Excellent Caramel Pecan Sticky Buns

These caramel pecan sticky buns (nuts optionally available!) are decadent and scrumptious with the tender dough, buttery cinnamon filling, and drizzly caramel.

I’ve been engaged on a perfected, tried-and-true caramel pecan sticky bun recipe for a very long time, and these wonderful caramel buns don’t disappoint!

A number of foolproof suggestions, photos, and particulars beneath!

Caramel dripping down the side of sticky buns with pecans.

Caramel Pecan Layer

There are three primary parts to this recipe:

  • caramel pecan layer
  • dough
  • dough filling

For the caramel, relaxation simple, we aren’t going for a home made caramel that wants examined with a sweet thermometer or something like that.

As an alternative, butter, brown sugar, salt, and corn syrup are heated till melted and clean (no effervescent or simmering!). Cream and vanilla are stirred in and the entire combination will get unfold into the underside of a 9X13-inch pan.

Sprinkle the coarsely chopped pecans on prime and set this apart so the caramel can cool to room temp.

For a daily caramel sticky bun recipe, the pecans may be neglected.

Glass 9X13-inch pan with caramel and pecans in bottom.

Excellent Comfortable Dough

Whereas the caramel cools a bit, make the dough for the sticky buns.

It’s the identical dough as this small batch cinnamon roll recipe, and it’s tremendous simple to make and an absolute pleasure to work with! Not solely that, it produces delightfully tender and fluffy baked cinnamon rolls/sticky buns.

So long as you don’t over flour the dough (or add the yeast when the milk is just too scorching), you’ll be effectively in your approach to essentially the most good caramel pecan sticky buns of your life.

Mixing dough in Kitchenaid and letting it rise.

As soon as the dough has risen, pat it right into a rectangle, unfold with butter and sprinkle with cinnamon and sugar and roll up like a conventional cinnamon roll.

Minimize the dough log into 12 equal items.

Cinnamon rolls cut into rounds.

Place the rolls on prime of the caramel pecan combination in 4 rows of three buns every.

Let the buns rise till puffy and the perimeters are touching.

Bake till flippantly golden on prime (and that caramel will probably be buzzy and effervescent, too – get excited!).

Assembling sticky buns in pan with caramel, letting rolls rise, baked rolls, rolls turned over with caramel on top.

The best way to Flip Out Caramel Sticky Buns

One vital key to this recipe is realizing precisely when to prove the caramel buns.

In the event you wait too lengthy, the caramel can have hardened, making it actually arduous to get the buns out with out great carnage. (If that is so, merely return the pan to a heat oven and let the buns/caramel heat up a bit earlier than trying the flip over once more.)

In the event you don’t wait lengthy sufficient, the caramel will probably be skinny and the tops of the buns will probably be soggy.

I like to recommend ready 10-Quarter-hour after the buns come out of the oven. This provides time for the caramel to thicken with out changing into too arduous.

The method: place a parchment lined baking sheet (or serving tray) the other way up on prime of the pan of buns and grabbing the perimeters of each the baking sheet and 9X13-inch pan, flip over, giving a lightweight faucet on the counter, so the rolls come out onto the baking sheet. Use a rubber spatula to scrape any extra caramel/pecans out of the pan and throughout the highest of the sticky buns.

One caramel pecan sticky bun pulled away from full batch on parchment paper.

Excellent Caramel Pecan Sticky Buns

These sticky buns are GLORIOUS.

The ratio of caramel to buns is excellent (I do know, I do know, I’m nearly carried out with the overuse of the time period “buns” right here – makes me giggle every time I kind it, which I do know says extra about my general maturity than anything #anyway #movingon).

And the pecans give one of the best trace of toasty crunch with out overwhelming the tender, fluffy buns.

Caramel dripping down sides of sticky bun on white parchment paper.

The sticky buns are *clearly* wonderful served heat for that final caramel perfection expertise. However, they’re additionally mighty tasty in case you dig into them at room temperature.

AND. They heat up excellent if popped within the microwave for 12 1/2 seconds. So many choices right here! Which principally means there’s no incorrect time to make them.

This recipe has been a longtime in coming (so a lot of you have got requested a go-to sticky buns recipe over time), and I’m excited to lastly get it in entrance of you!

Making these caramel pecan sticky buns will make you’re feeling like a rock star within the kitchen (and consuming them will convey tons of pleasure and happiness). I hope you like them!

Half eaten caramel pecan sticky bun on white plate.

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Caramel pecan sticky bun with pecans on edges on parchment paper.

