Sourdough Sticky pecan buns

sourdough sticky pecan buns
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Sticky buns are undoubtedly an indulging treat! I enjoy one occasionally and specially at my favorite cafe/bakery. I am a little reluctant to make them often at home to be honest. Lets be honest, it is hard to stop at one and given the amount of sugar that goes into that gooey sticky stuff, this is definitely a treat to be enjoyed responsibly 🙂 LOL

So that is why this is a special occasion treat or a once in a while thing at my house. The best time to make this is to entertain a crowd. So yes! Thanksgiving, Christmas Day brunch, New year brunch with your friends! Make a batch of these and you will be loved!

Sticky buns are are the same as cinnamon rolls except that they are being baked on a bed of caramel and pecan that turn in to the sticky layer eventually. So if you have made cinnamon rolls, then you can really skip to the good part at the end.

However, I will mention all the steps so you don’t have to jump around picking bits and pieces of recipes. The dough is same as my Sourdough Cinnamon Rolls (with apple spice).

sticky pecan buns

Commercial Yeast Version

Any sourdough recipe can be made using commercial yeast. Just replace starter with yeast and bulk and proof just like you would do with yeasted recipes.

The general rule is 7g yeast is enough to rise 500g flour roughly. We mix the dough and let it double in size, shape and then proof until doubled again. Then simply bake! Baking time and temperature are the same. For this recipe use 7g instead yeast and extra 25ml of water/milk.

ingredients

Gather all the ingredients. Place everything in a bowl of a stand mixer except water. Start mixing using a paddle attachment and add water gradually until a slightly wet dough is achieved. Then change to the dough hook and mix for about 3-4 minutes until the dough comes together.

knead the dough

Bring the dough on to a floured surface and knead the until smooth, like shown in the picture

bulked dough

Place the dough in a container, cover and leave in a warm place until almost doubled.

filling

Make the cinnamon paste while you wait

caramel

Also you can make the caramel mix

glaze the pan

Spray the pan with non-stick spray. Pour the caramel mix into the baking dish. This will set as it cools.

sprinkle pecan

Spread the pecan pieces in a single layer. Set this aside until the rolls are ready

ready to roll

Punch down the bulked dough and roll out on a floured surface.

You can place this in the fridge and slow ferment overnight too. But I made the rolls on the same day.

spread the mixture

Spread the cinnamon mixture on the rolled out dough and roll in to a log

cut rolls

Using a sharp knife cut into 1.5 inch pieces

cut pieces

They don’t have to be exactly 1.5 inches. I usually cut into 12 or 9 equal pieces to fit my baking dish

12 pieces – 13″ by 9″ dish

9 pieces – 9″ by 9″ dish

tuck the end

It is a good idea to tuck the end underneath to prevent it unrolling

place rolls in the tray

Place the rolls upside down on the prepared tray. Cover lightly and place in a warm place until doubled in size.

proofed rolls

Pre-heat the oven to 350°F (180 °C)

Once the rolls are proofed, bake in the preheated oven for 40 minutes or until the tops are golden brown

baked buns

Once baked, remove from the oven and leave on a wire rack for about 10 minutes to cool slightly

invert

Invert the buns. Remember to place a tray or a parchment underneath the rack to catch any dripping syrup.

Leave to cool and set before separating the rolls

serve

Once cooled, separate the buns and serve!

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