{"id":5243,"date":"2022-11-12T03:00:00","date_gmt":"2022-11-12T08:00:00","guid":{"rendered":"http:\/\/whatmollymade.com\/?p=5243"},"modified":"2024-08-10T08:22:08","modified_gmt":"2024-08-10T12:22:08","slug":"maple-pecan-sticky-buns","status":"publish","type":"post","link":"https:\/\/whatmollymade.com\/maple-pecan-sticky-buns\/","title":{"rendered":"Pecan Sticky Buns"},"content":{"rendered":"\n

These classic sticky buns are sweet, soft, and filled with cinnamon sugar and pecans. The ultra-soft and rich dough is swirled with cinnamon sugar and covered in a gooey pecan-sticky topping. <\/p>\n\n\n\n

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These are going to be the softest, most gooey pecan sticky buns<\/strong> you’ve ever had. We’re using a brioche dough as the base, which means it’s an enriched dough<\/strong> made with more fat and sugar. Five whole eggs, whole milk, and butter<\/strong> give this recipe a super soft texture. You won’t be alone in baking with a lot of eggs. More eggs are consumed during the winter holiday season than at any other time of the year.<\/p>\n\n\n\n

There isn’t anything better than warm sticky buns on a crisp morning with friends and family for the holidays, especially if you prep them ahead of time.<\/p>\n\n\n\n

We love this recipe because it’s a great one to make overnight<\/strong>. The biggest reason I like to make them ahead of time is that the process to make them is a little time-consuming, but if you have an open morning or evening it’s worth the effort<\/strong>. Don’t be afraid of the yeast base! I’ve got a few tips for you.<\/p>\n\n\n\n

Cinnamon Roll Vs Sticky Buns<\/h2>\n\n\n\n

Both are made with a very similar enriched dough, but sticky buns usually contain and sticky pecan topping. Sticky buns are baked with the caramel topping<\/strong> in the bottom of the pan and inverted once they’re baked, while cinnamon rolls are baked and usually topped with frosting.<\/p>\n\n\n\n

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What Yeast to Use<\/h2>\n\n\n\n

This recipe calls for Instant yeast, as opposed to active dry yeast. While active dry yeast has a moderate rate of rising, Instant yeast rises faster. Don’t worry if you only have active dry yeast. They can be used interchangeably 1:1 <\/strong>in any recipe (like our pumpkin cinnamon rolls<\/a>), it just may take longer for the active dry yeast to rise.<\/p>\n\n\n\n

You may notice this recipe doesn’t require you to “proof the yeast mixture.” A lot of times recipes will call for proofing the yeast in warm milk to “prove” it’s alive and working before starting the recipe. You dissolve the yeast in warm milk and sugar and wait 5-10 minutes to see if it’s foamy. If not, it’s dead and should be tossed. However, if it’s a quality brand and it’s not expired, this step isn’t really necessary. If you’re feeling iffy about your yeast, you can do this step before starting the dough.<\/p>\n\n\n\n

The bottom line, either type of yeast will work and you don’t have to wait for it to get foamy.<\/strong> Told you it was simple!<\/p>\n<\/div>\n\n\n\n

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Ingredient Notes<\/h2>\n\n\n\n

Here are the key ingredients for this easy sticky bun recipe. If this is your first time making sticky buns, have no fear, because we’re covering what these ingredients mean and we have a video tutorial to walk you through it.<\/p>\n\n\n\n

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