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Caramel Pecan Sticky Buns Recipe

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★★★★★

4.5 from 59 reviews

These Caramel Pecan Sticky Buns are soft, fluffy, and loaded with a rich homemade caramel sauce and crunchy pecans. The perfect sweet treat for breakfast or brunch, they feature a tender yeast dough rolled with cinnamon sugar and baked with a decadent pecan caramel topping. Warm, gooey, and utterly delicious!

Ingredients

Scale

Dough

  • 1 cup warm whole or 2% milk (110-115°F)
  • 1 packet instant yeast (2 ¼ teaspoons)
  • ½ cup granulated sugar
  • 2 large eggs (room temperature)
  • 5 tablespoons salted butter (melted but not hot)
  • ¾ teaspoon salt
  • 3½ – 4 cups bread flour (scoop & level)

Caramel Sauce & Topping

  • 2 cups pecan halves (roughly chopped)
  • 8 tablespoons salted butter
  • ¾ cup packed brown sugar
  • ½ cup heavy whipping cream

Filling

  • 4 tablespoons salted butter (room temperature)
  • ¾ cup packed brown sugar
  • 1 tablespoon cinnamon

Instructions

  1. Warm Milk and Activate Yeast: Warm the milk to about 110°F by microwaving in short increments and stirring to reach a warm bath temperature. Add milk to a large bowl, sprinkle yeast on top, letting it activate for a few minutes.
  2. Mix Dough Ingredients: Add granulated sugar, eggs, melted butter, and salt to the yeast mixture and mix until combined. Stir in 3½ cups of bread flour until a wet, tacky dough forms.
  3. Knead Dough: Turn dough onto a floured surface, sprinkle some more flour on top, and knead for 8-10 minutes, gradually adding up to ½ cup more flour until dough is elastic, smooth, and still slightly tacky.
  4. First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1-2 hours. To speed up in cold kitchens, use the oven’s lowest heat briefly, then place dough inside.
  5. Make Caramel Sauce: While dough rises, combine butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir occasionally until smooth and bubbly, about 5-8 minutes.
  6. Prepare Baking Dish: Sprinkle chopped pecans evenly in the bottom of a 9×13 inch baking dish, then pour the warm caramel sauce over the pecans.
  7. Make Filling: In a small bowl, mix together brown sugar and cinnamon for the cinnamon sugar filling.
  8. Roll Out Dough: Once doubled, transfer dough to a floured surface and roll it out into approximately a 12×22 inch rectangle.
  9. Spread Filling: Evenly spread softened butter over the dough surface, then sprinkle the cinnamon sugar mixture evenly on top and gently press it into the butter.
  10. Form Rolls: Starting from the long edge, tightly roll the dough into a log. Using a sharp knife, cut the log into 12 equal rolls.
  11. Second Rise: Arrange the rolls in the prepared baking dish over the caramel and pecans, cover with plastic wrap. For same-day baking, let rise 30 minutes or until they start touching. For overnight preparation, refrigerate at this stage.
  12. Preheat Oven: Preheat oven to 350°F while rolls are rising.
  13. Bake Sticky Buns: Remove plastic wrap and bake uncovered for 30-35 minutes until golden brown on top and cooked through. Cover loosely with foil if browning too fast.
  14. Cool and Serve: Let the sticky buns cool in the pan for 5 minutes, then invert onto a baking sheet to release the caramel. Serve warm for best results. Reheat leftovers by microwaving.

Notes

  • For overnight sticky buns, after assembling the rolls in the pan, cover tightly and refrigerate overnight. Remove from fridge and let rise at room temperature for about 30 minutes before baking.
  • Use bread flour for best dough texture but all-purpose flour can work with slight adjustments.
  • Temperature of milk is critical; too hot can kill the yeast, too cold slows down rising.
  • Sticky buns are best enjoyed warm with gooey caramel and crunchy pecans.

Keywords: Caramel sticky buns, Pecan sticky buns, Cinnamon rolls, Sweet breakfast pastries, Homemade sticky buns

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