Description
Indulge in these irresistible Caramel Pecan Sticky Buns, featuring a soft, cinnamon-spiced dough rolled with brown sugar and topped with a luscious caramel pecan glaze. Perfect for breakfast or brunch, these sticky buns combine a tender, yeasted bread with a rich, gooey topping that’s sure to satisfy your sweet tooth.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 cup warm milk
- 1/3 cup unsalted butter, melted
- 2 large eggs, room temperature
Filling
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
Caramel Pecan Topping
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1/4 cup honey
- 1/4 cup heavy cream
- 2 cups pecans, roughly chopped
Instructions
- Make the Dough: In a large bowl, combine the flour, granulated sugar, instant yeast, and salt. Add the warm milk, melted butter, and eggs. Knead the mixture for about 10 minutes until the dough is smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl. Cover it and let it rise in a warm area for around 1 hour or until it doubles in size.
- Prepare Caramel Pecan Topping: While the dough rises, in a saucepan combine the brown sugar, butter, honey, and heavy cream. Bring the mixture to a boil while stirring constantly. Let it simmer for 3 minutes, then remove from heat and stir in the chopped pecans.
- Assemble Caramel Base: Pour the caramel pecan mixture into a greased 9×13 inch baking pan and spread evenly to cover the bottom.
- Roll Out Dough: After the dough has risen, roll it out on a lightly floured surface into a 12×18 inch rectangle. Spread the softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture made from brown sugar, cinnamon, and salt.
- Form Rolls: Starting from the long edge, roll the dough tightly into a log. Cut this log into 12 equal-sized rolls.
- Second Rise: Place the rolls cut-side down over the caramel pecan layer in the baking pan. Cover and let them rise for another 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes or until they turn golden brown and are cooked through.
- Serve: Allow the sticky buns to cool for 5 minutes in the pan, then invert the baking pan onto a serving platter so the caramel pecan topping is on top. Serve warm and enjoy!
Notes
- Make sure the milk is warm, not hot, to activate the yeast properly.
- The dough can be prepared the night before and refrigerated for a slower rise, then baked the next morning for fresh sticky buns.
- Use a sharp serrated knife when cutting the rolled dough to avoid squishing the rolls.
- For extra flavor, you can toast the pecans lightly before adding them to the caramel sauce.
- Serve the sticky buns warm for the best texture and taste.
