Description

Homemade caramel pecan sticky buns that are pillowy soft, gooey, and nutty. This forgiving recipe is designed for real life, offering a superior alternative to frozen cinnamon rolls without the complexity of laminated doughs.

Ingredients

Scale

1 cup warm milk (110°F/43°C)
2 packets active dry yeast (2 ¼ tsp)
4 to 4 ½ cups all-purpose flour
¼ cup granulated sugar (for dough)
¼ cup unsalted butter, melted
2 large eggs, room temperature
1 teaspoon salt
½ cup unsalted butter (for caramel)
1 ½ cups packed brown sugar
½ cup heavy cream
1 ½ cups pecan pieces, toasted
2 teaspoons cinnamon
4 oz full-fat block cream cheese, softened
1 ½ cups powdered sugar, sifted
1–2 tablespoons milk or cream (for icing)
1 teaspoon vanilla extract

Instructions

Proof the yeast: Warm milk to 110°F. In a stand mixer bowl, combine milk, yeast, and 1 tsp sugar. Let sit for 5-10 minutes until foamy.
Make the dough: Add melted butter, remaining sugar, eggs, and salt to the yeast mixture. Beat on low. Switch to dough hook and add flour gradually. Knead on medium-low for 5-7 minutes until smooth and elastic.
First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
Make the caramel: While dough rises, melt ½ cup butter in a saucepan. Stir in brown sugar and heavy cream. Bring to a boil, then simmer for 2 minutes. Remove from heat and stir in half the toasted pecans. Pour into a 9×13 inch baking pan and sprinkle remaining pecans on top.
Roll and fill: Punch down dough and roll into a 12×18 inch rectangle. Spread softened butter over the dough. Mix remaining sugar (if using) with cinnamon and sprinkle over the butter.
Roll and slice: Roll dough tightly into a log from the long side. Pinch seam to seal. Cut into 12 equal pieces and place cut-side up in the prepared pan, snug against each other.
Second rise: Cover pan loosely and let rise for 30-45 minutes until puffy and nearly touching.
Bake: Preheat oven to 350°F (175°C). Bake buns for 30-35 minutes until golden brown. Tent with foil if browning too quickly.
Invert: Cool in pan for 5 minutes. Place a serving platter over the pan and quickly flip. Lift pan off and let cool for 10 minutes.
Ice: Beat cream cheese, powdered sugar, milk/cream, and vanilla until smooth. Drizzle over warm buns and serve immediately.

Notes

Toast pecans in a dry skillet for 3-4 minutes to enhance flavor. Ensure eggs and cream cheese are at room temperature. For make-ahead, assemble buns, let rise, then refrigerate overnight. In the morning, let sit for 30 minutes before baking. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Prep Time: 45 minutes
Cook Time: 30-35 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 bun with icing
Calories: 420
Sugar: 32
Sodium: 280
Fat: 18
Saturated Fat: 9
Carbohydrates: 58
Fiber: 2
Protein: 7

Keywords: sticky buns, caramel pecan buns, brunch recipes, homemade cinnamon rolls, yeast dough, breakfast ideas, make-ahead brunch