Description
Caramel Pecan Sticky Buns are a rich and indulgent treat featuring a soft and fluffy yeast dough rolled with cinnamon and brown sugar, then topped with a luscious caramel-pecan sauce. Perfectly baked until golden, these sticky buns deliver a delightful combination of sweetness, crunch, and gooey goodness, ideal for breakfast or dessert.
Ingredients
Dough
- 1/2 tablespoon instant yeast
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 cup salted butter (well softened, but not melted)
- 1/2 teaspoon salt
- 1 large egg
- 2 cups all-purpose flour
Filling
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 4 tablespoons salted butter (softened)
Pecan Caramel Topping
- 1/2 cup brown sugar
- 2 tablespoons corn syrup
- 4 tablespoons salted butter
- 1/4 cup heavy cream
- 1 1/4 cups chopped pecans
Instructions
- Activate yeast: In a medium-sized mixing bowl, combine the warm milk and instant yeast. Allow it to rest for about 5 minutes or until it becomes foamy, indicating the yeast is active.
- Mix wet ingredients: Whisk in the sugar, softened butter, salt, and egg into the yeast mixture until fully combined.
- Make the dough: Gradually stir in the all-purpose flour until the dough comes together and pulls away from the sides of the bowl. Transfer it onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic.
- First rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place until doubled in size, about 1 hour.
- Deflate dough: Punch down the dough to release air and knead a few more times until smooth.
- Prepare pecan caramel topping: In a small saucepan, combine brown sugar, corn syrup, and butter. Heat over medium heat until the sugar dissolves and the mixture starts to simmer. Let it simmer gently for 2 minutes.
- Add cream: Remove the saucepan from the heat and stir in the heavy cream until the sauce is smooth and glossy.
- Set up the pan: Line a 10-inch skillet, round cake pan, or baking dish with parchment paper and spray with cooking spray. Pour the caramel sauce into the pan and evenly sprinkle the chopped pecans on top. Set aside.
- Roll out dough: Roll the risen dough into a rectangle approximately 10 by 16 inches. If the dough resists and shrinks back, let it rest for 10 minutes and try rolling again.
- Add filling: Spread the softened butter evenly over the rolled-out dough. Sprinkle with brown sugar and cinnamon to distribute the filling evenly.
- Form rolls: Starting from the long edge, roll the dough tightly into a log shape.
- Cut rolls: Using a very sharp or serrated knife, cut the log into 8 equal rolls. Arrange the rolls cut-side down on top of the pecan caramel layer in the skillet.
- Second rise: Cover and let the rolls rise for about 30 minutes until they puff up slightly.
- Bake: Preheat the oven to 375ºF (190ºC). Bake the rolls for about 25 minutes or until they are lightly golden brown. Check at 20 minutes; if they brown too quickly, loosely cover with foil for the remaining baking time.
- Cool and invert: Remove from the oven and let sit for 15 minutes. Carefully invert the skillet onto a serving plate so that the sticky caramel and pecan topping is on top (the caramel will be very hot, so handle with care).
- Serve: Serve the sticky buns warm. Store any leftovers at room temperature in an airtight container.
Notes
- If the dough is difficult to roll because it springs back, resting it for 10 minutes helps relax the gluten.
- Be cautious when flipping the skillet as the caramel topping is extremely hot and sticky.
- Using a well-greased or parchment-lined pan ensures easy release of the buns after baking.
- These buns are best enjoyed fresh but can be lightly reheated before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
