Sticky Pecan Buns

Sticky Pecan Buns

This small-batch sticky buns recipe makes 9 perfectly fluffy cinnamon rolls topped with gooey honey caramel and pecans.

In a stand mixer add milk, yeast, flour, salt, sugar and an egg.  With a dough hook attachment mix on low speed to form a thick dough.

Add a few cubes of butter at a time, and keep mixing on medium speed for around 10 minutes.

Once kneaded, form the dough into a dough ball. Transfer the dough to a lightly greased medium bowl and cover.

Let the dough rise in a warm place until doubled in size, around about 1 hour.

Pull the risen dough from the bowl onto a lightly floured work surface. Dust the top of the dough with some flour.

Roll the dough out into a large rectangle. Spread the surface of the dough with melted butter, then spread over the cinnamon-sugar mixture.

Roll it up from the long end to make a 12inch/30cm long log. Cut 9 thick slices measuring around 1.3 inches each using unflavored dental floss or a sharp knife.

In a small saucepan over medium heat, melt together the butter, brown sugar, honey, and salt until the butter and sugar have melted.

Pour the caramel into the lined baking tray and use an offset spatula to gently spread it out.

Top it generously with roughly chopped pecans.

Place the slices on top of the pecans and caramel. Let them rise in a warm spot until doubled in size.

Bake until golden brown then invert onto a baking tray.

Use a spoon to scrape any extra caramel from the bottom of the baking tray onto the sticky buns.