Blue Ribbon Pecan Sticky Buns
2018 Pennsylvania Farm Show Winning Recipe
These award-winning sticky buns are a sweet, indulgent treat that are full of cinnamon and pecans and topped with a gooey, finger-lickin’ syrup. They’re a Blue Ribbon winner for a reason!
A couple weeks ago, Golden Barrel Baking Products hosted a sticky bun contest at the Pennsylvania Farm Show. Bakers from around the state competed against each other for that “sweet” Blue Ribbon award. The esteemed winner was Marel King of Harrisburg. The secret to Marel’s award-winning sticky buns is using Mrs. Schlorer’s Turkey Table Syrup. This sweet syrup is an old-time table syrup and has been a pantry staple of many local Pennsylvanians for years. Many older folks fondly recall using “Turkey” on their toast or pouring it on top of their pancakes growing up. Others use it to make shoofly pie or as a drizzle for their breakfast scrapple. (<—- another PA favorite 😉 )
Marel King, our sticky bun winner, says these buns are from a traditional family recipe and she often makes them as gifts for Christmas. I ended up making these a couple times–the first time, as written by Marel, and the second with a couple tweaks of my own. As with many recipes that have been passed down through the generations, exact measurements and instructions are often overlooked, as Grandma just “knew how to do it.” So hopefully by clarifying a few things, these award-winning sticky buns will become a favorite at your house.
This is a delicious recipe, but as is often the case with delicious food, it takes some time to prepare. So making these sticky buns would be great to do when you have a few hours at home. Just remember–good things come to those who wait. 😉 Although I’m sure it can also be done with pre-made dough for a quicker experience.
This is a yeast-based dough, so allowing the dough to rise is very important. This will make your buns lighter and airier in texture instead of tough and dense. After letting the dough rise an hour or so in the bowl, you also let it rise after it’s cut and placed on the syrup in the baking dish. Just look at how much the dough puffed up and out!
This is what they look like fresh out of the oven. You wait a few minutes to turn them over…
and viola! Sticky bun heaven.
Quite possibly the hardest part about this whole thing is waiting long enough for them to cool down to enjoy!
Seriously, you guys, these pecan sticky buns are well worth the effort. So if you’re wanting to put a smile on a loved one’s face, this is a great start. Blue Ribbon Pecan Sticky Buns…bound to be loved by children of all ages.
On another note, we here in PA are pretty excited about this weekend. Our Philadelphia Eagles have made it to the Super Bowl! I just happened to have a vintage Eagles glass that I had to dust off for this very occasion. So here’s to the Eagles and sticky buns! Hey that sounds like a winning combination to me. 😉
- 1 tsp Golden Barrel organic cane sugar
- 1 packet active dry yeast (1/4 oz size packet)
- 1/2 cup warm water (110 degrees F)
- 1/2 cup milk
- 1/2 cup (1 stick) butter
- 1 tsp salt
- 2 eggs, beaten
- 4 cups all-purpose flour
- 1/2 cup (1 stick) butter
- 16 oz jar Mrs. Schlorer's Turkey Table Syrup
- 1 cup Golden Barrel organic cane sugar
- 1 cup Golden Barrel Light Brown Sugar
- 1 cup chopped pecans, divided
- 1/4 cup butter, melted
- 1/2 cup Golden Barrel organic cane sugar
- 1 Tbsp ground cinnamon
- 1/2 cup chopped pecans
- In a large mixing bowl, dissolve sugar and yeast in warm water. Be careful the water isn't too hot (it'll kill the yeast) or too cold (won't activate the yeast). It should be right around 110 degrees F. Let stand for 10 minutes until bubbly and foamy.
- Warm the milk in a saucepan until it bubbles slightly, then remove from heat. Add the butter, sugar, and salt. Stir until butter is melted. Let cool until lukewarm.
- Add milk mixture, eggs and 1 1/2 cups of flour to the yeast mixture. Mix well. Add remaining flour a 1/2 cup at a time until flour is fully incorporated. When dough has pulled together, turn it out on to a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl and place dough inside, turning it several times to coat in oil. Cover with a damp cloth and let rise in a warm place for 1 hour.
- While dough is rising, melt 1 stick of butter in a small saucepan over medium heat. Stir in jar of turkey table syrup, sugar, and brown sugar. Bring just to boiling, stirring continuously. Pour evenly into 2 greased 8x8 (or 9x9) inch baking pans. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 1/2 cup sugar, 1/2 cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x15 inch rectangle. Brush with melted butter, leaving 1/2 inch border uncovered; sprinkle with cinnamon sugar mixture. Starting at long side, roll up. With serrated knife, cut into 18 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 350 degrees F.
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for a few minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls. Best eaten warm! When completely cooled, store in airtight container.
You say dissolve the sugar with the yeast, but then next you say put it with the milk and butter on the stove–which is it, or should there be two different line items for sugar needed?
Excited to try this!
You’ll dissolve the sugar in with the yeast then pour that mixture into the milk and butter mixture. Hope you enjoy!!
so does this recipee only take the 1tsp of sugar you use to activate the yeast????