Single Serving Pecan Sticky Bun
What really makes it special is the rich, buttery brown sugar filling packed with toasty pecans that bubbles up into that irresistible sticky glaze while it bakes. You don’t need any fancy equipment either; just a ramekin or small pan will do. It’s cozy, comforting, and every bit as indulgent as a full batch, just in a portion that feels just right.
Servings: 1 bun
Cost: $3.09
Ingredients
- ½ cup all-purpose flour + 1 tablespoon (68 grams)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon brown sugar
- 1 Pinch salt
- 2 ½ tablespoons milk
- 1 tablespoon melted butter
Filling
- 1 tablespoon butter
- 3 tablespoons brown sugar
- 1 ½ tablespoons whole milk
- 1 teaspoon cornstarch
- ½ teaspoon ground cinnamon
- Pinch salt
- ⅓ cup pecans
Instructions
- In a medium bowl, combine flour, baking powder, baking soda, sugar, and salt. Drizzle in the melted butter and stir until crumbly.
- Stir in the milk until a dough forms.
- In the bowl, knead the dough 5-7 times until smooth. Cover and set aside for 15 minutes for the gluten to relax.
- In a saucepan, combine brown sugar, cornstarch, cinnamon, and salt. Stir to distribute.Add in the milk, stirring until smooth. Place over medium-low heat and add the butter.
- Bring to a boil, stirring regularly, until sticky. Add the chopped pecans and stir. Cook for an additional 30 seconds.
- Remove from heat and allow to cool.Preheat oven to 350°F. Line a small 5 inch springform pan with parchment.
- On a lightly floured surface, roll dough into a rectangle about 4” x 10”/10cm x 25cm.
- Spread the filling into an even layer over it, reaching almost to the edges.
- Roll into a spiral starting on a long edge.
- Once rolled, cut in half lengthwise and twist the two pieces together, keeping the cut open edges mostly up.
- Twist dough back on itself so that the ends are tucked in, and it forms a round. Place in the lined baking tin.
- Baking for 20 minutes until the edges of the dough are golden brown and it holds its shape when poked. Allow to cool for at least 10 minutes before eating.
Notes
Recipe is demonstrated in a 5”/12.5cm springform round tin, but can be made in something larger, though is best with something to support the sides and contain any leaking filling. You can also use a larger ramekin.
Nutrition
Serving: 1bun
