Breakfast & Brunch > Baked Goods (Sweet) > Sweet Rolls & Buns > Sticky Buns Recipe

Caramel Pecan Sticky Buns

Indulge in warm, gooey Caramel Pecan Sticky Buns, a perfect treat for breakfast or brunch. These buns are packed with pecans, coated in a rich caramel sauce, and baked to golden perfection. A delightful combination of sweet and nutty flavors in every bite.

Prep Time
30 minutes + 1.5 hours for rising
Cook Time
25-30 minutes
Servings
12 buns
Ingredients
  • 3 1/2 cups All-Purpose Flour
  • 2 1/4 teaspoons Instant Yeast
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Salt
  • 1 cup Milk
  • 1/4 cup Butter
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Brown Sugar
  • 1/2 cup Butter
  • 1/4 cup Heavy Cream
  • 1 1/2 cups Pecans

Making the Dough

In a large bowl, combine flour, yeast, sugar, and salt. In a separate bowl, mix warm milk, melted butter, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook and knead on medium speed for 5 minutes.

First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Preparing the Caramel Pecan Base

While the dough is rising, prepare the caramel pecan base. In a medium saucepan, combine brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved. Bring to a simmer and cook for 1-2 minutes, stirring constantly, until slightly thickened. Remove from heat and stir in 1 cup of chopped pecans.

Assembling the Sticky Buns

Grease a 9x13 inch baking dish. Pour the caramel pecan mixture evenly into the bottom of the dish. Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a 12x18 inch rectangle. Sprinkle the remaining 1/2 cup of chopped pecans evenly over the dough. Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal. Cut the log into 12 equal slices.

Second Rise

Place the sticky buns, cut side up, in the prepared baking dish. Cover with plastic wrap and let rise in a warm place for 30 minutes.

Baking the Sticky Buns

Preheat oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes, or until golden brown and the caramel is bubbly. Let cool in the pan for 5-10 minutes before inverting onto a serving platter. Serve warm.

← Berry Raisin Scones Cheddar Herb Scones →

FAQ

  • Can I make these sticky buns ahead of time?

    Yes, you can prepare the sticky buns through the second rise and then refrigerate them overnight. Before baking, let them sit at room temperature for 30 minutes, then bake as directed.
  • Can I use a different type of nuts?

    Absolutely! Walnuts or almonds would also be delicious in this recipe. Feel free to experiment with your favorite nuts.
  • How do I prevent the caramel from burning?

    Keep the heat at medium and stir the caramel sauce constantly while it's simmering to prevent burning.