Caramel Pecan Sticky Buns

These soft and buttery cinnamon rolls finished off with an ooey-gooey caramel pecan praline topping are the ultimate holiday breakfast treat. I mean…you can’t have a bad day when it starts with caramel pecan sticky buns!

Caramel Pecan Sticky Buns

Buckle up, babies, we’ve got a good one for you today. These caramel pecan sticky buns are what salty- sweet, nutty, pillowy-soft dreams are made of. I LOVE a good cinnamon bun (like, we make A LOT of cinnamon rolls around here), but these sticky buns might just be my favorite. They’re made with our perfect, buttery cinnamon buns and finished off with a dreamy homemade caramel and pecan topping that will knock your socks off.

What are caramel pecan sticky buns?

These are a holiday season staple in my house. To make these caramel pecan sticky buns you’ll make a rich, gooey caramel topping, pour it on the bottom of a pan along with pecan pralines and place homemade cinnamon roll dough on top. This will give you that ooey gooey upside down caramel layer. When the cinnamon rolls are done cooking you’ll turn these bad boys over and the caramel pecan layer ends up on top. They’re delicious and super easy to make!

Ingredients for caramel pecan sticky buns

I know that these pillowy soft cinnamon buns look like they would call for a million ingredients, but they’re actually pretty straightforward and easy to make! You’ll need just 10 ingredients to put together these scrumptious salty-sweet rolls. Here’s your shopping list:

• Flour
• Granulated Sugar
• Rapid Rise Yeast
• Milk
• Butter
• Egg
• Cinnamon
• Corn Syrup
• Brown Sugar
• Pecan Pralines

Tips for making homemade sticky buns

If you’re new to yeasted dough, follow the recipe closely, trust the process, and follow these 3 rules. I know it can seem a little intimidating, but you’ll be so pleased to see the yeast work its magic!

• Be Patient: Yeasted dough requires some extra time and planning but it’s so worth it for these holiday sticky buns. Make sure you give the dough the full rise time for the ultimate soft and fluffy dough. If you try to rush the process you can end up with sad, dense rolls.
• Don’t over bake them: I think we can all agree that the best part of a cinnamon roll is the gooey, slightly underbaked center. It’s a fine line between overbaked and too doughy, so keep an eye on them in the last 10 minutes of baking and remember that they will continue to bake as they cool!
• Eat them warm: Sticky buns are best hot from the oven (duh), but don’t worry if you have leftovers that you want to enjoy later. Simply pop your caramel pecan sticky bun in the microwave for 20 seconds to get it gooey and warm again!

How to store caramel pecan sticky buns?

We highly recommend inhaling the whole pan of these as soon as they’re cool enough to not burn the roof of your mouth. But 12 rolls can also be a lot for one sitting, especially if you’re making these for a smaller group of people. If you don’t finish your rolls, you can keep them in the pan and tightly wrap the pan in tinfoil or plastic wrap. The rolls will keep in the fridge for up to 7 days! When you’re ready to enjoy one, you can microwave it in 30 second increments until the center is warm and gooey!

Happy baking!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 30 minutes
• Rise Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 rolls
• Category: breakfast
• Method: baked
• Cuisine: american

Caramel Pecan Sticky Buns

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These soft and buttery cinnamon rolls finished off with an ooey-gooey caramel pecan praline topping are the ultimate holiday breakfast treat. I mean…you can’t have a bad day when it starts with caramel pecan sticky buns!

• Author: Sofi | Broma Bakery
• Prep Time: 30 minutes
• Rise Time: 2 hours
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 12 rolls
• Category: breakfast
• Method: baked
• Cuisine: american

Units: USM

Ingredients

For The Dough

• 4 1/2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 packet (2 1/4 tsp.) Rapid Yeast
• 1 teaspoon salt
• 1 1/2 cups milk
• 6 tablespoons butter
• 1 egg, room temperature

for the caramel pecan topping

• 1/4 cup light corn syrup
• 1 cup brown sugar
• 4 tablespoons unsalted butter
• 2 cups pecan pralines

for the cinnamon sugar filling

• 2 Tablespoons unsalted butter
• 1/3 cup brown sugar
• 1 Tablespoon ground cinnamon

Instructions

1. In a large bowl combine 2 cups of the flour, yeast, salt and sugar in a bowl. Mix to combine.
2. In a microwave safe bowl microwave the milk and butter for 30 seconds until warm and the butter is mostly melted. The mixture should be warm, but not hot. If it is too hot, make sure to let it cool before adding to the yeast to prevent killing the yeast. Add the warm milk and butter to the flour mixture. Add the egg.
3. Beat on low speed, gradually increasing to high until completely combined, about 2 minutes. Scrape down the bowl and add 1 ½ more cups of flour, beating until combined. Add the remaining cup of flour in a little at a time until the dough starts to pull away from the sides of the bowl and form a ball.
   Turn the dough out onto a well floured surface and knead for about 10 minutes until smooth and you can stretch a piece of dough out between your fingers without it breaking. This means the gluten has developed and your dough will be pillowy soft.
4. Transfer the dough to an oiled bowl and cover. Let rise in a warm place for 1 hour or until the dough has doubled in size.
5. While the dough is rising, make the caramel pecan topping. Line a 9 x 13 pan with parchment paper on all sides. Spread the pecan pralines out evenly on the bottom of the pan. Set aside.
6. In a sauce pan over medium heat, combine the corn syrup, brown sugar and butter. Stir together until smooth. Allow the mixture to come to a boil. Let it boil for about 1 minute.
7. Remove from the heat and pour the caramel over the pecans in your prepared pan. Set aside.
8. Once the dough has risen, roll it out into a long rectangle about 18 x 12 inches on a well floured surface. Spread 2 Tablespoons of softened butter all the way to the edge of the dough, using an offset spatula or the back of a spoon to spread it evenly. Sprinkle the cinnamon sugar filling mixture over the butter and pat gently into the dough to make it stick.
9. From the long end, roll the dough away from you into a tight roll, sealing the bottom edge down by pinching the dough together.
10. Use floss or a very sharp knife to cut the dough into 12 even rolls. Place the rolls over the caramel layer in your prepared pan. Cover loosely with a dish cloth and allow to rise for another hour until doubled in size and puffed up.
11. Bake the rolls at 350°F for 30 minutes or until they are golden brown and no longer doughy. Allow to cool slightly, before flipping over onto a large serving board and peeling away the parchment to reveal the gooey caramel pecan bottom. Enjoy!