Description
Indulge in these irresistibly gooey Caramel Pecan Sticky Buns made from a soft yeast dough, swirled with cinnamon sugar, and topped with a luscious caramel pecan glaze. Perfect for brunch or a sweet treat any time of day.
Ingredients
Scale
Dough Ingredients
- 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
Cinnamon Sugar 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, then knead the mixture until the dough becomes smooth and elastic, approximately 10 minutes.
- First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Make Caramel Pecan Topping: While the dough rises, combine brown sugar, butter, honey, and heavy cream in a saucepan. Bring to a boil while stirring constantly, then simmer for 3 minutes. Remove from heat and stir in the chopped pecans.
- Prepare Baking Pan: Pour the caramel pecan mixture into a greased 9×13 inch baking pan, spreading evenly to cover the bottom.
- Roll out Dough: Once the dough has risen, turn it out onto a floured surface and roll into a 12×18 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture.
- Form Rolls: Starting from the long end, roll the dough tightly into a log. Cut the log into 12 equal-sized pieces.
- Second Rise: Place the cut rolls cut-side down over the prepared caramel pecan layer in the baking pan. Cover and let them rise again for 30 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until they are golden brown on top.
- Cool and Serve: Allow the sticky buns to cool for 5 minutes in the pan, then invert onto a serving platter so the caramel pecan topping is on top. Serve warm and enjoy!
Notes
- Make sure milk is warm but not hot to activate yeast properly.
- Room temperature eggs help the dough mix better and rise evenly.
- For extra gooey buns, don’t overbake; check for a golden brown top.
- Store leftovers covered at room temperature for up to 2 days or freeze for longer storage.
- Warm buns slightly before serving to enhance the gooey texture.
