These Caramel Pecan Sticky Buns are warm, gooey treats topped with crunchy pecans and a sweet caramel sauce. Perfect for breakfast or a tasty snack!
Honestly, who can resist that sticky goodness? I love enjoying these fresh out of the oven with a cup of coffee. They are a real morning pick-me-up! ☕️🥐
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your dough. If you need a gluten-free option, try a gluten-free flour blend, but the texture might vary slightly.
Active Dry Yeast: Essential for making the dough rise. If you’re out of yeast, you can use instant yeast as a 1:1 substitute, but remember, it’ll alter the rise time a bit.
Unsalted Butter: This adds richness to the dough and filling. If you’re looking for dairy-free options, use coconut oil or a dairy-free butter; it will change the flavor a bit, but it still works well.
Pecans: They provide a delightful crunch. If you’re allergic or want a twist, try walnuts or almonds instead. Just chop them up the same way!
How Do You Ensure Perfectly Fluffy Dough?
Kneading the dough properly is key to achieving a fluffy texture. Make sure you follow these steps:
- After mixing, turn the dough onto a floured surface and knead for 6-8 minutes until smooth to activate the gluten.
- The dough should be elastic and not too sticky; if it sticks to your fingers, sprinkle a little more flour.
- Allow the dough to rise in a warm area, covered, until it has doubled—this usually takes about 1 to 1.5 hours.
Trust me, these steps make all the difference in getting those lovely fluffy sticky buns!
Caramel Pecan Sticky Buns
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup warm milk (about 110°F/43°C)
- 1/3 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar (light or dark)
- 2 tbsp ground cinnamon
For the Caramel Pecan Topping:
- 1 cup packed brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 2 cups chopped pecans
How Much Time Will You Need?
This recipe takes about 25 minutes of preparation time, plus about 2 hours for the dough to rise and 30 minutes for baking. Overall, you’re looking at around 2.5 hours before you can enjoy these delicious sticky buns, but the wait is so worth it!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together 2 cups of flour, the yeast, sugar, and salt. Pour in the warm milk, melted butter, and egg. Using an electric mixer, beat on low speed for 30 seconds, scraping down the sides as needed. Then, switch to high speed and beat for 3 minutes. Gradually add the remaining flour, 1/2 cup at a time, until the dough comes together.
2. Knead the Dough:
Turn the dough out onto a floured surface, kneading it for 6-8 minutes until it’s smooth and elastic. Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place until it doubles in size, which takes about 1 to 1.5 hours.
3. Prepare the Caramel Pecan Topping:
While waiting for the dough to rise, make the topping! In a saucepan over medium heat, melt together the butter, brown sugar, and heavy cream, stirring frequently for about 3-5 minutes until smooth and slightly thickened. Remove it from the heat and mix in the chopped pecans.
4. Assemble the Topping in Pan:
Pour the caramel pecan mixture evenly into the bottom of a 9×13 inch baking pan, making sure to cover the entire surface.
5. Roll Out the Dough:
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it into a rectangle about 16×12 inches.
6. Add Filling:
Spread the softened butter evenly over the dough rectangle, then sprinkle the brown sugar and cinnamon mixture over the butter.
7. Form Rolls:
Starting from one long side, tightly roll the dough into a log shape. Cut the log into 12 equal slices.
8. Arrange Rolls:
Place the slices cut side down over the caramel pecan topping in the pan, leaving a little space between each roll.
9. Second Rise:
Cover the pan with a towel and allow to rise for 30-45 minutes, until the rolls are puffy.
10. Bake:
Preheat your oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes, or until they are golden brown.
11. Cool and Invert:
When done, remove the pan from the oven and let it cool for about 5 minutes. Run a knife around the edges to loosen the buns. Place a large serving plate over the pan and carefully invert it to release the buns, now with the caramel pecan topping on top.
12. Serve:
Serve the sticky buns warm and enjoy their delicious sweetness!
These sticky buns are decadently sticky, sweet, and nutty — perfect fresh for breakfast or brunch!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can! Use the same amount of instant yeast as active dry yeast. Just remember that instant yeast often doesn’t require a warmup, so you can mix it directly with your dry ingredients.
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half or whole milk, though the caramel will be less rich. If you want to keep it creamy, consider adding a bit of melted butter to the milk for a closer consistency.
Can I Make These Sticky Buns the Night Before?
Absolutely! You can prepare the dough and assemble the rolls up to the second rise. Cover them tightly and refrigerate overnight. In the morning, let them come to room temperature and rise for about 30 minutes before baking.
How Should I Store Leftover Sticky Buns?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week. To reheat, simply warm them in the microwave for a few seconds or in the oven for a few minutes to revive their gooey texture.
