Food & Cooking Recipes Dessert & Treats Recipes Sticky Buns 4.0 (76) Add your rating & review These rich, sweet buns are packed with caramel and plenty of pecans. 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 December 2, 2024 Rate PRINT Share Servings: 12 Yield: 1 dozen sticky buns Jump to recipe If you love sticky buns, this is the recipe for you. Martha is a fan of these yeasted breakfast treats and says this recipe is a favorite. She adapted it from a version made by baker Seth Greenberg, owner of Just Desserts. It all starts with a yeasted dough that you make ahead. Once that is ready the buns come together with a little prep and one resting so they can double in size before you bake them. The sticky part is a mixture of light and dark brown sugars and butter which melts into a luscious caramel-like topping in the oven. Martha uses chopped pecans in the filling for the rolled buns and decorates the tops with whole pecans. Warm from the oven they’re absolutely irresistible. 18 Breakfast Ideas That Don’t Include Eggs Cook Mode (Keep screen awake) Ingredients ¾ cup plus 2 tablespoons (1 ¾ sticks) unsalted butter, room temperature, plus more for muffin tins 1 cup packed light-brown sugar ¾ cup packed dark-brown sugar 1 ½ cups whole pecans, lightly toasted ¼ teaspoon salt 3 tablespoons light corn syrup 1 ¾ pounds Yeast Dough, room temperature Directions Prep muffin tins; combine sugars and chop half pecans: Generously grease two 6-cup jumbo muffin tins with softened butter. Set aside. In medium bowl, combine sugars and mix thoroughly until well blended. Set aside. Coarsely chop half of the pecans. Cream 3/4 cup butter and sugar; add corn syrup: In the bowl of an electric mixer fitted with a paddle attachment, cream 3/4 cup butter together with 3/4 cup brown sugar mixture and the salt on medium speed. Beat until light and fluffy, about 2 to 3 minutes. Add corn syrup and mix until well combined. Divide butter-sugar mixture between muffin cups; add whole pecans: Divide butter-brown sugar mixture evenly between prepared cups, about 2 tablespoons per cup. Top with four to five whole pecans. Roll dough, brush with butter and sprinkle sugar: Turn dough out onto a lightly floured work surface and roll into an 18-by-10-inch rectangle. Brush dough with the remaining 2 tablespoons butter and liberally sprinkle with remaining brown sugar mixture and chopped pecans. Roll dough into a log and cut into pieces: Beginning with the long side facing you, tightly roll dough away from you into a log; pinch edge of dough to seal. Cut dough crosswise into 1 1/2-inch pieces. Place pieces in muffin cups; cover and let sit until doubled: Place each cross-sectional piece into prepared muffin cup and lightly cover with plastic wrap. Place muffin tins in warm place until buns double in size, about 45 to 60 minutes. Preheat oven; arrange racks and line bottom one with foil: Preheat oven to 350°F, centering one rack in the oven and the other directly below, lining rack below with foil. Bake; cool slightly before serving: Once dough has doubled in size, remove plastic wrap and place on middle rack. Bake until tops are dark brown, about 35 to 40 minutes. Remove from oven and immediately invert to cooling rack set over a baking sheet. Let cool slightly before serving. Other Yeasted Breakfast Pastry Recipes to Try Cinnamon Rolls Brown Sugar and Pecan Sticky Buns Slow-Cooker Cinnamon Buns Walnut Babka Glazed Yeast Donuts Originally appeared: Martha Bakes, Episode MBLB1010 Rate It PRINT