One Hour Caramel Pecan Sticky Buns
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One Hour Caramel Pecan Sticky Buns
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One Hour Caramel Pecan Sticky buns are ooey gooey, sticky and delicious! They are made with an easy dough from scratch and have the best caramel pecan sticky topping.
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Ingredients
Dough
- ¾ cup milk
- ⅓ cup softened unsalted butter
- 3 ¼ cups all-purpose flour
- 2 teaspoons instant yeast
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 large egg
- ¼ cup water
Caramel Glaze
- ½ cup salted butter
- ¾ cup packed brown sugar
- ¼ cup light corn syrup
- 3 tablespoons heavy whipping cream
- 1 ½ cups Chopped Pecans Fisher brand if you can find them
Filling
- ¾ cup packed brown sugar
- 2 tablespoons ground cinnamon
- 5 tablespoons melted salted butter
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13 x 2-inch baking pan with nonstick cooking spray and set aside.
Dough
- Add ¾ cup milk and ⅓ cup softened unsalted butter to a small saucepan and heat over medium-low heat. Stir until the butter has melted, then remove it from the heat. Set it aside to cool until it is luke-warm.
- Add 2 ¼ of the 3 ¼ cups all-purpose flour, 2 teaspoons instant yeast, ¼ cup granulated sugar, and ½ teaspoon salt to the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook attachment and add 1 large egg and ¼ cup water. Mix just until it is starting to come together.
- Slowly add the milk mixture and remaining 1 cup of flour to the mixer until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
Caramel Glaze
- Add ½ cup salted butter to a medium saucepan and melt it over medium heat.
- Stir in ¾ cup packed brown sugar, ¼ cup light corn syrup, and 3 tablespoons heavy whipping cream. Stir in 1 ½ cups chopped pecans. Spread the caramel glaze evenly in the bottom of the prepared baking pan.
- On a lightly floured surface, roll the dough into a large 9 × 15-inch square, about ¼-½-inch thick.
Filling
- Add ¾ cup packed brown sugar, 2 tablespoons ground cinnamon, and 5 tablespoons melted salted butter to a small bowl and mix to combine. Spread the filling evenly on the dough, keeping it about ½ inch away from the edges.
- Roll up the dough on the 15-inch side into a tight log and pinch the seam closed. Slice the log into 12 even pieces and place them in the baking pan on top of the caramel glaze. Cover with a damp cloth and set the rolls aside to rise for 15 minutes.
- After the rolls have rested, bake them for 25 minutes or until just golden brown on the tops and the internal temperature of the rolls reaches 160 degrees Fahrenheit. Let the rolls sit for 5 minutes before inverting them onto a serving plate or a large baking sheet.
Nutrition Information
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Calories
551kcal
(28%)
Carbohydrates
67g
(22%)
Protein
7g
(14%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
223mg
(9%)
Potassium
191mg
(5%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
654IU
(13%)
Vitamin C
0.2mg
(0%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Calories | 551kcal | 28% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 223mg | 9% |
| Potassium | 191mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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