Spiced Pecan Sticky Buns

Ooey gooey spiced sticky buns made with our organic Stardust 00 flour and enrobed in a pecan studded spiced caramel makes the ultimate breakfast pastry this fall. Double up the recipe for a large holiday gathering as these will go quick! 

Download a printable version of the recipe here.

Spiced Pecan Sticky Buns

Yield: 12 sticky buns

Ingredients:

Dough:

300g BSM Stardust 00 flour

45g sugar

2g baking powder

2g fine sea salt

8g instant yeast

145g warm whole milk (85°F-90°F)

80g warm water (85°F-90°F)

30g grapeseed or neutral oil

Filling:

56g unsalted butter (melted)

60g dark brown sugar

50g cane sugar

4g fine sea salt

6g ground cinnamon

2g ground ginger

2g ground clove

1g ground mace

1g ground cardamom

Pecan topping:

90g unsalted butter

220g dark brown sugar

40g honey

5g fine sea salt

7g vanilla extract

250g pecans (chopped)

4g ground cinnamon

2g ground ginger

1g ground clove

1g ground mace

heavy pinch cardamom

Method:

In the bowl of a stand-up mixer, combine the warm milk, water, oil, sugar, and instant yeast. Whisk briefly to dissolve the sugar and yeast.

In a separate large mixing bowl, combine the flour, baking powder, and salt. Mix to combine.

Add the dry ingredients to the wet ingredients. Using a dough hook, mix on low-medium for 1 min. Bump the speed to medium for 3 min, scraping the bowl as it mixes to ensure the dry bits are incorporated. Increase the speed to medium-high (setting 6 on a kitchen-aid) for an additional 5-6 min to allow the gluten to develop. The dough will be slightly sticky, but will pull away from the bowl as the gluten develops.

Sprinkle a work surface lightly with flour, and reverse the dough on the surface. Using the base of your palm, begin to knead the dough while rotating the dough in a clockwise motion as you go for about 1 min. Turn the dough over and you should have a clean seamless dough ball. Round the dough ball a couple times more with the palms of your hand. You should be able to press a finger into the dough ball with the indention springing back.

Spray pan spray in the mixing bowl, and place the dough ball seam side down, rolling the top and sides into the spray to prevent the top from sticking. Cover with plastic wrap and allow to bulk proof at room temperature (75°F ideally) for 2 hours or until doubled in size.

**Proofing tip: If you have a proofer setting on your oven, use this setting and proof the covered dough for 1 ½ hours or until doubled in size.

Filling:

Melt the butter first, then add the remaining ingredients. Mix until smooth and set aside to slightly cool.

Topping:

In a medium sauce pot, add the butter, both sugars, honey, spices and salt. Bring to a boil over medium heat while stirring periodically to prevent from burning. Remove from heat and stir in the pecans and vanilla extract. Pour the mixture directly into a baking casserole dish to allow to cool to room temperature.

Once the dough has doubled in size, punch the dough down and reverse onto a floured work surface. Be sure not to use too much flour, just enough to prevent from sticking!

Roll the dough out into a rectangle until it is ¼-inch thick and about 17 inches in length and 15inches in width. Spread the filling mixture evenly over the dough, leaving a 1-inch lip at the top end of the width side of the dough. Roll the dough as you would cinnamon rolls. Pinch the seam at the end to hold its shape. With a sharp knife, cut the dough log directly down the center to create two separate dough logs, then cut 6 individual rolls from each log. Place the dough buns directly over the sticky topping in the casserole dish. Be sure to spread the buns out evenly. Allow to proof once more at room temperature for 1hr or until doubled in size.

Preheat an oven to 350°F.

Place the casserole dish of buns into the oven and bake for 25-30 min or until slightly golden on top. Remove from the oven and allow to slightly cool for 7-8 min. Reverse the entire casserole dish onto a sheet tray, and allow the sticky topping to pool down over the buns.

Best served warm and with your favorite morning beverage for a cool fall weather morning!