Orange-Pecan Sticky Buns
 
Prep time
Cook time
Total time
 
Decadent morning rolls laced with sticky caramel + holiday spices. Bread dough and sticky roll method courtesy of Bread in 5 as printed here.
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Makes: 8 large buns
Ingredients
  • 1 ½ pounds prepared, refrigerated boule dough (using this Master recipe)
  • 6 T unsalted butter, softened
  • ½ tsp salt
  • ½ cup brown sugar
  • ~60 pecan halves
  • 4 T salted butter, softened
  • ¼ cup sugar
  • zest of 1 large orange
  • 1 tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp ground cloves
  • ½ cup chopped and toasted pecans
  • pinch of ground black pepper
Instructions
  1. This recipe is so very similar to Jeff & Zoe's recipe as printed here that I can't, in good conscience, reprint here in full; instead, I'll encourage you read this article start to finish and then follow the Sticky Rolls recipe (at the very bottom of the article) as written, noting that I made the following adjustments: * double the pecan halves to about 60 (this is accounted for in the ingredients list, above) * add orange zest and ground clove to the filling in the quantities noted above * allow the prepared rolls to come completely to room temperature before baking
  2. Serve rolls warm with any extra caramel sauce scraped from the hot pan dabbed over the top. (If your sweet tooth really fiending, a drizzle of no-recipe icing made with powdered sugar and a little orange juice is extra indulgent!) Enjoy!
Notes
Please note that, while the hands-on time required for these little guys is surprisingly short, prep time does not account for making the homemade dough or allowing the prepared rolls to rise for the recommended 1 hour.
Recipe by the pig & quill at https://thepigandquill.com/orange-pecan-sticky-buns/