Description
These Caramel Pecan Sticky Buns are soft, fluffy, and drenched in a rich, buttery caramel glaze with crunchy pecans. A perfect indulgent treat for brunch or special occasions, they’re made with pillowy yeast dough and a sweet cinnamon filling.
Ingredients
- 1 cup milk (preferably 2% or whole milk)
- ¼ cup (57 g) butter
- ¼ cup (53 g) granulated sugar
- ½ teaspoon salt
- 1 tablespoon instant or active dry yeast
- 1 large egg
- 3 to 4 cups (426–568 g) all-purpose flour
- 10 tablespoons (142 g) butter
- 1¼ cups (265 g) packed light brown sugar
- ⅓ cup light corn syrup (or honey as a substitute)
- ¼ teaspoon salt
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 to 1½ cups (120–180 g) coarsely chopped pecans (optional)
- 4 tablespoons (57 g) softened butter
- ½ cup (106 g) packed light brown sugar
- 2 teaspoons ground cinnamon
Instructions
- Heat the milk until steaming but not boiling. Pour into the bowl of a stand mixer and add butter, sugar, and salt. Stir to melt the butter and let cool to lukewarm.
- Stir in the yeast and let sit for 5–7 minutes until foamy. Add egg and gradually mix in flour until a soft, slightly tacky dough forms. Knead for 2–3 minutes until smooth.
- Transfer dough to a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- For the caramel layer, melt butter with brown sugar, corn syrup, and salt in a saucepan. Stir until smooth, then remove from heat and whisk in cream and vanilla. Spread in a greased 9×13-inch pan and sprinkle with pecans. Let cool slightly.
- Roll dough into a 10×16-inch rectangle. Spread softened butter over the dough and sprinkle with brown sugar and cinnamon. Roll tightly from the long edge and slice into 12 rolls.
- Place the rolls over the caramel in the pan. Cover and let rise again for 45–60 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake for 20–25 minutes until golden brown.
- Cool for 10–15 minutes, then carefully invert the pan onto a tray so the caramel drips over the buns. Serve warm or at room temperature.
Notes
- Omit pecans for a nut-free version.
- Replace corn syrup with honey or maple syrup if preferred.
- Add nutmeg or cardamom to the filling for extra warmth.
- Slice into 16 smaller rolls for mini sticky buns.
- To make ahead, refrigerate assembled rolls overnight and bake in the morning.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 sticky bun
- Calories: 430
- Sugar: 26g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
