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To make sticky pecan cinnamon buns, you need these main items: - 2 ¼ teaspoons active dry yeast - ½ cup warm milk (110°F) - ¼ cup granulated sugar - 1/3 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 large egg - 3 ½ cups all-purpose flour - 1 teaspoon salt - 1 teaspoon ground cinnamon - ½ cup packed brown sugar - 1 cup chopped pecans - ½ cup dark corn syrup - ½ cup unsalted butter (for sticky mixture) - 1 tablespoon ground cinnamon (for filling) These ingredients work together to create a soft, sweet dough with a rich topping. You can add fun twists to your buns with these options: - Raisins or dried cranberries - Chopped apples or pears - Walnuts instead of pecans - A dash of nutmeg for extra spice - Cream cheese frosting for a sweet finish These choices allow you to customize your sticky buns to suit your taste. If you need to swap out some items, here are good options: - Use almond milk or oat milk instead of cow's milk. - Coconut oil can replace unsalted butter for a dairy-free option. - For a gluten-free version, use a gluten-free flour blend. - Maple syrup can work in place of dark corn syrup, for a different flavor. These substitutions help you enjoy sticky pecan cinnamon buns, no matter your dietary needs. To start, mix the yeast with warm milk. Let it sit for 5-10 minutes until it becomes frothy. In a bowl, combine melted butter, sugar, vanilla extract, and the egg. Stir well. Once the yeast is frothy, add it to this mixture. Gradually stir in flour, salt, and cinnamon. Knead the dough on a floured surface for about 5-7 minutes. You want it smooth and elastic. Shape it into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm spot for about one hour or until it doubles in size. While the dough rises, prepare the sticky topping. In a saucepan, mix dark corn syrup with ½ cup of butter. Heat over low until the butter melts and blends well. Pour this mixture into a greased 9x13 inch baking dish. Evenly sprinkle the chopped pecans over the syrup mixture. This will create a delicious base for your buns. After the dough has risen, punch it down and roll it into a rectangle about ¼ inch thick. Spread softened butter over the dough. Then, sprinkle brown sugar and cinnamon evenly on top. Starting from one long edge, roll the dough tightly into a log. Cut it into 12 equal pieces. Place the buns into the baking dish on top of the pecans and sticky mixture. Cover and let them rise for another 30 minutes. Preheat your oven to 350°F (175°C). Bake the buns for 25-30 minutes until they turn golden brown. Let them cool for 5 minutes, then invert onto a serving plate. Enjoy the gooey goodness! To get soft and fluffy buns, knead the dough well. You should knead for about 5-7 minutes. This helps develop gluten, which gives the buns that nice chew. After kneading, let the dough rise in a warm spot. It should double in size. This rising is key for light buns. One common mistake is not letting the yeast activate. Always sprinkle yeast on warm milk and wait until it froths. If your milk is too hot, it can kill the yeast. Another mistake is rushing the rising time. Give the dough enough time to rise fully. This makes a big difference in the final texture. To boost flavor, use fresh spices. Fresh ground cinnamon is much stronger than pre-ground. You can also add a pinch of nutmeg or a bit of orange zest to the filling. For an extra rich taste, try using brown butter instead of regular melted butter. This simple change adds depth to your buns. {{image_2}} You can easily make these sticky buns vegan. Just swap the egg for 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. For the milk, use almond or oat milk. Replace the butter with vegan butter or coconut oil. These changes keep the buns moist and delicious without dairy. For gluten-free sticky buns, use a gluten-free all-purpose flour blend. Make sure it has xanthan gum to help with the texture. You might need to adjust the liquid slightly. Start with a bit less milk, then add more if the dough feels too dry. These options keep the taste and texture delightful. You can add fun flavors to your sticky buns. Try mixing in chocolate chips, raisins, or dried cranberries. You can also use different nuts like walnuts or hazelnuts for a twist. Adding a bit of orange zest can brighten the flavor. These add-ins make the buns even more special and unique. After you enjoy your sticky pecan cinnamon buns, let any leftovers cool completely. Place them in an airtight container. You can store them at room temperature for up to two days. If you want to keep them longer, the fridge is a good option. Just remember to wrap them well to keep them moist. To reheat your buns, preheat your oven to 350°F (175°C). Place the buns in an oven-safe dish. Cover them with foil to keep them from drying out. Heat for about 10 to 15 minutes. If you want, you can warm them in the microwave. Heat each bun for about 20 to 30 seconds. Enjoy them warm for the best taste. You can freeze these buns for later enjoyment. Wrap each bun tightly in plastic wrap. Then, place them in a freezer bag or container. They will stay fresh for up to three months. When you are ready to eat them, let them thaw in the fridge overnight. After thawing, reheat them as mentioned above for a warm, gooey treat. You can use applesauce or mashed banana. These options work well as binders. Use 1/4 cup of either option for each egg. They add moisture and a touch of sweetness. You can prepare the dough and the sticky topping the night before. After assembling the buns, cover and refrigerate them. In the morning, let them rise for about 30 minutes before baking. This makes for a quick and easy breakfast. Yes, you can! Just add the wet ingredients first, followed by the dry ones. Use the dough setting. After the dough rises, follow the rest of the steps as usual. Fresh, raw pecans are best for this recipe. Chopped pecans create a nice texture. You can also use toasted pecans for extra flavor. The choice depends on your taste. Look for a golden brown color on top. You can also tap the bottom of a bun; it should sound hollow. If you have a thermometer, check for an internal temperature of about 190°F (88°C). This blog post covers all you need to make sticky pecan cinnamon buns. We explored the main and optional ingredients, including simple substitutions. You learned step-by-step how to prepare the dough, create the sticky topping, and bake the buns. I shared tips to enhance flavor and avoid mistakes. We also discussed tasty variations, storage, and common questions. Now, you can enjoy delicious buns tailored to your needs. Using these tips will help you succeed in the kitchen every time. Happy baking!

