These Caramel Pecan Sticky Buns are the perfect treat for breakfast or dessert! Soft, gooey, and topped with crunchy pecans, they are irresistibly sweet.
I love how they smell while baking—my house becomes a cozy bakery! 🍩 Top them with extra caramel for a real treat—trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Active Dry Yeast: This yeast is key for fluffy dough. If you have instant yeast, you can use that instead, but reduce the rising time by about 10 minutes since it works faster.
Pecans: Fresh pecans give a lovely crunch. If you’re allergic or prefer something different, walnuts or almonds can also be used.
Brown Sugar: Light or dark brown sugar is great for deep flavor. You can substitute with coconut sugar for a slightly healthier option, but this may change the taste a bit.
Corn Syrup: This makes the caramel smooth. If you want a natural alternative, honey or maple syrup can work, but they might add a different flavor profile.
How Do I Get the Dough Light and Fluffy?
Getting the dough right is crucial for those soft and fluffy rolls. First, ensure your milk is warm (about 110°F) but not hot, as too much heat can kill the yeast.
- Let the yeast bloom in warm milk for 5-10 minutes. It should look frothy, indicating it’s alive!
- Knead the dough until it’s smooth and elastic. This helps develop gluten, giving structure to your buns.
- Don’t skip the first rise! Allow the dough to double in size for the best texture.
How to Make Caramel Pecan Sticky Buns?
Ingredients You’ll Need:
For The Dough:
- 1 cup whole milk (warm, about 110°F/43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
For The Filling:
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar (light or dark)
- 2 tablespoons ground cinnamon
For The Caramel Pecan Topping:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup light corn syrup or honey (optional, for smooth caramel)
- 1/4 cup heavy cream
- 2 cups pecan halves or chopped pecans
How Much Time Will You Need?
This recipe takes about 2 to 2 1/2 hours in total. You’ll need about 15 to 20 minutes for preparation and then around 1 to 1.5 hours for the dough to rise. After that, baking will take 25 to 30 minutes. Perfect for a weekend treat!
Step-by-Step Instructions:
1. Preparing the Dough:
In a small bowl, combine the warm milk and yeast. Let it sit for 5 to 10 minutes, or until it’s frothy at the top, which tells you the yeast is alive and kicking! In a large mixing bowl, whisk together the sugar, melted butter, eggs, and vanilla extract. Then, add the yeast mixture and mix until fully combined.
2. Making the Dough:
Gradually add 3 1/2 cups of flour and the salt to your wet mixture. Mix until a soft dough forms. You can knead the dough on a floured surface or use a stand mixer with a dough hook for about 8 minutes. If the dough is too sticky, you can add a little more flour, but it should remain slightly tacky to ensure softness.
3. Letting the Dough Rise:
Place the kneaded dough in a greased bowl. Cover it with a clean towel or plastic wrap and set it in a warm spot to rise for about 1 to 1 1/2 hours, or until it has doubled in size!
4. Preparing the Caramel Pecan Topping:
While the dough is rising, get the caramel topping ready. In a saucepan over medium heat, combine the butter and brown sugar along with the corn syrup. Stir continuously until it comes to a boil. Keep it boiling for about 1 to 2 minutes until it thickens slightly. Then, take it off the heat and stir in the heavy cream until smooth. Finally, mix in the pecans and pour this wonderful mixture into a greased 9×13-inch (or similarly sized) baking pan.
5. Making the Filling:
In a small bowl, mix the softened butter, brown sugar, and cinnamon together until smooth. This filling will give your sticky buns that lovely sweet and spicy flavor!
6. Rolling Out the Dough:
After the dough has risen, gently punch it down to release the air and roll it out on a floured surface to a rectangle, about 16×12 inches in size.
7. Spreading the Filling:
Evenly spread your cinnamon sugar filling over the rolled-out dough, covering the entire surface.
8. Rolling It Up:
Starting from one of the long edges, carefully roll the dough tightly into a log. Make sure it’s snug but not too tight.
9. Slicing the Rolls:
Cut the rolled dough into 12 equal pieces using a sharp knife or dental floss for a clean cut. Each piece will be a delightful sticky bun!
10. Arranging in the Pan:
Place the rolls cut side down on top of the caramel pecan mixture in the baking pan. Make sure to leave a little space between each roll, as they will puff up while rising and baking.
11. Second Rise:
Cover the pan loosely and let the rolls rise for another 30 to 45 minutes, or until they have puffed up. This is when they become extra fluffy!
12. Preheating the Oven:
While the rolls are rising, preheat your oven to 350°F (175°C) so it’s ready when the rolls are done rising.
13. Baking the Sticky Buns:
Bake the sticky buns for 25 to 30 minutes, or until they are golden brown and cooked through. You’ll notice the caramel bubbling up around the edges!
14. Inverting the Rolls:
Once baked, remove them from the oven and let them sit for about 5 minutes. Carefully flip the pan onto a heatproof surface or serving tray so the gooey caramel pecan topping is now on top of the rolls.
15. Serving:
Serve warm and enjoy the decadent gooeyness of your caramel pecan sticky buns! You can drizzle extra caramel sauce on top for an added treat or a light glaze if desired.
Enjoy your wonderful creation with a cup of coffee or milk—bliss in every bite!
Can I Use A Different Type of Nuts?
Absolutely! While pecans are traditional, you can substitute with walnuts or even almonds for a different flavor and texture. Just chop them up as needed and follow the recipe as usual.
How Should I Store Leftover Sticky Buns?
Store any leftover sticky buns in an airtight container at room temperature. They’ll stay fresh for up to 2 days. For longer storage, refrigerate them for up to a week, or freeze them wrapped tightly for up to 3 months. Just reheat before serving!
Can I Make the Dough in Advance?
Yes! You can prepare the dough the night before. After kneading, place it in a greased bowl and cover it. Refrigerate overnight, and then let it come to room temperature for about 30 minutes before rolling it out the next day.
What Do I Do If My Dough Isn’t Rising?
If your dough isn’t rising as expected, check the temperature of your warm milk; it should be around 110°F (43°C). If the yeast doesn’t froth, it may be inactive. Always use fresh yeast for best results!