.

                          Once baked, let the buns cool in the dish for 5 minutes. Carefully invert the baking dish onto a serving platter to reveal the sticky pecan topping cascading over the buns.

                            Vorbereitungszeit: 25 Minuten | Gesamtzeit: 2 Stunden 30 Minuten | Portionen: 12 Brötchen

                              - Präsentationstipps: Drizzle any remaining sticky mixture from the baking dish over the warm buns and scatter additional pecans on top for an elegant finish. Serve immediately for the best experience!