Love sticky buns? Love pineapple upside down cake? Pineapple Pecan Sticky Buns is the best of both worlds, all wrapped into one delicious bite!
Recently on a trip to my favorite city, New Orleans, I was kinda snowed into my hotel (don’t get me started on that situation.) Instead of popping over to the Ruby Slipper (my favorite breakfast joint in NOLA), I ended up catching a bite in the cafe at our hotel. On the menu was pineapple pecan sticky buns… and it was so good I knew I had to figure out how to recreate them at home.
So after we finally got back home, I tinkered around with my basic sticky bun recipe and I came up with a seriously close match… one that’s like the perfect marriage between a pineapple upside down cake & pecan sticky buns. It’s gastronomical heaven, I tell ya.
In a city that’s full of food at every little turn, I would have never thought that my own little hotel would be the place that would be the recipe inspiration this trip (which happens often!)
If you love sticky buns, you’ve gotta try these. They take a bit of wait time, but they’re seriously simple – and totally worth the wait. PS – you could absolutely use quick rise yeast to make it faster.
Pineapple Pecan Sticky Buns
- 4 cups all-purpose flour
- 1 pkg yeast
- ½ cup warm water
- ½ cup + 4 tbsp. half and half
- ¼ cup + 1 tsp white sugar
- 1 ¼ cup butter
- dash salt
- 2 eggs
- 1 tbsp. oil
- 1 ½ cup brown sugar
- ½ cup pecan pieces
- 1 cup pineapple crushed and drained well
- 2 tsp ginger powder
Heat the 1/2 c of half and half to a small simmer. Remove from the heat and add ¼ c sugar, 1/4c butter and the salt. Cool to a warm temperature.
In a bowl, combine the warm water, 1 tsp sugar and yeast packet. Let sit to bloom for 10 minutes.
In a stand mixer (or by hand), combine the yeast mixture, the milk mixture, the 2 eggs and approximately 1/3 of the flour. Stir to combine. Slow add the remaining flour and knead for 8 – 10 minutes using the stand mixer or by hand.
Lightly oil the dough and the bowl it’s sitting in so that it doesn’t stick to the bowl as it rises. Cover with a clean kitchen towel and let rise for 1 ½ hours.
Grease a 9 x 13 pan, and then combine 3/4c of melted butter, 2 tbs half and half, 3/4c brown sugar, ½ a cup of the well-drained pineapple, and ½ c of the pecans.
When the dough has risen, punch down, knead a few times, and roll out to an 18 x 12 rectangle.
Spread 3tbsp of the butter on top of the dough, leaving a ½” boarder free on the dough. Sprinkle with the remaining 3/4c brown sugar, 2 tsp ginger powder, remaining pecan pieces and remaining pineapple.
Cut the log into 12 – 14 pieces using a sawing motion so as not to crush the dough while cutting. You can also use a long piece of tooth floss that works very well in cutting the roll. Place the rolls cut side down in the dish with the butter and brown sugar.
Let the buns rise again for 1 hour, covered, in a warm place.
Preheat the oven to 375, brush 2 tbsp. of half and half over to the top of the buns to help brown them while they bake.
Bake for 25 – 30 minutes or until the buns are golden brown.