These caramel pecan sticky buns are sweet, gooey, and packed with crunchy pecans. They make for a perfect treat for breakfast or dessert, and who can resist that caramel goodness?
As the smell fills your kitchen while they bake, your family will be eagerly waiting. I love serving them warm with a little extra drizzle of caramel! It’s the sweetest way to start the day! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This gives structure to your buns. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve had great results with brands that include xanthan gum.
Active Dry Yeast: It helps the dough rise. Make sure your yeast is fresh for the best results. If you have instant yeast, you can use that directly without proofing it in water.
Pecans: They add crunch and flavor. If you don’t have pecans, feel free to use walnuts, almonds, or even mixed nuts. I often toast mine for extra flavor!
Corn Syrup: This helps the caramel remain soft. If you’re avoiding corn syrup, you can substitute with maple syrup or honey, although the flavor will differ slightly.
How Do I Ensure My Dough Rises Perfectly?
Getting the dough to rise nicely is key for soft sticky buns. Here are important steps to follow:
- Make sure your milk is warm, not hot. Around 110°F (43°C) is ideal. Too hot can kill the yeast!
- Let the dough rise in a warm, draft-free place. A turned-off oven or a sunny spot works well.
- Cover the dough with a damp towel or plastic wrap to prevent it from drying out while it rises.
- Check that it has doubled in size before moving on. Patience pays off here!
Getting the rise right can make a big difference in your sticky buns’ texture. Good luck, and enjoy baking!
How to Make Caramel Pecan Sticky Buns?
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 1 cup warm whole milk (about 110°F/43°C)
- 1/4 cup unsalted butter, melted
- 2 large eggs
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 2 tbsp ground cinnamon
For the Caramel Pecan Topping:
- 1 cup unsalted butter (2 sticks)
- 1 cup firmly packed brown sugar
- 1/4 cup light corn syrup
- 2 tbsp honey
- 1/4 tsp salt
- 2 cups chopped pecans (toasted or raw)
How Much Time Will You Need?
This delightful recipe takes about 2 to 2.5 hours in total. This includes about 30 minutes for prep, two rising periods (about 1.5 hours combined), and around 35 minutes of baking time. The results are well worth the wait!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, mix the warm milk, melted butter, and eggs. Now, pour the wet ingredients into the dry ones and combine until a dough forms. If you’d like, you can knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic, or use a stand mixer with a dough hook for convenience.
2. Let It Rise:
Transfer the dough to a lightly greased bowl and cover it with a clean towel or plastic wrap. Place it in a warm spot and let it rise until it doubles in size, which will take about 1 to 1.5 hours. Take this time to prepare your kitchen for the next steps!
3. Make the Caramel Pecan Topping:
While the dough is rising, grab a saucepan and melt the butter over medium heat. Next, add the brown sugar, corn syrup, honey, and salt, stirring continuously until the mixture is smooth and bubbly. Pour this delicious caramel into a greased 9×13-inch baking pan and sprinkle the chopped pecans evenly over the top.
4. Prepare the Filling:
In another bowl, combine the softened butter with the brown sugar and cinnamon, mixing until it’s nice and smooth.
5. Roll Out the Dough:
After the dough has grown, punch it down to deflate it. On a floured surface, roll it out into a rectangle about 16×12 inches.
6. Spread the Filling:
Evenly spread the cinnamon-sugar butter filling over the rolled-out dough, covering all the edges.
7. Roll It Up:
Starting from the long edge, tightly roll the dough into a log. This will help create those delicious swirls in your sticky buns.
8. Cut and Place the Buns:
Cut the rolled dough into 12 equal slices. Place each slice, cut side down, over the pecan caramel in the baking pan, making sure to leave a bit of space between each for expansion during baking.
9. Let Them Rise Again:
Cover the buns and let them rise again for about 30-45 minutes, or until they are puffy and have risen nicely.
10. Bake the Buns:
Preheat your oven to 350°F (175°C). Bake the buns for 30-35 minutes, or until they are golden brown and bubbling. You’ll want to keep an eye on them!
11. Invert and Serve:
Once they are out of the oven, carefully invert the pan onto a serving platter to let the caramel and pecans drizzle over the buns. Let them sit for a few minutes to set before serving them warm.
Enjoy your delicious, ooey-gooey caramel pecan sticky buns! They’re great for sharing, but good luck not eating them all yourself!
Can I Use Milk Alternatives in the Dough?
Yes, you can substitute whole milk with almond milk, soy milk, or oat milk. Just make sure they are unsweetened and heated to a similar temperature (around 110°F/43°C) before adding them to the dough.
Can I Freeze the Sticky Buns?
Definitely! You can freeze the unbaked rolls after step 8. Simply cover the pan tightly with plastic wrap and then aluminum foil. When you’re ready to bake, let them rise in the fridge overnight, then bake as directed. Alternatively, you can freeze them after baking; just ensure they are fully cooled and stored in an airtight container.
What If My Dough Doesn’t Rise?
If your dough doesn’t rise, it may be due to inactive yeast or a too-cold environment. Ensure your yeast is fresh by checking the expiration date, and try placing the dough in a warmer area, like an oven preheated to the lowest setting for a few minutes and then turned off.
Can I Make These Sticky Buns Vegan?
Yes! You can make vegan substitutions by using plant-based butter, almond or soy milk, and a flaxseed or chia seed mixture as an egg replacement (mix 1 tablespoon of flaxseed or chia seeds with 2.5 tablespoons of water, let it sit until it gels before using it in the recipe).
