Description
Soft, fluffy caramel pecan sticky buns baked in a rich caramel pecan sauce that flips into a gooey topping.
Ingredients
- Light whole milk: ½ cup (warmed)
- Instant yeast: 1½ teaspoons
- Granulated sugar: ¼ cup
- Unsalted butter (softened): ¼ cup (dough) + 4 tablespoons (filling) + 4 tablespoons (topping)
- Kosher salt: ½ teaspoon
- Large egg: 1
- All purpose flour: 2¼ cups
- Light brown sugar (packed): ½ cup (filling) + ½ cup (topping)
- Ground cinnamon: 1 tablespoon
- Light corn syrup: 2 tablespoons
- Heavy cream: ¼ cup
- Chopped pecans: 1¼ cups
Instructions
- Combine warm milk and yeast; let stand 2 minutes until foamy.
- Whisk in sugar, softened butter, salt, and egg.
- Stir in flour to form a soft dough. Knead 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1 hour until doubled.
- Combine brown sugar, corn syrup, and butter for the topping in a saucepan over medium heat. Cook until melted and gently bubbling; simmer 2 minutes. Remove from heat and stir in heavy cream.
- Line a 10 inch oven safe skillet or round baking dish with parchment paper and grease lightly. Pour caramel sauce into the pan and sprinkle evenly with pecans.
- Roll dough into a 10 by 16 inch rectangle. Spread softened butter over the dough, then sprinkle evenly with brown sugar and cinnamon.
- Roll tightly from the long edge and cut into 8 equal rolls. Place rolls cut side down on top of the pecan mixture.
- Cover and let rise 25 to 30 minutes until slightly puffy.
- Preheat oven to 375°F. Bake 23 to 27 minutes until lightly golden.
- Remove from oven and rest 15 minutes. Carefully invert onto a serving plate. Serve warm.
Notes
- Flip the buns carefully; the caramel topping will be very hot.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American