Clementine & Pecan Sticky Buns

5 from 1 vote

Clementine & Pecan Sticky Buns

It's the season! Make these clementine and pecan sticky buns for your next gathering and these beauties will be a show stopper. Fluffy buns infused with clementine zest, buttery cinnamon pecan filling, topped with more pecan, and yes, caramel sticky sauce. Just the thought of it will warm your soul.

Prep Time30

Cook Time25

Proofing Time1 30

Total Time2 25

Servings: buns

Author: Bea & Marco

Ingredients

The Buns

3 ½ cup bread flour (455 g)
¾ cup warm milk (190 ml)
3 tablespoon butter (45 g), melted
1 tablespoon honey (20 g)
2 ¼ teaspoon instant yeast (7 g)
½ teaspoon salt
1 egg , room temperature
zest of 1 medium sized clementine

The Caramel Sauce

½ cup butter (113 g)
¾ cup brown sugar (150 g)
zest of 1 medium sized clementine
2 tablespoon clementine juice
¼ cup heavy cream (60 ml)

The Filling

1 ½ tablespoon brown sugar
1 ½ tablespoon sugar
1 ½ teaspoon cinnamon powder
½ cup raisins (70 g)
½ cup chopped pecans (50 g)
3 tablespoon butter (45 g), softened

Other

1 cup chopped pecans (100 g), to be placed with the sauce inside muffin pan

Instructions

The Buns

Add all the buns ingredients into a standing mixer bowl. Mix to incorporate and then knead for 10 minutes. Form dough into a ball and place it in a lightly greased bowl and cover it tightly with a cling film. Leave for the dough to rise until double its size. Meanwhile let's prepare our caramel sauce.
Note: Use spoon and level method for measuring flour if you're using cup measurement.

The Caramel Sauce

Add in butter and brown sugar into a non stick pan and cook on medium heat until the butter is melted and sugar is fully dissolved.
Now add in clementine juice and heavy cream, immediately mix everything together. Continue cooking until the sauce has slightly thickened.
Pour into a jar and leave to cool completely before using. The sauce will thicken more as it cools.

The Filling

Add both sugars and cinnamon powder into a small bowl. Mix everything well, set aside for later.

Assembling

Grease a 12 muffin holes pan generously with butter. Pour around 1 tablespoon of caramel sauce into each hole, followed by chopped pecans. Set aside for later.
Once the dough is ready, place it on a working surface and lightly press it into a square with your hands. Then using a rolling pin, roll the dough into a 15 inch (38 cm) square.
Now we will proceed with the filling. Spread softened butter evenly on its surface. Sprinkle the sugar cinnamon mixture, followed by raisins and pecans.
Roll the dough tight into a log. Now cut it into 12 equal pieces. Place each piece into the muffin pan. Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until the buns are golden brown and fully cooked.
Remove from the oven. Immediately place a rack together with a flat baking tray on top of the buns. VERY CAREFULLY flip them together with the pan. Make sure to use oven mittens to avoid hot caramel from burning your hands.
Lightly shake the pan to help loosen the buns. Lift and set aside the pan. Leave to cool completely. Serve with the balance of the sauce. Yum!
Note: You can also enjoy these beauties while they're still warm, like I do :)
If at any moment the sauce has thickened too much, you can loosen it up by heating it gently in a microwave. If it's still hasn't thickened by the time you need to use it, place it for a while in the fridge.

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