Caramel Pecan Sticky Buns Recipe
This recipe is the ultimate comfort food, taking me back to cozy weekend mornings filled with sweet, gooey, pecan-caramel goodness. I love watching each step come together, turning simple ingredients into a nostalgic treat that fills my home with the most irresistible aroma.
The rich aroma of caramel pecan sticky buns baking in the oven is something intoxicating. I love how the exact measurements—3 1/2 cups of all-purpose flour, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar—interact in the mixing bowl to create an incredibly fluffy dough.
My secret? Using warm whole milk, active dry yeast, and first-rate ingredients to achieve the dreamiest texture.
Ingredients
Whole Milk:
Delivers rich, creamy, moisture-packed goodness; loaded with calcium.
All-purpose Flour:
The basic support system; primary source of carbohydrates.
Granulated Sugar:
Makes the dough sweet; increases the potency of yeast.
Brown Sugar:
Provides a profound depth of flavor with notes of molasses.
This is absolutely crucial for caramelization.
Pecans:
Abundant in beneficial lipids; delivers a delightful crispness.
Cinnamon:
Adds aroma, sweetness, and spicy warmth.
Unsalted Butter:
Contributes depth and taste; indispensable for tenderness.
Ingredient Quantities
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup honey
- 2 cups coarsely chopped pecans
- 1/3 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup packed light brown sugar (for filling)
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
Instructions
1. In a small saucepan, over low heat, warm the milk and 3 tablespoons of butter until the butter has melted. Then remove the saucepan from the heat and allow the mixture to return to a lukewarm temperature.
2. In a sizable mixing bowl, combine 1 cup of flour, sugar, yeast, and salt. Pour in the milk mixture and add the eggs. Beat the ingredients together on medium speed until well combined. Stir in the remaining flour to form a soft dough.
3. On a floured surface, knead the dough for 5-6 minutes until it is smooth and elastic. Work in sufficient flour so that the dough does not stick to your hands or the kneading surface. Put the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in volume. This will take about 1 hour.
4. Mix together in a saucepan over medium heat: 1 cup brown sugar, 1/2 cup butter, honey, corn syrup, and vanilla; cook until smooth. Pour into a greased 9×13 inch baking dish and sprinkle with chopped pecans.
5. Deflate the dough and shape it into a 16×12 inch rectangle. Use 1/4 cup softened butter to spread over the dough, covering it but keeping a 1/2-inch clean border.
6. Combine the brown sugar and cinnamon in a bowl. Then, sprinkle the mixture evenly over the buttered dough.
7. From the long side, roll the dough tight, pinching the seams to seal, and cut it into 12 rolls with a sharp knife.
8. Lay cut-side down rolls over the pecan mixture in the baking dish. Cover and let rise until doubled, about 30 minutes.
9. The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius). The prepared dough in rolls should then be placed in the oven for 25-30 minutes or until they turn golden brown. After that, they were allowed to cool for 5 minutes.
10. With great care, turn rolls upside down onto a plate for serving, ensuring that nuts and syrupy caramel remain on top. These are delicious warm.
Equipment Needed
1. Small saucepan
2. Sizable mixing bowl
3. Measuring cups
4. Measuring spoons
5. Hand mixer or stand mixer with a paddle attachment
6. Spatula
7. Rolling pin
8. Sharp knife
9. 9×13 inch baking dish
10. Medium saucepan
11. Spoon for stirring
12. Heat-resistant bowl
13. Plastic wrap or clean kitchen towel
14. Pastry brush
15. Large flat plate for serving
FAQ
- What type of yeast can I use?Active dry yeast can be used as specified, but instant yeast can also be substituted in the same quantity.
- How do I know when the dough has risen enough?The size of the dough should double, which normally takes around 1-2 hours, contingent on the temperature of the room.
- Can I prepare the sticky buns the day before baking?Certainly, you can get them ready for the second rise, then refrigerate overnight. Let them come back to room temperature before baking.
- Is there a substitute for light corn syrup?Light corn syrup can be replaced with the same amount of honey or maple syrup, but this may slightly change the flavor.
- Can I use salted butter instead of unsalted?Certainly. However, cut back on the salt in the dough to keep the buns from being too salty.
