Low Sodium Classic Sticky Buns with Pecans

Total time3 hr 15 min

Prep time45 min

Cook time30 min

Low Sodium Classic Sticky Buns with Pecans

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the dough

¾ cup whole milk, warmed to 110°f (43°c)
a2 Milk Whole Milk - Half Gallon Organic Valley Grassmilk Organic Whole Milk Horizon Organic Shelf Stable Whole Milk - 12-8 Fl. Oz.Horizon Organic Whole Milk - 6pk/8 fl oz Boxes Maple Hill 100% Grass fed Organic Whole Milk 59 fl oz
See all
2 ¼ tsp active dry yeast (1 standard packet)
¼ cup granulated sugar
3 cups all-purpose flour, plus more for dusting
1 tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 large eggs, room temperature
4 tbsp unsalted butter, softened

For the caramel topping

½ cup (1 stick) unsalted butter
1 cup packed dark brown sugar
¼ cup heavy cream
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups pecan halves

For the filling

4 tbsp unsalted butter, softened
⅔ cup packed dark brown sugar
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg

Instructions

1
Combine the warm milk, yeast, and 1 tsp of the granulated sugar in the bowl of a stand mixer. Let stand for 5–8 minutes, until foamy and fragrant — this confirms the yeast is active.
2
Add the remaining granulated sugar, flour, salt, and eggs to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium and knead for 5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!