Description
These Zucchini Sticky Buns are a delightful twist on the classic cinnamon bun, incorporating grated zucchini for incredible moisture and a subtle veggie boost. Topped with a gooey brown sugar-pecan glaze, they’re perfect for a cozy breakfast or dessert.
Ingredients
Scale
- For the Dough: 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (excess moisture squeezed out)
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- For the Filling: 1/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- For the Sticky Topping: 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup honey
- 1 cup pecan halves
Instructions
- In a large bowl, combine warm milk and yeast. Let stand 5 minutes until foamy. Stir in sugar, melted butter, egg, vanilla, and grated zucchini. Gradually add flour and salt, mixing until a soft dough forms.
- Knead dough on a floured surface for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- While dough rises, prepare the sticky topping: In a small saucepan, melt 1/2 cup butter with 1 cup brown sugar and honey over medium heat, stirring constantly. Pour into the bottom of a greased 9×13-inch baking dish. Sprinkle pecan halves evenly over the mixture.
- Punch down risen dough. On a floured surface, roll into a 12×18-inch rectangle. Spread with 1/4 cup softened butter. In a small bowl, mix 1/2 cup brown sugar and cinnamon; sprinkle evenly over butter.
- Roll tightly from the long side into a log. Cut into 12 equal slices. Place slices cut-side down over the pecan mixture in the baking dish. Cover and let rise 30 minutes.
- Preheat oven to 350°F (175°C). Bake buns for 25-30 minutes, until golden brown and cooked through. Let cool in pan for 5 minutes, then invert onto a serving platter. Serve warm.
Notes
- Be sure to squeeze the grated zucchini well to remove excess water; this prevents the dough from becoming too sticky.
- For best results, use a kitchen scale to measure flour for accuracy.
- Leftover buns can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in the microwave or oven.
- Prep Time: PT30M
- Cook Time: PT30M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 420
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg