Martha Stewart’s Pecan Sticky Buns | Martha Bakes Recipes | Martha Stewart

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor at a lower cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

caramel sauce

🥗Healthier: homemade caramel

💰Cheaper: store-bought syrup

Homemade caramel can be made with pantry staples.

In a bowl, combine 1 cup packed light brown sugar and 3/4 cup packed dark brown sugar.

Beat 1 and 1/2 sticks of room temperature unsalted butter with 3/4 cup of the combined sugars and 1/4 teaspoon coarse salt.

Generously butter extra large muffin tins with a brush and soft butter.

Add 3 tablespoons of light corn syrup to the butter and sugar mixture and mix well.

Divide about 2 tablespoons of the mixture into the bottom of each muffin tin.

Place 4 to 5 pecan halves, rounded side down, into the brown sugar mixture in each muffin tin.

Roll out the yeast dough into a large rectangle, approximately 18 by 10 inches, using plenty of bench flour.

Brush the dough with about 2 tablespoons of softened butter.

Mix the remaining nuts with the sugar mixture and spread it evenly over the dough to the edges.

Roll the dough up from the long edge and shape it evenly to cut into 12 equal slices.

Press down on the rolls and place them into the muffin tin.

Cover the muffin tin with a light sheet of plastic wrap and let it rise in a warm place until doubled in size, about 45 minutes.

Work quickly with the dough to maintain its shape.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens