Praline Honey Ham Marinade 
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Get RecipeHomemade caramel sauce with a touch of spicy praline flavor make these sticky glazed pecan buns by Swanky Recipes, “To die for delicious!” With a soft and fluffy dough and decadently rich and buttery filling, you’ll find yourself wanting these holiday treats all year round.
Ingredients
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2 Tablespoons Warm Water
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2 1/4 Teaspoons Instant Years (1 Envelope)
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3 Cups All-Purpose Flour (Up to 1/3 Cup Extra Flour May Be Used If Sticky *See Note)
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1/3 Cup Packed Dark Brown Sugar
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1 1/2 Teaspoons Baking Powder
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1/2 Teaspoon Baking Soda
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3/4 Teaspoons Salt
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1 Cup Buttermilk
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1 Large Egg
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5 Tablespoons Unsalted Butter, Melted
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1 Tablespoon Unsalted Butter, Melted
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1/2 Cup Packed Dark Brown Sugar
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1 1/2 Teaspoons Ground Cinnamon
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1/2 Cup Pecans, Toasted and Coarsely Chopped
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1 1/2 Cups Tony’s Praline Honey Ham Injectable Marinade
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1/3 Cup Unsalted Butter
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1 1/2 Teaspoons Ground Cinnamon
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1 Teaspoon Baking Soda
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1/2 Cup Pecans
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3/4 Cup Powdered Sugar
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1 Tablespoon Water
- Clear
Directions
- Preheat oven to 375°F. Grease an 8-inch glass baking pan with soft butter.
- In a medium bowl, combine water and yeast.
- In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt.
- In yeast bowl, whisk in buttermilk, egg and melted butter until smooth. Stir in flour until absorbed.
- Place dough on a lightly floured surface. Knead dough by pushing it into a ball on the surface and turning it; 8-12 times or until smooth.
- Roll out dough to 12″ to 10″ rectangle using a rolling pin.
TIP: Roll dough slightly larger than 12″ to 10″ then use hands to gently pat and bring in all the edges until flush and nearly square. - Brush dough with 1 tablespoon of melted butter.
- Combine brown sugar and cinnamon, then evenly sprinkle over the top of the butter. Sprinkle with toasted pecans. Lightly pat filling into dough.
- Roll the dough up tightly without pulling it. Start at one long end and roll the dough to the other side. Pinch the seams together then place seam side down.
- Cut dough roll into 9 pieces.
- Bake uncovered in oven for 30 minutes or until slightly golden brown on top.
- In a medium saucepan over medium heat, melt butter and Tony’s Praline Honey Ham Injectable Marinade. Bring to a boil. Cook until mixture reaches 230°F and sauce is thickened; about 8 minutes. Remove from heat. Stir in baking soda and cinnamon.
TIP: Make the topping once the buns are out of the oven. - Evenly spread glaze on top of the sticky buns. Top with chopped pecans. Allow topping to slightly cool.
- To make the glaze, stir powdered sugar and water together until smooth. Drizzle over the top of buns with a spoon.
NOTES:
Sticky Dough: If the dough is very sticky sprinkle the top of it with flour and continue to knead until no longer sticky. Anywhere 1/4 cup to 1/3 cup should work.
TIP: Wash hands with warm soapy water between flour mixes to verify the stickiness of the dough.
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