Overnight Pecan Sticky Buns

Gooey, Chewy Ultra Sticky Buns are not too sweet and not too big. They are Filled with the Perfect Amount of Cinnamon Sugar and Capped with the Best Softened Pecan Glaze.

Sticky buns, cinnamon buns, cinnamon rolls… are the base of these cinnamon variations all the same? Truth be told, in the 30+ years of existence, I’ve had only one bite into one of these kinds of buns/rolls. This was at the time, as a kid, I hated cinnamon (which is why by habit, I avoid it in my French toast) yet somehow back then, cinnamon toast crunch cereal was okay – go figure! Can’t explain that one. I vaguely remember spitting out the half-eaten bite into the trash next to the Cinnabon at the mall and vowed to never have it again.

Twenty plus years later, here I am making these beauties and loving it! Of course with time, palate for flavors broaden and if lucky, foods disliked as a child may be something enjoyed in the adult years. Which is safe to say in my case when it comes to these buns.

My worry that I would be punched with an overwhelming amount of cinnamon flavor wasn’t the case at all. It was the perfect amount. The soft and tender texture of the breading and sticky pecan glaze are the highlight of these buns. As the name has it, it is VERY STICKY. The kind of glaze that strings as you pull the buns apart and flies across the sides of your hands. Much like the pull string shot found in these maple bacon brownies. You’ll definitely find yourself licking your fingers, for sure!

I only wish I made these years ago when I first saw this recipe. But now that I’ve made them, I am super excited and have confidence enough to make them again.

On the flipside, I feel as though sticky buns/cinnamon rolls aren’t something people regularly whip up in the kitchen. This is the kind of breakfast treat or dessert I imagine would have to be planned ahead due to the amount of time required for the yeasted dough to rise before it’s baked. If trying to make these buns the same day, begin your prep at least five hours early. Or, you can prepare and shape the night before and keep refrigerated 8-12 hours prior to proofing one last time and then bake.

As said before, I am very excited to have made these. Side note: I ran out of pecans and used chopped walnuts as well. But let me know in the comments if you would like to see other variations. Maybe a chocolate roll or with a fruit jam. I can’t wait to make these again!

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Overnight Pecan Sticky Buns

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★★★★★

5 from 14 reviews

• Author: URBAN BAKES
• Total Time: 12 hours
• Yield: 1 dozen buns 1x

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Description

Gooey, Chewy Ultra Sticky Buns are not too sweet and not too big. They are Filled with the Perfect Amount of Cinnamon Sugar and Capped with the Best Softened Pecan Glaze.

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Ingredients

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• 3 large eggs (150 grams), room temperature
• 3/4 cup (180 ml) buttermilk, room temperature
• 1/4 cup (50 grams) granulated sugar
• 2 1/4 teaspoons (7 grams) instant or rapid-rise yeast
• 2 teaspoons (10 grams) salt, divided
• 4 1/2 cups (563 grams) all-purpose flour
• 16 tablespoons (226 grams) unsalted butter, divided
• 1 3/4 cups (350 grams) light brown sugar, divided
• 6 tablespoons (90 ml) light corn syrup, divided
• 2 tablespoons (30 ml) heavy cream
• 2 teaspoons (5 grams) ground cinnamon
• 1/4 teaspoon ground cloves
• 1 teaspoon (5 ml) pure vanilla extract
• 1 cup (240 grams) pecans, toasted and chopped

 

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Instructions

1. DOUGH: In a bowl attached to an electric stand mixer, mix eggs and buttermilk to combine.  Whisk in granulated sugar, yeast and 1 1/4 teaspoons of salt.  Mix in 2 cups (250 grams) of flour and 6 tablespoons (85 grams) of melted butter until just combined. 
2. Attach dough hook to the stand mixer and mix in 2 cups (250 grams) of flour.  Knead for 5 minutes. The dough should feel soft and moist but not sticky.  If needed, add more flour, 1 tablespoon (8 grams) at a time.  Continue to knead for 5 minutes. Dough should clear the sides of the bowl and not stick to the bottom. 
3. Lightly flour a clean and dry surface.  Knead dough by hand for 1 minute.  Dough should not stick the counter.  If dough is sticky, knead in 1 tablespoon (8 grams) of flour. 
4. FIRST PROOF: Lightly grease a large bowl with vegetable oil.  Transfer dough to the bowl and invert dough so that the bottom of the dough which touched the greased bowl is now facing up. Loosely cover the bowl and keep in a warm and draft free area until doubled in size, about 2 to 2 1/2 hours.
5. GLAZE: In a small saucepan over medium heat, whisk 6 tablespoons (85 grams) butter, 3/4 cup (150 grams) brown sugar, 3 tablespoons (45 ml) corn syrup, 2 tablespoons (30 ml) heavy cream and a pinch of salt until butter is melted and mixture is thoroughly combined. 
6. Pour glaze into a 13×9 inch baking pan.  Spread glaze to ensure every area is covered. 
7. FILLING: In a small bowl, whisk 3/4 cup (150 grams) brown sugar, cinnamon, cloves and a pinch of salt together.  Make sure to break up any lumps of sugar. 
8. Once dough has doubled in size, lightly flour a clean and dry surface and gently roll out dough into a 16×12 inch rectangle. 
9. Brush dough with 1 tablespoon (14 grams) melted butter leaving 1/2 inch border along the top edge. With the remaining melted butter, brush the sides of the 13×9 inch baking pan; set aside.
10. Evenly sprinkle cinnamon-filling mixture over the dough leaving 3/4 inch border along the top edge. Gently press filling mixture into the dough to adhere. 
11. ROLLING THE DOUGH: Starting on the long side opposite of the border free from butter and cinnamon, roll dough, pressing lightly to form a tight cylinder.  Firmly pinch seam to seal.  
12. Using a serrated knife, in a gentle sawing motion, slice the roll in half.  Cut each half again in half to create 4 equal quarters.  Slice each quarter into thirds to create 12 buns.  Note: the end pieces may be smaller than the rest.
13. Arrange buns cut side down onto the glaze in the baking pan. Cover and refrigerate for 8 to 12 hours.
14. SECOND PROOF: In a roasting pan or kitchen sink, fill with warm water.  Place baking pan in the warm water bath for 20 minutes.  Remove from water bath and allow buns to rest and rise at room temperature for 1 to 1 1/2 hours until buns have puffed and are pressed together.   
15. About 20 minutes before baking, place a baking stone on an oven rack adjusted to the lowest position for a more even browning of the buns. Heat oven to 350°F (180°C). 
16. Place baking pan above baking stone.  Bake for 25 to 30 minutes rotating pan halfway through baking. 
17. Allow baking pan with buns inside to cool on a wire rack for 10 minutes before inverting pan onto a large platter or cutting board.  Scrape any excess glaze from the pan onto the buns and allow to cool while preparing the topping. 
18. TOPPING: In a small saucepan over medium heat, mix 1/4 cup (50 grams) brown sugar, 3 tablespoons (42 grams) butter, 3 tablespoons (45 ml) corn syrup and a pinch.  Bring to a simmer whisking occasionally to combine. Remove from heat and mix in vanilla and pecans until pecans are evenly coated. Spoon heapful of pecan glaze over each bun.  Pull the buns apart or cut with a serrated knife and ENJOY while warm!

Notes

Although the instructions may be lengthier than most recipes on URBAN BAKES, it is designed to split sections to make it easier to read and return back to the latest step.

• Prep Time: 1 hour
• Cook Time: 40 minutes
• Cuisine: American

Recipe adapted from p. 72 of Cook’s Illustrated Baking Book.

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