Easy Butter Pecan Sticky Buns
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Easy Butter Pecan Sticky Buns

A shortcut flakey, buttery biscuit dough oozing with butter pecan topping makes this Easter brunch recipe one that you’ll come back to again and again.

  • Prep Time
    50 minutes
  • Cook Time
    20 minutes
  • Serves
    12
  • Experience
    Medium

Ingredients

BISCUIT:

  • 4 cups all-purpose flour (approx.)
  • ½ cup Lantic Granulated Sugar
  • 4 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 3/4 cup very cold Lactantia Salted Butter
  • 12∕3 cups buttermilk

FILLING:

  • 1∕3 cup Lantic Old Fashioned Brown Sugar
  • 3 tbsp softened Lactantia Salted Butter
  • 1 tsp ground cinnamon
  • ½. cup chopped pecans

TOPPPING:

  • 1 cup Lantic Old Fashioned Brown Sugar
  • ½ cup Lactantia Salted Butter
  • 1/4 cup 35% whipping cream
  • 1 cup pecan halves

Directions

  1. TOPPING : Combine brown sugar, butter and cream in a medium-heavy saucepan set over medium heat. Cook, stirring, just until melted and smooth. Pour into a buttered 9 x 13-inch baking pan. Sprinkle with pecan halves.
  2. Preheat oven to 400°F (200°C). Stir flour with granulated sugar, baking powder, baking soda and salt in a large bowl. Use a box grater to grate in butter; stir to combine. Stir in buttermilk until dough starts to cling together (it will be dry). Turn onto a lightly floured surface; knead a few times to bring dough together. Pat or roll into a large rectangle, about ½ inch thick.
  3. FILLING : Blend brown sugar with butter and cinnamon; spread evenly over dough. Sprinkle with chopped pecans. Starting at wide end, roll into a log. Cut into 12 portions; arrange, cut side up, over topping.
  4. BAKING : Bake, on centre rack, for 20 to 22 minutes or until biscuit sounds hollow when tapped. Let cool for 5 minutes in pan, then carefully turn out onto a tray to serve.
  5. Makes 12 sticky buns.

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