Pecan Sticky Buns

Several years ago my church took a trip to Pennsylvania Dutch Country. It was there that I fell in love with fresh baked bread, apple butter, and delicious sticky buns. I was amazed with the cooking culture of the Amish, a culture that is reminiscent of the way my parents grew up eating. Nothing is wasted, everything is fresh off the farm/garden, and so much love and care is put into every single dish.

I recently made these pecan sticky buns, adapted from Georgia Varozza’s Sticky Bun recipe in The Homestyle Amish Kitchen Cookbook. One bite of these incredible sweet rolls took me right back to my 9-year-old self.

I used pecans for these sticky buns, but feel free to swap them out for walnuts instead. I also found that my cast iron skillet was perfect for baking them. Feel free to use a 9×9 inch pan if you don’t have one, or, if baking these for a crowd (think Christmas morning brunch!) you could double the recipe and use a large sheet cake pan. Also, if you don’t have one, I recommend investing in a silicone pastry mat like this one for baking projects. It’s extremely helpful for helping you get your measurements precise and makes cleanup a breeze!

I hope you enjoy this recipe! With the holidays coming up and cooler weather settling in soon, they might just be the perfect comfort treat to add to your family baking days.

Pecan Sticky Buns

Servings: 12 sticky buns
Prep/Cooking Time: ~ 3.5 hours

Dough Ingredients:

• 1/3 cup milk
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1/4 cup butter, plus 2 tbsp. (for greasing the bowl where the dough will rise)
• 1 package active dry yeast
• 1/4 cup warm water
• 1 egg
• 2 1/2 cups flour, plus additional for your work surface

Sticky Glaze and Filling Ingredients:

• 1/2 cup butter, softened
• 1 cup dark brown sugar (I used dark because I prefer the deep, rich taste it gives you, but feel free to use light brown sugar if you prefer.)
• 1/2 cup chopped pecans
• 3 tsp cinnamon

Recipe:

1. In a small saucepan on medium, heat the milk until it just begins to bubble at the edge of the pan. Remove the milk from the heat and stir in the granulated sugar, salt, and 1/4 cup butter until the butter melts. Cool the mixture to lukewarm.
2. In a large mixing bowl, add 1/4 cup warm water and sprinkle in the yeast, stirring until dissolved. Add the milk mixture and the egg to the bowl, whisking together until well combined. Add in 2 cups of the flour and stir until smooth (use a wooden spoon or a spatula). Add the remaining 1/2 cup of flour and, using a wooden spoon (or your hands), continue to mix everything together until all ingredients are combined and the dough is smooth.
3. Lightly flour your work surface and turn the dough out. Knead the dough with your hands for about 7 minutes until smooth. Soften 2 tbsp. of butter in the microwave (about 30 seconds). Remove the butter and use it to grease a large, clean bowl. Add the dough to the bowl, giving it 1 turn so that all sides are greased. Cover with a clean towel and let the dough rise in a warm place until doubled in size, about 1 1/2 hours.
4. While the dough rises, make the base for the glaze by softening 1/2 cup butter. Using a whisk or a mixer, cream together 1/4 cup of the softened butter with 1/2 cup of brown sugar. Using a spatula, spread the butter/sugar mixture into a 12-inch cast iron skillet (or your preferred baking pan).
5. Once the bun dough has doubled in size, remove it from the bowl and place it on a floured surface. Use a rolling pin to roll it into a 16 x 12 inch rectangle. Using your hands or a spatula, spread the remaining 1/2 cup of softened butter onto the dough, ensuring the dough is completely covered with the butter. Evenly sprinkle the remaining 1/2 cup of brown sugar and 3 tsp of cinnamon onto the buttered dough.
6. Starting at the long side of the dough (the 16 inch side), roll the dough into a jelly-roll shape. Once the roll is complete, seal it by pinching the seam with your fingers. Cut the dough into 12 pieces and place them pinwheel side down into the skillet/baking pan, about 1 inch apart (*note – if using a cast iron skillet, start by adding the first roll to the middle of the pan, working your way outward in a circle for the others).
7. Cover the skillet/pan with a towel and let the buns rise for 1 hour, until doubled in size.
8. While the dough is rising, preheat your oven to 375 degrees. Once risen, bake the buns for 25 – 30 minutes, until the edges begin to turn golden. Remove the skillet/pan from the oven and invert it onto a large plate or cookie sheet. After 1 minute, remove the skillet/pan (the buns will fall onto the plate/cookie sheet). Use a silicone spatula to remove any remaining glaze/pecans from the pan and spread it onto the buns. Serve warm with love ❤️. Enjoy!