These Caramel Pecan Sticky Buns are a cozy delight! Soft, sweet dough is topped with gooey caramel and crunchy pecans—perfect for breakfast or a treat!
Making these buns is like getting a warm hug from the oven. I love pairing them with coffee on lazy mornings. Just try not to eat them all at once… they disappear fast! 😋
Key Ingredients & Substitutions
All-Purpose Flour: It’s the base for the dough. If needed, you can use bread flour for added chewiness or a gluten-free blend if you’re avoiding gluten. Just ensure the blend has a binding agent!
Pecans: These are key for both flavor and crunch. If you’re not a fan or have allergies, walnuts make a great substitute! They’ll still give that lovely texture.
Brown Sugar: For the filling and topping, you can use light or dark brown sugar, depending on your preference for sweetness. Coconut sugar is a great substitute if you want a healthier option.
Yeast: Active dry yeast works here, but if you have instant yeast, feel free to use that! Just skip the blooming step, and mix it directly into the dry ingredients.
How Do I Achieve Perfectly Soft Dough?
Getting soft dough is essential for these sticky buns. First, make sure your water and milk are warm, around 110°F. This helps wake up the yeast!
- Mix the liquid ingredients and yeast, letting them froth for 5-10 minutes to activate.
- Add the sugar and salt while ensuring everything is well incorporated.
- Knead the dough until it’s smooth and doesn’t stick to your hands excessively—this usually takes about 8-10 minutes.
- Let it rise in a warm spot until it doubles in size; this can take about 1 to 1 1/2 hours. The key is patience!
How to Make Delicious Caramel Pecan Sticky Buns
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp (one packet) active dry yeast
- 1 tsp salt
- 1/2 cup whole milk, warm (about 110°F/43°C)
- 1/4 cup water, warm (about 110°F/43°C)
- 2 large eggs, at room temperature
- 1/3 cup unsalted butter, melted and slightly cooled
For the Filling:
- 1 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Caramel Pecan Topping:
- 3/4 cup unsalted butter
- 1 cup packed brown sugar (light or dark)
- 1/4 cup heavy cream
- 2 cups pecan halves or chopped pecans
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and around 2 hours for rising. After the prep, it will need an additional 25-30 minutes in the oven. Overall, you can expect to spend a couple of hours making these sticky buns, but the aroma in your kitchen will be totally worth it!
Step-by-Step Instructions:
1. Make the Dough:
In a mixing bowl, combine warm milk, warm water, yeast, and a pinch of sugar. Let this sit for about 5-10 minutes until it becomes frothy. Then, add sugar, salt, eggs, melted butter, and about 3 1/2 cups of flour. Mix these ingredients together until combined.
Next, knead the dough on a floured surface, or use a stand mixer with a dough hook, for around 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, if necessary. Once done, place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until it’s doubled in size.
2. Prepare the Caramel Pecan Topping:
In a saucepan over medium heat, melt the butter, then stir in the brown sugar and heavy cream. Let this mixture come to a simmer and cook for about 3-5 minutes until it caramelizes and slightly thickens. Once ready, pour the caramel mixture evenly into a greased 9×13-inch baking pan, and sprinkle the pecans evenly over the top.
3. Prepare the Filling:
In a small bowl, mix together the brown sugar and ground cinnamon. Once done, roll out the risen dough on a floured surface into a large rectangle, approximately 16×12 inches. Spread the softened butter evenly over the dough, and then sprinkle the cinnamon sugar mixture evenly on top.
4. Shape the Buns & Second Rise:
Now it’s time to roll! Tightly roll the dough from the long edge to form a log. Cut the log into 12 equal slices. Place each slice, cut side up, on top of the pecan and caramel layer in the baking pan, arranging them closely together. Cover the pan and let the buns rise again for about 30-45 minutes until they’re puffy.
5. Bake:
Preheat your oven to 350°F (175°C). Bake the buns for about 25-30 minutes, or until they’re golden brown and you can see the caramel bubbling up around the edges.
6. Cool & Serve:
After baking, allow the sticky buns to cool in the pan for about 10 minutes. Carefully run a knife around the edges to loosen the buns. Now comes the fun part—invert the pan onto a serving platter so the delicious caramel pecan topping is on top of the buns! Serve warm and enjoy these gooey, nutty treats!
This recipe yields soft, fluffy sticky buns that are generously topped with a luscious caramel pecan glaze—making them perfect for a special breakfast or a sweet treat anytime!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture will be denser. If using whole wheat flour, consider using 50-75% whole wheat and the rest all-purpose flour for a lighter result.
How Do I Store Leftover Sticky Buns?
To store leftovers, keep them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. If refrigerating or freezing, you may want to reheat them in the oven for best results!
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough ahead of time and let it rise in the fridge overnight. Just remember to bring it back to room temperature and allow it to rise again before shaping the buns.
What Can I Substitute for Heavy Cream in the Topping?
If you’re looking for a lighter option, you can use half-and-half instead of heavy cream. For a non-dairy alternative, try coconut cream or a full-fat dairy-free milk combined with a little cornstarch to thicken.
