Pecan Sticky Buns

Can I really call myself a true Georgia gril if I don't indulge in gigantic, gooey pecan sticky buns from time to time? This is what living in the South is all about.  Pillowy soft yeast rolls drenched in sweet caramel glaze and sprinkled with fresh Georgia pecans and a steaming cup of herbal tea is my idea of breakfast perfection.  I guess if I was a true "Southern" girl I would wash my pecan sticky buns down with a glass of sweet tea instead but I'm just not quite there - give it another 13 years.   

If you're looking at these rolls and thinking that they look way too complicated for you to make at home - think again.  These rolls are surprisingly easy to put together AND you can make them a day in advance, store them in the refrigerator overnight and pop them in the oven in the morning.  No more painstaking wait times for breakfast while I wait on the dough to rise.  

Pecan Sticky Buns
For the Dough
3 large eggs
⅓ cup packed light brown sugar
¾ cup buttermilk
1 teaspoon salt
2 teaspoons instant yeast
6 tablespoons butter melted
4 cups flour 

For the Pecan-Caramel Sauce
4 tablespoons unsalted butter
⅔ cup packed light brown sugar
3 tablespoons buttermilk
1 cup of toasted pecans coarsely chopped
Pinch of kosher salt

For the Filling
1 cup packed light brown sugar
1-2 tablespoon ground cinnamon
2-3 tablespoons unsalted butter melted

Whisk the eggs in bowl of a standing mixer.  Add the brown sugar, buttermilk, salt, yeast and melted butter.

Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.

​Turn the dough out onto a lightly floured surface and knead for 2 minutes.  Place in a greased bowl, cover and let rise 2 hours. 

To make the sauce: combine butter and brown sugar in a saucepan and cook 2 minutes. 

Stir in buttermilk, pecans and salt. 

Pour sauce into a 9x13" baking dish. 

For filling: combine cinnamon and sugar in a bowl. 

Punch dough down and roll into a 12x16" rectangle. 

Brush dough with melted butter. 

Sprinkle with cinnamon sugar mixture.

Roll up the dough, starting with a short side and pinch the ends to seal.

Cut roll into 12 equal slices. 

Place rolls in baking dish, cover and refrigerate overnight. 

Remove rolls from frig.  Remove plastic wrap.  Bake 30 minutes at 350.

Allow to cool 5 minutes.  

Invert onto a platter.  Scoop any sauce left in pan onto buns. ​

I've also discovered that I can put pans of Pecan Sticky Buns in the freezer.   I can pull a pan out of the freezer and put it in the refrigerator overnight to defrost before baking the rolls in the morning.   I think I just figured out what I will be serving to my family before we head to church on Easter morning. 

Ciao!

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