Photo: Iain Bagwell; Styling: Mindi Shapiro and Amanda Widis
Hands-on Time
58 Mins
Total Time
11 Hours
Yield
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.

How to Make It

Step 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).

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

Preheat oven to 350°.

Step 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.

Ratings & Reviews

It's like a cinnamon bun wreath and coffee cake in one

Alona
September 29, 2016
I've made this several time now and my family really likes it. Couple notes on the listed ingredients, I found that it lists 9 tblspn of butter, but I've read the recipe over and over and only ever count 8 actually being used. Second, I've found the 1/4 c flour they have you use to dust the table is better actually in the dough. The dough too wet without it. I also make my own simple syrup (just water and sugar heated) instead of using corn syrup. It's an extra step, but I find the difference in taste is definitely worth it. This is definitely a keeper.

Good

detailaddict
April 25, 2016
This was a good recipe. The butter should be added in at the same time as all other liquid ingredients though. We used maple syrup instead of corn syrup but it turned out good. Would recommend pouring the syrup on top rather than on the bottom though. Our full recipe with pictures can be found here: http://www.nickandalonakitchen.com/2016/04/pecan-sticky-bread.html 

Cinnamon roll coffee cake!

enCreshio
November 08, 2015
This is relatively simple to put together yet makes an impressive presentation...I used whole-grain flour (a combination of spelt and red whole wheat, though I would have used white wheat if I'd had any) so I started two days in advance, cutting the yeast to 1/2 tsp. and giving the dough a day to ferment before proceeding with the recipe.  I recommend making the "roll" long enough to allow plenty of overlap between the two ends, as it will naturally taper out from the middle and so not rise to the same height in the pan.  My "ring" ended up slanted because of this, so next time I may roll it up from the long end.  Also, I may have overcooked the caramel sauce (for which I used sucanant) before adding it to the bundt pan, as it cooled almost to the consistency of soft candy.  The ring was still delicious, and although I was glad I did a "practice" run to weed out the hitches I would make this again for company.