A delicious treat for Christmas morning breakfast! These sticky buns are worth indulging in at least once a year!
3 ½ cups (420 g) flour
2 ¼ tsp (1 package) (1/4 ounce/7g) dry active yeast
2 tbsp (25 g) + 1 ½ tsp (8 g) of sugar
1 tsp salt (6 g)
1 tbsp orange zest
½ cup of raisins (75 g)
1 ½ cup warm water (between 110-125F or 43-51)
2 tbsp (30 ml) melted butter, divided
12 tbsp (180 g) butter
1 ½ cup (250 g) of brown sugar
2 tbsp (20 g) orange zest
1/3 cup (80 ml) fresh orange juice
¼ cup (60 ml) of heavy cream
2 cups (300 g) of chopped pecans
1 tbsp (12 g) brown sugar
1 tbsp (10 g) white sugar
1 tsp (5 g) cinnamon
1 tbsp (10 g) orange zest
½ cup (60 g) chopped pecans
½ cup (60 g) raisins
3 tbsp (45 g) softened butter
Combine flour, yeast, sugar, salt, orange zest, raisins. Then add water and slowly mix into a dough, and then into a ball. Add 1 tbsp (15 ml) of melted butter to the top of the dough, and then knead on a floured surface for 20 turns.
Place other 1 tbsp (15 ml) of butter in a clean bowl, and grease the sides of the bowl with it. Place dough inside and cover with plastic wrap. Set in a warm place for 1 hour.
Meanwhile, make the sticky sauce. Melt butter and sugar in a sauce pan, add orange zest and juice, simmer and then add heavy cream. Whisk until a caramel sauce develops. Remove from the heat and allow to cool.
Then make the filling. Combine sugars and cinnamon. And set aside.
Place 1 tbsp (15 ml) of sticky sauce in each well of a muffin tin, then add 1 tbsp (10 g) of chopped pecans on top. You will have some sticky sauce left, set aside for topping the buns once they are baked.
Remove the dough from the bowl and place on well-floured surface; roll out to a 13 x 15 rectangle (32.5 x 37.6 cm). Smear with softened butter, then sprinkle with cinnamon sugar, then zest, then raisins then nuts.
Roll up, like a jelly roll. Slice into (12) 2” (5cm) slices. Fit, cut side up, into muffin wells.
Bake at 375 (190 C) for 12-15 mins until golden brown and puffed up. Allow to cool. Then place cooling rack on top of muffin tin, and then top with sheet pan, flip the tin while holding rack and sheet pan, and now all your buns will be right side up on the cooling rack.
Pour additional sticky sauce on top of the buns and allow to set for 5 mins. Transfer buns to a cake stand. And dig in!
- Be sure to use a non-stick muffin tin.
- Do not grease the muffin wells otherwise the sticky sauce rolls off the buns after they are baked. Plus there’s so much butter in the recipe it releases as it bakes and allows the buns to release from the pan with a jiggle.
- But it can be helpful to run a knife around the buns before flipping the tin.
- These buns live up to their name! They are sticky and are meant to be eaten with a knife and fork!
Keywords: Sticky Buns, Sticky Buns Recipe, Pecan Sticky Buns