Go Back
Print Recipe
3 from 1 vote

Butterscotch Pecan Sticky Buns

These Butterscotch Pecan Sticky Buns are the perfect mix of two of my favorite breakfasts growing up, monkey break and sticky buns!
Prep Time1 hour 15 minutes
Cook Time30 minutes
Course: Breakfast
Servings: 12 rolls
Author: Emily - My Messy Kitchen

Ingredients

For the flour paste:

  • ½ cup whole milk
  • 3 tbsp all-purpose flour

For the dough:

  • 1 ¼ oz packet instant yeast
  • ⅔ cup warm milk
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 3 cups bread flour
  • ¼ cup granulated sugar
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter, room temperature

For the filling:

  • ¾ cup light brown sugar
  • 2 tsp ground cinnamon
  • ¼ tsp kosher salt

For the topping:

  • 1 cup chopped pecans
  • 1 3.4 oz box of butterscotch pudding make sure not to use instant!
  • ¼ cup light corn syrup
  • 1 cup unsalted butter, melted 2 sticks
  • ¾ cup light brown sugar
  • 1 tsp vanilla extract
  • ⅓ cup water

Instructions

For the flour paste:

  • Stir flour and water in a small bowl. Microwave for 30 seconds and then stir. Continue heating in 30 second intervals until it becomes a thick paste. Set aside.

For the dough:

  • In the bowl of a stand mixer, combine yeast, warm milk, and flour paste. Stir on low to combine. Stir in eggs and vanilla. Add flour, salt, sugar and butter and mix on low speed for 5 minutes to allow the dough to knead.
  • After 5 minutes, knead dough on a lightly flour dusted counter until it all comes together, about 1 minute. The dough will be sticky, so add just enough flour to be able to handle it, no more! Add the dough to a greased, large bowl, cover with a damp towel and let it rise for an hour, or until it almost doubles in size. While the dough is rising, make the filling and topping.
  • Once the dough has doubled in side, roll out to an 18x15 rectangle on a lightly flour dusted surface. Sprinkle the filling mixture over the dough, and press it into the dough with a spoon or your hands so it sticks. Roll the dough up, not too tightly, and slice into 12 even slices.

For the filling:

  • Combine the sugar, cinnamon and salt in a bowl. Stir and set aside.

For the topping:

  • Combine the melted butter, brown sugar, vanilla and corn syrup in a medium bowl. Stir in butterscotch pudding packet and water.
  • Spray 9x13 baking sheet with nonstick spray and spread the chopped pecans on the bottom of the pan. Pour the topping mixture and set aside.
  • Evenly space the rolls on top of the pecan butterscotch topping and cover again with a damp towel and allow to rise for 45-1 hour, or until the rolls fill the pan. These can also be refrigerated overnight and brought to room temperature to rise, about 1 ½ hours, and then baked! Bake at 375° for 20 minutes, and then tent with aluminum foil and bake for an addition 10 minutes, or until the dough is baked through.
  • Once it's done baking, remove the pan from the oven and carefully flip upside down onto a serving tray, so the pecan butterscotch mixture in on top. Enjoy!