Description
Indulge in these classic Caramel Pecan Sticky Buns featuring a soft, yeast-risen dough layered with cinnamon, buttery caramel sauce, and crunchy pecans. Perfect for a weekend breakfast or sweet brunch treat, these sticky buns combine a rich homemade caramel topping with tender, spiced rolls for an irresistible combination of flavors and textures.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter, divided
- 2 large eggs
- 1 teaspoon vanilla extract
Caramel Sauce
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup heavy cream
- 1/2 cup unsalted butter (part of the divided butter)
Filling and Topping
- 1 teaspoon ground cinnamon
- 1 cup pecans, chopped
- Brown sugar and butter for spreading on dough (included in dough ingredients)
Instructions
- Prepare the dough: Heat the milk and 1/4 cup of the unsalted butter together until the butter is melted and the mixture is warm. In a separate bowl, dissolve the active dry yeast and granulated sugar into the warm milk mixture to activate the yeast.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, remaining granulated sugar, and salt. Then add the yeast mixture, eggs, and vanilla extract into the flour mixture, stirring until the dough starts to come together.
- Knead the dough and first rise: Knead the dough on a lightly floured surface until it becomes smooth and elastic, about 8-10 minutes. Place the dough in a greased bowl, cover it, and let it rise at room temperature for about 1 hour or until doubled in size.
- Make the caramel sauce: In a medium saucepan over medium heat, combine the packed brown sugar, corn syrup, heavy cream, and the remaining 1/4 cup butter. Stir continuously until the mixture comes to a boil and the sugar dissolves completely, forming a smooth caramel sauce. Remove from heat and set aside.
- Assemble the buns: Roll out the risen dough into a large rectangle on a floured surface. Spread softened butter evenly over the dough, then sprinkle generously with brown sugar mixed with ground cinnamon. Scatter chopped pecans evenly on top.
- Cut and arrange rolls: Roll the dough tightly into a log starting from the long side. Cut the log into 12 equal pieces. Place the pieces cut side up into a greased baking dish with the prepared caramel sauce spread evenly across the bottom to create a sticky base.
- Second rise: Cover the rolls with a cloth and let them rise again in the baking dish for about 30 minutes until puffed.
- Bake: Preheat oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes until golden brown and cooked through.
- Cool and serve: Allow the buns to cool slightly for about 10 minutes. Invert the pan onto a serving platter so the caramel and pecans become the topping. Serve warm and enjoy the gooey, nutty treat.
Notes
- Make sure the milk and butter mixture is warm, not hot, to avoid killing the yeast.
- Kneading the dough until smooth is crucial for soft, fluffy buns.
- Use fresh yeast for best rising results and fluffy texture.
- For a more intense caramel flavor, let the caramel sauce simmer just until it thickens slightly but does not burn.
- Allow the sticky buns to cool briefly before inverting to prevent the caramel from running excessively.
- Store leftover buns tightly wrapped at room temperature for up to 2 days or refrigerate for up to a week.
