Caramel Pecan Sticky Buns

This caramel pecan sticking buns recipe is pure baking heaven. Made with a filling dough, buttery filling, and topped with a salted caramel glaze and pecan topping, there aren’t many buns as delectable as these. Here’s how to make sticky buns from scratch.

caramel pecan sticky buns recipe

Have you ever wanted to make a delicious, decadent dessert that is easy enough for anyone to do? The caramel pecan sticky buns recipe does just that. In this blog post, we will discuss how to create the dough, what ingredients are needed and how long it takes to bake these scrumptious treats. Enjoy!

caramel pecan sticky buns recipe

The moist, tender dough is studded with pecans and brown sugar. Delicate folds are made in the dough and then it’s rolled up jelly-roll style, which helps create a light and airy texture that contrasts wonderfully with the sticky glaze.

caramel pecan sticky buns recipe
caramel pecan sticky buns recipe

Caramel Pecan Sticky Buns

Yield: 9 Buns

This caramel pecan sticking buns recipe is pure baking heaven. Made with a filling dough, buttery filling, and topped with a salted caramel glaze and pecan topping, there aren't many buns as delectable as these.

Ingredients

Dough

  • 2 tbsp active dry yeast
  • ½ cup granulated sugar
  • ½ cup water
  • 1 cup milk
  • ¼ cup butter, melted
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 4 cups all-purpose flour
  • ½ teaspoon Kosher salt

Filling

  • 2 tsp ground cinnamon 
  • 1 cup brown sugar
  • ½ cup unsalted butter

Caramel Sauce

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ tsp Kosher salt 
  • 3 tbsp heavy cream
  • 1 cup pecans, toasted
  • 1 tbsp rum (optional) 

Instructions

  1. In a large bowl, combine active dry yeast, granulated sugar, milk, and water. Let sit for 5-10 minutes, or until mixture is foamy with bubbles on surface.
  2. Cream butter, sugar, and eggs together in a stand mixer. Combine the flour and salt in a mixing bowl until the dough comes together. If it needs more glue, add some additional flour to bind it.
  3. Knead dough for 8 to 10 minutes, or until smooth and elastic. Place dough in an oiled bowl, cover with a cloth, and let rise for 1 1/2 hours or until doubled in size.
  4. Coat two cake pans with nonstick cooking spray.
  5. In a small saucepan over medium heat, combine 1/2 cup butter and 1 cup dark brown sugar for the caramel sauce. Cook until the sugar in the butter has dissolved. Combine iced heavy cream and Kosher salt in a mixing bowl.
  6. Combine sugar and butter in saucepan. Cook without stirring until mixture turns golden brown, about 8 minutes. Do not stir while cooking. Divide mixture equally into cake pans. Sprinkle pecans evenly on top of caramel sauce
  7. Divide dough in two and roll out each section into rectangles with a length of 14 inches and width of 6 inches.
  8. Brown sugar and cinnamon are combined to produce the filling. Brush each rectangle with melted butter and then sprinkle with brown sugar cinnamon mix. Roll each rectangle into a tight tube, beginning with the longer side. Cut the tube into nine pieces of similar size. Place the rolls in the prepared cake pans and let them rise for about 30 minutes, or until they have doubled in size.
  9. Preheat oven to 350 degrees F (175 degrees C). Bake until browned and baked through, 25 to 30 minutes. The caramel will be bubbling when you take the sticky buns out of the oven.
  10. Immediately serve onto plates, being careful as the sauce will be hot to the touch. Serve warm.

Notes

After arranging in their baking dish and wrapping in plastic, the buns can be assembled the night before and stored in the refrigerator. Allow the buns to rise at room temperature for 2 hours before baking as recommended the next day.


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