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Pecan Sticky Wedges

Photo: Iain Bagwell; Styling: Mindi Shapiro and Amanda Widis

Hands-on time 58 mins
Total time 11 hrs

Serves 16 (serving size: 1 wedge)

Get sticky with the Pecan Sticky Wedge. With its sweet, southern charm it will quickly make it’s way to your farm table again and again! Tip: For the more health-conscious baker, reduce half the amount of butter in the recipe and replace it with applesauce. The subtle snap of apple will pair elegantly with this sticky bun.


  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1/4 cup warm water (100° to 110°)
  • 1/3 cup granulated sugar
  • 1/4 cup 2% reduced-fat milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 large eggs
  • 12.4 ounces all-purpose flour (about 2 3/4 cups), divided
  • 9 tablespoons unsalted butter, softened and divided
  • Cooking spray
  • 1 cup packed dark brown sugar, divided
  • 3 tablespoons light-colored corn syrup
  • 2 tablespoons mild honey
  • 2/3 cup chopped pecans
  • 2 teaspoons cinnamon

Nutrition Information

  • calories 265
  • fat 10.8 g
  • satfat 4.7 g
  • monofat 3.9 g
  • polyfat 1.5 g
  • protein 4 g
  • carbohydrate 40 g
  • fiber 1 g
  • cholesterol 41 mg
  • iron 1 mg
  • sodium 160 mg
  • calcium 21 mg

How to Make It

  1. Combine yeast and warm water in the bowl of a stand mixer; let stand 5 minutes or until foamy. Add granulated sugar, milk, vanilla, salt, and eggs; beat at low speed until well combined (about 1 minute).

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add 1/4 cup flour to yeast mixture; beat at low speed 1 minute. Add 2 1/4 cups flour; beat at low speed until a soft dough forms. Change paddle to dough hook; beat at medium speed 8 minutes or until smooth and elastic. Add 4 tablespoons butter, 1 tablespoon at a time, beating at low speed until combined after each addition and scraping sides, if necessary. Scrape dough onto a work surface sprinkled with remaining 1/4 cup flour (dough will be sticky). Knead 1 minute or until smooth and elastic. Place dough in a large bowl coated with cooking spray. Cover and place in a warm place (85°), free from drafts, 1 hour or until doubled in size.

  3. Combine 3 tablespoons butter, 2/3 cup brown sugar, corn syrup, and honey in a small saucepan; bring to a boil, stirring just until butter melts. Boil 30 seconds, stirring constantly. Pour syrup into a 12-cup Bundt pan coated with cooking spray. Sprinkle nuts evenly over syrup. Cool completely.

  4. Combine remaining 1/3 cup brown sugar and cinnamon in a small bowl, stirring with a whisk.

  5. Turn dough out onto a lightly floured surface. Gently press dough into a 16 x 12-inch rectangle. Melt 1 tablespoon butter. Brush surface of dough with melted butter. Sprinkle brown sugar-cinnamon mixture evenly over dough. Beginning at short side, roll up dough, jelly-roll fashion; pinch seam to seal. Carefully lift roll, and fit into prepared pan. Pinch ends together. Cover with plastic wrap, and chill overnight.

  6. Preheat oven to 350°.

  7. Remove pan from refrigerator. Let stand at room temperature 30 minutes. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted in center comes out clean and dry. Cool in pan 4 minutes on a wire rack. Place a plate upside down on top of pan; invert onto plate. Let cool slightly before cutting.