Pecan Sticky Buns

    2 hours

    Yummy! Everyone's favorite - gooey, sticky, and rich.

    35 people made this

    Makes: 24 

    • 20 g active dry yeast
    • 120 ml warm water (110 degrees F/45 degrees C)
    • 295 ml buttermilk
    • 2 eggs
    • 690 g all-purpose flour
    • 115 g margarine, softened
    • 100 g white sugar
    • 2 teaspoons baking powder
    • 2 teaspoons salt
    • 2 tablespoons butter, softened
    • 100 g white sugar
    • 2 teaspoons ground cinnamon
    • 110 g chopped pecans
    • 110 g packed brown sugar
    • 115 g butter, melted

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr rising  ›  Ready in:2hr 

    1. Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
    2. Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
    3. Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
    4. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

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    Reviews and ratings
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    Reviews in English (30)


    I'd vote this a 3.5 stars if possible.. it was okay, but it really tasted like it was lacking something. The dough tasted too yeasty and though it smelled just like a yummy sticky bun, it didn't have the same taste. It was too dry, even though I put a little extra filling inside (little more butter). I think I may try this recipe again but with less yeast, and more of the butter-sugar filling.  -  12 Aug 2006  (Review from Allrecipes US | Canada)


    the dough wasn't sweet enough  -  28 Mar 2000  (Review from Allrecipes US | Canada)


    YUMMMMMMMMY...Gooey and sticky, just like a pecan buns should be! Scaled ingredients to fit into my bread machine and used dough cycle. Used combo of pecans and walnuts, which is what I had on hand. I spread more than 1 T butter on dough, more like 2-3 T. Used 13x9 pan instead of 2-9" round pans and baked 25 minutes. Dough rose high and house smelled wonderful while they baked. This recipe goes into our permanent rotation to be used frequently.  -  05 Mar 2003  (Review from Allrecipes US | Canada)