Chocolate Pecan Sticky Buns Recipes

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PECAN STICKY BUNS



Pecan Sticky Buns image

Yummy! Everyone's favorite - gooey, sticky, and rich.

Provided by Stefanie Sellars

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 15

4 ½ teaspoons active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk
2 eggs
5 ½ cups all-purpose flour
½ cup margarine, softened
½ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g

CHOCOLATE STICKY BUNS



Chocolate Sticky Buns image

My husband, Randy, and I are chocoholics, so this recipe has become a favorite. The fudge-like topping pairs well with the chocolate-cinnamon filling.

Provided by Taste of Home

Time 55m

Yield 1-1/2 dozen.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
1 teaspoon salt
1 egg
4-1/2 to 5 cups all-purpose flour
SYRUP:
1 cup packed brown sugar
1/2 cup butter
1/4 cup corn syrup
3 tablespoons baking cocoa
1-1/2 cups chopped pecans
FILLING:
1/4 cup butter, melted
1 cup sugar
2 tablespoons baking cocoa
2 teaspoons ground cinnamon

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, egg and 1-1/2 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, combine the brown sugar, butter, corn syrup and cocoa in a saucepan. Bring to a boil; cook and stir for 1 minute. Pour into two greased 9-in. round or square baking pans; sprinkle with pecans. Set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cocoa and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into nine slices; place, cut side down, over syrup and pecans. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 20-25 minutes or until well browned. Cool for 1 minute before inverting onto serving platters.

Nutrition Facts : Calories 426 calories, Fat 21g fat (9g saturated fat), Cholesterol 47mg cholesterol, Sodium 279mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

TENDER PECAN STICKY BUNS



Tender Pecan Sticky Buns image

These homemade caramel rolls have the old-fashioned goodness my family craves. Tender and nutty, the buns disappear fast on Christmas. -Julia Spence, New Braunfels, Texas

Provided by Taste of Home

Time 1h5m

Yield 1 dozen.

Number Of Ingredients 17

4 to 4-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1 cup 2% milk
1/4 cup butter, cubed
2 large eggs
TOPPING:
1/3 cup butter, cubed
2/3 cup packed brown sugar
2 tablespoons light corn syrup
1 cup chopped pecans
FILLING:
3 tablespoons butter, melted
1/2 cup packed brown sugar
1/3 cup sugar
2 tablespoons ground cinnamon

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a small saucepan, melt butter over medium heat. Stir in brown sugar and corn syrup until combined. Pour into a well-greased 13x9-in. baking dish. Sprinkle with pecans., Punch dough down. Turn onto a floured surface. Roll into a 12x8-in. rectangle; brush with melted butter. Combine sugars and cinnamon; sprinkle over dough to within 1/2 in. of edges and press into dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Cut into 12 slices. Place cut side down in prepared pan. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375°. , Bake 20-25 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 484 calories, Fat 21g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 215mg sodium, Carbohydrate 70g carbohydrate (35g sugars, Fiber 3g fiber), Protein 7g protein.

CINNAMON PECAN STICKY BUNS



Cinnamon pecan sticky buns image

Enjoy a lazy Sunday morning with this indulgent brunch recipe

Provided by Emma Lewis

Categories     Breakfast, Brunch

Time 1h

Number Of Ingredients 14

450g strong white flour
50g caster sugar
85g butter , cut into small pieces
7g sachet dried yeast
2 eggs , beaten
150ml full-fat milk
vegetable oil , for greasing
2 tsp ground cinnamon
85g light brown sugar
100g pecan
125g melted butter , plus extra
125ml maple syrup
50g light brown sugar
100g pecan , roughly chopped

Steps:

  • Place the flour, sugar and 1 tsp salt in a mixing bowl, then rub in the pieces of butter until the mix has the texture of breadcrumbs. Tip in the yeast and eggs. Pour in the milk and mix well until you get a soft dough (you may need to add a little more milk). Knead in a mixer with a dough hook for 7 mins or by hand for about 15 mins until the dough is smooth, soft and springy. Tip into a lightly oiled bowl, cover with oiled cling film or a clean tea towel, then leave to rise in a warm place for about 1 hr or until doubled in size.
  • Make the filling: place the cinnamon, sugar and pecans in a food processor, then whizz until the nuts are finely ground. Punch down the dough and knead to knock out the air, then split the dough in two. Roll and stretch each piece to form a 25 x 35cm rectangle.
  • Melt the butter for the topping. Brush half all over each rectangle, then sprinkle half the filling mixture over each. Use a rolling pin to press the filling into the dough. Tightly roll each rectangle up from one of the long ends to get a thick log, then pinch the ends together to seal. Cut each log into 8 pieces. Can be frozen for up to 1 month.
  • Brush two 20 x 30cm deep baking trays with melted butter. Mix the maple syrup and sugar into the remaining butter, then pour this over the bottom of each baking tray, swirling around so it is coated. Sprinkle with the pecans. Place the rolls on the tray, leaving a gap of at least 2cm around each roll. Cover with lightly oiled cling film, then keep in a warm place for about 30 mins until lightly risen.
  • Heat oven to 180C/fan 160C/gas 4. Remove the cling film from the tray, then bake for 30 mins until the buns are lightly browned and feel firm. Serve warm, sticky-side-up.

Nutrition Facts : Calories 731 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.13 milligram of sodium

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