Easy Caramel Pecan Sticky Buns
User Reviews
5
Easy Caramel Pecan Sticky Buns
Description
This recipe starts by toasting pecans in a dry skillet to enhance their nutty flavor and texture, then layering them in the bottom of a greased pie dish. A thick salted caramel sauce is poured evenly over the nuts, providing a rich sticky base. Crescent roll dough is rolled out into a rectangle, seams pressed together, and sprinkled evenly with brown sugar and cinnamon. The dough is rolled tightly into a log and sliced using dental floss or a sharp knife into 10 to 12 rolls.
The rolls are placed cut side up over the caramel and pecan layer and baked at 375°F until golden brown and syrupy. When inverted after baking, the caramel pecan topping coats the buns. The combination yields soft, sweet rolls with a sticky, flavorful bottom that contrasts with the gentle cinnamon sweetness in the dough.
Use a fairly thick caramel sauce rather than a syrupy one for best texture. The suggested caramel sauce is salted to balance sweetness. These buns work well served warm and make a rich treat for brunch or dessert.
Ingredients
- 3/4 cup pecans see note, toasted, chopped
- 1/2 cup caramel sauce heated until pourable (see note, salted
- 8 oz crescent rolls refrigerated
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- salt optional, sea salt
Instructions
- Preheat oven to 375°F. Grease a 9.5 inch pie dish. Scatter the pecans into a single layer in the bottom of the pie dish. Pour the caramel sauce evenly over the top of the pecans. Set aside.
- On a lightly floured surface, roll out the crescent dough into a 13x9 inch rectangle. Be sure to press together any seams in the dough to form one complete piece. Sprinkle the brown sugar and cinnamon over the crescent roll dough leaving a half inch border around the outside. Starting at one of the shorter sides, tightly roll the crescent rolls into a log. Cut the log into 10-12 rolls. I cut the dough using a piece of unflavored dental floss. Slide the floss under the log of dough where you want to cut, grab both ends of the floss in each hand, crossing them over each other above dough. Pull it taut until the slice is cut. Continue to slide the floss along the length of the log of dough until all pieces are cut. Alternately, you can use a really sharp knife to cut them.
- Place the sticky buns cut side up on top of the caramel in the pie dish, placing approximately 8 buns around the outside and 3 inside.
- Bake for 16-18 minutes, until the buns are light golden brown and the caramel sauce is bubbling. Remove from the oven, and place a large plate on top of the pie dish, then quickly flip the pie dish over to invert the buns onto the plate. Spoon any caramel or pecans left in the pie dish onto the buns. If desired, sprinkle lightly with sea salt. Serve while warm. The caramel will firm up as it cools. These are best served immediately.
Notes
- Toast pecans in a dry skillet over medium heat, stirring occasionally, until fragrant and lightly browned; watch carefully to avoid burning.
- Use a thick caramel sauce, not a thin syrup, for better coating and flavor; salted caramel adds balanced sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Caramel
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Sodium | 182mg | 8% |
| Potassium | 39mg | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 10IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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