Gingerbread Pecan Sticky Buns

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Pecan sticky buns are a favorite treat of mine when done right. The buns need to be soft and the topping needs to be just the right level of ooey gooey sticky goodness, with plenty of pecans. These sticky buns achieve just that, with a festive holiday flair. A little molasses and plenty of warm spices transform these into gingerbread pecan sticky buns, and they will be a Christmas tradition from here on out.

Gingerbread Pecan Sticky Buns

 

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Prep time

3 hours 30 mins

Cook time

30 mins

Total time

4 hours

 

Serves: 15 rolls

Ingredients

• For the dough:
• 1 tablespoon instant yeast
• 1 cup white whole wheat flour
• 3 cups all-purpose flour
• 1 cup whole milk, warm but not hot
• ⅓ cup molasses
• ¼ cup packed brown sugar
• 4 tablespoons butter, melted and cooled slightly
• 1 teaspoon vanilla
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• For the filling:
• 4 tablespoons butter, softened
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• For the sticky pecan topping:
• 1¼ cup brown sugar
• 6 tablespoons butter
• ¼ cup maple syrup
• 2 tablespoons light corn syrup
• Pinch of salt
• 2 cups pecans, coarsely chopped

Instructions

1. In a stand mixer fitted with a dough hook attachment, add all the dough ingredients (yeast, flours, milk, molasses, brown sugar, butter, vanilla, salt, and spices). Mix on low for a few minutes until ingredients form a shaggy dough, then increase to a medium speed. Dough will by tacky and a bit sticky, but if it looks too wet, add a little additional flour, a tablespoon at a time, until correct consistency. Mix dough for about 6-8 minutes, until dough is smoother and more elastic.
2. Lightly oil a large bowl and add dough to bowl. Cover with a tea towel or plastic wrap. Allow dough to rise in a warm, draft-free spot, until about doubled in size. This should take about 1.5-2 hours or so.
3. Line a 9x13 inch pan parchment sprayed with non-stick cooking spray. Dump dough onto a well-floured surface. Roll dough into a large thin rectangle, about ¼ inch thick. Spread softened butter evenly over the surface of the dough, leaving about ¼ inch border around the edges. In a small bowl mix together brown sugar, cinnamon, ginger, and cloves. Sprinkle evenly over the buttered dough, again leaving a small border around the edges. Roll dough tightly lengthwise into a long log. Cut log into about 15 even pieces (about 1.5 inches thick or so).
4. In a medium sauce pan, make the pecan sticky topping. Add brown sugar, butter, maple syrup, corn syrup, and salt. Heat over medium heat until butter and sugar are melted, then continue to cook about 1-2 minutes until thickened slightly.
5. Pour caramel into prepared 9x13 inch pan. Top with chopped pecans, then evenly arrange cut rolls on top. Cover with a tea towel or plastic wrap and place in a warm, draft-free spot. Allow rolls to rise until about 1.5x size, about 1 hour.
6. When rolls are ready to cook, preheat oven to 350 degrees F. Bake in preheated oven for about 20-25 minutes, until completely cooked through. Remove from oven and allow to cool slightly for about 4-5 minutes. Carefully invert onto a tray or platter (I like to use a baking sheet--place the baking sheet on top of the cinnamon pan, then carefully invert). Remove parchment and serve warm.

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