Description
Delicious homemade Caramel Pecan Sticky Buns featuring a soft, fluffy yeast dough layered with cinnamon brown sugar filling, topped with a rich caramel sauce and crunchy pecans. Perfect for breakfast or an indulgent treat, these sticky buns combine sweet, nutty, and buttery flavors baked to golden perfection.
Ingredients
Dough
- 1 cup whole milk
- 1 ½ tablespoons active dry yeast (2 packets of 0.25 ounce each)
- ⅔ cup granulated sugar, plus 1 teaspoon
- ½ cup unsalted butter, softened and cut into pieces
- 2 large eggs
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 4 to 4 ½ cups all-purpose flour, plus more as needed (spooned and leveled)
- Vegetable oil for greasing the bowl
Caramel Pecan Topping
- 6 tablespoons unsalted butter, plus more for greasing the pan
- 1 cup dark or light brown sugar
- ½ teaspoon salt
- 3 to 4 tablespoons heavy cream
- 2 cups chopped pecans
Filling
- ¼ cup unsalted butter, melted
- 1 cup dark brown sugar, plus more if desired
- 2 teaspoons ground cinnamon
Instructions
- Activate yeast: Pour warm milk (110 to 115°F) into the bowl of a stand mixer. Stir in yeast and 1 teaspoon granulated sugar, combine, and let stand for 10 minutes until frothy.
- Mix dough base: Attach the dough hook to the mixer. On low speed, mix ⅔ cup granulated sugar and softened butter until combined. Add eggs, salt, and vanilla extract, then mix well. This step can also be done with a handheld mixer.
- Add flour and knead: With mixer on medium speed, add 3 cups flour, one cup at a time. Add remaining flour in ¼ cup increments as needed until dough pulls away from bowl (about 4 cups total). Increase speed to medium-high and knead about 5 minutes. Alternatively, knead by hand.
- Shape and first rise: Transfer dough to a floured surface and knead by hand about 2 minutes until moist and slightly sticky, dough should slowly spring back when poked. Form into a ball, place in lightly oiled bowl, coat dough with oil, cover tightly with plastic wrap, let rise in warm draft-free place for 1 hour until doubled in size.
- Prepare caramel pecan layer: Grease 9x13 inch baking pan with butter and spread chopped pecans evenly. In a saucepan, combine butter, dark brown sugar, salt, and heavy cream. Bring to boil, reduce to simmer, cook 3 minutes until thickened, stirring constantly. Pour caramel evenly over pecans in the pan, set aside.
- Make cinnamon sugar filling: In a medium bowl, mix 1 cup dark brown sugar with 2 teaspoons ground cinnamon, set aside.
- Shape rolls: Punch down risen dough and roll out on clean surface to 12x18 inch rectangle. Brush top with melted butter, evenly sprinkle cinnamon sugar mixture. Roll dough tightly from longest side into an 18 inch log, pinch seams to seal. Cut into 12 equal pieces. Place rolls cut-side down over caramel pecan topping in pan.
- Second rise: Cover rolls and let rise in warm place for 30 to 45 minutes until puffed.
- Bake and serve: Preheat oven to 375°F. Bake rolls for 25-30 minutes until golden brown. Let cool a few minutes, then invert pan onto large rectangular plate so caramel sides up. Serve warm and enjoy.
Notes
- Make sure milk is warmed to 110-115°F to properly activate yeast without killing it.
- If dough is too sticky, add flour sparingly until manageable but do not over-knead.
- Use room temperature butter and eggs for best mixing results.
- Allow rolls to cool slightly before inverting to keep caramel from spilling.
- Can add more pecans or extra cinnamon sugar for a nuttier or spicier flavor.
- Store leftovers covered at room temperature for up to 2 days or refrigerate and gently warm before serving.
