Description
Make these warm, gooey Caramel Pecan Sticky Buns from scratch. This recipe guides you through making a soft yeast dough and covers the secrets to a rich, flowing caramel topping.
Ingredients
Scale
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar, plus 1 tablespoon for yeast
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup packed light brown sugar (for filling)
- 1 teaspoon ground cinnamon (for filling)
- 1 cup pecan halves
- 1/2 cup unsalted butter (for caramel)
- 1 cup packed dark brown sugar (for caramel)
- 1/4 cup honey or corn syrup (for caramel)
- 1/4 cup heavy cream (for caramel)
Instructions
- Combine warm milk, 1 tablespoon sugar, and yeast in a large bowl. Let it sit for 5-10 minutes until foamy.
- Stir in the remaining 1/4 cup sugar, eggs, and melted butter into the yeast mixture.
- In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 6-8 minutes until it is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling by mixing the softened butter, 1/2 cup brown sugar, and cinnamon until smooth.
- Punch down the risen dough. Roll it out into a 12×18 inch rectangle on a lightly floured surface.
- Spread the filling mixture evenly over the dough rectangle.
- Sprinkle the pecan halves over the filling.
- Tightly roll the dough up along the long edge into a log.
- Cut the log into 12 equal pieces.
- Prepare the caramel by melting 1/2 cup butter, 1 cup dark brown sugar, and honey in a saucepan over medium heat until smooth. Remove from heat and stir in the heavy cream.
- Pour half of the caramel mixture into the bottom of a 9×13 inch baking pan.
- Arrange the dough pieces cut-side up in the prepared pan over the caramel.
- Cover the pan loosely and let the buns proof for another 30 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown.
- Immediately after removing the buns from the oven, invert the pan onto a serving platter. Drizzle the remaining warm caramel over the buns. Serve warm.
Notes
- Make sure your milk is warm, not hot, or it will kill the yeast.
- Room temperature eggs mix into the dough better.
- If you like extra sticky tops, pour the remaining caramel from the pan over the buns after inverting.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg