Pecan Sticky Buns

Pecan Sticky Buns are one of my favorite decadent brunch treats.  I first learned to make them when my mother and I were preparing recipes for The Cat Who Cookbook published in 2000. If you don’t know,we were chosen to create a cookbook based upon the popular Cat Who mystery series.  The foods in our cookbook followed each of the foods mentioned in the books.  Fortunately, the main character, Jim Qwilleran really enjoyed Pecan Sticky Buns and the author, Lilian Jackson Braun, mentions them several times in the series.

Choose Great Ingredients

I have noticed in some recipes that if there are a lot of ingredients, then sometimes a store brand in among the name brand ingredients will do.  Not so much in this recipe for Pecan Sticky Buns.  I like to use quality bread flour rather than cake flour, good yeast, and above all, fresh and delicious pecans.  Living in Georgia, it is usually pretty easy to find fresh pecans but sometimes I like to buy several pounds and place them in the freezer so I have them handy all year long.

Pecan Sticky Buns Start Your Day Off Right

Our protagonist often started his day with Pecan Sticky Buns and I can see why.  Homemade breads and rolls taste much better than anything from a package.  Without preservatives, these buns need to be eaten the same day or frozen, but I don’t think that will be a problem. The hardest part is getting up early enough to get the homemade bread dough rising.  After that, it’s easy.

Unfortunately, these Pecan Sticky Buns have a lot of carbs in them from the flour and sugar.  I consider this a “sometimes” recipe that we can enjoy on a special occasion or for a cozy winter breakfast.  Sometimes I think it keeps this recipe a favorite because I do enjoy them sparingly.  A treat amidst the broccoli of life.

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