These Caramel Pecan Sticky Buns are a warm, gooey treat that can brighten anyone’s morning! With a sweet caramel sauce and crunchy pecans, every bite feels like a hug.
I love how these buns are easy to make and perfect for sharing. Plus, who can resist that sticky goodness? Just imagine the delicious smell filling your kitchen—yummy!
Key Ingredients & Substitutions
Whole Milk: Warm milk helps activate yeast. You can use almond or oat milk for a dairy-free option. Just ensure it’s warm, not hot!
Active Dry Yeast: This is key to making your buns fluffy. If you only have instant yeast, you can use it directly without proofing it first!
Butter: Unsalted butter is preferred for control over saltiness. If you’re dairy-free, use coconut oil or a plant-based buttery stick instead.
Pecans: If you don’t have pecans on hand, walnuts or almonds work too. Just keep in mind, they will change the flavor slightly!
How Do You Get the Dough to Rise Properly?
The key to fluffy, airy buns lies in the rising process. After mixing your dough, you need to let it rise until it doubles in size. This could take about 1 to 1.5 hours.
- Find a warm spot in your kitchen. An oven set to the lowest temperature works well, just turn it off before placing the dough inside.
- Cover the dough with a damp towel; this helps retain moisture during rising.
- Keep an eye on the dough as it rises. Once it’s doubled, it’s ready for the next step!
Caramel Pecan Sticky Buns
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warm (about 110°F / 43°C)
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 3 ½ cups all-purpose flour, plus more as needed
- ½ tsp salt
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
For the Filling:
- ½ cup unsalted butter, softened
- 1 cup brown sugar (packed)
- 2 tbsp ground cinnamon
For the Caramel Pecan Topping:
- ¾ cup unsalted butter
- 1 cup brown sugar (packed)
- ¼ cup honey or corn syrup
- ¼ cup heavy cream
- 2 cups pecan halves
How Much Time Will You Need?
This delightful recipe will take about 2 to 3 hours in total. This includes about 20 minutes of preparation, 1.5 hours for the first rise, and then additional time for the second rise and baking. Perfect for a lazy weekend morning!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, mix the warm milk, yeast, and 1 tablespoon of sugar. Let it sit for 5-10 minutes until it gets foamy—this means the yeast is active and ready! In a large mixing bowl or a stand mixer, combine the remaining sugar, flour, salt, eggs, and the melted butter with the foamy yeast mixture. Mix everything together until a dough forms. Knead the dough by hand or using a dough hook for about 8-10 minutes until it’s nice and smooth. If the dough is too sticky, sprinkle in a bit more flour as you knead. Then, place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 to 1.5 hours, or until it’s doubled in size.
2. Make the Caramel Pecan Topping:
While your dough is rising, let’s make the delicious caramel pecan topping! In a saucepan over medium heat, melt the ¾ cup of butter. Stir in the brown sugar, honey (or corn syrup), and heavy cream. Bring everything to a boil and let it cook for about 3-4 minutes, stirring constantly until it thickens slightly. Take it off the heat and stir in the pecan halves. Pour this sticky, sweet mixture evenly into a greased 9×13 inch baking pan.
3. Roll Out and Fill the Dough:
Once your dough has risen, punch it down gently to release any air bubbles, and transfer it to a floured surface. Roll the dough into a rectangle about 16×12 inches. Spread the softened butter evenly over the rolled-out dough. Then, sprinkle the brown sugar and cinnamon mixture evenly on top.
4. Shape the Buns:
Starting from one of the longer sides, tightly roll the dough into a log. Once rolled, cut it into 12-15 even slices. Place each slice cut-side down in the baking pan over the caramel mixture, leaving just a little space between each bun.
5. Second Rise:
Cover the baking pan loosely with plastic wrap or a towel, allowing the buns to rise for another 30-45 minutes until they look puffy and light.
6. Bake:
While the buns are rising, preheat your oven to 350°F (175°C). Once ready, bake the buns for about 25-30 minutes, or until they are golden brown and fully cooked.
7. Invert and Serve:
After baking, let the buns cool for 5-10 minutes. Run a knife around the edges to loosen them. Place a large serving tray or cutting board on top of the baking pan and carefully invert it so the caramel pecan topping is on display. Serve the buns warm and enjoy that sticky, gooey goodness!
These sticky buns are best enjoyed fresh but can be gently warmed in the microwave or oven. Keep any leftovers covered at room temperature for 1-2 days. Enjoy your baking adventure!
Can I Use a Different Type of Milk?
Absolutely! While whole milk gives the best flavor, you can substitute with almond milk, oat milk, or any other non-dairy milk. Just ensure the substitute is warm, not hot, to activate the yeast effectively!
What If My Dough Doesn’t Rise?
If your dough hasn’t risen, it might be due to the yeast being inactive. Make sure your yeast is fresh and that the milk you used was warm (about 110°F / 43°C). If it’s still not rising, you can try placing it in a warmer area or even a slightly turned-off oven to encourage rising.
Can I Make These Sticky Buns Ahead of Time?
Yes! You can prepare the dough and shape the buns ahead of time, then place them in the fridge overnight. Just remember to take them out to come to room temperature and rise for 30-45 minutes before baking in the morning!
How Do I Store Leftover Sticky Buns?
Store any leftovers in an airtight container at room temperature for up to 1-2 days. You can reheat them in the microwave for about 15-20 seconds or in a warm oven to regain that fresh-out-of-the-oven taste!
