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Caramel Pecan Sticky Buns

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Homemade, easy caramel pecan sticky buns recipe, made with simple ingredients from scratch. These sweet rolls are the best and loaded with cinnamon, pecans.
Course Dessert
Cuisine American
Keyword homemade rolls, sticky buns
Prep Time 15 mins
Cook Time 30 mins
Resting time 2 hrs
Total Time 2 hrs 45 mins
Servings 12 Buns
Calories 566
Author CakeWhiz

Ingredients

Rolls/ Buns

  • 1 packet Active dry yeast E.g. 1/4 oz. OR 2 1/4 tsp
  • 3/4 cup Water Warm (Between 110 degrees - 115 degrees)
  • 3/4 cup Whole milk Warm (Between 110 degrees - 115 degrees)
  • 1/4 cup Granulated sugar
  • 3 tbsp Oil
  • 4 cups All-purpose flour May need an additional 1/4 cup flour

Filling

  • 1/4 cup Butter Unsalted, Room temperature
  • 1/4 cup Granulated sugar
  • 1 tbsp Cinnamon powder

Caramel Topping

  • 3/4 cup Brown sugar
  • 1/2 cup Heavy cream
  • 3/4 cup Pecans Whole
  • 1/4 cup Pecans Roughly chopped

Instructions

Rolls/Buns

  • In a large mixing bowl, add yeast and water and mix to dissolve it together.
  • Mix in milk, sugar and oil. 
  • Gradually, add flour (1/2 cup at a time) and continue mixing until you have a soft dough. Use a mixer! 
  • Transfer this dough to a floured surface.
  • Knead until dough is smooth and elastic. It takes about 8 minutes. 
  • Transfer this dough into a greased bowl. 
  • Cover and let it rise in a warm place until doubled. This usually takes about 1 hour.
  • Remove cover and transfer this dough to a floured surface again.
  • Roll it into an big rectangle (Dimensions: 18x12). 

Filling

  • Spread butter on top. 
  • In a separate bowl, whisk together granulated sugar and cinnamon sugar and sprinkle this all over the butter. 
  • Roll the dough from one end to the other, similar to a jelly cake roll. Pinch seams to seal dough together. Cut into 12 slices.

Caramel Topping

  • In a mixing bowl, mix together brown sugar and heavy cream.
  • Pour it in a greased rectangle pan (Dimensions: 13x9). 
  • Sprinkle with pecans. 
  • Place sliced rolls on top of the pecans. 
  • Cover with aluminum foil and let dough rise again until doubled. This usually takes about 1 hour.
  • Bake at 350 degrees for 30-35 minutes or until nice and brown. 
  • Let it cool for 2-3 minutes and then, invert these buns onto a serving dish and enjoy!

Notes

  • IMPORTANT: 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. 
  • Read all my tips above.
  • 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. 

Nutrition

Calories: 566kcal | Carbohydrates: 90g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 50mg | Potassium: 177mg | Fiber: 3g | Sugar: 23g | Vitamin A: 290IU | Calcium: 61mg | Iron: 4.4mg