Desserts
Pecan Sticky Buns
Makes 18 sticky buns
Pecan Sticky Buns
Makes 18 sticky buns
The Cuisinart® Stand Mixer makes it easier than you’d ever imagine to make a large amount of light, silky smooth dough needed for sticky buns.
Nutritional analysis per sticky bun: Calories 259 (38% from fat)
carb. 36g
pro. 4g fat 11g
sat. fat 5g
chol. 32mg
sod. 109mg
fiber 1g
carb. 36g
pro. 4g fat 11g
sat. fat 5g
chol. 32mg
sod. 109mg
fiber 1g
Ingredients
- Sweet Dough:
- 3cup warm water (105°F to 110°F)
- 3cup granulated sugar, divided
- 2¼teaspoons active dry yeast
- ½cup fat-free milk
- 5and ⅓tablespoons unsalted butter, cut into 1-inch pieces and at room temperature
- 1large egg
- 3½cups unbleached, all-purpose flour
- ¾teaspoon kosher salt
- Topping:
- ¾cup pecans, chopped and divided
- ⅓cup granulated sugar
- ¾teaspoon ground cinnamon
- 1½ tablespoons unsalted butter, at room temperature
- ½cup raisins
- 5and ⅓tablespoons unsalted butter, melted
- ½cup packed light brown sugar
- nonstick cooking spray
Preparation
- To make dough:
- Stir together the warm water, 1 teaspoon of the sugar and the yeast in the Cuisinart® mixing bowl. Let stand until foamy, about 5 minutes.
- Once the yeast has proofed, add the milk, butter and egg. Attach the flat mixing paddle and mix on Speed 2 to break up egg. Add the flour and salt, and mix to just combine. Remove flat mixing paddle and attach dough hook.
- Knead on Speed 5 until dough comes together as a ball and cleans the side of the bowl. Dough should be smooth and spring back to the touch. If sticky, add 1 tablespoon of flour at a time until smooth. Alternatively, if the dough seems too dry, add 1 tablespoon of water at a time. Cover bowl with plastic wrap and let rise in a warm, draft-free place until doubled in volume, about 1½ hours.
- To make topping/assemble buns:
- In a small bowl, combine half of the pecans, sugar and cinnamon. Reserve.
- Transfer dough to a lightly floured surface and punch dough down. Roll into a 20 x 12-inch rectangle. Spread with the softened butter (1½ tablespoons), sprinkle with cinnamon/sugar mixture and top with raisins. Beginning on long side (this is easiest if it is the side closest to you) roll dough up tightly and pinch seam to seal. Using a sharp knife, cut into 18 slices (about ¾ inch thick).
- Pour melted butter evenly into a 13 x 9-inch baking pan. Sprinkle brown sugar and remaining pecans over butter. Place buns, cut side up, in pan. Cover with plastic wrap coated with cooking spray and let rise in a warm place for 40 minutes. While buns are rising, preheat oven to 375°F.
- Bake until tops are well browned, about 30 minutes. Remove from oven and invert pan immediately onto serving plate, allowing sugar mixture to drip onto buns. Scrape any remaining sugar/nut mixture onto buns and serve warm.
