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- 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet (2 1/4 teaspoons) active dry yeast - 1/2 teaspoon salt - 1/2 cup milk, warmed - 1/4 cup unsalted butter, melted - 1 large egg - 1/4 cup brown sugar, packed - 1/2 cup pecans, chopped - 1/4 cup honey - 1/4 teaspoon ground cinnamon - 1/4 cup caramel sauce - For nuts, you can use walnuts or almonds. They will add a nice crunch. - You can swap cow's milk with almond or oat milk for a dairy-free option. - If you want less sugar, try using agave syrup or coconut sugar. {{ingredient_image_1}} - Mixing dry ingredients Start with a large mixing bowl. Combine 1 cup of all-purpose flour, granulated sugar, active dry yeast, and salt. Mix these dry ingredients well. This step helps activate the yeast. - Combining wet ingredients In a separate bowl, whisk together warm milk, melted butter, and the large egg. Make sure everything is well mixed. This mixture adds moisture and richness to the dough. - Kneading the dough Pour the wet mixture into the dry ingredients. Mix until it forms a soft dough. Gradually add the remaining flour, 1/2 cup at a time. Knead the dough on a floured surface for about 5 minutes. The dough should be smooth and elastic. Place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour. The dough should double in size. - Making the caramel pecan mixture While the dough rises, prepare the sticky topping. In a small saucepan, mix brown sugar, honey, and caramel sauce over medium heat. Stir until it bubbles and thickens slightly. Remove it from the heat and fold in the chopped pecans. This topping gives the sticky buns their sweet, gooey flavor. - Pouring into the cake pan Take a greased 9-inch round cake pan and pour the caramel pecan mixture into it. Spread it evenly across the bottom. This will create a delicious base for the buns. - Rolling and cutting the dough Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, about 12x16 inches. Brush the surface with melted butter. You can sprinkle cinnamon and sugar if you like. Roll the dough tightly from one long side to the other to form a log. Cut the log into 12 equal pieces. - Rising times and baking temperature Place the rolls, cut side up, over the sticky topping in the cake pan. Space them evenly. Cover the pan with a cloth and let the rolls rise for another 30 minutes. Preheat your oven to 350°F (175°C) during this time. - Checking for doneness Bake the sticky buns in the preheated oven for 25-30 minutes. They should turn golden brown. Let them cool in the pan for about 5 minutes. Then, invert them onto a serving platter to release the sticky topping. Enjoy the warm, sweet smell as they cool! Kneading is key to great dough. You want to knead it for about 5 minutes. This helps develop gluten, which gives the dough strength. When it feels smooth and elastic, you’re done. Rising time is also very important. Let the dough rise until it doubles in size. This usually takes about 1 hour. A warm spot helps speed up the process. You can add spices to boost flavor. Ground cinnamon is a classic choice. It pairs well with the caramel and pecans. You might also try nutmeg or cardamom. For the best topping, use fresh ingredients. Warm the brown sugar, honey, and caramel sauce together. This creates a thick, gooey mix. Stir in chopped pecans for added crunch. Drizzling extra caramel sauce makes a lovely finish. Just warm it slightly for easy pouring. You can also sprinkle chopped pecans on top for color and texture. This adds a nice touch before serving. Try to make each bun look inviting and delicious! Pro Tips Use Fresh Yeast: Ensure your yeast is fresh for the best rise. Check the expiration date to guarantee fluffy buns. Warm Dough Rising: For optimal rising, place your dough in a warm, draft-free area, such as an oven turned off but slightly warmed. Cutting the Dough: Use a sharp knife or dental floss to cut the rolled dough for clean edges and perfect rolls. Inverting Carefully: When inverting the sticky buns, do it slowly to prevent the sticky topping from spilling out. {{image_2}} You can make your caramel pecan sticky buns even better! Try adding chocolate chips for a sweet twist. They give a rich and creamy taste. Use semi-sweet or dark chocolate for a fun surprise in every bite. Different nuts can also change the flavor. Instead of pecans, use walnuts or almonds. They add a new crunch and taste. Mix and match according to your preference. If you want to try something new, think about cream cheese frosting. It adds a tangy flavor that pairs well with the sweetness. Just beat cream cheese with a bit of sugar and milk until smooth. Drizzle it over the warm buns for a nice finish. Another option is a maple syrup drizzle. This adds a lovely sweetness and a unique flavor. Just warm some maple syrup and pour it over the buns right before serving. It makes them even more special. For those needing gluten-free, there are great flour options. Almond flour or coconut flour works well. They keep the buns tasty and fluffy. Just remember to mix them with a gluten-free baking blend for the best results. You may also need to adjust other ingredients for texture. Adding an extra egg can help bind the mixture. It makes the sticky buns soft and chewy. Always check if the dough feels right before baking. To keep your caramel pecan sticky buns fresh, follow these tips: - Refrigeration: Place the sticky buns in an airtight container. They stay fresh for up to 3 days in the fridge. - Freezing: Wrap each bun tightly in plastic wrap and then in foil. You can freeze them for up to 2 months. This method keeps them moist and tasty. When you want to enjoy your sticky buns again, here’s how to reheat them: - Microwave: Place a bun on a microwave-safe plate. Heat for 15-20 seconds for a warm treat. - Oven: Preheat your oven to 350°F (175°C). Wrap the buns in foil and heat for 10-15 minutes. This method helps keep the texture soft. To refresh the sticky topping: - Drizzle a little caramel sauce on top before reheating. This adds moisture and flavor back to the buns. How can I make sticky buns ahead of time? You can prepare the dough a day before. Once you knead it, let it rise. Punch it down and shape the buns. Place them in the pan with the topping, cover, and chill in the fridge. In the morning, let them rise again for about 30 minutes before baking. This gives you fresh sticky buns without a lot of morning work. Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast. It works well in this recipe. Just mix it directly with the dry ingredients. You don’t need to proof it in warm milk. This will save you some time. What is the best way to prevent sticky buns from overcooking? To prevent overcooking, keep an eye on them while baking. Check at the 25-minute mark. If they are golden brown, they are likely done. An instant-read thermometer can help too. The center should be around 190°F (88°C). What can I serve with caramel pecan sticky buns? These sticky buns pair well with coffee or tea. You can also serve them with fresh fruit or a dollop of whipped cream. For a fun twist, try them with a scoop of vanilla ice cream for dessert. How do I know if my sticky buns are done baking? Check for a golden brown color on top. You can also poke one with a toothpick. If it comes out clean, they are done. The buns should feel soft but spring back when pressed gently. You now have all the tools to make delicious caramel pecan sticky buns. The ingredients, mixing methods, and tips guide you through each step. Remember to explore variations and storage options to keep your buns fresh and tasty. My final thought is to have fun with it! Enjoy trying new flavors and making this treat your own. Happy baking!

