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- 2 ½ cups all-purpose flour - ¼ cup granulated sugar - 1 packet (2 ¼ tsp) active dry yeast - ¾ cup whole milk, warmed - 1 large egg - ¼ cup unsalted butter, melted I always choose high-quality all-purpose flour for my sticky buns. It gives the dough a nice texture. Granulated sugar helps the yeast thrive. The active dry yeast is key for a good rise. Warm milk activates the yeast and makes the dough soft. I use a large egg for richness, and unsalted butter adds great flavor. - ½ cup chopped pecans - 1 cup brown sugar, packed - 1 tablespoon cinnamon - ¼ teaspoon nutmeg - ¼ teaspoon salt Chopped pecans bring a lovely crunch. Brown sugar adds sweetness and a caramel flavor. Cinnamon and nutmeg infuse warmth into the filling. A pinch of salt balances the sweetness perfectly. - Mixing bowls - Rolling pin - Baking dish - Measuring cups and spoons I always use sturdy mixing bowls for the dough. A good rolling pin helps flatten the dough evenly. A baking dish, preferably 9x13 inches, is perfect for baking. Accurate measuring cups and spoons ensure I get the right amounts. These tools make the process smooth and fun! {{ingredient_image_1}} To start, combine warm milk and sugar in a large mixing bowl. Stir until the sugar dissolves. Next, sprinkle the yeast over the milk mixture. Let it sit for about 5-10 minutes until it becomes frothy. This step is crucial for activating the yeast, which helps the dough rise. Now, add the melted butter, egg, vanilla extract, and salt to the yeast mixture. Stir everything together until well mixed. Gradually add the flour, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes. You want it to feel smooth and elastic. Once kneaded, place the dough in a greased bowl. Cover it with a damp cloth. Let it rise in a warm area for about 1 hour, or until it has doubled in size. While waiting, prepare the filling mixture. In another bowl, mix together the chopped pecans, brown sugar, softened butter, cinnamon, nutmeg, and salt until it looks crumbly. After the dough has risen, punch it down and roll it out on a floured surface. Aim for a rectangle that is about 12x18 inches. Spread the prepared filling evenly over the rolled-out dough. Starting from the long end, tightly roll the dough into a log. Cut the log into 12 equal pieces. In a small saucepan, melt ½ cup of brown sugar with ½ cup of butter. Pour this mixture into a greased 9x13 inch baking dish. Sprinkle the remaining chopped pecans over this layer. Arrange the cut rolls on top of the pecan mixture, keeping them close together. Cover the dish with a cloth and let the rolls rise for another 30-45 minutes. Preheat your oven to 350°F (175°C). Once preheated, bake the rolls for 25-30 minutes, or until they are golden brown. After baking, remove them from the oven and let them cool in the dish for about 5-10 minutes. This step helps the caramel set before serving. - Ideal rising temperature: Your dough needs warmth to rise. Aim for around 80°F. This helps yeast work well. - Checking the dough consistency: The dough should feel soft and smooth. If it sticks to your hands, add a little flour. - Tips for filling variations: You can mix in chocolate chips or dried fruits. This adds fun flavors to your sticky buns. - Adding extra toppings: Try drizzling melted chocolate or adding a pinch of sea salt on top. These can boost taste and look. - Drizzling remaining caramel: After baking, pour any leftover caramel over the buns. This makes them extra gooey and sweet. - Serving suggestions: Serve warm for best taste. Pair with coffee or tea for a yummy treat. Pro Tips Use Warm Milk: Ensure the milk is warm, not hot, to activate the yeast effectively without killing it. Perfect Dough Consistency: The dough should be slightly tacky but not overly sticky; adjust flour as needed during kneading. Flavor Boost: Add a pinch of sea salt to the caramel mixture for a delightful contrast to the sweetness. Get Creative: Feel free to add chocolate chips or dried fruits to the filling for an extra flavor twist! {{image_2}} You can change the flavor of your caramel pecan sticky buns easily. Here are some fun ideas: - Chocolate chip caramel sticky buns: Add 1 cup of chocolate chips to your filling. The sweet chocolate pairs nicely with the caramel. - Pumpkin spice sticky buns: Mix 1 cup of pumpkin puree and 1 tablespoon of pumpkin spice into your dough. This gives a warm, fall flavor. - Apple cinnamon sticky buns: Add 1 cup of chopped apples to the filling. It adds a nice, fruity touch that brightens every bite. If you have special dietary needs, you can still enjoy these sticky buns. Here are two options: - Gluten-free option: Use a gluten-free flour blend. Make sure it has a good binding agent, like xanthan gum. - Vegan substitution ideas: Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). Use plant-based milk and butter. Sticky buns can fit any meal. Here’s how to serve them: - Breakfast vs dessert: Serve these sticky buns for breakfast with coffee or as a sweet dessert after dinner. - Pairing with beverages: Try them with a hot cup of coffee or a cold glass of milk. Both drinks enhance the flavors of the buns. To keep your caramel pecan sticky buns fresh, store them in an airtight container. This helps to prevent them from drying out. You can also wrap them in plastic wrap. If you plan to eat them within two days, leave them at room temperature. For longer storage, place them in the fridge. You can reheat your sticky buns in two ways: in the microwave or the oven. In the microwave, heat one bun for about 15-20 seconds. This warms it quickly but may make it a bit soft. For a crispier texture, use the oven. Preheat the oven to 350°F. Heat the buns for about 10-15 minutes. This will help keep that delicious, gooey texture. To freeze unbaked rolls, prepare the rolls but don’t bake them. Place them in a greased dish, cover with plastic wrap, and freeze. When you want to bake them, remove from the freezer and let them thaw overnight in the fridge. Then, let them rise for about 30-45 minutes before baking. This keeps your sticky buns fresh and tasty! How long do caramel pecan sticky buns last? Caramel pecan sticky buns last about 2 to 3 days at room temperature. Keep them in an airtight container. The buns can also last a week in the fridge. For the best taste, eat them warm. Can I make the dough ahead of time? Yes, you can make the dough ahead of time. Prepare the dough, let it rise, then cover it. Place it in the fridge for up to 24 hours. When you're ready, let it come to room temp before shaping and baking. What can I use instead of pecans? You can use walnuts or almonds instead of pecans. Both add a nice crunch and flavor. If you want a nut-free option, try using raisins or chocolate chips for sweetness. What if my dough doesn’t rise? If your dough doesn’t rise, check the yeast. It might be old or inactive. Make sure to use warm milk (about 110°F) to activate the yeast. If it still doesn't rise, give it more time in a warm spot. How to fix sticky dough? To fix sticky dough, add a little more flour, one tablespoon at a time. Knead the dough until it feels smooth and elastic. Avoid adding too much flour; you want the dough to be soft but not sticky. Can I double the recipe? Yes, you can double the recipe. Use a larger bowl to mix the dough. You may need to bake the sticky buns in two separate batches. Keep an eye on the baking time, as it may vary. What are the best toppings for sticky buns? The best toppings for sticky buns include chopped nuts, drizzled caramel, or a light glaze. You can also try adding some fresh fruit, like sliced bananas or berries, for more flavor. In this post, we covered the key ingredients for making caramel pecan sticky buns, including flour, sugar, and butter, along with filling options like nuts and spices. I provided step-by-step instructions from preparing the dough to baking. You learned tips for perfecting your rolls and various flavor options. Always store leftovers properly and reheat them strategically. With practice, you'll create delicious sticky buns to delight everyone. Enjoy your baking journey and make these treats your own!