Caramel Pecan Sticky Buns


  • 1 cup milk (not skim milk – 2% or entire milk is most popular)
  • ¼ cup (57 g) (4 tablespoons) butter (I take advantage of salted butter)
  • ¼ cup (53 g) granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon prompt or lively dry yeast
  • 1 giant egg
  • 3 to 4 cups (426-568 g) all-purpose flour


  • 10 tablespoons (142 g) butter (I take advantage of salted)
  • 1 ¼ cup cups (265 g) packed mild brown sugar
  • cup mild corn syrup
  • ¼ teaspoon salt
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 to 1 ½ cups (120-180 g) coarsely chopped pecans


  • 4 tablespoons (57 g) butter, softened
  • ½ cup (106 g) packed mild brown sugar
  • 2 teaspoons floor cinnamon
  • For the dough, warmth the milk in a medium saucepan or in a microwave-safe bowl or liquid measuring cup till the milk is scalded (which is principally heating it till proper earlier than it simmers – it’s going to begin steaming and little bubbles will type across the edges).

  • Pour the milk into the bowl of an electrical stand mixer fitted with the dough hook (or you are able to do this by hand with a big bowl and picket spoon).

  • Add the butter, sugar and salt. Combine till the butter is melted, and let the combination cool till heat (in case you dip a finger in, it ought to really feel like a heat tub – not too scorching, not too chilly, excellent).

  • Stir within the yeast and let relaxation for 5-7 minutes till the yeast is foamy (technically, you need not let the yeast activate earlier than including the flour, however I discover in yeast bread recipes with milk, the dough rises faster/higher if I let the yeast activate first).

  • With the mixer working, add the egg after which progressively add the flour till the dough clears the perimeters of the bowl. The precise quantity will depend upon the temperature, humidity and the way you measure flour. The dough ought to be tender and simply barely sticky with out leaving quite a lot of residue in your fingers. Do not over flour!

  • Knead the dough for 2-3 minutes till tender and clean.

  • Switch the dough to a flippantly greased bowl. Cowl with flippantly greased plastic wrap or a kitchen towel and let it rise till doubled, about an hour.

  • Whereas the dough rises, prep the caramel pecan combination. In a small saucepan, mix the butter, brown sugar, corn syrup, and salt. Warmth over medium warmth till butter is melted, sugar is dissolved, and combination is well-combined (attempt to not let it simmer). Off the warmth, whisk within the cream and the vanilla till well-combined.

  • Evenly grease a 9X13-inch baking pan. Unfold the caramel combination evenly within the backside of the pan. Sprinkle pecans excessive. Put aside till the caramel combination has cooled to room temperature or simply barely heat.

  • Roll or press the dough right into a 10X16-inch rectangle. Unfold the 4 tablespoons butter excessive. Mix the brown sugar and cinnamon and sprinkle excessive of the butter.

  • Beginning with one lengthy finish, roll up the dough right into a semi-tight log (with out stretching or pulling the dough!). Utilizing a serrated knife or unflavored dental floss or thread, lower the log into 12 equal items.

  • Place the rolls within the pan (3 throughout, 4 down). Cowl with a flippantly greased plastic wrap or a clear kitchen towel and let rise till noticeably puffy and the perimeters of the rolls are touching.

  • Preheat the oven to 350 levels F. Bake for 20-25 minutes till rolls are flippantly golden on prime.

  • Take away from the oven and let cool for 10-Quarter-hour (too lengthy and the caramel will harden and make the buns arduous to prove – too quick and the caramel will probably be too runny).

  • Loosen the perimeters of the rolls with a butter knife. Place a parchment lined baking sheet (or serving tray) the other way up on prime of the pan of buns and grabbing the perimeters of each the baking sheet and 9X13-inch pan, flip over, giving a lightweight faucet on the counter, so the rolls prove onto the baking sheet.

  • Scrape any further caramel and pecans over the buns. Serve heat or at room temperature.

Nuts: the pecans may be omitted for a nut-free model of caramel sticky buns.
Corn Syrup: I haven’t tried it, however honey might make a great substitute for the corn syrup in case you don’t have it/don’t wish to use it.

Serving: 1 bun, Energy: 556kcal, Carbohydrates: 70g, Protein: 6g, Fats: 30g, Saturated Fats: 13g, Ldl cholesterol: 67mg, Sodium: 310mg, Fiber: 2g, Sugar: 44g

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Recipe Supply: from Mel’s Kitchen Cafe (dough from small batch cinnamon rolls)

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