I made these Pecan Sticky Buns in honor of National Sticky Bun Day!
The recipe is by Baker Peabody and it’s really good.
She uses a buttery, tender brioche dough as the base.
Brioche dough is different from regular sweet dough because it has more eggs and butter in it, which makes a softer dough. I mixed the dough in a standing mixer, let it rise in a greased bowl, then refrigerated it overnight.
The next day, divide the dough in half, then roll out one half into a rectangle. Then add the brown sugar cinnamon filling. Roll up the dough jelly roll style, then slice it into equal pieces.
The only thing different I did to the recipe and for every pecan sticky bun recipe, was to cook the pecan sauce on top of the stove and pour in on top after they were baked instead of pouring the sauce on the bottom of the pan and placing the rolls on top of the sauce.
I wanted to see the sticky sauce on top of the buns instead of on the bottom.
So, I placed the buns in a parchment lined pan and let them rise.
After baking them, I pour the cooked pecan sauce on top.
They were so delicious! Get the recipe for Baker Peabody’s Sticky Buns here!
