Caramel Pecan Sticky Buns Recipe

Introduction

These Caramel Pecan Sticky Buns are a delightful treat perfect for breakfast or brunch. Soft, tender rolls filled with cinnamon sugar are topped with a rich caramel and crunchy pecan glaze. They’re sure to become a family favorite.

Ingredients

• 1 cup milk (2% or whole milk preferred)
• 1/4 cup (4 tablespoons) butter (salted)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon instant or active dry yeast
• 1 large egg
• 3 to 4 cups all-purpose flour
• 10 tablespoons butter (salted)
• 1 1/4 cups packed light brown sugar
• 1/3 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 to 1 1/2 cups coarsely chopped pecans
• 4 tablespoons butter, softened
• 1/2 cup packed light brown sugar
• 2 teaspoons ground cinnamon

Instructions

1. Step 1: Heat the milk in a saucepan or microwave until scalded—just before it simmers, with little bubbles forming around the edges.
2. Step 2: Pour the warm milk into a stand mixer bowl fitted with a dough hook, or a large mixing bowl if mixing by hand.
3. Step 3: Add butter, sugar, and salt. Stir until the butter is melted and let cool to warm temperature (like a warm bath).
4. Step 4: Stir in the yeast and let it rest for 5–7 minutes until foamy.
5. Step 5: With the mixer running, add the egg, then gradually add the flour until the dough clears the sides. The dough should be soft and slightly sticky without excess flour.
6. Step 6: Knead the dough for 2–3 minutes until soft and smooth.
7. Step 7: Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.
8. Step 8: Meanwhile, prepare the caramel pecan topping. In a small saucepan, combine 10 tablespoons butter, 1 1/4 cups brown sugar, corn syrup, and salt. Heat over medium until butter melts and sugar dissolves (avoid simmering).
9. Step 9: Off heat, whisk in heavy cream and vanilla extract until smooth.
10. Step 10: Grease a 9×13-inch baking pan. Pour caramel mixture into the pan and sprinkle pecans evenly over the top. Let cool to room temperature or slightly warm.
11. Step 11: Roll or press dough into a 10×16-inch rectangle. Spread softened butter evenly over the dough.
12. Step 12: Mix brown sugar and cinnamon, then sprinkle over the buttered dough.
13. Step 13: Starting with one long side, roll the dough into a semi-tight log without stretching it. Cut into 12 equal pieces using a serrated knife or thread.
14. Step 14: Arrange the rolls in the pan (3 across, 4 down). Cover and let rise until puffy and touching, about 30–45 minutes.
15. Step 15: Preheat oven to 350°F (175°C) and bake rolls for 20–25 minutes until lightly golden on top.
16. Step 16: Cool for 10–15 minutes to allow caramel to set but remain soft enough to invert.
17. Step 17: Loosen rolls’ edges with a butter knife. Place a parchment-lined baking sheet upside down on the pan and carefully flip the buns onto it, tapping lightly to release.
18. Step 18: Spoon any remaining caramel and pecans over the buns. Serve warm or at room temperature.

Tips & Variations

• Use whole milk or 2% for a richer dough—skim milk can result in a less tender bun.
• For a nut-free version, omit pecans and add extra brown sugar in the topping.
• Ensure the caramel topping isn’t too hot when pouring, or it may melt the pecans too much.
• Try adding a pinch of nutmeg to the cinnamon sugar mixture for extra warmth.

Storage

Store leftover sticky buns in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat gently in the microwave or oven to soften the caramel before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the day before, let it rise in the refrigerator overnight, then shape and bake the next day. This can enhance the flavor.

What if I don’t have light corn syrup?

You can substitute an equal amount of honey or maple syrup, but the texture and flavor of the caramel may vary slightly.

Caramel Pecan Sticky Buns Recipe

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Caramel Pecan Sticky Buns are a decadent breakfast treat featuring soft, fluffy yeast rolls rolled with cinnamon-sugar butter and topped with a rich, buttery caramel sauce and crunchy pecans. These homemade sticky buns combine tender dough with gooey caramel and nutty pecans for a perfect balance of textures and flavors, ideal for a special morning or brunch indulgence.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 12 sticky buns 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup milk (2% or whole milk preferred)
• 1/4 cup (4 tablespoons) butter (salted)
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon instant or active dry yeast
• 1 large egg
• 3 to 4 cups all-purpose flour

Caramel Pecan Topping

• 10 tablespoons butter (salted)
• 1 1/4 cups packed light brown sugar
• 1/3 cup light corn syrup
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 to 1 1/2 cups coarsely chopped pecans

Roll Filling

• 4 tablespoons butter, softened
• 1/2 cup packed light brown sugar
• 2 teaspoons ground cinnamon

Instructions

1. Heat Milk: Heat the milk in a medium saucepan or microwave-safe container until scalded, meaning just before simmering with small bubbles forming at the edges.
2. Mix Dough Base: Pour the hot milk into a stand mixer bowl with a dough hook or a large bowl if mixing by hand. Add butter, sugar, and salt; mix until butter melts. Let the mixture cool until warm to the touch, like a warm bath.
3. Activate Yeast: Stir in the yeast and let it rest for 5-7 minutes until foamy, which helps activate it for better rising.
4. Add Egg and Flour: With the mixer running, add the egg, then gradually add flour until the dough pulls away from the sides. Dough should be soft, slightly sticky, but not overly floury.
5. Knead Dough: Knead the dough for 2-3 minutes until smooth and elastic.
6. First Rise: Transfer dough to a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
7. Prepare Caramel Pecan Mixture: In a small saucepan over medium heat, combine butter, brown sugar, corn syrup, and salt. Heat until butter melts and sugar dissolves, avoiding simmering. Remove from heat and whisk in cream and vanilla.
8. Assemble Caramel Base: Lightly grease a 9×13-inch baking pan. Spread the caramel mixture evenly and sprinkle pecans on top. Let cool to room temperature or slightly warm.
9. Roll Out Dough: Roll or press dough into a 10×16-inch rectangle. Spread softened butter over it. Mix brown sugar and cinnamon and sprinkle evenly over butter.
10. Form Rolls: Starting at a long edge, roll dough into a tight log without stretching. Cut into 12 equal pieces with a serrated knife or thread.
11. Second Rise: Place rolls cut side down in the prepared pan (3 across by 4 down). Cover and let rise until puffy and rolls touch, about 30-45 minutes.
12. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until light golden on top.
13. Cool Slightly: Remove from oven and cool for 10-15 minutes so caramel sets but remains soft enough to release rolls.
14. Invert Rolls: Loosen edges with a butter knife. Place a parchment-lined baking sheet upside down over the pan and flip to release sticky buns onto the sheet.
15. Serve: Scrape any leftover caramel and pecans over the buns. Serve warm or at room temperature.

Notes

• Use 2% or whole milk for optimal dough texture; skim milk is not recommended.
• Allow yeast to activate fully for better rise and flavor development.
• Roll the dough tightly but do not stretch to prevent tough rolls.
• Let the caramel cool adequately before adding dough to prevent melting the butter and sugar layer too much.
• Flip the sticky buns carefully to keep the caramel topping intact.
• Serve freshly baked or gently reheat to soften caramel before serving leftovers.

Keywords: sticky buns, caramel pecan rolls, cinnamon rolls, sweet rolls, breakfast pastries, baked sticky buns