Giant Pecan Sticky Bun
It’s basically a giant cinnamon roll with a gooey sticky pecan topping that is cut and served just like a cake. It’s made using my easy seven ingredient roll dough, with a buttery cinnamon sugar filling baked on-top of a gooey pecan layer. Made without eggs or dairy, the best part is it’s super simple to make.
Giant Sticky Pecan Bun
Here’s Why You’ll Love This Giant Sticky Pecan Bun:
The perfect combination of soft yeast dough with buttery cinnamon filling but with a gooey pecan topping.
Simple ingredients and very little equipment needed.
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
The first step is to activate your yeast. In a saucepan, whisk together the milk, sugar and butter over medium heat. Heat until the butter has melted and then remove from the heat. Leave to cool to 37 - 39 degrees, or similar to a warm bath. Gently mix the yeast into the milk and cover so the yeast can activate. A healthy activated yeast will start to pop to the top and bubble - the top of the mixture should be foamy and frothy.
Just like normal cinnamon rolls the dough is cut into strips but instead they are rolled into one another to create a giant cinnamon roll. Placed onto of the caramel pecan layer, the dough is baked until golden and will risen. The pan is then flipped allowing the butter pecan topping to melt into each roll of dough.
Recipe