Description
These Caramel Pecan Sticky Buns are a decadent treat featuring soft, cinnamon-spiced rolls topped with a rich caramel pecan glaze. Perfect for breakfast or brunch, these sticky buns combine a tender yeast dough with a buttery cinnamon sugar filling and a luscious caramel topping loaded with crunchy pecans.
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
- Prepare the dough: In a large bowl, combine the flour, granulated sugar, instant yeast, and salt. Add the warm milk, melted butter, and eggs to the dry ingredients. Knead the mixture until it forms a smooth and elastic dough, about 10 minutes.
- First rise: Place the dough in a greased bowl and cover it. Let it rise in a warm place for approximately 1 hour or until it doubles in size.
- Make caramel pecan topping: While the dough is rising, combine the brown sugar, butter, honey, and heavy cream in a saucepan. Bring to a boil while stirring constantly, then let it simmer for 3 minutes. Remove from heat and stir in the chopped pecans.
- Prepare baking pan: Pour the caramel pecan topping evenly into a greased 9×13 inch baking pan.
- Shape rolls and add filling: Once the dough has risen, roll it out on a floured surface into a 12×18 inch rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
- Roll and cut: Starting from the long edge, roll the dough tightly into a log. Cut the log into 12 equal pieces.
- Second rise: Arrange the cut rolls cut-side down over the caramel pecan layer in the baking pan. Cover and let them rise for another 30 minutes.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown.
- Cool and serve: Allow the buns to cool in the pan for 5 minutes. Carefully invert onto a serving platter so the caramel pecan topping is on top. Serve warm and enjoy!
Notes
- Use room temperature eggs to help the dough rise properly.
- If you don’t have instant yeast, active dry yeast can be used but should be proofed in warm milk first.
- For best results, serve the sticky buns warm so the caramel topping is gooey.
- Store leftovers in an airtight container and reheat gently before serving.
- You can substitute pecans with walnuts if preferred.
