Caramel Pecan Sticky Buns
Mother’s Day is this Sunday and in our house Mother’s Day revolves mostly around an all you can eat brunch! Complete with these Caramel Pecan Sticky Buns.
The bread dough I use for these sticky buns is the same dough I use for my favorite cinnamon roll recipe.
It’s simple and easy to work with and rolls out well.
When baked; it is tender, fluffy, and absolutely delicious!
You can make the caramel sauce with just three simple ingredients: butter, brown sugar, and corn syrup.
(Of course I said butter!)
Add the chopped pecan pieces. As the rolls bake the caramel oozes between the swirls of dough and the pecans become lightly toasted.
Layered swirls of cinnamon sugar fill each roll and pair perfectly with something more on the savory side for breakfast.
Like thick cut bacon!
I’m telling ya, these rolls are perfect when served with bacon!
A little salty plus a little sweet equal one perfect breakfast for Mother’s Day!
So even though your mom would love a card, a day at the spa, or some flowers.
I’m guessing she wouldn’t say no to a pan full of the best homemade Pecan Rolls around!
Caramel Pecan Sticky Buns
Ingredients
Dough
- 2 1/2 tsp Yeast
- 1/2 cup White Sugar, divided
- 1 cup Milk, heated to 110 degrees F
- 2 Eggs, slightly beaten
- 1/3 cup Butter, melted
- 1 tsp Salt
- 4 1/2 cups Bread Flour
Topping
- 1/2 cup Butter, softened
- 1 1/2 cups Brown Sugar
- 4 Tbsp Corn Syrup
- 1 bag (6 oz) Pecan Pieces
Filling
- 3/4 cup White Sugar
- 4 tsp Ground Cinnamon
- 6 Tbsp Butter, softened
Instructions
Dough
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In a small bowl; combine the yeast, two tablespoons of sugar, and warm milk. Stir until yeast and sugar are dissolved. Set aside to rest and start to foam.
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In a large bowl; stir together remaining sugar, eggs, melted butter, and salt. Add in yeast mixture. Stir to combine.
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Add the bread flour, one cup at a time. Mix and knead until dough is no longer sticky.
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Put dough into greased bowl, cover, and let rise in a warm place for 45-60 minutes.
Topping
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While the dough rises, prepare the topping. In a medium saucepan; melt the butter over medium heat. Stir in brown sugar, corn syrup, and pecan pieces. Cook until sugar is dissolved.
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Pour the topping into a greased 9×13 baking dish.
Filling
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In a small bowl; combine the sugar and cinnamon.
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Once dough has risen, turn out onto a lightly floured surface. Roll dough into a 16×21 inch rectangle.
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Spread softened butter over dough and sprinkle with cinnamon sugar mixture.
Baking
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Roll the dough up tightly sealing the seam. Cut into 12 equal rolls and place in baking dish above topping.
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Cover the pan and let rise for 40-60 minutes.
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Bake at 350 degrees F for 30-40 minutes until rolls are golden brown.
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Remove from oven and immediately invert onto a heatproof plate or baking sheet. Let rolls stand for 2-3 minutes before removing the baking dish.
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Serve warm.
These rolls are amazing!!!! I was raised in Iowa and live in Texas now and they just don’t make these kind of rolls down here.
They are so so good. I have never had any luck baking with yeast but these came out perfect!
I’m so happy that the rolls were a hit! I have made quite a bit of bread recipes in my life and this dough is always my favorite.
Absolutely fantastic!
Thanks Cherie! So glad you loved them.
Do you have to use bread flour or will self rising flour work?
Bread flour really is the key to these buns turning out so delicious and the dough being the right consistency. Even all-purpose flour changes the recipe. Self-rising flour changes things as well and if using, you should adjust the yeast amount called for in the recipe. If self-rising is the only thing you have, give the recipe a go, it may still turn out tasty (hello, butter, brown sugar, and pecans!) but the dough maybe a pain to work with.