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Pecan Sticky Buns

September 15, 2016
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Next time you need a sweet treat for breakfast, skip the bakery, and make these incredible sticky buns from scratch! They are better than anything you can buy pre-made. My mother-in-law found this recipe on Goodhousekeeping.com and was sweet enough to share it with me.

Ingredients:
1/4 cup plus 1/3 cup dark brown sugar, packed
1 1/2 teaspoon ground cinnamon
2 Tablespoons honey
9 Tablespoons melted butter, divided
3/4 cup pecans, toasted and chopped
2 3/4 cup all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup buttermilk

Directions:

  • Pre heat oven to 425 degrees F.
  • Spray 9-inch metal cake pan with Pam cooking spray.
  • To make filling, combine 1/4 cup brown sugar and cinnamon in a small bowl. Set aside.
  • To make topping, combine honey, 1/3 cup brown sugar and 2 Tablespoons butter in a small saucepan over medium heat. Cook until mixture is blended and smooth, stirring occasionally.
  • Pour topping into prepared pan and sprinkle evenly with pecans. Set aside.
  • To make dough, whisk together flour, granulated sugar, baking powder, baking soda and salt in a large bowl.
  • In a separate small bowl, mix together buttermilk with 5 Tablespoons butter.
  • With a spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
  • Turn dough onto floured surface and knead 8-10 times or just until smooth (about 30 seconds).
  • Coat hands generously with flour and pat dough into 9×12-inch rectangle.
  • Brush dough with 1 Tablespoon butter, then sprinkle with cinnamon sugar filling, covering dough completely, from end to end.
  • Starting at one short end, roll up dough jelly-roll fashion.
  • With seam side down, carefully slice dough crosswise into 8 slices.
  • Place each slice, cut side down, on pecan mixture in pan.
  • Brush tops of dough with remaining melted butter.
  • Bake 25-30 minutes or until just golden.
  • Remove pan from oven and immediately place serving plate over top of pan and invert buns on to plate. Allow topping to run down sides.
  • Remove baking pan and cool buns 10 minutes before serving.
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