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Gallery Brown Sugar and Pecan Sticky Buns Recipe Summary prep: 25 mins total: 55 mins Servings: 12

Ingredients Ingredient Checklist All-purpose flour, for work surface 1 recipe Quick Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen 1 cup plus 6 tablespoons unsalted butter (2 3/4 sticks), room temperature 1 cup packed dark-brown sugar 1 1/2 cups pecans, chopped 1/2 teaspoon coarse salt

Cook’s Notes Folding butter into the dough creates a flaky, rich result. This recipe works well with store-bought dough, but it’s exceptional with homemade.

Gallery Brown Sugar and Pecan Sticky Buns

Recipe Summary prep: 25 mins total: 55 mins Servings: 12

Brown Sugar and Pecan Sticky Buns

Brown Sugar and Pecan Sticky Buns

Brown Sugar and Pecan Sticky Buns

Recipe Summary prep: 25 mins total: 55 mins Servings: 12

Recipe Summary

prep: 25 mins total: 55 mins

Servings: 12

prep: 25 mins

total: 55 mins

prep:

25 mins

total:

55 mins

Servings: 12

12

Ingredients

Ingredients

  • All-purpose flour, for work surface 1 recipe Quick Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen 1 cup plus 6 tablespoons unsalted butter (2 3/4 sticks), room temperature 1 cup packed dark-brown sugar 1 1/2 cups pecans, chopped 1/2 teaspoon coarse salt

Directions

On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).

Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.

Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.

Cook’s Notes Folding butter into the dough creates a flaky, rich result. This recipe works well with store-bought dough, but it’s exceptional with homemade.

Cook’s Notes

Folding butter into the dough creates a flaky, rich result. This recipe works well with store-bought dough, but it’s exceptional with homemade.

Reviews (7)

 Add Rating & Review     150 Ratings   5 star values:        16    4 star values:        26    3 star values:        66    2 star values:        36    1 star values:        6

Reviews (7)

Add Rating & Review     150 Ratings   5 star values:        16    4 star values:        26    3 star values:        66    2 star values:        36    1 star values:        6

Add Rating & Review

150 Ratings 5 star values: 16 4 star values: 26 3 star values: 66 2 star values: 36 1 star values: 6

150 Ratings 5 star values: 16 4 star values: 26 3 star values: 66 2 star values: 36 1 star values: 6

150 Ratings 5 star values: 16 4 star values: 26 3 star values: 66 2 star values: 36 1 star values: 6

  • 5 star values: 16 4 star values: 26 3 star values: 66 2 star values: 36 1 star values: 6

    Martha Stewart Member     Rating: 5.0 stars       10/14/2020   10x18*  

Martha Stewart Member     Rating: 5.0 stars       10/14/2020   I haven't made the recipe yet but the reviews who writes about a typo is misreading the instructions...after folding the dough in thirds the instructions are to RE-ROLL it out again to the former 10x13. There is no typo.  

Martha Stewart Member     Rating: 2 stars       12/26/2018   too much rolling the dough was tough and chewy at the end..I expected a lighter sticky bun not something to tough.  

Martha Stewart Member     Rating: Unrated       12/23/2014   The recipe has a typo. After "folding like a letter" (which itself is not a well-defined action) it is not possible to have begun with a 10 x 18 inch rectangle and also to end with a 10 x 18 inch rectangle. More likely the result after folding would be a 6 x 10 inch rectangle.  

Martha Stewart Member     Rating: Unrated       05/09/2011   Delicious! Have made this twice, had leftover pizza dough both times and I have been so pleased. The second time I used a hefty dose of cinnamon.. great results. Shoot, forgot the raisins though!  

Martha Stewart Member     Rating: Unrated       10/04/2010   I"m crazy about this recipe...here's one thing that's super important. Make sure the butter is room temp...it's a totally different picture if it isn't...I've made these a couple of times and made the mistake of using cold butter, thinking "hey it's pastry"...but I was wrong and it didin't work...enjoy!  

Martha Stewart Member     Rating: Unrated       08/14/2010   I made this recipes this morning and it was the worst mess. I followed the entire thing to the letter and I didn;t have glaze like the picture and it wasn't sweet at all. As a matter of fact it didn't taste good at all

    Martha Stewart Member

    Rating: 5.0 stars 10/14/2020

10x18*

Rating: 5.0 stars

I haven’t made the recipe yet but the reviews who writes about a typo is misreading the instructions…after folding the dough in thirds the instructions are to RE-ROLL it out again to the former 10x13. There is no typo.

Rating: 2 stars 12/26/2018

too much rolling the dough was tough and chewy at the end..I expected a lighter sticky bun not something to tough.

Rating: 2 stars

Rating: Unrated 12/23/2014

The recipe has a typo. After “folding like a letter” (which itself is not a well-defined action) it is not possible to have begun with a 10 x 18 inch rectangle and also to end with a 10 x 18 inch rectangle. More likely the result after folding would be a 6 x 10 inch rectangle.

Rating: Unrated

Rating: Unrated 05/09/2011

Delicious! Have made this twice, had leftover pizza dough both times and I have been so pleased. The second time I used a hefty dose of cinnamon.. great results. Shoot, forgot the raisins though!

Rating: Unrated 10/04/2010

I"m crazy about this recipe…here’s one thing that’s super important. Make sure the butter is room temp…it’s a totally different picture if it isn’t…I’ve made these a couple of times and made the mistake of using cold butter, thinking “hey it’s pastry”…but I was wrong and it didin’t work…enjoy!

Rating: Unrated 08/14/2010

I made this recipes this morning and it was the worst mess. I followed the entire thing to the letter and I didn;t have glaze like the picture and it wasn’t sweet at all. As a matter of fact it didn’t taste good at all

All Reviews for Brown Sugar and Pecan Sticky Buns

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Brown Sugar and Pecan Sticky Buns

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest