Classic sticky buns covered in an irresistible caramel-y pecan topping make the absolute best weekend breakfast ever! You won’t believe how good these are.
So three things, guys…
One, happy, happy, haaaaaaaappy FRIDAY!
Two, this has been the longest week ever. Seriously, it crawled.
Three, I brought along celebratory sticky buns because we all made it in one piece to Friday. Just barely, but I’m here, you’re here and so are the best sticky buns in the world. Woo to the HOO!
Who’s ready for a lazy weekend like no other?
So it’s probably no huge secret that I’m obnoxiously obsessed with overnight breakfasts around here. Likely due the fact that overnight breakfast = lazy next morning. All the lazies and I’m not the teensiest bit ashamed.
Especially Saturday mornings. Oh, man, I LIVE for lazy Saturday mornings! I’ll usually make an overnight breakfast just so I can squeeze in more lazies, then I’ll chill on the couch with a steady flow of homemade lattes and Pinterest on my phone for lots and lots of hours. Or at least until I have to get up to make more coffee and snag a sticky bun. 😉
Now…we need to chat things up about these little buns of awesomeness that will make ANY morning like my embarrassingly lazy Saturdays.
Eek. I’m probably the worst influence ever right now encouraging you to be lazy. Kids, cover your ears.
So. As with all my yeasty breakfast items around here, this one goes back to where it all began. Just a classic cinnamon roll recipe and I posted about 2 years ago, which also has the most hideous photos known to man. *covers eyeballs*
That’s the base for the buns you see. And man, is it the best. Ultra-ULTRA melt-in-your-melt fluffy textures that even beginning yeast bakers can nail!
And then came the caramel…coupled with toasty pecans in the bottom of the pan with the buns of mercy nestled on top.
Night before: To the fridge with them all.
Next morning: To the oven, y’all!
25-ish minutes later: To your belly with them all, aaaaand GO!
Ugh, that gloriously-drippy caramel-y topping gets me every single freaking time, guys. The struggle now begins of whether or not we should eat them all…
The answer is pretty obvious.
- 1 pkg (1/4 oz) active dry yeast (2-1/2 teaspoons)
- 1 cup warm milk (110F)
- 1/4 cup agave nectar
- 1/3 cup vegetable oil
- 3 large eggs, lightly beaten
- 1 teaspoon salt
- 4 to 4-1/2 cups white whole wheat flour
- CARAMEL PECAN TOPPING:
- 1/3 cup butter
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup agave nectar
- 1/4 teaspoon baking soda
- 3/4 cup chopped pecans, toasted
- 2 tablespoons butter, softened
- 1/3 cup coconut sugar (or brown sugar
- 1 tablespoon ground cinnamon
- Make the buns: In the bowl of a large stand mixer, fitted with a dough hook, dissolve yeast in warm milk. Let stand 5 minutes until foamy. Mix in agave, oil, eggs, salt, and 4 cups flour on medium speed until dough pulls away from sides of bowl into a ball. (if dough seems too sticky, add additional flour by the tablespoon until it comes together)
- Turn dough onto a floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Make the topping: In a medium saucepan over medium heat, melt butter. Whisk in sugar, and agave. Bring caramel to a simmer, stirring occasionally until caramel begins to thicken and turns golden brown, about 5 minutes. Remove from heat and stir in baking soda and toasted pecans. Immediately spread into the bottom of a 9x13 baking pan. Set aside.
- Assemble the buns: Punch risen dough down. On a floured surface, roll into a 12x18 rectangle. Spread butter to within 1/2-in of edges and sprinkle sugar and cinnamon over butter, patting flat. Roll up tightly along the long side and pinch edges to seal. Cut into 1/2 to 1-in rolls and place swirl-side up over pecan-caramel sauce in pan. Cover pan with plastic wrap and refrigerate overnight. NOTE: if baking immediately, let buns rise 30 minutes at room temperature then bake as directed.
- The next morning, remove sticky buns from refrigerator and remove plastic wrap. Bake at 375F 20-25 minutes or until golden-brown and caramel is bubbly. Remove from oven and let stand 5 minutes, then invert onto a serving tray. (if any pecans and caramel stick to pan, scrape off with a spatula and drizzle over buns) Enjoy sticky buns warm!
Need some more Fri-YAY breakfast ideas??