Description

Sticky Buns with Caramelized Pecans are soft, sweet rolls topped with rich caramel sauce and crunchy toasted pecans. This recipe delivers a delightful blend of buttery dough, warm cinnamon spice, and gooey caramel that makes each bite irresistibly indulgent. Perfect as a comforting breakfast, snack, or dessert, these buns fill your kitchen with cozy aromas and satisfy all cravings with their balanced texture and flavor.

Ingredients

Scale

Dough Ingredients

3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/2 cup unsalted butter, melted
1 cup warm milk (about 110°F / 43°C)
2 large eggs
1 teaspoon vanilla extract

Filling

1/2 cup granulated sugar
2 teaspoons ground cinnamon

Caramelized Pecan Topping

1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup heavy cream
1 1/2 cups chopped pecans

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Instructions

Prepare the Dough: Warm the milk until lukewarm, then combine it with active dry yeast, 1 tablespoon granulated sugar, and 2 tablespoons flour. Let the mixture sit for 5-10 minutes until bubbly to activate the yeast. In a large bowl, mix the melted butter, eggs, vanilla extract, remaining sugar, and the yeast mixture. Gradually add the flour and knead the dough on a floured surface until smooth and elastic, about 8-10 minutes. Place the dough in a greased bowl, cover it, and allow it to rise in a warm place until doubled in size, about 1 to 1.5 hours.
Make the Caramelized Pecan Topping: While the dough rises, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream, cooking until the mixture is smooth and begins to thicken, about 3-4 minutes. Remove from heat and fold in the chopped pecans. Pour and evenly spread this sticky topping into the bottom of a greased baking pan.
Roll and Fill the Dough: Punch down the risen dough and roll it out on a floured surface into a large rectangle (about 16×12 inches). Sprinkle the dough generously with the cinnamon sugar mixture. Starting from the long edge, tightly roll the dough into a log. Use a sharp knife to cut the log into 12 even slices.
Assemble and Second Rise: Arrange each bun slice cut-side up on top of the caramelized pecan layer in the pan, spacing them slightly apart. Cover the pan with a clean kitchen towel or plastic wrap and let the buns rise again until puffy and nearly doubled in size, about 30-45 minutes.
Bake and Invert: Preheat the oven to 350°F (175°C). Bake the buns for 30-35 minutes or until golden brown and bubbling. Remove from the oven and allow the pan to cool for about 5 minutes. Carefully invert the pan onto a serving platter so the caramelized pecans are on top. Serve warm.

Notes

Use fresh yeast and proof it to ensure proper rise.
Knead the dough just until elastic to avoid tough buns.
Cut buns evenly for uniform baking and appearance.
Make the pecan caramel topping just before assembly to keep it warm and smooth.
Allow buns to cool slightly before inverting the pan to prevent the topping from running.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bun
Calories: 380
Sugar: 22g
Sodium: 200mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg