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Pecan Sticky Buns


These sticky, caramel-y treats take the word decadence to a whole new level. Getting these sticky buns out of the pan might be messy, but it’s the most delicious mess you’ll ever make. Don’t want to bother with the topping? Skip it, and make cinnamon buns instead.  

Yield: 16 buns


1. Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Spray a disposable 9×13-inch pan (or a 9×11-inch pan, if not using disposable) with baking spray and set aside.
2. Place all the topping ingredients except pecans in a pot. Bring to a boil while stirring. Remove from heat, stir in the pecans, and pour into the prepared pan.
3. Mix together the brown sugar and cinnamon for filling. Roll out the dough to a 16×12-inch rectangle. Brush oil over the dough. Spread filling over the dough and roll up from the long side, pinching the seam together. Trim the edges, slice with a serrated knife into one-inch pieces, and lay them in the pan.
4. Bake in preheated oven for 30 minutes, rotating the pan halfway through baking, until puffed and golden. Cool for 10 minutes in the pan, then invert onto a serving platter. Scrape remaining topping out of the pan and spread on the buns.


Be careful with the topping; it will be very hot when it comes out of the oven.