The pecan sticky buns were supposed to post two weeks ago, but a relaxing quick trip to the Caribbean followed by another weekend away with friends didn’t leave much time for baking. Fortunately there’s an extra week in May before the next recipe:) Despite the near 90 degree temperatures with 100% humidity I decided this past holiday weekend would be a better time than any to tackle the uber buttery Pecan Sticky Buns.
Making the brioche dough was a first for me, and thankfully my trusty Kitchen Aid mixer stood the test and kneaded the dough for the full 25 minutes without over heating.
After reading a lot of other comments I decided to not use the full amount of butter when creating the layers. I used more than half of what was called for, but I don’t know that I really felt like I was missing out on anything after the first buttery bite.
I felt like everything came together relatively quickly, and the dough rolled out really nicely as well. Although I could’ve definitely rolled them up a little tighter.
Wonderful rolls and such an elegant “cake”.
I personally did not like the taste so much. The brioche yes, but not the sticky gooey topping.
For this extra Tuesday I’ve baked Julia’s White Loaves and I was so pleased I did it: great soft bread!
Thank you!
Beautiful! Very time consuming, but the taste is so worth it.
It certainly was an adventure making these sticky buns. I am glad you had a chance to catch up.
Your Pecan Sticky Buns do look delicious – baking only half and freezing the rest for maybe brioches is just the way to go with this recipe, I agree. It is nice that you took the time to “catch-up” on this recipe.
Have a wonderful week!
Thanks!
Awesome buns!!! It was my first time with brioche dough too. It was soo much fun. So happy we had a makeup Tuesday.
Thank you, Jen!