These Caramel Pecan Sticky Buns are a warm and gooey treat that will make your mornings extra special! The soft dough is filled with sweet caramel and crunchy pecans.
Everyone loves that gooey, sticky topping! I can’t help but sneak an extra piece—who can resist? 😋 These buns are perfect for sharing, or just keeping all to yourself!
Making these sticky buns is simpler than it looks! Just prepare the dough, mix in the caramel and pecans, and bake. Enjoy them warm for a delightful breakfast or snack any time!
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation for the dough. If you want a richer flavor or texture, you could substitute half with bread flour for more chewiness. Gluten-free flour works too, just ensure it’s a blend suitable for baking.
Active Dry Yeast: Essential for making the dough rise! If you have instant yeast, you can use that instead—just mix it directly with the dry ingredients without needing to activate it in milk first.
Pecans: They bring a nice crunch and richness. If you’re not a fan of pecans, feel free to substitute walnuts or almonds, or leave them out completely for a simple sticky bun.
Brown Sugar: Using dark brown sugar will add a richer flavor due to the higher molasses content, but light brown sugar works perfectly too! For a lower sugar option, coconut sugar can be substituted, though it may slightly change the flavor.
What’s the Best Way to Knead the Dough?
Kneading is key to getting soft, fluffy buns! Here’s how to do it right:
- Flour your surface lightly to prevent sticking.
- Use the heel of your hand to press the dough away from you.
- Fold the dough back toward you, then rotate it a quarter turn.
- Repeat this for about 8-10 minutes until the dough is smooth and elastic. You can also use a stand mixer, which takes about 5-6 minutes.
Don’t skip this step! Proper kneading develops the gluten, which gives your buns that soft and airy texture we all love.
How to Make Caramel Pecan Sticky Buns
Ingredients You’ll Need:
For the Dough:
- 3 1/4 cups all-purpose flour (more for dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted and cooled
- 1 teaspoon salt
- 2 large eggs
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the Caramel Pecan Topping:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, roughly chopped
How Much Time Will You Need?
This delicious recipe will take approximately 2 1/2 to 3 hours total, including about 20 minutes for preparation and about 1 1/2 hours of rising time. You will bake the buns for about 25-30 minutes. Make sure you have some time to enjoy the process!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast in the warmed milk in a small bowl. Let this mixture sit for about 5 minutes until it becomes foamy, which means the yeast is active! In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Mix It All Together:
Now, add the yeast mixture along with the melted butter and eggs into the dry ingredients. Mix it all together until a sticky dough begins to form. You can use a dough hook mixer or mix it by hand.
3. Knead the Dough:
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it’s smooth and elastic. If you’re using a stand mixer with a dough hook, knead for about 5-6 minutes until it reaches the right texture.
4. Let It Rise:
Place the kneaded dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 to 1½ hours until it has doubled in size.
5. Make the Caramel Pecan Topping:
In a small saucepan over medium heat, melt the butter and brown sugar together while stirring. Once it’s smooth and bubbly, stir in the heavy cream and vanilla extract, cooking it for another 2 minutes until slightly thickened. Remove from the heat.
6. Assemble the Caramel Layer:
Pour the caramel mixture into a greased 9-inch round baking pan, making sure to spread it evenly. Then sprinkle the chopped pecans over the top of the caramel.
7. Roll Out and Fill the Dough:
Once your dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 15 x 9 inches. Spread the softened butter over the dough, and cover it with the brown sugar and cinnamon mixture.
8. Shape the Rolls:
Starting from the long edge, roll the dough tightly into a log. Slice the log into 9 equal pieces, about 1 to 1½ inches thick, and place the rolls cut-side up on top of the pecans and caramel in the pan.
9. Second Rise:
Cover the pan loosely and let the rolls rise again for 30-45 minutes until they look puffy. You want them fluffy and light!
10. Bake the Sticky Buns:
Preheat your oven to 350°F (175°C). Once preheated, bake the buns for about 25-30 minutes, until they’re golden brown and cooked through.
11. Cool and Serve:
After baking, remove the buns from the oven and let them cool in the pan for about 10 minutes. Carefully invert the pan onto a serving plate to release the gooey caramel pecan topping onto the buns.
12. Enjoy Warm!
These sticky buns are best enjoyed fresh and warm. Dig in and savor the wonderful combination of gooey caramel and crunchy pecans!
Can I Use a Different Type of Nuts?
Absolutely! If you don’t have pecans or prefer something else, walnuts or slivered almonds make great substitutions. You can also leave nuts out entirely if you prefer nut-free sticky buns.
How Can I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. You can reheat them in the microwave for a few seconds to warm them up again!
Can I Prepare the Dough the Night Before?
Yes! You can make the dough the night before and let it rise in the fridge overnight. Just be sure to bring it back to room temperature before rolling it out to fill and shape the buns in the morning.
What Should I Do If My Dough Doesn’t Rise?
If your dough hasn’t risen, it could be due to the yeast being inactive. Check the expiration date on your yeast and make sure your milk wasn’t too hot (over 130°F will kill the yeast). If that happens, it’s best to start with fresh yeast!
