I have breakfast on the brain this weekend. Yesterday it was cinnanom raisin bread; today it's pecan sticky buns. Why do I love this recipe so much? Because it doesn't require yeast OR kneading and only takes one hour total to make.
1/4 cups plus 1/3 cup packed dark brown sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons honey
9 tablespoons butter, melted
3/4 cups pecans, toasted and coarsely chopped
2 3/4 cups all-purpose flour
1/4 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/4 cups buttermilk
Preheat oven to 425 degrees. Grease 9-inch round metal cake pan. Prepare filling: In small bowl, combine 1/4 cup brown sugar with cinnamon; set aside.
To prepare topping: In 1-quart saucepan, heat honey, remaining 1/3 cup brown sugar, and 2 tablespoons butter on medium until mixture is blended and smooth, stirring occasionally. Pour topping into prepared pan, and sprinkle evenly with pecans; set aside.
To prepare dough: In large bowl, combine flour, granulated sugar, baking powder, baking soda, and salt. In small bowl, mix buttermilk and 5 tablespoons butter. With spoon, stir buttermilk mixture into flour mixture just until liquid is absorbed.
Turn dough onto lightly floured surface, and knead 8 to 10 times or just until smooth, about 30 seconds. Pat dough into 12" by 9" rectangle. Brush dough with 1 tablespoon butter, then sprinkle with filling. Starting at one short end, roll up dough jelly-roll fashion. With seam side down, cut dough crosswise into 8 slices.
Place each slice, cut side down, on pecan mixture in cake pan; brush with remaining melted butter. Bake buns 28 to 30 minutes or until golden. Remove pan from oven. Immediately place serving plate over top of pan and invert buns onto plate, allowing topping to run down sides. Remove baking pan. Cool buns slightly, about 10 minutes, to serve warm, or cool completely to serve later. Wrap any leftovers in foil, and store at room temperature up to 3 days.