Do-it-yourself pecan sticky buns prepared in below an hour! This recipe has no yeast, so the method is fast and simple. Deal with your loved ones to a decadent breakfast bun topped with crunchy nuts and a candy coating of gooey caramel sauce.

Desk of Contents

1. Make the caramel topping
2. Add nuts to the topping 
3. Pan choice
4. Make the dough
5. Roll out and portion
6. Bake at elevated temperatures
7. Eradicating from the pan
8. Taste in comparison with yeast-leavened buns
9. Pecan Sticky Buns (no yeast) Recipe

If you happen to’re searching for a faster various to my basic sticky buns, this no-proof model is the way in which to go. As an alternative of utilizing yeast to assist the dough rise, I exploit baking soda and baking powder because the leavening brokers. This methodology yields related tasting outcomes however with no lengthy fermentation wait time.

The recipe makes use of a intelligent hybrid of two methods; sweetened biscuits and cinnamon roll filling. The method entails flattening the dough, layering on the cinnamon-sugar combination, then rolling it right into a cylinder form, and slicing it up. Fill every muffin cup’s bottoms with a buttery sweetened pecan topping that caramelizes because it bakes.

Make the caramel topping

To create a thick and syrupy caramel sauce that coats the buns’ floor, merely mix melted butter, brown sugar, granulated sugar, maple syrup (or corn syrup), and a bit of little bit of salt to boost the candy style. Melting the fats makes it simpler to combine and spoon into the underside of every tin. 

The butter provides richness to the caramel and helps stop some sticking to the pan as soon as the buns are eliminated. Because the sucrose heats up within the sizzling 425-degree oven, it can deepen in taste and caramelize when it reaches between 320 to 350ºF (160 to 177ºC). 

Add nuts to the topping 

I like to combine coarsely chopped pecans into the topping. The smaller chunks permit for even distribution with the sauce because it bakes within the oven. You’ll discover that because the nuts cool, they get candied for a pleasant crunchy texture. If you happen to favor, you need to use different nut varieties like walnuts, peanuts, or coarsely chopped almonds.

Pan choice

I discover it the simplest to make use of a muffin pan that may maintain twelve servings. The nonstick pan flippantly sprayed with cooking spray or vegetable oil helps launch every pastry and the sticky topping. Add about 1 tablespoon of the nut topping combination to the underside of every cup, and unfold it out. This step ensures it can coat the dough and stick on high.

Make the dough

If you happen to can whip up home made biscuits, this recipe is even simpler! As an alternative of utilizing solidified butter damaged into small items, I soften it as a result of we don’t need the feel to be crumbly or flaky. This course of effectively coats the wheat flour proteins to maintain the buns comfortable and tender. 

I additionally add buttermilk. The additional fats supplies richness and a slight tangy style to spice up the sugar’s sweetness within the dough. The bitter lactic acid is a pure taste enhancer, however don’t fear, it gained’t style tart. The flour, salt, granulated sugar, baking powder, and baking soda combine with the liquids, then briefly kneaded to encourage some bread elasticity.

Roll out and portion

Similar to making cinnamon rolls, whereby you roll out the dough into a big rectangle. Brush melted butter on high to maintain the layers from sticking collectively. Then sprinkle on a combination of floor cinnamon, nutmeg, and brown sugar, which dissolve collectively to create heat spiced notes. 

I additionally add chopped pecans to offer a pleasant crunchy texture inside and on high. Roll into a decent cigar form utilizing the lengthy facet to get essentially the most slices. I lower them into roughly 1-inch thick items. Press each bit into the muffin tin and guarantee direct contact with the topping to stay higher throughout baking.

Bake at elevated temperatures

To rapidly activate the chemical leavening brokers for a softer crumb, flip the oven as much as 425-degrees. The warmth creates quicker improvement of carbon dioxide bubbles because it reacts with the moisture and acids within the dough, inflicting the buns to develop in measurement. 

The elevated temperature additionally encourages caramelization of the butter-sugar combination on the underside. It takes below 20 minutes for the dough to rise and the sauce to thicken. Don’t overbake. In any other case, the caramel may have a burnt taste.

Eradicating from the pan

The simplest option to take away the buns from the nice and cozy pan is to run a knife alongside the perimeters, then place a parchment paper-lined sheet pan on high. Swifty, flip it over, however don’t take away the pan! Let it sit for about 5 minutes. 

Gravity will launch the nuts and sauce onto the floor. Don’t let the sticky buns cool within the pan. In any other case, it can make the outside too crisp, and the caramel will harden and make it tough to take away.

Taste in comparison with yeast-leavened buns

The chemical leavened bun layers are thinner and barely crisp on the perimeters and get extra tender in the direction of the middle than a standard sticky bun. It’s like layers of biscuit, however because you combine the dough longer, extra gluten bond formation happens, so it nonetheless has a chew that doesn’t crumble aside. 

Yeast-leavened buns have a bread-like texture, bouncing again extra when pressed. Each are scrumptious in distinctive methods! If you have to fulfill your candy tooth rapidly, the baking soda method is a successful possibility.