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To make the best caramel pecan sticky buns, you need the right ingredients. Here’s what you will need: - 2 cups all-purpose flour - 1 cup milk, warmed to about 110°F (43°C) - 1/4 cup granulated sugar - 1 packet (2 1/4 teaspoons) active dry yeast - 1/4 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1 cup pecans, coarsely chopped - 1/2 cup light brown sugar, packed - 1/4 cup light corn syrup - 1/4 cup unsalted butter (for caramel) - 1 tablespoon ground cinnamon These ingredients combine to create a soft dough and a sticky caramel layer. The warmth of the milk helps activate the yeast. The butter adds richness, while the sugar and cinnamon give the buns their sweet flavor. You can feel the excitement as you gather these items. Each ingredient plays a key role in the final dish, making it a delightful treat that is hard to resist. {{ingredient_image_2}} First, activate the yeast. In a small bowl, mix warm milk, granulated sugar, and active dry yeast. Let it sit for about five minutes. You will see bubbles forming. This means your yeast is ready. Next, in a large bowl, whisk together melted butter, egg, vanilla extract, and salt. Once mixed, add the frothy yeast mixture. Stir well to combine. Now, gradually add all-purpose flour to the wet mix. Stir until a soft dough forms. Transfer the dough to a floured surface. Knead the dough for five to seven minutes until it feels smooth and elastic. Shape your kneaded dough into a ball and place it in a greased bowl. Cover it with a kitchen towel. Find a warm, draft-free spot for the dough to rise. Let it sit for about one hour. The dough should double in size when it's ready. While the dough rises, prepare the caramel. In a medium saucepan, mix brown sugar, light corn syrup, and butter. Heat it over medium heat, stirring until smooth. When it bubbles, remove it from heat. Now, fold in the chopped pecans. Once the dough has risen, roll it out on a floured surface. Aim for a rectangle about 12 by 15 inches. Brush the rolled dough with melted butter. Evenly sprinkle brown sugar and ground cinnamon over the surface. Starting at the long edge, roll the dough tightly into a log. Slice the log into 12 equal pieces. Place each piece cut side down in the prepared baking pan with the caramel mixture. Cover the pan with a clean towel. Let the buns rise again for about 30 minutes. Preheat your oven to 350°F (175°C). After the second rise, bake the buns for 25 to 30 minutes. They should be golden brown and puffed. Once baked, cool the buns in the pan for five minutes. Invert the pan onto a serving platter. Enjoy your caramel pecan sticky buns warm and gooey! To get the best sticky buns, I have a few tips for you. First, roll the dough evenly. This helps the buns cook evenly. Aim for a rectangle that is about 12x15 inches. When you cut the rolls, make sure to use a sharp knife. This keeps the edges clean and helps the buns rise well. To avoid over-baking, keep an eye on the buns. They should turn golden brown, not dark. If you see them getting too dark, cover the pan with foil. This stops them from burning. Always check with a toothpick. If it comes out clean, your buns are ready. When serving your sticky buns, warm them up for the best taste. A drizzle of warm caramel sauce on top makes them even better. You can also garnish with whole pecans. This adds a nice crunch and looks pretty. Sometimes, the dough won't rise. This can happen if the yeast is old. Always check the expiration date on the packet. The milk should be warm but not hot. If it’s too hot, it can kill the yeast. If your caramel burns or doesn’t set, try lowering the heat while cooking. Stir it often to keep it from sticking. If it’s too runny, let it cook a bit longer. The right texture should be thick but pourable. Pro Tips Activate the Yeast: Make sure your milk is at the right temperature (110°F or 43°C) to properly activate the yeast. Too hot can kill the yeast, while too cold will not activate it. Kneading Technique: When kneading the dough, use the heel of your hand to push the dough away from you, then fold it back over itself. This helps develop gluten for a better texture. Perfect Rise: For the best rise, let the dough rise in a warm, draft-free area. You can create this environment by placing the bowl in an oven that’s turned off but has the light on. Serving Suggestion: Serve the sticky buns warm for the best experience. You can also drizzle with extra caramel sauce and sprinkle with whole pecans for added indulgence. {{image_4}} You can swap pecans for other nuts. Walnuts add a rich taste and crunch. Almonds bring a light flavor and nice texture. Both options work well in the caramel layer. Just chop them coarsely like you would with pecans. This change can give your sticky buns a new twist. Want to mix things up? Try adding chocolate chips or dried fruit. Chocolate chips add a sweet surprise. They melt and create gooey pockets in your buns. Dried fruit, like raisins or cranberries, gives a fruity kick. Both options make the sticky buns more fun and flavorful. For a healthier twist, consider whole grain flour. It adds fiber and nutrients. You can use whole wheat or spelt flour instead of all-purpose flour. Reducing sugar is another smart choice. You can cut down the brown sugar or use a sugar substitute. This way, you still enjoy the sticky buns without too much sugar. To keep your sticky buns fresh, wrap them well in plastic wrap. Place them in the fridge to maintain moisture. This method helps avoid drying out. They will stay good for up to a week. For longer storage, consider freezing them. To freeze, place the sticky buns in an airtight container. You can also use freezer bags. Make sure to remove as much air as possible. They can last for about three months in the freezer. To reheat your sticky buns, use the oven for the best texture. Preheat your oven to 350°F (175°C). Place the buns on a baking sheet. Cover them with foil to keep them moist. Heat for about 10 to 15 minutes. If you're in a hurry, the microwave works too. Heat in short bursts of 15 seconds. Check often to avoid drying them out. For a tasty twist, serve your leftover buns warm with a drizzle of caramel sauce. You can also top them with fresh pecans. This adds crunch and flavor. Enjoy your delicious treat! Caramel pecan sticky buns stay fresh for about three days at room temperature. Store them in an airtight container to keep them soft. You can also refrigerate them for up to a week, but they may lose some fluffiness. Yes, you can make the dough ahead of time. After kneading, place it in the fridge for up to 24 hours. Just let it come to room temperature before the second rise. You can use honey or maple syrup as a corn syrup substitute. Both options provide sweetness and a nice texture. Just remember that the flavor may change slightly. Sticky buns and cinnamon rolls are similar but not the same. Sticky buns have a caramel layer at the bottom, while cinnamon rolls are usually just filled with cinnamon sugar. The caramel gives sticky buns their gooey texture. Yes, you can make this recipe vegan. Use plant-based milk and replace butter with a vegan alternative. Substitute the egg with flaxseed meal or applesauce. The final taste will still be delicious! Making caramel pecan sticky buns is fun and rewarding. You start with easy steps, from activating yeast to mixing dough. Layer in the pecans and bake until golden. Keep your buns soft and flavorful with our tips. Don't shy away from adding different nuts or flavors. Store extras well and reheat for tasty treats later. With practice, you’ll master this delicious recipe. Enjoy each sweet bite!

