Pecan Sticky Buns in a Muffin Pan
In short: Twelve sticky buns baked in a muffin pan over a pecan caramel, then flipped out so the topping runs down the sides. Soft yeast dough, big flavor. It takes about 1 h 5 min in total and makes 12 servings.
- Prep
- 40 min
- Cook
- 25 min
- Resting
- 1 h 40 min
- Total
- 1 h 5 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 405 kcal
Sticky buns are cinnamon rolls baked on a layer of buttery caramel and pecans, then turned upside down so it all spills over the top. Baking them in a muffin pan gives you 12 neat, individual buns and keeps the caramel in check, with no giant pan to flip. The dough is soft and slightly rich, and the pecans add crunch and a toasted flavor.
Instructions
- Whisk the warm milk, melted butter, egg and granulated sugar together in a large bowl. Sprinkle over the yeast and leave for 5 minutes.
- Add the flour and salt and knead with a dough hook for 8 minutes, or by hand for 10 minutes, until smooth, soft and slightly tacky. Cover and leave in a warm place for about 1 hour, until doubled.
- For the caramel, melt the 60 g butter in a small saucepan, then stir in the 110 g brown sugar, cream and salt over medium heat for 1 to 2 minutes, until smooth. Spoon about 1 1/2 tablespoons into each cup of a 12-cup muffin pan, then divide the pecans among the cups.
- Mix the 100 g brown sugar and the cinnamon. Roll the dough into a 40 x 30 cm (16 x 12 inch) rectangle, spread with the 45 g soft butter and scatter over the cinnamon sugar. Roll up tightly from a long edge and pinch the seam.
- Cut the log into 12 equal slices and set each cut side up in a cup, on top of the pecans. Cover loosely and leave for 30 to 40 minutes, until puffy and filling the cups. Heat the oven to 180°C (350°F) during the last 15 minutes.
- Set the muffin pan on a rimmed baking sheet to catch any drips. Bake for 22 to 26 minutes, until deep golden and the center of a bun reads 90°C (195°F).
- Cool for only 3 to 4 minutes, then put a large tray over the pan and flip both together. Lift off the pan, spoon any caramel left in the cups over the buns and let them cool for 10 minutes before eating.
Tips
- Turn the buns out within 4 minutes of leaving the oven. The caramel sets as it cools and glues the buns to the pan if you wait.
- Toast the pecans in a dry skillet for 3 to 4 minutes first. It deepens the flavor and stops them tasting raw under the caramel.
Questions and answers
Can I make them in a baking dish instead of a muffin pan?
Yes. Spread the caramel and pecans over the base of a 23 x 33 cm (9 x 13 inch) dish, set the 12 rolls on top and bake for 25 to 30 minutes. Flip out onto a tray in the same way.
Can I prepare them the night before?
Yes. Shape the buns into the prepared cups, cover tightly and refrigerate for up to 12 hours. Leave them at room temperature for 45 minutes before baking.
What if some of the caramel sticks to the pan?
Put the pan back in the warm oven for 1 minute, so the caramel softens, then scrape it out with a spoon and spread it over the buns.
How long does it take to make Pecan Sticky Buns in a Muffin Pan?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Pecan Sticky Buns in a Muffin Pan?
About 405 kcal per serving, with 6 g of protein, 50 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 405 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 50 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 22 g |
| Sodium | 215 mg |
Estimated values, calculated from the ingredients.
