Caramel pecan sticky buns are warm, gooey treats that are hard to resist! With their soft dough, sweet caramel, and crunchy pecans, they make the perfect breakfast or dessert.
Honestly, my family can’t get enough of these sticky buns! They disappear in no time, especially when served fresh from the oven. I love pairing them with a cup of coffee for a cozy start to the day!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your dough. If you want a healthier option, consider using whole wheat flour, though it may alter the texture slightly.
Active Dry Yeast: Essential for the rise. If you have instant yeast, it can be used as a substitute in the same amount—just mix it directly with your dry ingredients.
Pecans: They’re a star in this recipe! If you’re not a fan or have allergies, walnuts or almonds can also work, giving a nice crunch but with a different flavor profile.
Brown Sugar: It adds depth of flavor and moisture. Light or dark brown sugar can be used interchangeably, but dark brown sugar will give a richer taste.
Butter: Unsalted butter is used for better control of salt levels. If you’re looking for a dairy-free option, try using a plant-based buttery spread.
What’s the Best Way to Make the Dough Rise?
Getting the dough to rise properly is key to fluffy sticky buns. Here’s how to ensure success:
- Warm the milk to about 110°F, which helps activate the yeast without killing it.
- Let your dough rise in a draft-free area. You can create warmth by placing it in your oven (turned off) or by covering it with a damp towel.
- Be patient! The dough should double in size, taking about 1-1.5 hours. If it’s not rising as expected, the yeast may not be fresh. Try a new packet next time!
These techniques will help you get that perfect, fluffy texture for your sticky buns, making them a hit every time!
How to Make Caramel Pecan Sticky Buns
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- 1 tsp salt
- 1 cup whole milk, warmed (about 110°F)
- 2 large eggs, room temperature
- 6 tbsp unsalted butter, melted and cooled
For the Filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
For the Caramel Pecan Topping:
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- ¼ cup honey or corn syrup
- 2 tbsp heavy cream
- ¼ tsp salt
- 2 cups pecans, chopped (or halves for chunkier texture)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes to prepare and 1.5 hours for the dough to rise. Plus, you’ll spend an additional 30-45 minutes for the second rise and baking time. So, overall, plan for about 2.5 to 3 hours from start to finish. But don’t worry—most of that time is just waiting for the dough to rise!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix the warm milk and yeast. Let it sit for about 5 minutes until it gets foamy. This means your yeast is good! Now, add in the sugar, eggs, melted butter, and salt, stirring everything together. Gradually add the flour, about 1 cup at a time, until you have a soft dough. It should be just a little sticky but not too messy. Transfer the dough to a floured surface and knead for 8-10 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm area until it doubles in size—about 1 to 1.5 hours.
2. Make the Caramel Pecan Topping:
While your dough rises, make the topping. In a medium saucepan over medium heat, melt the butter. Then, stir in the brown sugar, honey (or corn syrup), heavy cream, and salt. Bring the mixture to a boil, cooking for about 2-3 minutes until it thickens slightly. Remove from heat and stir in the pecans. Pour this gooey mixture evenly into a greased 9×13 inch baking pan.
3. Prepare the Filling:
In a small bowl, mix together the softened butter, brown sugar, and cinnamon until everything is well combined. This filling is what will make your sticky buns sweet and flavorful!
4. Assemble the Buns:
After the dough has risen, punch it down gently and roll it out on a floured surface into a 16×12 inch rectangle. Spread the cinnamon-sugar filling evenly over the dough. Then, starting from one of the long edges, roll the dough tightly into a log shape. Cut this log into 12 equal slices. Lay the slices cut-side down on top of the caramel pecan topping in the baking pan, leaving a little space between each bun.
5. Bake the Sticky Buns:
Cover the pan loosely with a towel and let the buns rise again for about 30-45 minutes until they are puffed up. Preheat your oven to 350°F (175°C) while they rise. Once they have risen, bake the buns for about 25-30 minutes, or until they are golden brown and cooked through.
6. Finish & Serve:
Once baked, take the pan out of the oven and let the buns cool for about 5 minutes. To serve, carefully invert the pan onto a serving platter, letting the caramel pecan topping drip down over the buns. Serve them warm for the best gooey goodness!
These sticky buns are a delightful treat, featuring rich caramel and crunchy pecans over soft, sweet dough. Perfect for breakfast, brunch, or dessert, enjoy this indulgent dish with family and friends!
Can I Use Different Types of Nuts?
Absolutely! If you’re not a fan of pecans, you can substitute them with walnuts or almonds. Both will give a delicious crunch, although they will slightly alter the flavor.
What If My Dough Doesn’t Rise?
If your dough hasn’t risen after 1-1.5 hours, your yeast might not be active. Make sure that the milk is at the right temperature (around 110°F) and check the expiration date on your yeast. You can also try placing the dough in a warm, draft-free area to encourage rising.
Can I Prepare the Dough Ahead of Time?
Yes, you can! After kneading, let the dough rise until doubled in size, then punch it down. Cover it tightly and store it in the refrigerator for up to 24 hours. When ready to use, let it come to room temperature before proceeding with the assembly steps.
How Do I Store Leftover Sticky Buns?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them! Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months—just reheat in the oven or microwave when you’re ready to enjoy!
