Caramel Pecan Sticky Buns

The moment the weather changes from a bright, warm sunny day to gray, cool, & overcast, you better believe I will be in the kitchen.


for the rolls:

  • 1 cup whole milk, warmed to 110 degrees
  • 1/2 cup granulated sugar
  • 1 packet rapid rise yeast
  • 4 egg yolks
  • 1 egg
  • 1/2 cup melted butter, cooled
  • 2 tsp Kosher salt
  • 4 1/2 cups all-purpose flour, plus more for handling

for the filling:

  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 2 1/2 tbsp cinnamon
  • dash of nutmeg
  • 1/2 cup pecan pieces, toasted

for the caramel sauce:

  • 1 cup butter
  • 3/4 tsp Kosher salt
  • 1 1/2 cups brown sugar
  • 2 tbsp honey
  • 1 1/2 tsp vanilla extract
  • 1/3 cup heavy cream
  • 1 1/2 cup pecan pieces, toasted


for the rolls:

Warm milk to 110 degrees (not more than 110 or it will kill the yeast) if taking milk out of refrigerator, heat in microwave at 30 second intervals, testing temperature each time. Whisk in the sugar & packet of yeast. Cover with plastic wrap & allow to proof, approximately 30 minutes.

Add egg yolks, one egg, cooled melted butter, kosher salt, & proofed milk/ sugar/ yeast mixture into the bowl of a stand up mixer & whisk together using the paddle attachment. Add flour, one cup at a time, stirring to incorporate after each addition. Remove the paddle attachment & add dough hook, knead for 5-7 minutes. The dough should be soft & moist, not overly sticky. Transfer the dough into a large, lightly oiled bowl & cover with plastic wrap. Allow to rise at room temperature until doubled, approximately 2 – 2 1/2 hours.

Preheat oven to 325 degrees. Toast pecan pieces for 5-7 minutes, turning at least once. Allow to cool.

In a saucepan, over medium heat, add the butter, salt, brown sugar, honey, vanilla extract, & cream. Stir until melted, remove from heat, & stir in 1 1/2 cup of the toasted pecan pieces. Allow to cool to room temperature.

Spray a 9×13 inch pan with nonstick spray. Pour the cooled caramel/ pecan sauce into the pan.

Once the dough has doubled in size, transfer to a large, lightly floured surface & roll to a rectangle that is 18 or so inches wide (the side closest to you) & 12 or so inches long with 1/4 thickness.

Preheat oven to 350 degrees. Spread the softened butter over the rolled out dough. Whisk together the brown sugar, cinnamon, dash of nutmeg & 1/2 cup of the toasted pecan pieces. Spread evenly over buttered dough. Beginning with the edge closest to you, roll the dough into a tight, 18 inch long spiral. Very gently, using floss and/ or a string (or even a serrated knife sawing gently) cut into 1 1/2 inch sections so that you have 12 rolls. Place rolls on caramel/ pecan sauce.

Bake at 350 degrees for 40 – 45 minutes, or until thermometer inserted in middle reads 190 degrees. Remove from oven, allow to cool in pan for 20 minutes. If you have a dish long enough, invert pan so caramel/ pecan sauce is on top. I do not have one of these so when I served them I simply inverted a roll onto the plate. Whatever is not eaten the day baked, place in Tupperware container & store in refrigerator. Heat in 30 second intervals. Enjoy!

This entry was posted in Bread/ Muffins, Breakfast, Uncategorized. Bookmark the permalink.

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