Pecan Sticky Buns {With Caramel}

Easy upside down pecan sticky buns recipe, homemade with simple ingredients from scratch. These sweet yeast rolls are loaded with caramel sauce, cinnamon and chopped pecans.

My family makes these delicious buns every Thanksgiving morning for breakfast. I can't decide whether I like these better than my Homemade Cinnamon Rolls (1 Hour) because they are both so good! I love using pecans in baking, as you can tell from these  Chocolate Pecan Pie Bars or this Easy Pecan Pie Recipe. They add a lovely aroma and the perfect crunch and flavor. Serve these alongside my popular Masala Chai Tea and it's pure bliss.

Key ingredients for upside down cinnamon pecan sticky buns

• Yeast- Active dry yeast will allow the dough to rise.
• Milk- Using warm milk will help activate the yeast.
• Sugars- Use granulated sugar for the buns and filling, but use brown sugar for the caramel topping.
• Oil- Vegetable oil or canola oil work best.
• Flour- No need to buy special flour for this recipe. Simply use all-purpose flour.
• Butter- Be sure it is room temperature and unsalted for best results.
• Cinnamon- The spice that adds that key flavor.
• Heavy cream- Really makes the caramel topping thick and creamy.
• Pecans- You will need both, whole and chopped.

Variations

• Overnight option- After the rolls are placed in the baking tray, just cover and refrigerate it overnight (6-8 hours) and bake in the morning. They will be super soft and fluffy.
• Make in bundt pan- This is similar to a monkey bread.
• The amount of cinnamon can be adjusted- Based on your personal preference.
• Chopped or whole pecans- I like to use a combination of both but you can use only chopped pecans or only whole pecans. It's entirely up to you.
• Add frosting- Although a frosting is unnecessary, you can pair with Cinnamon Roll Icing (Without Cream Cheese), if you like.
• Roast the pecans- On stovetop to enhance their nutty flavor.
• Use a cupcake pan- To bake mini buns.
• Add a little chocolate flavor- Drizzle melted semisweet chocolate on top of the rolls, after they come out of the oven. You can also stir in some mini chocolate chips in the filling. You can even drizzle some Chocolate Ganache or Hot Fudge Sauce (Chocolate Sauce) over the top, prior to serving.
• Add other extracts- Cinnamon is the primary and old fashioned flavor in these buns. However, you can get creative add add other extracts like vanilla, almond, coconut, maple.
• Use biscuit dough- This is an easier version that uses store-bought biscuit dough.  However, it is not my favorite because homemade dough is softer and has a wonderful texture.  Basically, start off  by rolling  out pre-made biscuit dough, spread butter and sprinkle the cinnamon sugar on top. Roll it from one end to the other end. Cut into round slices and place them on top of a rectangle cake pan (9x13), that's filled with caramel and pecans. Bake until tops are golden brown and enjoy.
• Use other nuts- Any nuts of your choice can be used such as almonds, cashews, peanuts, pistachios, macadamias.
• You can also reduce the amount of nuts- Based on your preference or omit them altogether. However, I personally think they should not be omitted and add a lovely crunch that really takes these rolls over the top.
• Instead of a rectangle pan- You can use individual mini 4 inch round cake pans. Just, add the caramel filling in each pan and top it off with sliced rolls. Bake and then invert onto a dish. 

How to make easy sticky buns recipe from scratch?

1. Prepare- The dough and let it rise until doubled.
2. Roll- Out the dough and spread butter evenly.
3. Sprinkle- On some cinnamon sugar, then roll up like a log.
4. Cut- Into slices and set aside.
5. Mix together- Heavy cream and brown sugar and pour into pan.
6. Sprinkle- Pecans over the top.
7. Place- Rolls on top of this caramel pecan layer.
8. Bake and invert- Onto a serving dish and you are done.

Tips and techniques

• Use unsalted butter- To prevent a very salty flavor.
• Don't use whole wheat flour- Because that will not yield the same fluffy texture.
• Use warm milk and water- To activate the yeast. However, if either of those two ingredients are too hot, it can kill the yeast. The ideal temperature is 110-115 degrees F.
• Use a mixer- I highly recommend using a mixer for the dough, because it's a time-saver and not very messy.
• Heavy cream cannot be replaced with milk- Because it does not have a high fat content to make the sticky caramel layer.
• Do not use pre-made caramel in this recipe- Because it can burn during baking and does not yield the best flavor.
• Grease the pan very well- So that the buns don't stick to the bottom.
• Gradually add flour- Rather than dumping it all in at once, because the dough will be softer and you will know if you need to add more or less if you go slowly.
• Use a floured surface- When kneading and rolling out the dough to keep it from sticking to your counter.
• Let rise in a greased bowl- So that the dough is able to double in size without sticking to the sides.

Recipe FAQs

Storage

• Room temperature- These can be placed in a container on the counter for about 1 day. They are best fresh, however.
• Refrigerate- Leftovers can be stored in a sealed container in the fridge for up to 2 days and can be reheated in the microwave for a few seconds to make them ooey gooey again. 
• Freeze- Cover buns in plastic wrap, place in a sealed container, and place in the freezer for up to 1 month. When ready, take out to thaw and then warm in the microwave a few seconds.

More Fall and Thanksgiving Breakfast Recipes

• Fluffy Cinnamon Pancakes 
• Cinnamon Muffins
• Easy Pumpkin Donuts Recipe
• Mini Apple Strudel Recipe
• Easy Pumpkin Pancakes
• Easy Applesauce Muffins

Recipe