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.
Servings 8 people
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 tsp 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
- 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.
- 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.
- Knead dough until smooth and elastic. Place dough in an oiled bowl, cover with a cloth, and let rise for 1 ½ hours or until doubled in size.
- Coat two cake pans with nonstick cooking spray.
- In a small saucepan over medium heat, combine ½ 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.
- 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
- Divide dough in two and roll out each section into rectangles with a length of 14 inches and width of 6 inches.
- 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.
- Preheat oven to 350°F (175°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.
- 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.