Caramel Pecan Sticky Buns
User Reviews
4.8
Caramel Pecan Sticky Buns
Description
These Caramel Pecan Sticky Buns start with a yeast dough made from warm milk, sugar, butter, egg, and flour kneaded until smooth and elastic before rising. The filling blends cinnamon, brown sugar, and softened butter spread over the rolled-out dough to create a classic sweet spiral. After rising again, the buns bake atop a caramel sauce made by simmering brown sugar, corn syrup, and butter, then enriched with heavy cream and pecans.
The combination yields buns that are soft and fluffy inside with a sticky, caramelized pecan topping that provides sweetness and texture contrast. The caramel sauce infuses the buns from below while baking and coats their surface when inverted from the pan. Adding nutmeg to the filling can deepen the spice note if desired.
The recipe yields 8 rolls, each considered one serving. Nutritional information is approximate and varies with ingredient brands. These buns make a rich breakfast or dessert treat and pair well with coffee or tea.
Ingredients
DOUGH:
- 1/2 tablespoon instant yeast
- 1/2 cup milk warm
- 1/4 cup sugar
- 1/4 cup butter well softened, but not melted, salted
- 1/2 teaspoon salt
- 1 large egg
- 2 cups all-purpose flour
FILLING:
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 4 tablespoons butter softened, salted
CARAMEL PECAN TOPPING:
- 1/2 cup brown sugar
- 2 tablespoons corn syrup
- 4 tablespoons butter salted
- 1/4 cup heavy cream
- 1 1/4 cups pecans chopped
Instructions
- In a medium-sized mixing bowl, combine the warm milk and yeast. Allow to it for about 5 minutes or until it starts to get foamy.
- Whisk in the sugar, melted butter, salt, and egg.
- Stir in the flour until the dough comes together and pulls away from the sides of the bowl. Knead the dough on a lightly floured surface for 5 minutes, or until it is smooth and elastic.
- Place in a greased bowl, cover with a clean kitchen towel and let rise until double in size, about an hour.
- Punch the dough down and knead a few times until smooth.
- Make the pecan topping by combining the brown sugar, corn syrup, and butter in a small saucepan. Heat until the sugar is melted and the mixture starts to simmer. Allow the mixture to simmer for two minutes.
- Take the sauce off the heat and stir in the heavy cream.
- Place a piece of parchment paper in a 10" skillet, round cake pan or baking dish. Spray with cooking spray. Pour the mixture into the skillet and sprinkle with the chopped pecans. Set aside.
- Roll the dough into a 10-inch by 16-inch rectangle (if the dough pulls back too much and doesn't stay rolled out, let it rest for 10 minutes and try again).
- Spread the 4 tablespoons of butter on the rolled out dough. Sprinkle with the brown sugar and cinnamon.
- Roll up tightly starting on the long edge.
- Using a very sharp or serrated knife, cut the log into 8 rolls. Place them on top of the pecan filling in the 10-inch skillet and let them rise until puffed slightly (about 30 minutes).
- Bake at 375º F for 25 minutes or until lightly golden brown. Check the rolls at 20 minutes. If they look like they are getting too browned, cover loosely with foil for the remaining baking time.
- Remove them from the oven and let them sit for about 15 minutes. CAREFULLY flip the skillet over on a serving plate so that the buns are sticky side up (CARAMEL TOPPING IS SUPER HOT).
- Serve warm. Store at room temperature in an airtight container.
Notes
- Adding a dash of nutmeg to the cinnamon filling enhances flavor complexity.
- This recipe makes 8 rolls; one roll is considered one serving for calorie estimates.
- Calorie counts are estimates and depend on specific ingredient choices and brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 80mg | 27% |
| Sodium | 326mg | 14% |
| Potassium | 174mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 39g | 78% |
| Vitamin A | 704IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
