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Caramel Pecan Sticky Buns

Caramel Pecan Sticky Buns
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Caramel Pecan Sticky Buns are a classic, indulgent treat featuring soft, fluffy buns generously coated in luscious caramel sauce and topped with crunchy pecans. Perfect for a cozy breakfast, brunch, or anytime dessert, these sticky buns combine buttery dough, sweet caramel glaze, and toasted nuts for a truly heartwarming flavor experience.

Ingredients

Scale

Dough Ingredients

  • 2 ½ cups all-purpose flour
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ¾ cup warm milk (about 110°F/43°C)
  • 3 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Caramel Topping

  • 6 tablespoons unsalted butter
  • ½ cup packed brown sugar
  • ½ cup heavy cream
  • 1 cup chopped pecans (lightly toasted)

Filling

  • 3 tablespoons unsalted butter, melted (for brushing)
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare the dough: Combine warm milk, yeast, and a pinch of sugar in a bowl and let it proof until bubbly (about 5–10 minutes). Mix in melted butter, granulated sugar, egg, vanilla extract, salt, and flour. Knead the mixture into a smooth, elastic dough. Cover the dough and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  2. Make the caramel topping: In a saucepan, melt butter and brown sugar together over medium heat, stirring constantly until the mixture thickens and turns a golden caramel color. Remove from heat and stir in the heavy cream until smooth. Pour the caramel sauce into the bottom of a greased baking pan, then evenly sprinkle the chopped toasted pecans over the caramel.
  3. Roll and fill the dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle. Brush the surface generously with melted butter, then sprinkle evenly with the brown sugar and cinnamon mixture. Starting from one long edge, roll the dough tightly into a log. Slice into 10–12 even buns and arrange them cut side down over the caramel and pecan layer in the pan.
  4. Second rise: Cover the assembled buns and let them rise again for 30 to 45 minutes, or until puffy. This helps develop a soft, pillowy texture.
  5. Bake to perfection: Preheat the oven to 350°F (175°C). Bake the buns for 25 to 30 minutes until golden brown and cooked through. Once baked, immediately invert the pan onto a serving platter so the sticky caramel pecans are on top. Serve warm.

Notes

  • Fresh yeast activation: Always test your yeast with warm milk and a bit of sugar to ensure active fermentation.
  • Don’t overwork dough: Knead just until smooth to keep buns soft and tender.
  • Use room temperature ingredients: Helps the dough come together evenly and rise better.
  • Toast pecans lightly: Enhances their nutty flavor and adds extra crunch.
  • Brush with butter before baking: Keeps the dough moist and rich during baking.

Nutrition

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