Gooey Rum Soaked Pecan Sticky Buns
The best holiday breakfast treat! These Rum Pecan Sticky Buns are fluffy, gooey, deliciously sweet, and have a LOT of yummy rum flavor. Perfect for Thanksgiving, Christmas, and New Years!
Servings: 12 buns
Calories: 422kcal
Ingredients
Dough
- 3 cups all purpose flour
- ⅜ cup granulated sugar
- 1½ teaspoons salt
- 1½ teaspoons instant yeast
- 7 ounces whole milk
- ½ cup unsalted butter
- 1 large egg
Filling
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 Tablespoon ground cinnamon
- ¼ cup salted butter melted
Rum Syrup
- ¼ cup salted butter
- ½ cup brown sugar
- ¼ cup dark corn syrup
- ⅓ teaspoon ground cinnamon
- ⅓ teaspoon ground nutmeg
- 3 Tablespoons dark rum
- ½ cup pecans chopped
Instructions
Dough
- In the bowl of an electric mixer, combine flour, sugar, salt, and yeast.
- In a small saucepan, heat milk and butter until butter melts.
- Cool to 115℉/46℃.
- Pour over dry ingredients.
- Mix together.
- Add egg and mix in.
- Switch to dough hook.
- Knead 10-12 minutes, until dough is smooth and elastic.
- Place in a covered container that has been oiled or sprayed with cooking spray.
- Allow to proof at room temperature until doubled in bulk, about 1-1½ hours.
Filling
- Combine sugars and cinnamon in a small bowl.
- Mix thoroughly.
- Melt butter.
Rum Syrup
- Combine butter, sugar, corn syrup, cinnamon, and nutmeg in a small saucepan.
- Heat over medium low heat, stirring constantly, until sugar has melted completely, about 5 minutes.
- Remove from heat.
- Stir in rum.
Assembly
- Roll dough into a 12-inch x 18-inch rectangle.
- Brush with melted butter.
- Sprinkle with filling mixture.
- Beginning with the long side, roll dough jellyroll-style.
- With a serrated knife, slice into 1-1¼ inch rolls.
- Spray an 8-inch x 12-inch pan with cooking spray.
- Pour rum syrup into the bottom of the pan.
- Sprinkle with pecans.
- Lay rolls on top of pecans.
- Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1-1½ hours.
- While buns are rising, heat oven to 350℉/177℃.
- Bake buns for 25 minutes, or until golden brown and cooked through.
- Remove from oven and turn out onto serving tray.
Notes
Butter Substitutions
- To substitute salted butter for the unsalted in the dough, reduce the salt to 1¼ teaspoons.
- To substitute unsalted butter for the salted in the filling, add ⅛ teaspoon salt.
- Double check your yeast to ensure it's in-date before baking!
- We recommend SAF Instant Gold because it is specially formulated for sweet doughs.
- If milk mixture gets too hot, don’t worry! Allow it to cool to 115℉/46℃ before pouring it into the dry ingredients.
- If you don't have a big enough lidded container to allow the dough to rise, you can put the dough in a glass bowl and cover it with plastic wrap!
- Don’t over fill the buns with the filling!
- These buns will only reheat once! Anything more will cause the syrup to burn.
Nutrition
Serving: 1roll | Calories: 422kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 381mg | Potassium: 125mg | Fiber: 2g | Sugar: 30g | Vitamin A: 527IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 2mg