Description
Deliciously gooey Caramel Pecan Sticky Buns featuring a soft yeast dough rolled with cinnamon and brown sugar, topped with a rich caramel pecan sauce. Perfect for a decadent breakfast or dessert treat.
Ingredients
Scale
Dough Ingredients
- 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 Ingredients
- 1 cup packed brown sugar
- 1/2 cup corn syrup
- 1/4 cup heavy cream
- 1/2 cup unsalted butter (used for caramel sauce)
- 1 cup pecans, chopped
Filling
- 1/4 cup unsalted butter (for spreading on dough)
- 1 cup packed brown sugar (used in filling)
- 1 teaspoon ground cinnamon
Instructions
- Prepare the dough mixture: Warm the whole milk and 1/2 cup of unsalted butter until the butter is melted and the milk is lukewarm. Stir in the active dry yeast and 1/4 cup granulated sugar, letting it activate for a few minutes until foamy.
- Mix dry ingredients and combine: In a large bowl, whisk together the 4 cups all-purpose flour, remaining sugar, and salt. Add the yeast mixture, eggs, and vanilla extract, mixing until a rough dough forms.
- Knead and let rise: Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Place in a greased bowl, cover, and let rise in a warm place for approximately 1 hour or until doubled in size.
- Make caramel sauce: In a saucepan over medium heat, combine 1 cup packed brown sugar, 1/2 cup corn syrup, 1/4 cup heavy cream, and 1/2 cup unsalted butter. Stir continuously until the mixture thickens slightly. Remove from heat and stir in the chopped pecans.
- Assemble the sticky buns: Roll out the dough into a large rectangle. Spread 1/4 cup unsalted butter evenly over the dough. Sprinkle with 1 cup brown sugar and 1 teaspoon ground cinnamon evenly over the buttered dough.
- Roll and cut: Starting from one long edge, tightly roll the dough into a log. Cut into 12 equal pieces. Place these pieces cut side down into a greased baking dish that has the prepared caramel pecan sauce spread on the bottom.
- Second rise and bake: Cover the rolls with a clean kitchen towel and let them rise for an additional 30 minutes. Preheat the oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes until golden brown and bubbly.
- Cool and invert: Let the buns cool slightly in the pan for about 10 minutes. Carefully invert the pan onto a serving platter to release the caramel and buns together. Serve warm and enjoy!
Notes
- Use room temperature eggs and milk to help activate the yeast better.
- Do not let the caramel sauce boil too vigorously to avoid burning.
- Allow the rolls to cool slightly before inverting to prevent the caramel from spilling.
- Store leftovers in an airtight container and reheat before serving for best texture.
- Can substitute whole milk with 2% milk if preferred.
