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Mini Pecan Sticky Bun
45 min
Quantities are for 36 serving.

You can replace food: If there is food in the recipe that you do not want to eat or is not available at the moment, you can replace it.
0.13 tsps sodium bicarbonate
1 cup golden brown sugar
6 tbsps butter
2 tsps cinnamon
1 tbsp corn syrup
2 large eggs
3 cups wheat flour
0.33 cups sucrose
2 tbsps cream
2 tbsps instant yeast
0.75 cups dairy milk
0.5 cups pecan nuts
1 pinch white salt
0.5 tsps pure vanilla extract

Cooking instructions

  1. In the bowl of a stand mixer fitted with paddle attachment, combine the warm milk, yeast, and sugar.
  2. Add butter to the yeast mixture.
  3. Mix until butter is broken up, about 1 minute.Beat in the eggs one at a time.
  4. Add 2 cups flour and salt.
  5. Mix on low until incorporated.Change to dough hook attachement.Continue adding flour 1/4 cup at a time until dough clings to dough hook and clears sides of bowl.The dough will be soft and a little sticky.Dust surface with flour.
  6. Roll dough out into two rectangles about 5 inches wide by 14 inches long.
  7. Spread with melted butter, and then sprinkle with remaining filling ingredients.
  8. Roll up lengthwise.
  9. Cut each roll into 18 pieces.Cover, and let rise while oven preheats.Preheat the oven to 350 degrees. Spray 2 mini muffin tins with nonstick cooking spray.
  10. Place each roll into a mini muffin cup.
  11. Bake for 10-15 minutes, or until golden brown.While the buns are baking, make the glaze.
  12. Combine the brown sugar, butter, heavy whipping cream, and corn syrup in a small, heavy saucepan.Stirring constantly, bring to a boil.Simmer over low heat until thickened slightly, about 2 minutes.
  13. Remove from the heat and stir in the salt, vanilla, and baking soda. The glaze will foam up a little, so allow room for that.
  14. Let the buns cool in pan for 5 minutes.
  15. Remove the buns from the pan.
  16. Pour the glaze over the hot buns, and sprinkle with the pecans.
  17. Serve warm.Note The glaze will thicken as it sits. If you like a thicker sauce, make it during the second rise to let it sit longer.
Nutrients per serving
Calories 107.6 kcal
Salt 0.001 oz
Fats 0.13 oz
Sugar 0.3 oz
Proteins 0.06 oz
Carbohydrates 0.6 oz