Food & Cooking Recipes Breakfast & Brunch Recipes Brown Sugar and Pecan Sticky Buns 3.1 (149) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 28, 2016 Rate PRINT Share Close Prep Time: 25 mins Total Time: 55 mins Servings: 12 Make these delicious treats ahead of time and serve these sticky, sweet buns for breakfast or brunch. Cook Mode (Keep screen awake) Ingredients All-purpose flour, for work surface 1 recipe Quick Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen 1 cup plus 6 tablespoons unsalted butter (2 ¾ sticks), room temperature 1 cup packed dark-brown sugar 1 ½ cups pecans, chopped ½ teaspoon coarse salt Directions On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan. Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm. Cook's Notes Folding butter into the dough creates a flaky, rich result. This recipe works well with store-bought dough, but it's exceptional with homemade. Originally appeared: Everyday Food, March 2010, Everyday Food, March 2010 Rate It PRINT