Caramel Pecan Sticky Buns

$- 2 ½ cups all-purpose flour - ¼ cup granulated sugar - 1 packet (2 ¼ tsp) active dry yeast - ¾ cup whole milk, warmed to about 110°F (43°C) - 1 large egg, at room temperature - ¼ cup unsalted butter, melted and slightly cooled - ½ teaspoon salt - 1 teaspoon vanilla extract - ½ cup pecans, finely chopped - 1 cup brown sugar, packed tightly - ½ cup unsalted butter, softened to room temperature - 1 tablespoon ground cinnamon - ¼ teaspoon ground nutmeg - ¼ teaspoon salt - All-purpose flour: This is the main ingredient. It gives structure to the sticky buns. - Granulated sugar: This sweetens the dough and helps the yeast to activate. - Active dry yeast: This ingredient makes the dough rise by producing gas. - Whole milk: Warm milk helps to activate the yeast and adds richness. - Unsalted butter: This adds flavor and moisture to both the dough and filling. - Egg: The egg helps bind the dough and adds richness. - Pecans: These nuts provide crunch and a nutty flavor. - Brown sugar: This adds depth and caramel-like sweetness to the filling. - Ground cinnamon and nutmeg: These spices give warmth and flavor to the buns. - When choosing flour, look for a fine texture. It should be white and free from lumps. - Check the expiration date on the yeast packet. Fresh yeast works best for rising. - Use whole milk that smells fresh. Avoid any milk that is close to its sell-by date. - Select unsalted butter with a rich, creamy color. It should be firm but not hard. - Choose pecans that smell nutty and fresh. Avoid any that smell bitter or stale. - For spices like cinnamon and nutmeg, check for freshness. Older spices lose flavor quickly. {{ingredient_image_2}} To start, I mix the warmed milk and granulated sugar in a large bowl. I sprinkle the yeast over the top and let it sit for about 5-10 minutes. You will see bubbles form, which means the yeast is alive. Next, I add melted butter, the egg, vanilla extract, and salt. I stir these ingredients well. Then, I gradually add the all-purpose flour. I stir until a soft dough forms. I transfer the dough to a floured surface. Knead it for about 5-7 minutes. It should feel smooth and elastic. After that, I place the dough in a greased bowl and cover it with a damp towel. I let it rise in a warm spot for about 1 hour, or until it doubles in size. While the dough rises, I prepare the filling. In a bowl, I mix chopped pecans, brown sugar, softened butter, cinnamon, nutmeg, and salt. This creates a crumbly mixture. Once the dough has risen, I punch it down to release air. I roll out the dough on a floured surface into a rectangle, about 12x18 inches. Then, I spread the pecan mixture evenly over the dough. Starting from the long edge, I roll the dough tightly into a log. I cut the log into 12 equal pieces, about 1 ½ inches thick. Next, I prepare the baking dish. I melt ½ cup of brown sugar with ½ cup of softened butter in a small saucepan. I pour this sticky mixture into a greased 9x13 inch baking dish. Then, I sprinkle the remaining chopped pecans over the mixture. I place the cut rolls in the dish, cut-side up, leaving space between them. I cover the dish with a cloth and let the rolls rise again for 30-45 minutes. They should puff up nicely. While the rolls rise, I preheat the oven to 350°F (175°C). After the second rise, I bake the rolls for 25-30 minutes until they are golden brown. Once they are done, I let them cool for about 5-10 minutes. To serve, I carefully invert the rolls onto a plate, letting the sticky caramel drizzle over the top. Enjoy! Many home cooks face a few common pitfalls. First, do not rush the yeast. Let it sit until it becomes frothy. This step is crucial for good rise. Second, avoid adding too much flour. If your dough feels dry, it may not rise well. Lastly, don’t skip the second rise. This gives the rolls their fluffy texture. The dough should feel soft and slightly sticky. Knead it for about 5 to 7 minutes. This helps develop gluten, which gives the rolls structure. If the dough sticks to your hands, use a little more flour. But remember, too much flour will make the rolls dense. After kneading, let it rise in a warm spot. Look for it to double in size, which takes about an hour. Serve these sticky buns fresh from the oven. Warm buns allow the caramel to melt and soak in. For an extra treat, drizzle some leftover caramel over the top. Garnish with more chopped pecans for crunch. Enjoy these with a cup of coffee or tea for a delightful pairing! Pro Tips Use Fresh Yeast: Always check the expiration date on your yeast packet. Fresh yeast ensures your buns rise properly and are light and fluffy. Perfect Dough Temperature: When warming milk, make sure it’s around 110°F (43°C). Too hot can kill the yeast, while too cold will not activate it. Chill the Dough: If you have time, chill the rolled dough in the fridge for 30 minutes before cutting the rolls. This makes slicing easier and helps maintain their shape. Let Them Cool: Allow the sticky buns to cool for a few minutes in the baking dish before inverting. This helps the caramel set slightly, making for a cleaner serving. {{image_4}} You can add a twist to your caramel pecan sticky buns. Chocolate chips are a great option. They melt and add a rich taste. Dried fruits, like raisins or cranberries, can also work well. They give a sweet contrast to the caramel. You can mix and match these flavors. Just keep the overall balance. Each addition brings its own charm. If you need a gluten-free version, use a gluten-free flour blend. Many brands work well in baking. Make sure to check for one that can replace all-purpose flour. You can also add xanthan gum for better texture. This helps mimic the chewiness of the dough. It’s a simple swap that can make everyone happy. Mini sticky buns are fun and perfect for gatherings. To make them, roll the dough thinner. Cut smaller pieces, about 1 inch thick. Arrange them in a muffin tin. This gives you individual servings. They bake faster too, so keep an eye on them. Mini versions are great for sharing or for kids. Everyone loves a small, sweet treat! To keep your caramel pecan sticky buns fresh, store them in an airtight container. This helps avoid drying out. If you have leftovers, let them cool to room temperature before sealing. They will stay good for about 2 to 3 days on the counter. When you're ready to enjoy your sticky buns again, preheat your oven to 350°F (175°C). Cover the buns with foil to keep them moist. Heat for about 10-15 minutes until warm. You can also microwave them for about 15-30 seconds, but the oven gives a better texture. You can freeze your sticky buns for later. Wrap them tightly in plastic wrap and then in foil. They will last in the freezer for up to 3 months. To thaw, move them to the fridge overnight. Then, reheat them as described above for the best taste. Enjoy your gooey treat whenever you like! The dough has risen enough when it doubles in size. You can check by gently pressing your finger into the dough. If the indentation stays, it’s ready. If it springs back, give it more time. This rise shows the yeast is working well. A warm place helps the dough rise faster. I often use my oven with just the light on. Yes, you can use active dry yeast. Just remember to dissolve it in warm milk first. Let it sit for 5-10 minutes until it becomes frothy. This step helps wake up the yeast. Instant yeast can go straight into the flour mix, making it easier. Both types will work, but timing may differ slightly. Caramel pecan sticky buns go well with many drinks. A hot cup of coffee or tea is perfect. You can also serve them with fresh fruit or yogurt. For a special treat, add a scoop of vanilla ice cream. These pairings will enhance the flavors of your sticky buns. Enjoy experimenting with different sides! This article explored the key ingredients, steps, and tips to make Caramel Pecan Sticky Buns. You learned how to prepare dough, fill, roll, and bake. I shared common mistakes to avoid and how to perfect your dough. We also discussed fun variations and storage tips. In making these sticky buns, remember that fresh ingredients and practice lead to success. Enjoy the process, and serve them warm for the best experience. Happy baking!$

