Pecan Sticky Buns
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
4 hrs
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Total Time
4 hrs 40 mins
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Servings
8 -10 servings
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Course
Breakfast
Pecan Sticky Buns
Description
Pecan Sticky Buns combine two loaves of slightly thawed frozen bread dough with a bottom layer of chopped pecans in a greased 9x13 pan. A batter-like mixture of cook & serve vanilla pudding mix (not instant), softened butter, brown sugar, cinnamon, and milk is dolloped over the bread slices. The dough is allowed to rise either for 3.5 to 4 hours at room temperature or overnight in the refrigerator, then baked at 350°F until golden brown. After cooling, they are inverted onto a cookie sheet so the pecans and sticky topping form the glaze on top.
The texture is soft from the yeast bread dough, contrasted by a rich caramel-like topping with crunchy pecans. This recipe yields a sweet, buttery breakfast treat. These buns can be baked fresh or prepared ahead by refrigerating the dough overnight and baking the next morning.
The recipe offers flexibility if you cannot find frozen bread dough by substituting frozen bake-and-serve yeast roll dough. It also notes the choice between Rhodes Sweet Bread dough and regular bread dough, affecting sweetness. Likewise, if the specific pudding mix is unavailable, a substitution in amount is provided.
Ingredients
- ½-3/4 cup pecans chopped
- 2 loaves 32 ounces frozen bread dough, such as Rhodes, slightly thawed so you can cut it
- 1 cook & serve vanilla pudding mix 4.6 oz box, do not use instant pudding
- ½ cup butter softened, unsalted
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons milk
Instructions
- Grease 9 x 13 pan. Spread chopped nuts on bottom of pan. Slice bread dough in half lengthwise, and then slice into pieces about 1-inch thick. Lay pieces of dough on top of nuts in a single layer.
- Mix together with spoon dry pudding mix, softened butter, brown sugar, cinnamon & milk. Dollop mixture over bread. Cover with plastic wrap or aluminum foil.
If baking the same day:
- Allow dough to rise 3.5-4 hours at room temperature. Near the end of the rise, preheat the oven to 350°F. Bake, uncovered, for 25-30 minutes or until brown. Cool 10-15 minutes in pan and then invert onto a cookie sheet.
If baking the next morning:
- Allow dough to rise overnight in the refrigerator. The next morning, preheat oven to 350°F. Let the covered rolls rest at in a warm place (I like to place mine on top of the preheated oven) for 60-90 minutes, until the rolls look slightly puffy. Bake, uncovered, for 25-30 minutes or until brown. Cool 10-15 minutes in pan and then invert onto a cookie sheet.
Notes
- Use frozen bake-and-serve yeast roll dough if frozen bread dough is unavailable, using 32 ounces (about 24 rolls) as a substitute for 2 loaves of frozen bread dough.
- Regular bread dough works fine if sweet bread dough is not found, as the rolls are sufficiently sweet.
- If unable to find the 4.6-ounce cook & serve vanilla pudding mix, use one and a half boxes of the 3-ounce variety instead.
User Reviews
Overall Rating
4.3
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