These skillet pecan sticky buns are on another level. I love making these on for holidays, or for brunch treat. They’re super decadent, and one might even consider these pecan sticky buns a “breakfast dessert.” Have you ever heard of breakfast dessert?
I learned how to make these skillet pecan sticky buns from, “The New Cast Iron Skillet,” cookbook by Ellen Brown. Make sure to read all of the directions before making skillet pecan sticky buns. You can definitely make the dough the night before if you do not want to spend hours making these in the morning.
skillet pecan sticky buns
- 2 large eggs, at room temp
- 1 c water, at 110°F- 115°F
- 3 T sugar
- 1 (1/4 oz) package of active dry yeast
- 1/2 t salt
- 4 T unsalted butter, melted and cooled
- 3 1/4 c all-purpose flour, plus extra for rolling out dough
glaze & filling:
- 2 c chopped pecans, divided: 1 1/2 c and 1/2 c
- 6 T unsalted butter, divided: 4 T and 2 T- melted and cooled
- 1 1/4 c firmly packed brown sugar, divided: 3/4 c and 1/2 c
- 1/4 c light corn syrup
- 2 T heavy cream
- 1 t ground cinnamon
- 1/4 t grated nutmeg
- vegetable oil spray
In a large mixing bowl, beat the eggs. Add the water, sugar, yeast, salt, and melted butter, and whisk together. With a wooden spoon or spatula, stir in the flour until completely incorporated. Cover with a damp towel, and leave bowl in a warm place for 1-2 hours, or until dough has doubled in size.
Meanwhile, make the glaze and filling. Preheat oven to 350°. Spread pecans in an even layer on a baking sheet, and toast for about 5 minutes, or until they are browned and fragrant. Remove pecans from the oven, and turn off the oven.
Heat a 12 inch skillet over medium high heat and add the 4 T butter, 3/4 c brown sugar, corn syrup, and cream. Bring to a low boil, stirring frequently. Once the glaze is bubbling, sprinkle the 1 1/2 c pecans on top and remove from the skillet from heat.
In a separate bowl, combine the 1/2 c pecans, 2 T butter, 1/2 c brown sugar, cinnamon, and nutmeg.
Once the dough has doubled in size, sprinkle your counter top and a rolling pin with flour. Be generous with the flour- this is a very sticky dough! Spray your hands with vegetable oil spray to prevent the dough from sticking to your hands.
It is time to roll the dough. Roll the dough into a rectangle about 10 x 15 inches. Sprinkle the filling over the dough evenly. Roll the dough in the direction where the two longer ends will be meeting. Do not worry if you get any small tears in the dough. Patch up any holes you can, but the tiny rips will end up rising into each other later. Once the dough is rolled into a log, cut it into 12 pieces. Because the dough is so sticky, I find it easiest to use kitchen shears. If you have kitchen shears, spray them with cooking spray and use them to cut the roll. Space your rolls, cut side down, in the skillet over the glaze evenly. The rolls should be touching each other slightly. Flatten them a bit if they are taller than the edge of your skillet.
Cover skillet with a damp towel and place the skillet in a warm place. Allow the rolls to rise for about 1 hour, or until they are very puffy and have grown at least 50% in size.
Preheat the oven to 350°F. Bake the buns for 30-35 minutes, or until browned, turning the skillet 180° half way through baking. DO NOT allow skillet to cool for more than 5 minutes after baking.
Once the sticky buns are done baking, carefully flip the skillet by placing a platter on top, (top of platter touching the buns), and carefully flip so skillet is on top of platter. Gently lift the skillet off platter, and the buns should release onto the platter with ease. Spoon any remaining glaze out of your skillet and onto your buns. Serve while still warm from the oven.
To make ahead, prepare buns and cover the skillet with plastic wrap after the sticky buns have risen for the last time, and store in your refrigerator overnight. Allow the skillet and sticky buns to come to room temperature for about 30 minutes before baking.