Deliciously sticky buns filled with caramel and pecans, perfect for breakfast or dessert.

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Prep Time 20

Cook Time 30

Total Time 2

Course Dessert

Cuisine American

Servings 12

Calories 300 kcal

Ingredients

2.5 cups all-purpose flour
0.25 cup granulated sugar
1 packet active dry yeast (2 ¼ tsp)
0.75 cup whole milk, warmed to about 110°F (43°C)
1 large egg, at room temperature
0.25 cup unsalted butter, melted and slightly cooled
0.5 teaspoon salt
1 teaspoon vanilla extract
0.5 cup pecans, finely chopped
1 cup brown sugar, packed tightly
0.5 cup unsalted butter, softened to room temperature
1 tablespoon ground cinnamon
0.25 teaspoon ground nutmeg
0.25 teaspoon salt

Instructions

Prepare the Dough: In a large mixing bowl, combine the warmed milk and granulated sugar. Sprinkle the yeast over the top and let it sit undisturbed for about 5-10 minutes until it becomes frothy.
Mix Wet Ingredients: Add the melted butter, egg, vanilla extract, and salt to the yeast mixture. Stir until all the ingredients are well combined.
Incorporate Flour: Gradually add the all-purpose flour, stirring until a soft dough begins to form. Transfer the dough to a floured surface and knead for about 5-7 minutes, or until the dough becomes smooth and elastic.
First Rise: Place the dough in a greased bowl. Cover with a damp kitchen towel and let it rise in a warm environment for about 1 hour, or until it has doubled in size.
Prepare Filling: In a separate bowl, combine the chopped pecans, brown sugar, softened butter, ground cinnamon, ground nutmeg, and salt. Mix until the ingredients form a crumbly texture.
Roll Out Dough: Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle measuring approximately 12x18 inches.
Spread Filling: Evenly distribute the pecan mixture over the rolled-out dough, ensuring to cover it completely.
Form the Rolls: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces, about 1 ½ inches thick.
Prepare the Baking Dish: In a small saucepan over medium heat, melt ½ cup of brown sugar along with ½ cup of softened butter until well combined. Pour this sticky mixture into the bottom of a greased 9x13 inch baking dish. Sprinkle the remaining chopped pecans over the mixture.
Arrange Rolls: Place the cut rolls cut-side up in the baking dish on top of the pecan mixture, equidistant from each other.
Second Rise: Cover the dish with a cloth and allow the rolls to rise again for another 30-45 minutes, until they puff up.
Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top.
Cool Slightly: Once baked, remove the rolls from the oven and let them cool in the dish for about 5-10 minutes. To serve, carefully invert the rolls onto a serving plate, allowing the sticky caramel to drizzle over the top.

Notes

For an extra touch, drizzle any remaining caramel from the baking dish over the top of the sticky buns. Sprinkle additional chopped pecans on top for added crunch and visual appeal. Serve warm for the most delightful experience!

Keyword breakfast, caramel, dessert, pecans, sticky buns