Monday, May 3, 2010

Pecan Sticky Buns

Words cannot describe how delicious these sticky buns are. You'll just have to make them to taste for yourself. This is another Martha recipe, but I made it much simpler by using store-bought bread/pizza dough instead of making my own. The recipe below will serve twelve, but I cut everything in half since six buns between the two of us is already a little ridiculous. 
  • 2 lbs store-bought pizza dough, thawed
  • 1 c. + 6 T. unsalted butter (room temp)
  • 1 c. packed dark-brown sugar
  • 1 1/2 c. chopped pecans
  • 1/2 t. coarse salt
  • all-purpose flour
On a floured work surface, roll dough to a 10 x 18 inch rectangle (5x9 if you're cutting the recipe in half). Spread chunks of the butter (1 cup) over the top 2/3 of the dough. Fold the dough into thirds, like a letter, pulling the bottom 1/3 up and the top 1/3 down. Refrigerate on a baking sheet at least one hour or up to one day.
Preheat the oven to 350 degrees. In a bowl combine the sugar, pecans and salt. Leaving a half inch border, spread out the remaining 6 T. of butter in chunks over the dough. Sprinkle with the sugar/pecan mixture. Starting at the long end, roll up the dough like a jelly roll. Cut into 12 pieces. Place each piece, side by side into a 9x13 inch pan (for half recipe I put into an 8 inch round cake pan). 

Bake until golden brown and cooked through, ~ 35 minutes, rotating the pan halfway through. Immediately invert the buns onto a serving dish and devour. 


Tricia said...


ssHUMANs said...

this also looks amazing. i wish i was eating this right now. i was talking to my mom last weekend and she said she reads your blog and your desserts look amazing.

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