Decadent Pecan Caramel Buns (Print Version)
# Ingredients:
→ Sticky Bun Dough
01 -
4 tablespoons butter, softened
02 -
¼ cup sugar, granulated
03 -
1 teaspoon salt
04 -
3 ½ cups all-purpose flour
05 -
½ teaspoon sugar for activating yeast
06 -
2 ¼ teaspoons dry yeast (active)
07 -
1 ½ cups milk, warmed slightly
→ Pecan Caramel Sauce Topping
08 -
1 cup of chopped pecans
09 -
¼ cup heavy cream
10 -
½ teaspoon vanilla extract
11 -
¼ teaspoon ground cinnamon
12 -
8 tablespoons butter
13 -
1 cup packed brown sugar
14 -
A tiny pinch of salt
→ Filling
15 -
2 teaspoons ground cinnamon
16 -
½ cup brown sugar (lightly packed)
17 -
½ cup granulated sugar
18 -
4 tablespoons butter, melted
# Instructions:
01 -
Mix together your yeast, warm milk (not hot!), and a little sugar (½ teaspoon). Leave it alone for 5 minutes, letting it foam up.
02 -
With your mixer, stir together flour, salt, and granulated sugar. Slowly add the milk and yeast mixture, kneading it with the dough hook until blended.
03 -
Drop in the softened butter, one tablespoon at a time. Keep kneading—low speed works best—until the dough is smooth, about 5 minutes.
04 -
Shape your dough into a ball using your hands, place in the bowl, and cover it up. Let it sit in a cozy spot for around 30 minutes or until it doubles in size.
05 -
Toss the dough onto a floured surface and roll it out into a rectangle about 10x20 inches.
06 -
Brush the butter across the dough evenly. Sprinkle over the sugars and cinnamon, making sure everything gets to the edges.
07 -
Roll the dough up snugly and cut it into 8 equal portions, or 12 for smaller rolls.
08 -
In a small pan over low heat, melt the butter. Add brown sugar, vanilla, cinnamon, heavy cream, and a tiny pinch of salt. Stir it until the sugar melts, whisking for 2-3 minutes.
09 -
Get a 9x12 pan buttered up, then pour in the caramel sauce. Toss the pecans on top, and arrange the buns right into the caramel.
10 -
Cover the tray and let it rest in a warm spot again, giving it at least 30 minutes.
11 -
Turn your oven to 350°F (175°C). Bake the buns for 25-30 minutes. The center rolls should no longer look gooey.
12 -
Once baked, let them rest for 15 minutes. Carefully flip the pan over onto parchment-lined paper, being cautious—the sauce can be scalding hot!
# Notes:
01 -
For better results, bring all ingredients to room temperature before starting.
02 -
You can prep these buns a day ahead. Before the second rise, store them in the fridge. Let them warm up before baking.