Caramel Pecan Sticky Buns

Delicious sticky buns topped with caramel and pecans, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/2 teaspoon salt
  • 1/2 cup milk, warmed
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/4 cup brown sugar, packed
  • 1/2 cup pecans, chopped
  • 1/4 cup honey
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup caramel sauce

Instructions
 

  • In a large mixing bowl, combine 1 cup of flour, sugar, yeast, and salt. Mix well.
  • In a separate bowl, whisk together the warm milk, melted butter, and egg until combined.
  • Pour the wet ingredients into the dry mixture and mix until combined. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
  • Knead the dough on a floured surface for about 5 minutes, or until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
  • While the dough is rising, prepare the sticky topping. In a small saucepan over medium heat, combine brown sugar, honey, and caramel sauce. Stir until it bubbles and thickens slightly. Remove from heat and stir in chopped pecans. Pour the mixture into a greased 9-inch round cake pan.
  • Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle approximately 12x16 inches.
  • Brush the surface of the dough with melted butter and sprinkle with cinnamon and sugar (if desired).
  • Roll the dough tightly from one long side to the other to form a log. Cut the log into 12 equal pieces.
  • Place the rolls cut side up over the caramel pecan topping in the cake pan, spacing them evenly.
  • Cover the pan with a cloth and let the rolls rise for an additional 30 minutes.
  • Preheat the oven to 350°F (175°C).
  • Bake the sticky buns in the preheated oven for 25-30 minutes or until golden brown.
  • Let the buns cool in the pan for about 5 minutes, then invert onto a serving platter to release the sticky topping.

Notes

Drizzle extra caramel sauce over the sticky buns before serving and garnish with additional chopped pecans for a beautiful finish.
Keyword breakfast, caramel, dessert, pecans, sticky buns