Description
Soft, fluffy caramel pecan sticky buns baked over a rich buttery caramel sauce and crunchy pecans, perfect for indulgent breakfasts or holiday brunches.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1 cup brown sugar, divided
- 1 teaspoon salt
- 1 cup milk, warm
- 1/2 cup unsalted butter, melted and divided
- 2 large eggs
- 2 teaspoons ground cinnamon
- 1/2 cup heavy cream
- 1 cup chopped pecans
Instructions
- Warm the milk until lukewarm. Sprinkle the yeast over the milk and let sit for 5 minutes until foamy.
- In a large bowl, combine flour, granulated sugar, and salt. Add the yeast mixture, half of the melted butter, and eggs. Mix until a soft dough forms.
- Knead the dough on a floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- In a saucepan, melt the remaining butter with 1/2 cup brown sugar and heavy cream, stirring until smooth. Pour into a greased baking dish and sprinkle pecans evenly over the caramel.
- Punch down the dough and roll into a rectangle about 1/4-inch thick. Sprinkle with remaining brown sugar and cinnamon.
- Roll the dough tightly into a log and cut into equal slices. Arrange rolls over the caramel pecan mixture.
- Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).
- Bake for 30–35 minutes until golden brown.
- Let cool for 5 minutes, then carefully invert onto a serving plate.
Notes
Invert the buns while warm to prevent caramel from sticking.Sticky buns taste best served warm.Pecans can be toasted for deeper flavor.Dough can be prepared the night before and refrigerated.
Nutrition
- Serving Size: 1 sticky bun
- Calories: 420
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
