These Caramel Pecan Sticky Buns are soft, sweet, and gooey! With a rich caramel sauce and crunchy pecans, they make the perfect treat for breakfast or dessert.
Honestly, who can resist warm, sticky buns? I love when they come out of the oven and fill the kitchen with that yummy smell. Everyone will want to snag one—so you might want to hide a few! 😄
Key Ingredients & Substitutions
All-purpose flour: This is your base for the dough. If you’re looking for a healthier option, you can use whole wheat flour, but it may yield a denser texture. I love using all-purpose for its tender results!
Pecans: These add a delightful crunch. If you’re allergic or don’t have them, walnuts or almonds work well too. I think pecans have that perfect buttery flavor that complements the caramel, though!
Brown sugar: It’s key for that rich sweetness. Light brown sugar is great, but dark brown sugar will add a deeper flavor. I’ve also swapped in coconut sugar, and it works well for a different twist!
Butter: Unsalted butter is preferred, as it gives a nice flavor control. If you’re looking to cut back on dairy, coconut oil or a vegan butter can be tasty alternatives.
How Do I Get My Dough to Rise Perfectly?
Getting the dough to rise well can be a bit tricky. Here’s how to set yourself up for success:
- Make sure your yeast is fresh! Old yeast won’t activate, and you won’t get the fluffiness you want.
- Warm your milk and water—not too hot to kill the yeast, just warm enough to activate it (about 110°F or 43°C).
- Cover the dough with a damp cloth to keep moisture in. Find a warm spot like an oven that’s been preheated for a minute, then turned off. This helps the dough rise nicely!
Taking your time with the dough makes all the difference. If it feels light and airy after rising, you’re on the right track!
How to Make Delicious Caramel Pecan Sticky Buns
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1 tsp salt
- 1/2 cup whole milk, warmed
- 1/4 cup water, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
For the Filling:
- 1/3 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 2 tsp ground cinnamon
For the Caramel Pecan Topping:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 1/2 cups pecans, roughly chopped
Time Needed:
This yummy recipe takes about 15 minutes of prep time, plus 1 hour and 30 minutes for the dough to rise and about 30 minutes to bake. You’ll have a total of roughly 2 hours from start to finish before you enjoy these warm and gooey treats!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, mix together the warm milk, warm water, and active dry yeast. Let it stand for about 5 minutes until it becomes foamy. This is a sign that your yeast is alive and kicking! Now, add the sugar, melted butter, egg, and salt. Gradually stir in the flour until you have a soft, sticky dough.
2. Knead and Rise:
Turn your dough out onto a floured surface. Knead it for about 6 to 8 minutes until the dough is smooth and elastic. Place the dough in a lightly greased bowl and cover it with a damp cloth. Let it rise in a warm spot for about 1 hour, or until it is doubled in size, which is when you know it’s ready!
3. Prepare the Caramel Pecan Topping:
While the dough rises, let’s make the caramel topping! In a saucepan over medium heat, melt the butter. Then stir in the brown sugar and heavy cream. Bring this mixture to a boil, stirring occasionally, and let it cook for about 3-4 minutes until it thickens slightly. Remove from heat and stir in the chopped pecans.
4. Assemble the Sticky Buns:
Pour the caramel pecan mixture into a greased 9-inch round baking pan, spreading it evenly on the bottom. Now, punch down your risen dough and roll it out into a rectangle (about 15×9 inches) on a floured surface.
5. Add Filling:
Spread the softened butter evenly over the rolled-out dough. In a small bowl, mix the brown sugar and ground cinnamon together, then sprinkle this mixture over the buttered dough evenly.
6. Roll and Slice:
Now roll the dough tightly from the long edge into a log shape. Slice it into 12 equal pieces. Place the slices cut side down in the caramel pecan mixture in the pan, making sure to leave some space between them.
7. Final Rise:
Cover the pan and allow the rolls to rise for another 30 minutes. After that, preheat your oven to 350°F (175°C).
8. Bake:
Pop the rolls in the oven and bake for 25-30 minutes until golden brown and bubbling with caramel goodness.
9. Cool and Serve:
Remove the baking pan from the oven and let it cool for about 5-10 minutes. Then, carefully invert the pan onto a serving plate to release the sticky buns, showcasing the gooey topping. Serve them warm and enjoy the delicious sticky, sweet goodness!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Absolutely! If using instant yeast, you can skip the proofing step with warm water and milk. Just mix it directly with the dry ingredients. You’ll still get those fluffy, delicious buns!
What’s the Best Way to Store Leftover Sticky Buns?
Store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze the buns! Just wrap them tightly in plastic wrap and then foil. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.
Can I Make These Sticky Buns Vegan?
Yes, you can! Substitute the butter for a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the egg. For the milk, any plant-based milk will do just fine!
How Do I Prevent the Caramel from Hardening?
To keep your caramel nice and gooey, make sure to remove the buns from the oven once they’re golden brown and bubbly. If the caramel does harden, you can reheat the buns in the microwave for a few seconds to loosen the caramel back up.
