Caramel Pecan Sticky Buns
Learn how to make delicious sticky buns with this easy-to-follow recipe. Perfect for breakfast or dessert, these sticky buns are sure to be a hit with your family and friends.
Servings: 8 rolls
Ingredients
For the rolls
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 2 ¼ teaspoons (1 package) instant yeast
- ⅔ cup whole milk warmed to 100°F to 110°F
- ¼ cup neutral oil
- 1 large egg
For the filling
- 4 tablespoons unsalted butter room temperature
- ⅓ cup lightly packed light brown sugar
- 2 teaspoons ground cinnamon
For the caramel sauce
- 1 ½ cups raw pecan halves toasted and chopped
- 8 tablespoons (1 stick) unsalted butter
- ¾ cup lightly packed light brown sugar
- ½ cup heavy cream
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
- Mix the dough: In the bowl of a stand mixer, combine the flour, sugar, salt, yeast, milk, oil, and egg.⅔ cup whole milk, ¼ cup granulated sugar, ¼ cup neutral oil, 1 teaspoon kosher salt, 1 large egg
- Knead the dough: Using the dough hook, mix on medium-low until combined and shaggy, 2 minutes. Increase the speed to medium and mix until the dough cleans the side of the mixing bowl, is smooth and elastic, but still clings to the bottom of the bowl, 5-8 minutes.2 ½ cups all-purpose flour, 2 ¼ teaspoons (1 package) instant yeast
- Rise: Remove the dough from the bowl and place it in a greased, clean bowl. Cover tightly and let it rise in a warm place until doubled in size, 1-1 ½ hours.
- Prepare the filling: In a bowl, combine the butter, brown sugar, and cinnamon. Mix until the butter is softened and incorporated evenly into the sugar.4 tablespoons unsalted butter, ⅓ cup lightly packed light brown sugar, 2 teaspoons ground cinnamon
- Make the caramel sauce: Prepare the caramel sauce while the rolls are rising. In a small saucepan, combine the butter, brown sugar, heavy cream, and salt. Heat until the mixture begins to boil. Simmer for 2 minutes, then remove from the heat and add the vanilla extract and pecans. Stir and pour directly into a greased 9-inch cake pan.8 tablespoons (1 stick) unsalted butter, ¾ cup lightly packed light brown sugar, ½ teaspoon kosher salt, 1 teaspoon vanilla extract, ½ cup heavy cream, 1 ½ cups raw pecan halves
- Shape: Once the dough has doubled in size, punch down and roll out on a lightly floured surface to a 14 x 8-inch rectangle. Spread the prepared filling over. Tightly roll up the dough, starting with a long side. Squeeze the seam together to seal. Cut the roll into 8 individual rolls. Place in the pan with the prepared caramel sauce. Cover loosely with plastic wrap and allow to rise until puffed, but not quite doubled in size, 45 minutes.
- While the dough is rising, preheat the oven to 350°F.
- Bake: Once risen, bake the rolls in the preheated oven until golden brown and set, or until the internal temperature reaches 190°F, 27-35 minutes. Remove from the oven and cool in the pan for 15 minutes. Run a knife around the sides and invert onto a plate.
Video
Nutrition
Serving: 1roll | Calories: 695kcal