Sticky Pecan Cinnamon Buns

Indulge in the ultimate comfort food with these Sticky Pecan Cinnamon Buns! Made with warm milk, cinnamon, and pecans, these scrumptious buns are perfectly fluffy and topped with a sweet, sticky mixture that melts in your mouth. Follow our easy step-by-step instructions to create these delightful treats in just a few hours. Click through to explore the full recipe and elevate your baking game today!
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Ingredients
  

2 ¼ teaspoons (1 packet) active dry yeast

½ cup warm milk (110°F)

¼ cup granulated sugar

1/3 cup unsalted butter, melted

1 teaspoon vanilla extract

1 large egg

3 ½ cups all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

½ cup packed brown sugar

1 cup chopped pecans

½ cup dark corn syrup

½ cup unsalted butter (for sticky mixture)

1 tablespoon ground cinnamon (for filling)

Instructions
 

In a small bowl, sprinkle the yeast over the warm milk and let it sit for about 5-10 minutes until frothy.

    In a mixing bowl, combine the melted butter, granulated sugar, vanilla extract, and the egg. Mix well until combined.

      Once the yeast is frothy, add it to the mixture and stir well.

        Gradually add the flour, salt, and ground cinnamon, mixing until a cohesive dough forms.

          Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic. Form the dough into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise in a warm place for 1 hour or until doubled in size.

            Meanwhile, prepare the sticky topping: In a saucepan, combine dark corn syrup and ½ cup butter. Heat on low until the butter melts and the mixture is well combined. Pour this mixture into a greased 9x13 inch baking dish. Evenly spread the chopped pecans over the syrup mixture.

              Once the dough has risen, punch it down and roll it out into a rectangle about ¼ inch thick.

                Spread softened butter over the surface of the dough and sprinkle brown sugar and ground cinnamon evenly on top.

                  Starting from one long edge, roll the dough tightly into a log. Cut it into 12 equally sized buns.

                    Place the buns in the prepared baking dish on top of the pecans and sticky mixture. Cover and let rise for another 30 minutes.

                      Preheat the oven to 350°F (175°C).

                        Bake the buns for 25-30 minutes or until golden brown.

                          Once baked, allow to cool for 5 minutes before inverting onto a serving platter to reveal the sticky pecan topping.

                            Prep Time: 25 mins | Total Time: 2 hrs 30 mins | Servings: 12 buns

                              - Presentation Tips: Drizzle any remaining sticky mixture from the dish over the buns and scatter additional pecans on top for garnish. Serve warm for the best experience!