Print

Caramel Pecan Sticky Buns Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/caramel-pecan-sticky-buns-recipe/