These Orange Pecan Sticky Buns are the ultimate comfort food! The delightful blend of citrusy orange and crunchy pecans makes for a heavenly breakfast or dessert.
In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt.
Mix on low speed for 30 seconds to combine.
In a separate bowl, combine the lukewarm water, 3 tablespoons Orange Olive Oil, 3 tablespoons honey, 2 eggs, and egg yolk.
Add to the dry ingredients and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes.
Scrape the dough out onto a lightly floured work surface.
Dust hands with flour then dust the top of the dough lightly with flour and knead briefly into a soft smooth ball.
Lightly grease a large bowl with 1 tablespoon of Orange Olive Oil.
Place the dough in the bowl, flip it over once so the top is lightly oiled and cover the bowl with plastic wrap.
Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size. 2-3 hours.
Meanwhile....
Generously grease a jumbo muffin tin with a tablespoon Orange Olive Oil.
Combine one cup of brown sugar, reserved honey and softened butter. Place a heaping teaspoon of this mixture into the bottom of each muffin tin and sprinkle pecans over the butter mixture.
Preheat the oven to 350F
Roll the dough out into a 16" x 12" rectangle.
Brush dough rectangle to the edges with reserved two tablespoons Orange Olive Oil and sprinkle one cup of brown sugar over the oiled dough.
Roll the dough into a fat sausage, tucking in the uneven ends.
Cut the roll into 12 equal slices.
Place a slice in each tin, gently nesting it in the bottom.
Allow the rolls to rise, covered, in a warm spot for 40 minutes or refrigerate overnight covered with plastic wrap and bake the following day.
Place muffin tin with buns on a cookie sheet (to help catch any of the sticky mixture that may bubble over) and bake for 30-35 minutes, or until the buns are golden brown on top.
Check for doneness towards the centre, being careful not to underbake.
Allow to cool for 20 minutes before removing the buns from tins.
Ingredients
Directions
In a stand mixer fitted with the dough hook, combine the flour, yeast, and salt.
Mix on low speed for 30 seconds to combine.
In a separate bowl, combine the lukewarm water, 3 tablespoons Orange Olive Oil, 3 tablespoons honey, 2 eggs, and egg yolk.
Add to the dry ingredients and knead on medium-low speed until you have a sticky dough that clings to the bottom of the bowl, 5 to 7 minutes.
Scrape the dough out onto a lightly floured work surface.
Dust hands with flour then dust the top of the dough lightly with flour and knead briefly into a soft smooth ball.
Lightly grease a large bowl with 1 tablespoon of Orange Olive Oil.
Place the dough in the bowl, flip it over once so the top is lightly oiled and cover the bowl with plastic wrap.
Allow the dough to rise in a warm, draft-free spot until it's puffy and doubled in size. 2-3 hours.
Meanwhile....
Generously grease a jumbo muffin tin with a tablespoon Orange Olive Oil.
Combine one cup of brown sugar, reserved honey and softened butter. Place a heaping teaspoon of this mixture into the bottom of each muffin tin and sprinkle pecans over the butter mixture.
Preheat the oven to 350F
Roll the dough out into a 16" x 12" rectangle.
Brush dough rectangle to the edges with reserved two tablespoons Orange Olive Oil and sprinkle one cup of brown sugar over the oiled dough.
Roll the dough into a fat sausage, tucking in the uneven ends.
Cut the roll into 12 equal slices.
Place a slice in each tin, gently nesting it in the bottom.
Allow the rolls to rise, covered, in a warm spot for 40 minutes or refrigerate overnight covered with plastic wrap and bake the following day.
Place muffin tin with buns on a cookie sheet (to help catch any of the sticky mixture that may bubble over) and bake for 30-35 minutes, or until the buns are golden brown on top.
Check for doneness towards the centre, being careful not to underbake.
Allow to cool for 20 minutes before removing the buns from tins.
Recent Comments