Pregnancy Friendly Classic Sticky Buns with Pecans
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Learn more →Ingredients
12 servings
For the dough
- ¾ cup whole milk, warmed to 110°f (43°c)
- 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
- 2 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 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
- 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.
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