Bourbon Pecan Sticky Buns

Pecan cinnamon rolls after being drizzled with a cream cheese icing in baking dish

4.77 from 13 votes

These decadent Sticky Buns start with a fluffy dough that is filled with cinnamon sugar pecans then drizzled with both with a sticky bourbon pecan glaze and rich cream cheese icing!

Prep Time1

Cook Time30

Rising time1

Total Time2 30

Course: Bread, Breakfast

Cuisine: American, Southern

Servings: rolls

Calories: 591kcal

Author: Jocelyn Delk Adams

Ingredients

For the Bourbon-Pecan Marinade

1 cup chopped pecans
3/4 cup bourbon up to 1 cup
1/4 cup light brown sugar
2 tbsp honey

For the Dough

1/4 oz active dry yeast 2 1/4 teaspoons
1/2 cup granulated sugar plus 1 teaspoon, divided
1/4 cup warm water about 115F in temperature
4 cups all-purpose flour divided, plus more for rolling
3/4 tsp kosher salt
1 cup whole milk room temperature
6 tbsp unsalted butter melted
1 large egg plus 1 egg yolk room temperature

For the Filling

1/4 cup brown sugar packed
1/4 cup ground cinnamon
1 tsp ground nutmeg
4 tbsp salted butter room temperature, completely soft
2 tbsp honey
1/2 cup bourbon marinated pecans toasted and chopped (from the recipe above)

For the Bourbon Pecan Glaze

1/2 cup salted butter
Remaining bourbon marinade from above
1/4 cup water

For the Cream Cheese Icing

6 tbsp cream cheese room temperature
2 tbsp milk
2 tsp vanilla extract
1/4 cup powdered sugar

US Customary - Metric

Instructions

For the Bourbon-Pecan Marinade

Preheat oven to 350F.
Place chopped pecans on a sheet pan and toast for about 10 minutes, checking and stirring every couple minutes. Stay vigilant so they don’t burn. Pecans should be fragrant and slightly browner than before. Turn oven off.
Store pecans in an airtight container with tight-fitting lid (i.e. mason jar, deli container, etc.). Pour over just enough bourbon to cover the pecans (up to 1 cup).
Add brown sugar and honey, then shake until sugar dissolves and set aside. Let marinate overnight, or at a minimum throughout the prep and baking process. (The longer you let the pecans marinate, the more flavorful they’ll be.)

For the Dough

In a small bowl, combine active dry yeast and 1 teaspoon of granulated sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, remaining 1/2 cup of sugar, and salt. Mix on low for 30 seconds until evenly combined.
Add in milk, melted butter, yeast mixture, and eggs and mix on low until ingredients start to come together, about 1 minute.
Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.

For the Filling

Prepare a 13x9 rectangular baking pan by spraying the bottom and sides generously with nonstick baking spray.
Meanwhile, in a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Set aside.
In another small bowl, mix softened butter with honey.
On a lightly floured work surface, use a rolling pin to roll dough into an 18x12-inch rectangle.
Gently spread the softened honey butter evenly over the surface of the dough, leaving a half-inch border uncovered at the top. Sprinkle the cinnamon brown sugar mixture over the honey butter.
Strain and separate half of the pecans from the marinade and sprinkle over top the cinnamon mixture. Reserve the liquid and remaining pecans for glaze.
Starting from the long edge of the dough, roll the dough into a log, then brush the uncovered edge of the dough with a little water to seal, then press edges of the dough together.
Using a sharp, serrated knife, cut the roll into 12 equal slices. Some people use unflavored floss to cut through the dough. Use a kitchen ruler to help get the measurements equal.
Lastly, arrange the slices in a single layer in the prepared pan, cut side up. Cover with a kitchen towel and let rise un a warm spot until doubled in size, about 45-50 minutes.
Meanwhile preheat oven to 350F. Bake rolls on middle rack until light golden brown and firm to the tough, about 25-30 minutes. Remove from oven, and rest in pan on wire rack.

For the Bourbon Pecan Glaze

Start by browning the butter. Heat butter in a small skillet over medium heat until caramel in color and fragrant.
Add remaining pecans and liquid from the marinade, along with water and cook until thickened, about 10-12 minutes.
Pour glaze over rolls.

For the Cream Cheese Icing

In a medium bowl, whisk together ingredients until creamy and smooth.
Drizzle over glaze. Serve sticky buns warm and enjoy!

Notes

It's better to underbake than overbake. Remember, your pastries will continue to bake a bit after being removed from the oven. To avoid over baking and thus, drying out the pastry, begin checking the oven every five minutes starting at the 30-minute mark.

Nutrition