- How can I store leftover sticky buns?Keep them in a sealed container at room temperature for as long as 2 days, or put them in the fridge for up to 1 week. Reheat them tenderly before serving.
Substitutions and Variations
Almond milk or soy milk can be used as a substitute to create a dairy-free version of this recipe.
Salted butter can be used in place of unsalted butter; simply decrease the extra salt in the recipe.
Coconut sugar can be used in place of granulated sugar when a recipe calls for it to yield an end product with a bolder taste.
You can substitute instant yeast for active dry yeast; no need to dissolve it in liquid, but use the same amount.
For a different flavor, you can substitute light corn syrup with either an equal amount of maple syrup or golden syrup.
Pro Tips
1. Temperature Tip: Make sure the milk and butter mixture is not too hot when combining with the yeast. The temperature should be between 105°F to 110°F (40°C to 43°C) to activate the yeast without killing it.
2. Kneading Consistency: If during kneading the dough is sticking too much to your surface or hands, add flour a little at a time to achieve a smooth and elastic texture. However, be cautious not to add too much, as it can make the dough tough.
3. Rising Environment: To help the dough rise properly, place it in a warm, draft-free environment. You can create an ideal proofing setting by heating your oven to the lowest setting for a few minutes, then turning it off and placing the dough inside with the door slightly ajar.
4. Cutting Rolls: To maintain the shape of your rolls, use dental floss or a serrated knife to cut the dough into even slices. Dental floss can provide cleaner cuts without squishing the dough.
5. Caramel Consistency: When cooking the sauce with brown sugar, butter, honey, and corn syrup, ensure it dissolves completely to avoid grainy caramel. Stir until smooth and homogeneous before pouring it into the baking dish.
Caramel Pecan Sticky Buns Recipe
My favorite Caramel Pecan Sticky Buns Recipe
Equipment Needed:
1. Small saucepan
2. Sizable mixing bowl
3. Measuring cups
4. Measuring spoons
5. Hand mixer or stand mixer with a paddle attachment
6. Spatula
7. Rolling pin
8. Sharp knife
9. 9×13 inch baking dish
10. Medium saucepan
11. Spoon for stirring
12. Heat-resistant bowl
13. Plastic wrap or clean kitchen towel
14. Pastry brush
15. Large flat plate for serving
Ingredients:
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup honey
- 2 cups coarsely chopped pecans
- 1/3 cup light corn syrup
- 1/2 teaspoon vanilla extract
- 1/2 cup packed light brown sugar (for filling)
- 1 tablespoon ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
Instructions:
1. In a small saucepan, over low heat, warm the milk and 3 tablespoons of butter until the butter has melted. Then remove the saucepan from the heat and allow the mixture to return to a lukewarm temperature.
2. In a sizable mixing bowl, combine 1 cup of flour, sugar, yeast, and salt. Pour in the milk mixture and add the eggs. Beat the ingredients together on medium speed until well combined. Stir in the remaining flour to form a soft dough.
3. On a floured surface, knead the dough for 5-6 minutes until it is smooth and elastic. Work in sufficient flour so that the dough does not stick to your hands or the kneading surface. Put the dough in a greased bowl, cover it, and let it rise in a warm place until it doubles in volume. This will take about 1 hour.
4. Mix together in a saucepan over medium heat: 1 cup brown sugar, 1/2 cup butter, honey, corn syrup, and vanilla; cook until smooth. Pour into a greased 9×13 inch baking dish and sprinkle with chopped pecans.
5. Deflate the dough and shape it into a 16×12 inch rectangle. Use 1/4 cup softened butter to spread over the dough, covering it but keeping a 1/2-inch clean border.
6. Combine the brown sugar and cinnamon in a bowl. Then, sprinkle the mixture evenly over the buttered dough.
7. From the long side, roll the dough tight, pinching the seams to seal, and cut it into 12 rolls with a sharp knife.
8. Lay cut-side down rolls over the pecan mixture in the baking dish. Cover and let rise until doubled, about 30 minutes.
9. The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius). The prepared dough in rolls should then be placed in the oven for 25-30 minutes or until they turn golden brown. After that, they were allowed to cool for 5 minutes.
10. With great care, turn rolls upside down onto a plate for serving, ensuring that nuts and syrupy caramel remain on top. These are delicious warm.