Caramel-Pecan Sticky Buns are a decadent and indulgent treat, perfect for breakfast, brunch, or dessert. These soft, gooey buns are loaded with a cinnamon-sugar filling, topped with a luscious caramel sauce, and studded with crunchy pecans. The buns are baked until golden brown and then inverted to reveal a sticky, sweet topping that will have everyone coming back for seconds.
Ingredients:
For the Dough:
- 1 cup warm milk (110°F or 43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 4 cups all-purpose flour
- 1 teaspoon salt
For the Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup chopped pecans
For the Caramel-Pecan Topping:
- 1/2 cup unsalted butter
- 3/4 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/4 cup light corn syrup (optional, for extra gooeyness)
- 1 cup pecan halves
Instructions:
- Make the Dough:
- In a small bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes until frothy.
- In a large mixing bowl, whisk together the melted butter, eggs, and yeast mixture. Gradually add the flour and salt, mixing until a soft dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the Caramel-Pecan Topping:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream, and corn syrup (if using). Bring the mixture to a simmer and cook for about 3-4 minutes, until the sauce thickens slightly.
- Pour the caramel sauce into the bottom of a greased 9×13-inch baking dish. Sprinkle the pecan halves evenly over the caramel sauce.
- Prepare the Filling:
- In a small bowl, mix together the softened butter, brown sugar, and cinnamon until well combined.
- Assemble the Sticky Buns:
- Punch down the risen dough and roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
- Spread the cinnamon-sugar filling evenly over the dough, leaving a small border around the edges. Sprinkle the chopped pecans over the filling.
- Starting from the long edge, tightly roll up the dough into a log. Cut the log into 12 equal slices.
- Bake the Sticky Buns:
- Arrange the slices, cut side down, on top of the caramel-pecan mixture in the baking dish. Cover the dish with a clean kitchen towel and let the buns rise for another 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes, or until golden brown and cooked through.
- Invert and Serve:
- Allow the sticky buns to cool in the baking dish for 5 minutes, then carefully invert the dish onto a serving platter. Let the caramel sauce drizzle over the buns.
- Serve warm, and enjoy the gooey, nutty goodness of these Caramel-Pecan Sticky Buns.
These sticky buns are a rich, sweet treat that’s sure to be a hit at your next breakfast or brunch gathering!
