Butterscotch Pecan Sticky Buns

From the roundup: 24 Easy Fall Desserts Recipes to Bake This Season

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Saturday morning, around 7:30, is when I start the butterscotch pecan sticky buns so they are coming out of the oven right when the kids wander downstairs and start asking what smells good. The overnight refrigerator rise does the heavy lifting, meaning the actual morning work is rolling, filling, a 45-minute proof, and just under 30 minutes in the oven. The butterscotch base is butter, brown sugar, heavy cream, and a pinch of salt cooked together for a couple of minutes and poured into the pan before the rolls even go in, and when you flip the pan after baking, that mixture has bubbled up through the pecans and coated every single roll. I learned the hard way to let the pan rest for exactly two minutes before flipping, any longer and the butterscotch starts to set and sticks to the bottom instead of the buns.

How this one became a Christmas morning thing

The first time I made these, I pulled the pan out of the oven and waited too long before flipping it. I got distracted by one of the kids and came back at the ten-minute mark. The butterscotch had set firm against the bottom of the pan and I had to scrape half of it out with a spatula. The buns were still good, honestly, but the whole glossy-caramel-coating effect was gone. Now I set a five-minute timer the second the pan comes out, and I do not walk away from the kitchen until it goes off.

After that first attempt I kept making them every December, usually Christmas morning. I prep the dough Christmas Eve after the kids are in bed, pour the butterscotch base into the pan, cover everything, and put both in the fridge. Morning assembly takes maybe 30 minutes of actual work before the second proof starts. It has become the one baking project my oldest asks about by name.

Why you will love this

• The overnight fridge rise does the heavy lifting, so morning assembly is manageable even with a full house
• The butterscotch base uses pantry staples and takes about four minutes on the stove
• Toasting the pecans before they go in the pan keeps them from going soft during baking
• One 9×13 pan makes 12 generous buns, enough for a crowd without doubling the recipe
• Leftovers reheat well in the microwave in about 20 seconds, so day-two buns are still worth eating

Tips for success

• Flip the pan at exactly five minutes after it comes out of the oven. Set a timer. The butterscotch is still fluid at five minutes and will pour down over the rolls cleanly. Past ten minutes it starts to set and you will lose most of the coating to the pan.
• The dough should feel slightly tacky after kneading, not smooth and dry like bread dough. If it feels stiff, it will bake up dense. Resist adding too much flour during the roll-out step.
• Cold dough from the fridge is actually easier to roll than room-temperature dough. Roll it straight from the refrigerator for a cleaner rectangle and neater cuts.
• Use unflavored dental floss to cut the rolls if you have it. A knife compresses the dough and squishes out the filling. Floss slides through cleanly and keeps the spirals tight.

Common questions about sticky buns

• Can I skip the pecans? Yes. Leave them out entirely or swap in a layer of raisins or dried cranberries over the butterscotch base before adding the rolls.
• My yeast did not foam. Start over with fresh yeast. Water above 115 degrees F kills it. The water should feel warm on your wrist, not hot.
• Can I bake these in a round pan? Two 9-inch round cake pans work. Split the rolls six per pan and watch the bake time, they may finish a minute or two earlier.
• What if the buns look brown on top but the center roll still seems doughy? An instant-read thermometer is the most reliable check. You are looking for around 190 degrees F in the center of the middle roll.

Substitutions

Walnuts work in place of pecans if that is what you have on hand. Dark brown sugar can replace light brown sugar in the butterscotch base for a slightly deeper flavor. If you want a richer dough, swap the warm water for whole milk warmed to the same temperature.

For a nut-free version, skip the pecans and scatter raisins or dried cranberries over the butterscotch base instead. The bake time does not change. If anyone in your house is sensitive to dairy, the heavy cream in the butterscotch base is small enough that full-fat coconut cream works as a substitute without changing the texture noticeably.

Make-ahead and storage

The dough can be made the night before and left to do its first rise in the refrigerator for up to 16 hours. The butterscotch base can also be made ahead, poured into the pan, and refrigerated overnight alongside the dough. In the morning, roll and fill the cold dough, arrange the rolls in the pan, and let them proof at room temperature for 45 minutes before baking. This is the most practical approach if you want fresh buns without a 7-hour same-day commitment.

Leftover buns keep in an airtight container at room temperature for up to two days, or in the refrigerator for up to four days. Reheat individual buns in the microwave for 20 to 25 seconds. To freeze, let the baked and inverted buns cool completely, then wrap each one individually in plastic wrap and freeze for up to six weeks. Thaw at room temperature and warm in the microwave before serving. The texture holds up reasonably well, though the butterscotch coating will be softer than fresh.