Caramel Pecan Sticky Buns

Deliciously gooey sticky buns topped with caramel and pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup milk, warmed to about 110°F (43°C)
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup pecans, coarsely chopped
  • 1/2 cup light brown sugar, packed
  • 1/4 cup light corn syrup
  • 1/4 cup unsalted butter (for caramel)
  • 1 tablespoon ground cinnamon

Instructions
 

  • In a small bowl, mix the warm milk, granulated sugar, and active dry yeast together. Allow the mixture to sit for about 5 minutes or until it becomes frothy, indicating that the yeast is active.
  • In a large mixing bowl, whisk together the melted butter, egg, vanilla extract, and salt until well combined. Add the frothy yeast mixture to this bowl, stirring thoroughly to combine.
  • Gradually incorporate the all-purpose flour into the wet mixture, stirring until a soft dough begins to form. Transfer the dough to a lightly floured surface and knead it for approximately 5-7 minutes until it becomes smooth and elastic.
  • Shape the kneaded dough into a ball and place it in a greased bowl. Cover the bowl with a kitchen towel and let the dough rise in a warm draft-free area for about 1 hour, or until it has doubled in size.
  • While the dough is rising, prepare the sticky caramel layer: In a medium saucepan, combine the packed brown sugar, light corn syrup, and 1/4 cup butter. Heat over medium heat, stirring constantly until the mixture is smooth and begins to bubble. Remove from heat, then fold in the chopped pecans.
  • Pour the warm pecan caramel mixture into a greased 9x13 inch baking pan, ensuring it spreads evenly across the bottom.
  • Once the dough has risen, gently roll it out on a floured surface into a rectangular shape, approximately 12x15 inches in size.
  • Brush the surface of the dough with additional melted butter, then evenly sprinkle the brown sugar and ground cinnamon across the entire surface.
  • Starting from the long edge, tightly roll the dough into a log shape. Carefully slice the log into 12 equal pieces. Place each piece cut side down into the prepared baking pan on top of the caramel mixture.
  • Cover the pan with a clean towel and let the buns rise again for another 30 minutes, allowing them to puff up.
  • Preheat your oven to 350°F (175°C). Once the buns have risen, bake them in the preheated oven for 25-30 minutes or until they are golden brown and puffed.
  • After baking, allow the buns to cool in the pan for about 5 minutes. Then, gently invert the pan onto a serving platter, so the sticky caramel and pecans are on top.

Notes

For an even more indulgent touch, drizzle with extra caramel sauce and garnish with whole pecans. Serve the sticky buns warm to fully enjoy their gooey goodness!
Keyword caramel, dessert, pecans, sticky buns