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5.0 from 12 votes

Sticky Pecan Bites

These sticky pecan bites, which are kind of like mini-pecan sticky rolls, are the best way to get your caramel-y, buttery, nutty fix fast. Easy as can be.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 24 bites
Calories: 81 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 24 pecan halves
  • 1 cup unbleached all-purpose flour plus more for the work surface
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt plus additional for sprinkling
  • 3/4 cup heavy cream
  • 1/2 cup packed brown or muscovado sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons (1 oz) unsalted butter very soft, plus more for the muffin cups

Instructions

    Cup of Yum
  1. Place a pecan half in each muffin cup, top side down. In a medium bowl, combine the flour, baking powder, and salt and mix together thoroughly with a whisk or fork.
  2. Make a well in the center. Pour the cream into the well. Use a rubber spatula to fold and stir the flour mixture and cream together just until the dry ingredients are completely moistened and a soft dough is formed. The dough won't look perfectly smooth. Let the dough rest for 2 to 3 minutes to firm.
  3. Meanwhile, in a small bowl, mix together the sugar and cinnamon.
  4. On a lightly floured surface with a floured rolling pin, roll the dough to a rectangle about 12 by 7 inches and 1/4 inch thick.
  5. Use a small offset spatula or your fingertips to spread the dough with the soft butter, then sprinkle with a pinch of salt and the brown sugar, leaving a 1/8 to 1/4 inch border.
  6. Starting at one short end, roll the dough tightly. Gently stretch the dough to lengthen the roll slightly to about 12 inches in length. Refrigerate for at least 30 minutes.
  7. Preheat the oven to 400°F (204°C). Position an oven rack in the lower third of the oven. Lightly butter the muffin cups.
  8. Cut the dough roll crosswise into 24 equal pieces. (It's easiest to do this by cutting the dough in half, then cutting each half in half, then cutting each portion into 6 pieces. This math is easier than it sounds.) Place each piece of dough in a muffin cup, cut side up.
  9. Bake the sticky buns for 12 to 15 minutes, until browned. Rotate the pan(s) from front to back halfway through the baking time to ensure even baking. (The longer you leave them in the oven, the crisper the edges but the drier the dough.)
  10. Immediately turn the buns out onto a sheet of parchment on a heatproof surface. (And we do mean immediately, otherwise the buns may stick to the pan.) Serve warm.

Notes

  • Rolling the dough--Roll your dough tightly to help hold all the filling and to allow them to fit inside the muffin tin.
  • Serving and storage--The bites are best eaten the day they are made but can be kept in a covered container for up to 1 day. Rewarm in the microwave or in a low oven until just heated through.

Nutrition Information

Serving 1bite Calories 81kcal (4%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 2g (10%) Monounsaturated Fat 2g Trans Fat 1g Cholesterol 13mg (4%) Sodium 29mg (1%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 24bites

Amount Per Serving

Calories 81

% Daily Value*

Serving 1bite
Calories 81kcal 4%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 2g 10%
Monounsaturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 13mg 4%
Sodium 29mg 1%
Fiber 1g 4%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.