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5 from 1 vote

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!
Prep Time45 mins
Cook Time35 mins
Proofing Time3 hrs
Total Time4 hrs 20 mins
Course: Breads, Breakfast
Cuisine: American
Servings: 12
Calories: 422kcal
Author: Traci

Ingredients

Dough

  • 3 cups all purpose flour
  • cup sugar
  • 1 ½ teaspoons salt
  • 1 ½ teaspoons yeast
  • 7 ounces whole milk
  • ½ cup unsalted butter
  • 1 large egg

Filling

  • ¼ cup granulated
  • 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
  • teaspoon ground cinnamon
  • 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 between 120 degrees F and 130 degrees F.
  • 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 1-1 1/2 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.

Putting It Together

  • Roll dough into a 12"x18" 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"-1 1/4" rolls.
  • Spray an 8"x12" 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 1-1 1/2 hours.
  • Heat oven to 350 degrees F.
  • Bake rolls for 25 minutes, or until golden brown and cooked through.
  • Remove from oven and turn out onto serving tray.

Notes

  • Double check your yeast to ensure it's in-date before baking!
  • If milk mixture gets too hot, don’t worry! Allow it to cool to 120-130 degrees 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 and not be good.

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: 389mg | Potassium: 122mg | Fiber: 2g | Sugar: 30g | Vitamin A: 527IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg