Pecan Sticky Bun Cookies
These Pecan Sticky Bun Cookies are the perfect addition to your holiday spread, and would make a great option to include in those cookie tins at your cookie swap! And while yes I consider these holiday cookies, you can certainly make them all year long. Swap out the nuts if you’d like to play around with the flavor and texture. Cashews or honey roasted peanuts would be just as delicious!
Whether you’re still in need of a cookie recipe for your annual cookie swap or you’re wanting to leave something out for Santa to enjoy, these are a must this holiday season! And if you don’t want to bother with the sticky bun aspect, then top with a simple glaze and call them cinnamon roll cookies instead!
Pecan Sticky Bun Cookies
These Pecan Sticky Bun Cookies are a new and easy way to turn that classic beloved dessert into a delicious cookie, perfect for that holiday cookie swap!
Servings: 24
Equipment
- Mixer
- Baking sheets
- Saucepan
- Serrated knife
Ingredients
Topping:
- 4 tablespoons unsalted butter
- 1/4 cup dark brown sugar plus 2 tablespoons
- 1/4 cup heavy cream plus 2 tablespoons
- 3 tablespoons pure maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 4 ounces toasted pecans roughly chopped
Cookie Dough:
- 1 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla
- 2 teaspoons ground cinnamon
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
Filling:
- 2/3 cup packed light brown sugar
- 4 tablespoons unsalted butter softened
- 1 tablespoon ground cinnamon
- pinch of salt
Instructions
- To make the topping, in a medium saucepan, combine the butter, sugar, heavy cream, maple syrup and salt. Set over low heat, and cook until the butter has melted. Increase the heat to medium and bring to a boil. Cook, stirring often, until the mixture has slightly thickened, about 5 to 6 minutes. Keep an eye on it so that it doesn’t boil over. Remove from the heat and stir in the vanilla and pecans. Transfer to a heat-proof bowl and let cool to room temperature. Cover and refrigerate until ready to use.
- To make the dough, in a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Stir in the vanilla and cinnamon. Add the flour and salt and stir until the mixture comes together to form a rough dough. Transfer to a sheet of parchment paper and roll out the dough with another sheet of parchment to a 1/4-inch thick large rectangle. Carefully transfer the dough to the fridge and allow to chill for about 15 minutes.
- Meanwhile, make the filling. In a small bowl, stir together the butter, sugar, cinnamon and salt until smooth.
- Spread the filling over the dough in a single layer. Then roll into a tight log, lengthwise, the way you would a cinnamon roll dough. Wrap in parchment or plastic wrap and give it a roll on the counter to make sure it’s a smooth log. Chill for at 1 hour.
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Using a very sharp knife, slice the log into 1/4-inch thick slices and place the cookies onto the prepared baking pans, about 2-inches apart. Bake for 18 to 20 minutes, or until golden brown. Allow the cookies to cool on the pans for 5 minutes before transferring to wire racks to cool completely.
- Warm the pecan topping in the microwave or stove top for just a few seconds to loosen it up and make it pourable once more. Top each cookie with about a teaspoon of the topping. Allow to set a bit before serving and enjoying! Leftover cookies can be stored in the fridge, in an airtight container between sheets of wax or parchment paper, for up to 3 days. Enjoy!