Caramel Pecan Sticky Buns

Delicious sticky buns filled with caramel and pecans, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 2.5 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 packet active dry yeast
  • 0.75 cup whole milk, warmed
  • 1 large egg
  • 0.25 cup unsalted butter, melted
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 0.5 cup pecans, chopped
  • 1 cup brown sugar, packed
  • 0.5 cup unsalted butter, softened
  • 1 tablespoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon salt

Instructions
 

  • Prepare the Dough: In a large mixing bowl, combine the warm milk and sugar, then sprinkle the yeast over the top. Let sit for about 5-10 minutes until frothy.
  • Mix Wet Ingredients: Add the melted butter, egg, vanilla extract, and salt to the yeast mixture. Mix well.
  • Incorporate Flour: Gradually add the flour, stirring until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
  • First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
  • Prepare Filling: In a separate bowl, mix together the chopped pecans, brown sugar, softened butter, cinnamon, nutmeg, and salt until crumbly.
  • Roll Out Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12x18 inches in size).
  • Spread Filling: Spread the pecan mixture evenly over the rolled-out dough.
  • Form the Rolls: Starting from the long end, tightly roll the dough into a log. Cut into 12 equal pieces.
  • Prepare the Baking Dish: In a small saucepan, melt ½ cup of brown sugar with ½ cup of butter. Pour this mixture into the bottom of a greased 9x13 inch baking dish. Sprinkle the remaining chopped pecans over this mixture.
  • Arrange Rolls: Place the cut rolls in the dish on top of the pecan mixture, ensuring they are close together.
  • Second Rise: Cover the dish with a cloth and let the rolls rise for another 30-45 minutes.
  • Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes until golden brown.
  • Cool Slightly: Remove from the oven and allow to cool in the dish for about 5-10 minutes before inverting onto a serving plate.

Notes

Drizzle any remaining caramel from the baking dish over the top of the sticky buns before serving, and sprinkle additional chopped pecans on top for an added touch. Serve warm for the best experience!
Keyword caramel, dessert, pecans, sticky buns