Description
Delicious sticky buns topped with caramel and pecans, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup (240ml) whole milk
- 1 1/2 Tablespoons active dry or instant yeast (2 packets)
- 1/2 cup (100g) granulated sugar
- 2 large eggs (at room temperature)
- 1/3 cup salted butter (softened)
- 1 teaspoon salt
- 3 1/2 to 4 cups (494g to 564g) all-purpose flour
- 2 cups coarsely chopped pecans
- 3/4 cup firmly packed light brown sugar
- 1/2 cup salted butter
- 1/3 cup corn syrup
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup (200g) firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup salted butter (melted)
Instructions
- Warm the milk to about 95°F by microwaving for 30-60 seconds or heating on the stove over medium-low heat. Add the milk to the bowl of a stand mixer, along with the yeast and 1 tablespoon of sugar. Stir, and then let sit for 5-10 minutes until the yeast has proofed and the mixture is foamy on top.
- Add the remaining sugar, eggs, softened butter, and salt, along with 1 cup of the flour. Mix well using the paddle attachment. Add another cup of flour and mix again.
- Switch to the dough hook and add the remaining flour 1/2 cup at a time with the mixer on low speed until a soft, sticky dough comes together on the hook. I almost always stop at just 3 1/2 total cups of flour but if the dough is extremely sticky, then use all 4 cups. Increase the speed to the medium setting and knead the dough for 5-6 minutes. This can be done by hand, but it’s easier with a stand mixer.
- Scrape the dough away from the sides of the bowl and transfer to a large, lightly greased bowl. Cover with plastic wrap or a clean cloth, and let rise for 1-2 hours until doubled in size.
- While the dough is rising, spray a 9×13-inch baking dish with nonstick spray. Roughly chop the pecans and sprinkle evenly over the bottom of the pan.
- In a saucepan, combine the sugar, butter, corn syrup, and salt over medium heat, stirring frequently until the butter is melted. Bring to a boil for 1 minute, then remove the pan from the heat and quickly stir in the cream and vanilla. Pour over the chopped pecans and set aside while you shape the rolls.
- When the dough has risen, turn it out onto a lightly-floured surface and roll out using a rolling pin into an approximately 12×18-inch rectangle.
- Spread the melted butter over the dough. Then, sprinkle evenly with the cinnamon and brown sugar. Roll the dough up from the long edge into a tight log, pinching the seams together to seal the dough. Slice into 12 evenly-sized rolls using either a sharp knife or a piece of string.
- Place the rolls on top of the caramel and pecans. Then, cover loosely with plastic wrap or a clean cloth and let rise for another 30-45 minutes.
- Preheat oven to 375°F. Bake the sticky buns for 25-30 minutes until golden brown. You may want to cover the rolls with aluminum foil if they look like they are browning too quickly on top.
- Remove from the oven and let them sit for 5 minutes. Then, cover the rolls with a large serving platter or baking sheet and invert the dish to release the rolls. The caramel and pecans will drip down the sides of the sticky buns! Serve warm.
Notes
- Ensure the milk is warm, not hot, for the yeast to proof properly.
- You can use either active dry or instant yeast for this recipe.
- These sticky buns are best served warm for the full caramel effect!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg