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Caramel Pecan Sticky Buns Irresistible Sweet Treat

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For the dry mix, you will need: - 4 cups all-purpose flour - 1/2 cup granulated sugar - 1 packet (2 1/4 teaspoons) instant yeast - 1 teaspoon salt These ingredients work together to create a soft and fluffy dough. The flour gives structure, while the sugar adds sweetness. Yeast helps the dough rise, and the salt balances the flavors. The wet mix includes: - 1 cup whole milk, warmed - 1/4 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract The warm milk activates the yeast. Butter adds richness, while eggs provide moisture and bind the dough. Vanilla brings a sweet aroma that enhances the flavor. For a gooey topping, gather: - 1 cup brown sugar, packed - 1/2 cup unsalted butter (for caramel) - 1/4 cup corn syrup - 1 cup pecans, chopped This mixture creates a sticky and sweet layer. Brown sugar and butter melt together, while corn syrup adds smoothness. Chopped pecans give a nice crunch and nutty flavor. These ingredients come together to make the best caramel pecan sticky buns you will ever try! {{ingredient_image_1}} To start, grab a big bowl. Add 4 cups of all-purpose flour, 1/2 cup of sugar, 2 1/4 teaspoons of instant yeast, and 1 teaspoon of salt. Mix these dry ingredients well. In another bowl, whisk together 1 cup of warm milk, 1/4 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Make sure it’s smooth. Now, pour the wet mix into the dry mix. Stir until a dough forms. Next, knead this dough on a floured surface for about 5 to 7 minutes. You want it to be smooth and elastic. Once done, place it in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm spot for about 1 hour. The dough should double in size. While your dough rises, it’s time to make the caramel. In a small saucepan, combine 1 cup of packed brown sugar, 1/2 cup of unsalted butter, and 1/4 cup of corn syrup. Cook over medium heat until it bubbles. This should take a few minutes. Once it bubbles, remove it from the heat. Stir in 1 cup of chopped pecans. Now, pour this caramel mix into a greased 9x13-inch baking dish. Spread it out evenly. The pecans will add a nice crunch to the sticky buns. After the dough has risen, roll it out on a floured surface. Aim for a rectangle about 15x20 inches. Spread softened butter over the dough. Next, sprinkle a mix of brown sugar, 1 tablespoon of ground cinnamon, and a pinch of salt on top. Roll the dough tightly from the long side to form a log. Slice it into 12 equal pieces. Place these rolls on top of the caramel and pecan mix in the baking dish. Cover the rolls with a towel and let them rise again for about 30 minutes. Preheat your oven to 375°F (190°C). Bake the sticky buns for 25 to 30 minutes. They should turn golden brown. Once done, let them cool for about 5 minutes. Finally, invert the baking dish onto a large platter. Serve these warm for a delightful treat. To get the best dough, use warm milk. It helps the yeast grow. Knead your dough for about 5-7 minutes. This makes it smooth and elastic. Let it rise in a warm spot. Cover it with a towel to keep it warm. The dough should double in size. Don’t skip the kneading step. It’s key for soft buns. If your dough is too sticky, add a little flour. Be careful with the oven temperature. If it’s too hot, the buns can burn. Always check that the dough has risen enough before baking. These sticky buns taste great warm. Serve them with coffee or tea. You can add a drizzle of extra caramel on top for more flavor. For a fun touch, serve with whipped cream. Enjoy them fresh on the day you bake them for the best taste! Pro Tips Use Warm Ingredients: Ensure your milk is warm (not hot) to activate the yeast properly, which helps the dough rise beautifully. Let It Rise: Allow the dough to rise in a warm, draft-free environment for the best texture. A slightly turned-off oven can be ideal. Seal the Rolls: When rolling the dough, make sure to seal the edges well to prevent the filling from leaking out during baking. Cool Before Serving: Let the sticky buns cool for a few minutes after baking before inverting them to retain the caramel topping. {{image_2}} If you want a nut-free version of caramel pecan sticky buns, just skip the pecans. You can replace them with sunflower seeds or pumpkin seeds. These seeds add a nice crunch without any nuts. You can also try using coconut flakes for a different texture. They will soak up the caramel flavor well. You can easily change the flavors in these sticky buns. Adding a teaspoon of orange or lemon zest gives a fresh twist. Try adding a splash of maple syrup to the caramel for more depth. You can also mix in chocolate chips with the brown sugar and cinnamon for a chocolatey surprise. Experiment with spices like nutmeg or cardamom for a warm, cozy taste. For a gluten-free option, you can use a gluten-free all-purpose flour blend. Make sure it has xanthan gum, which helps with the texture. The rest of the recipe stays the same. You may need to adjust the liquid slightly, as gluten-free dough can be more crumbly. Follow the same steps, and you can still enjoy these sticky buns without gluten. To keep leftover sticky buns fresh, place them in an airtight container. This will help maintain their softness and flavor. You can store them at room temperature for up to 2 days. If you want to keep them longer, move to the fridge. They can last up to a week when chilled. When you’re ready to enjoy your sticky buns again, preheat your oven to 350°F (175°C). Place the buns on a baking sheet. Cover them with aluminum foil to prevent them from getting too dry. Heat for about 10 to 15 minutes until warm. You can also microwave them for about 20 to 30 seconds. This works well for a quick treat. If you want to save sticky buns for later, freezing is a great option. Allow the buns to cool completely first. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and reheat as mentioned earlier. Enjoy your sweet treat any time! Yes, you can make these sticky buns ahead of time. Prepare the dough and let it rise. After rolling it and cutting the pieces, you can cover and refrigerate them overnight. In the morning, let them sit at room temperature for about 30 minutes before baking. This way, you wake up to warm, gooey buns. If you don’t have pecans, you can use walnuts or almonds. Both options add a nice crunch and flavor. You can even try sunflower seeds or pumpkin seeds for a nut-free twist. Just chop them up and mix them with the caramel. You will know the buns are fully baked when they turn golden brown. A toothpick inserted in the center should come out clean. The buns should also feel firm to the touch. If they look too dark on top, you can cover them with foil for the last few minutes of baking. Caramel pecan sticky buns are a delight. We covered the right ingredients for flavor and texture. You learned how to prepare the dough, make the caramel, and bake the buns. I shared tips to help you avoid common mistakes and ensure perfect results. You also got ideas for variations, storage, and reheating. Enjoy the process and savor every bite. Each step leads to a tasty treat that will impress everyone. Now, it's time to get baking!

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Get ready to delight your taste buds with my Caramel Pecan Sticky Buns! These gooey, sweet treats are perfect for breakfast or dessert. In this article, I’ll guide you step-by-step through the ingredients and process to make these irresistible buns. You’ll also find handy tips, variations, and answers to your key questions. Let’s dive into the world of caramel and pecans, where baking magic happens!

Why I Love This Recipe

  1. Delicious Caramel Flavor: The rich caramel sauce paired with crunchy pecans creates a delightful flavor combination that is hard to resist.
  2. Warm and Comforting: These sticky buns are perfect for brunch or a cozy afternoon treat, bringing warmth and comfort to your table.
  3. Perfect for Sharing: With twelve servings, this recipe is ideal for gatherings, ensuring everyone gets a taste of these heavenly buns.
  4. Easy to Make: Despite their indulgent taste, these sticky buns are simple to prepare, making them accessible for bakers of all skill levels.

Ingredients for Caramel Pecan Sticky Buns

Dry Ingredients

For the dry mix, you will need:

– 4 cups all-purpose flour

– 1/2 cup granulated sugar

– 1 packet (2 1/4 teaspoons) instant yeast

– 1 teaspoon salt

These ingredients work together to create a soft and fluffy dough. The flour gives structure, while the sugar adds sweetness. Yeast helps the dough rise, and the salt balances the flavors.

Wet Ingredients

The wet mix includes:

– 1 cup whole milk, warmed

– 1/4 cup unsalted butter, melted

– 2 large eggs

– 1 teaspoon vanilla extract

The warm milk activates the yeast. Butter adds richness, while eggs provide moisture and bind the dough. Vanilla brings a sweet aroma that enhances the flavor.

Caramel Topping

For a gooey topping, gather:

– 1 cup brown sugar, packed

– 1/2 cup unsalted butter (for caramel)

– 1/4 cup corn syrup

– 1 cup pecans, chopped

This mixture creates a sticky and sweet layer. Brown sugar and butter melt together, while corn syrup adds smoothness. Chopped pecans give a nice crunch and nutty flavor.

These ingredients come together to make the best caramel pecan sticky buns you will ever try!

Step-by-Step Instructions

Preparing the Dough

To start, grab a big bowl. Add 4 cups of all-purpose flour, 1/2 cup of sugar, 2 1/4 teaspoons of instant yeast, and 1 teaspoon of salt. Mix these dry ingredients well. In another bowl, whisk together 1 cup of warm milk, 1/4 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Make sure it’s smooth.

Now, pour the wet mix into the dry mix. Stir until a dough forms. Next, knead this dough on a floured surface for about 5 to 7 minutes. You want it to be smooth and elastic. Once done, place it in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm spot for about 1 hour. The dough should double in size.

Making the Caramel

While your dough rises, it’s time to make the caramel. In a small saucepan, combine 1 cup of packed brown sugar, 1/2 cup of unsalted butter, and 1/4 cup of corn syrup. Cook over medium heat until it bubbles. This should take a few minutes. Once it bubbles, remove it from the heat. Stir in 1 cup of chopped pecans.

Now, pour this caramel mix into a greased 9×13-inch baking dish. Spread it out evenly. The pecans will add a nice crunch to the sticky buns.

Assembling and Baking the Buns

After the dough has risen, roll it out on a floured surface. Aim for a rectangle about 15×20 inches. Spread softened butter over the dough. Next, sprinkle a mix of brown sugar, 1 tablespoon of ground cinnamon, and a pinch of salt on top.

Roll the dough tightly from the long side to form a log. Slice it into 12 equal pieces. Place these rolls on top of the caramel and pecan mix in the baking dish. Cover the rolls with a towel and let them rise again for about 30 minutes.

Preheat your oven to 375°F (190°C). Bake the sticky buns for 25 to 30 minutes. They should turn golden brown. Once done, let them cool for about 5 minutes. Finally, invert the baking dish onto a large platter. Serve these warm for a delightful treat.

Tips & Tricks

How to Achieve the Perfect Dough

To get the best dough, use warm milk. It helps the yeast grow. Knead your dough for about 5-7 minutes. This makes it smooth and elastic. Let it rise in a warm spot. Cover it with a towel to keep it warm. The dough should double in size.

Common Mistakes to Avoid

Don’t skip the kneading step. It’s key for soft buns. If your dough is too sticky, add a little flour. Be careful with the oven temperature. If it’s too hot, the buns can burn. Always check that the dough has risen enough before baking.

Serving Suggestions

These sticky buns taste great warm. Serve them with coffee or tea. You can add a drizzle of extra caramel on top for more flavor. For a fun touch, serve with whipped cream. Enjoy them fresh on the day you bake them for the best taste!

Pro Tips

  1. Use Warm Ingredients: Ensure your milk is warm (not hot) to activate the yeast properly, which helps the dough rise beautifully.
  2. Let It Rise: Allow the dough to rise in a warm, draft-free environment for the best texture. A slightly turned-off oven can be ideal.
  3. Seal the Rolls: When rolling the dough, make sure to seal the edges well to prevent the filling from leaking out during baking.
  4. Cool Before Serving: Let the sticky buns cool for a few minutes after baking before inverting them to retain the caramel topping.

Variations

Nut-Free Options

If you want a nut-free version of caramel pecan sticky buns, just skip the pecans. You can replace them with sunflower seeds or pumpkin seeds. These seeds add a nice crunch without any nuts. You can also try using coconut flakes for a different texture. They will soak up the caramel flavor well.

Flavor Enhancements

You can easily change the flavors in these sticky buns. Adding a teaspoon of orange or lemon zest gives a fresh twist. Try adding a splash of maple syrup to the caramel for more depth. You can also mix in chocolate chips with the brown sugar and cinnamon for a chocolatey surprise. Experiment with spices like nutmeg or cardamom for a warm, cozy taste.

Gluten-Free Alternative

For a gluten-free option, you can use a gluten-free all-purpose flour blend. Make sure it has xanthan gum, which helps with the texture. The rest of the recipe stays the same. You may need to adjust the liquid slightly, as gluten-free dough can be more crumbly. Follow the same steps, and you can still enjoy these sticky buns without gluten.

Storage Info

How to Store Leftover Sticky Buns

To keep leftover sticky buns fresh, place them in an airtight container. This will help maintain their softness and flavor. You can store them at room temperature for up to 2 days. If you want to keep them longer, move to the fridge. They can last up to a week when chilled.

Reheating Instructions

When you’re ready to enjoy your sticky buns again, preheat your oven to 350°F (175°C). Place the buns on a baking sheet. Cover them with aluminum foil to prevent them from getting too dry. Heat for about 10 to 15 minutes until warm. You can also microwave them for about 20 to 30 seconds. This works well for a quick treat.

Freezing for Later

If you want to save sticky buns for later, freezing is a great option. Allow the buns to cool completely first. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and reheat as mentioned earlier. Enjoy your sweet treat any time!

FAQs about Caramel Pecan Sticky Buns

Can I make these sticky buns ahead of time?

Yes, you can make these sticky buns ahead of time. Prepare the dough and let it rise. After rolling it and cutting the pieces, you can cover and refrigerate them overnight. In the morning, let them sit at room temperature for about 30 minutes before baking. This way, you wake up to warm, gooey buns.

What can I use instead of pecans?

If you don’t have pecans, you can use walnuts or almonds. Both options add a nice crunch and flavor. You can even try sunflower seeds or pumpkin seeds for a nut-free twist. Just chop them up and mix them with the caramel.

How do I know when the buns are fully baked?

You will know the buns are fully baked when they turn golden brown. A toothpick inserted in the center should come out clean. The buns should also feel firm to the touch. If they look too dark on top, you can cover them with foil for the last few minutes of baking.

Caramel pecan sticky buns are a delight. We covered the right ingredients for flavor and texture. You learned how to prepare the dough, make the caramel, and bake the buns. I shared tips to help you avoid common mistakes and ensure perfect results. You also got ideas for variations, storage, and reheating.

Enjoy the process and savor every bite. Each step leads to a tasty treat that will impress everyone. Now, it’s time to get bakin

For the dry mix, you will need: - 4 cups all-purpose flour - 1/2 cup granulated sugar - 1 packet (2 1/4 teaspoons) instant yeast - 1 teaspoon salt These ingredients work together to create a soft and fluffy dough. The flour gives structure, while the sugar adds sweetness. Yeast helps the dough rise, and the salt balances the flavors. The wet mix includes: - 1 cup whole milk, warmed - 1/4 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract The warm milk activates the yeast. Butter adds richness, while eggs provide moisture and bind the dough. Vanilla brings a sweet aroma that enhances the flavor. For a gooey topping, gather: - 1 cup brown sugar, packed - 1/2 cup unsalted butter (for caramel) - 1/4 cup corn syrup - 1 cup pecans, chopped This mixture creates a sticky and sweet layer. Brown sugar and butter melt together, while corn syrup adds smoothness. Chopped pecans give a nice crunch and nutty flavor. These ingredients come together to make the best caramel pecan sticky buns you will ever try! {{ingredient_image_1}} To start, grab a big bowl. Add 4 cups of all-purpose flour, 1/2 cup of sugar, 2 1/4 teaspoons of instant yeast, and 1 teaspoon of salt. Mix these dry ingredients well. In another bowl, whisk together 1 cup of warm milk, 1/4 cup of melted unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Make sure it’s smooth. Now, pour the wet mix into the dry mix. Stir until a dough forms. Next, knead this dough on a floured surface for about 5 to 7 minutes. You want it to be smooth and elastic. Once done, place it in a greased bowl. Cover it with a clean kitchen towel and let it rise in a warm spot for about 1 hour. The dough should double in size. While your dough rises, it’s time to make the caramel. In a small saucepan, combine 1 cup of packed brown sugar, 1/2 cup of unsalted butter, and 1/4 cup of corn syrup. Cook over medium heat until it bubbles. This should take a few minutes. Once it bubbles, remove it from the heat. Stir in 1 cup of chopped pecans. Now, pour this caramel mix into a greased 9x13-inch baking dish. Spread it out evenly. The pecans will add a nice crunch to the sticky buns. After the dough has risen, roll it out on a floured surface. Aim for a rectangle about 15x20 inches. Spread softened butter over the dough. Next, sprinkle a mix of brown sugar, 1 tablespoon of ground cinnamon, and a pinch of salt on top. Roll the dough tightly from the long side to form a log. Slice it into 12 equal pieces. Place these rolls on top of the caramel and pecan mix in the baking dish. Cover the rolls with a towel and let them rise again for about 30 minutes. Preheat your oven to 375°F (190°C). Bake the sticky buns for 25 to 30 minutes. They should turn golden brown. Once done, let them cool for about 5 minutes. Finally, invert the baking dish onto a large platter. Serve these warm for a delightful treat. To get the best dough, use warm milk. It helps the yeast grow. Knead your dough for about 5-7 minutes. This makes it smooth and elastic. Let it rise in a warm spot. Cover it with a towel to keep it warm. The dough should double in size. Don’t skip the kneading step. It’s key for soft buns. If your dough is too sticky, add a little flour. Be careful with the oven temperature. If it’s too hot, the buns can burn. Always check that the dough has risen enough before baking. These sticky buns taste great warm. Serve them with coffee or tea. You can add a drizzle of extra caramel on top for more flavor. For a fun touch, serve with whipped cream. Enjoy them fresh on the day you bake them for the best taste! Pro Tips Use Warm Ingredients: Ensure your milk is warm (not hot) to activate the yeast properly, which helps the dough rise beautifully. Let It Rise: Allow the dough to rise in a warm, draft-free environment for the best texture. A slightly turned-off oven can be ideal. Seal the Rolls: When rolling the dough, make sure to seal the edges well to prevent the filling from leaking out during baking. Cool Before Serving: Let the sticky buns cool for a few minutes after baking before inverting them to retain the caramel topping. {{image_2}} If you want a nut-free version of caramel pecan sticky buns, just skip the pecans. You can replace them with sunflower seeds or pumpkin seeds. These seeds add a nice crunch without any nuts. You can also try using coconut flakes for a different texture. They will soak up the caramel flavor well. You can easily change the flavors in these sticky buns. Adding a teaspoon of orange or lemon zest gives a fresh twist. Try adding a splash of maple syrup to the caramel for more depth. You can also mix in chocolate chips with the brown sugar and cinnamon for a chocolatey surprise. Experiment with spices like nutmeg or cardamom for a warm, cozy taste. For a gluten-free option, you can use a gluten-free all-purpose flour blend. Make sure it has xanthan gum, which helps with the texture. The rest of the recipe stays the same. You may need to adjust the liquid slightly, as gluten-free dough can be more crumbly. Follow the same steps, and you can still enjoy these sticky buns without gluten. To keep leftover sticky buns fresh, place them in an airtight container. This will help maintain their softness and flavor. You can store them at room temperature for up to 2 days. If you want to keep them longer, move to the fridge. They can last up to a week when chilled. When you’re ready to enjoy your sticky buns again, preheat your oven to 350°F (175°C). Place the buns on a baking sheet. Cover them with aluminum foil to prevent them from getting too dry. Heat for about 10 to 15 minutes until warm. You can also microwave them for about 20 to 30 seconds. This works well for a quick treat. If you want to save sticky buns for later, freezing is a great option. Allow the buns to cool completely first. Wrap each one tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and reheat as mentioned earlier. Enjoy your sweet treat any time! Yes, you can make these sticky buns ahead of time. Prepare the dough and let it rise. After rolling it and cutting the pieces, you can cover and refrigerate them overnight. In the morning, let them sit at room temperature for about 30 minutes before baking. This way, you wake up to warm, gooey buns. If you don’t have pecans, you can use walnuts or almonds. Both options add a nice crunch and flavor. You can even try sunflower seeds or pumpkin seeds for a nut-free twist. Just chop them up and mix them with the caramel. You will know the buns are fully baked when they turn golden brown. A toothpick inserted in the center should come out clean. The buns should also feel firm to the touch. If they look too dark on top, you can cover them with foil for the last few minutes of baking. Caramel pecan sticky buns are a delight. We covered the right ingredients for flavor and texture. You learned how to prepare the dough, make the caramel, and bake the buns. I shared tips to help you avoid common mistakes and ensure perfect results. You also got ideas for variations, storage, and reheating. Enjoy the process and savor every bite. Each step leads to a tasty treat that will impress everyone. Now, it's time to get baking!

Caramel Pecan Sticky Buns

Delicious sticky buns topped with caramel and pecans.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 4 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 1 cup whole milk, warmed
  • 0.25 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar, packed
  • 0.5 cup unsalted butter (for caramel)
  • 0.25 cup corn syrup
  • 1 cup pecans, chopped
  • 1 tablespoon ground cinnamon

Instructions
 

  • In a large mixing bowl, combine the flour, granulated sugar, instant yeast, and salt. Stir until well combined.
  • In another bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract until smooth.
  • Gradually pour the wet ingredients into the dry ingredients, mixing until a dough forms. Knead the dough for about 5-7 minutes on a floured surface until it's smooth and elastic.
  • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm area for about 1 hour, or until it doubles in size.
  • While the dough is rising, prepare the caramel: In a small saucepan, combine brown sugar, 1/2 cup butter, and corn syrup. Cook over medium heat until the mixture bubbles. Remove from heat and mix in the chopped pecans. Pour this caramel mixture into a greased 9x13-inch baking dish and spread it evenly.
  • Preheat your oven to 375°F (190°C).
  • Once the dough has risen, roll it out on a floured surface into a rectangle (about 15x20 inches). Spread softened butter over the dough, then sprinkle with brown sugar, cinnamon, and a pinch of salt.
  • Roll the dough tightly from the long side to form a log. Slice the log into 12 equal pieces. Place the rolls on top of the caramel and pecan mixture in the baking dish.
  • Cover the rolls with a towel and let them rise again for about 30 minutes.
  • Bake the sticky buns in the preheated oven for 25-30 minutes, or until golden brown.
  • Allow the buns to cool for about 5 minutes, then invert the baking dish onto a large platter. Serve warm.

Notes

Serve warm for the best taste.
Keyword caramel, dessert, pecans, sticky buns

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