Brittany Stage

Butterscotch Pecan Sticky Buns

Soft, enriched yeast rolls filled with cinnamon brown sugar and pecans, baked over a bubbling butterscotch base that becomes a rich caramel glaze when you flip the pan. A worthy weekend project with an overnight fridge shortcut.

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Prep Time 45 minutes mins

Cook Time 28 minutes mins

Total Time 7 hours hrs 13 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 2 1/4 tsp active dry yeast one standard packet
• 3/4 cup warm water about 110 degrees F, not boiling
• 1/4 cup granulated sugar divided
• 3 cups all-purpose flour plus more for dusting
• 1 tsp fine salt
• 2 large eggs room temperature
• 1/4 cup unsalted butter softened, for dough
• 1 cup unsalted butter divided, for butterscotch base and filling
• 1 1/2 cups light brown sugar packed, divided
• 3 tbsp heavy cream for butterscotch base
• 1 tsp pure vanilla extract for butterscotch base
• 1/2 tsp fine salt for butterscotch base
• 1 1/2 cups pecan halves or pieces toasted
• 2 tsp ground cinnamon for filling

Equipment

• 9×13 baking pan
• stand mixer with dough hook or large bowl
• rolling pin
• small saucepan
• pastry brush
• sharp serrated knife or unflavored dental floss
• wire cooling rack

Method

 

1. Proof the yeast: In the bowl of your stand mixer or a large mixing bowl, combine the warm water, 1 tablespoon of the granulated sugar, and the yeast. Stir gently and let it sit for 5 to 8 minutes. It should become foamy and smell yeasty. If nothing happens, your water was too hot or the yeast is old; start over with fresh yeast.
2. Make the dough: Add the remaining granulated sugar, salt, eggs, and softened butter to the yeast mixture. Mix with the dough hook on medium-low until combined, then gradually add the flour one cup at a time. Once all flour is in, increase to medium speed and knead for 7 to 8 minutes until the dough is smooth, slightly tacky, and pulls away from the sides of the bowl. If kneading by hand, work the dough on a lightly floured surface for about 10 minutes.
3. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and refrigerate overnight, or for at least 8 hours. The dough will rise slowly in the cold. If you need same-day buns, let it rise at room temperature for 1 to 1 1/2 hours until doubled instead.
4. Make the butterscotch base: Melt 1/2 cup of butter in a small saucepan over medium heat. Stir in 3/4 cup of the brown sugar, the heavy cream, vanilla, and salt. Stir for 2 minutes until the sugar dissolves and the mixture is smooth and glossy. Pour evenly into the bottom of your 9×13 baking pan. Scatter the toasted pecans over the top of the butterscotch layer. Set aside.
5. Make the filling: Melt the remaining 1/2 cup of butter in the same small saucepan or in the microwave. In a small bowl, mix the remaining 3/4 cup of brown sugar with the cinnamon.
6. Roll and fill: On a lightly floured surface, roll the cold dough into a rectangle roughly 16 inches wide by 12 inches tall. Brush the melted butter evenly over the surface, leaving a 1/2 inch border along the far long edge. Sprinkle the cinnamon brown sugar mixture evenly over the butter.
7. Cut the rolls: Starting from the long edge closest to you, roll the dough snugly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces using a sharp serrated knife or unflavored dental floss slipped under the log and crossed over the top. Each piece should be about 1 1/2 inches wide.
8. Second proof: Arrange the rolls cut side up in a single layer over the butterscotch and pecans in the pan. Cover loosely with plastic wrap or a clean kitchen towel. Let them proof at room temperature for 45 minutes. They should look noticeably puffier and the rolls should be touching each other.
9. Bake: Heat your oven to 375 degrees F. Bake the rolls for 25 to 28 minutes until golden brown on top. The internal temperature of the dough should reach around 190 degrees F if you want to be precise. The butterscotch around the edges will be actively bubbling.
10. Invert: Let the pan cool on a wire rack for exactly 5 minutes, then place a large rimmed baking sheet or serving platter over the pan and flip firmly in one motion. Lift the pan away slowly. The butterscotch and pecans will coat every roll. Serve warm.

Notes

Toasting the pecans before using them intensifies their flavor. Spread them on a dry baking sheet and bake at 350 degrees F for 6 to 8 minutes, shaking once, until fragrant.

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