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Molasses-Pecan Sticky Buns Recipe

Molasses-Pecan Sticky Buns Recipe photo by Taste of Home

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As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.—Shirley Saylor, Felton, Pennsylvania

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Molasses-Pecan Sticky Buns Recipe

Prep: 45 min. + rising Bake: 25 min.

Yield: 12 Servings

45 25 70

Ingredients

3-1/2 to 4 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon salt
1 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
FILLING:
1/4 cup butter, softened
1-1/2 teaspoons ground cinnamon
TOPPING:
1/2 cup butter, cubed
1 cup packed brown sugar
2/3 cup chopped pecans
1/2 cup molasses

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
Roll into a 14-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls.
In a small saucepan, melt remaining butter. Stir in the brown sugar, pecans and molasses; pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in dish.
Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm. Yield: 12 servings.

Nutritional Facts 1 sticky bun equals 447 calories, 21 g fat (10 g saturated fat), 42 mg cholesterol, 328 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Molasses-Pecan Sticky Buns in Country Woman October/November 2011, p37

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Reviews for Molasses-Pecan Sticky Buns

Molasses-Pecan Sticky Buns

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Reviewed on Jan. 21, 2013 by Nellstrum

I loved the toping, but the buns were not good at all. I will use the topping on my old recipe.

Reviewed on Oct. 03, 2012 by Teakki

Save yourself time and effort. Buy a fresh bun then spread molasses on it.. You will get the same taste as this recipe and it's a lot less work. Couldn't taste the cinnamon (I put more on than the recipe called for) or the pecans.

Reviewed on Oct. 08, 2011 by debleblanc

I think I have a new favorite roll recipe. I made these today and they are wonderful. I used regular yeast and allowed the dough to raise about an hour and then the rolls 30 minutes. Thanks for a great recipe.

Reviewed on Sep. 24, 2011 by John and Sandy

These were AWESOME and very easy - even using yeast! My brother makes sticky buns and he said they were easier than his recipe. YUMMY!

Reviewed on Sep. 17, 2011 by Danielleccl

This were so easy to make. I usually fail miserably at making bread dough, but this time it turned out perfect. My husband said they were the best sticky buns he had ever had.

Reviewed on Sep. 17, 2011 by missdidi

THIS WAS TERRIBLE RECIPE. I WILL NOT MAKE IT AGAIN.