Description
These caramel pecan sticky buns feature a tender, buttery dough filled with cinnamon sugar and topped with a gooey caramel pecan layer that flips into a bakery-worthy glaze. Perfect for holidays, brunches, or any cozy morning treat.
Ingredients
- For the dough:
- 4 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 packet (2 1/4 tsp) rapid-rise yeast
- 1 tsp salt
- 1 1/2 cups milk
- 6 tbsp unsalted butter
- 1 egg, room temperature
- For the caramel pecan topping:
- 1/4 cup light corn syrup
- 1 cup brown sugar
- 4 tbsp unsalted butter
- 2 cups pecan pralines
- For the cinnamon sugar filling:
- 2 tbsp unsalted butter, softened
- 1/3 cup brown sugar
- 1 tbsp ground cinnamon
Instructions
- Whisk 2 cups of flour with sugar, yeast, and salt in a large bowl.
- Warm milk and butter until butter is mostly melted and mixture is warm (not hot). Stir into dry ingredients, then beat in egg until smooth.
- Mix in 1 1/2 cups more flour, then gradually add remaining flour until dough forms a soft ball and pulls away from the bowl.
- Knead on a floured surface for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled (about 1 hour).
- Line a 9×13-inch pan with parchment paper and scatter pecan pralines evenly.
- For the caramel, simmer corn syrup, brown sugar, and butter over medium heat, stirring until smooth. Let bubble for 1 minute, remove from heat, and pour over pecans.
- Roll risen dough into an 18×12-inch rectangle. Spread with softened butter, sprinkle with brown sugar and cinnamon, and gently press to adhere.
- Roll dough into a tight log, pinch seam to seal, and slice into 12 even rolls. Arrange rolls over caramel layer in pan.
- Cover loosely and let rise until puffy, about 1 hour.
- Bake at 350°F (175°C) for 30 minutes until golden and set. Cool briefly, then invert onto a board and peel off parchment to reveal topping. Serve warm.
Notes
- For a twist, replace half the corn syrup with maple syrup or add orange zest to the filling and caramel.
- Substitute plain chopped pecans for pralines if needed.
- To prep ahead, assemble and refrigerate overnight, then rise and bake in the morning.
- Freeze baked rolls for up to 2 months. Thaw in fridge overnight and reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 420
- Sugar: 26g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg
