Save to Pinterest Soft, pillowy buns swirled with cinnamon sugar and pecans, baked in a luscious honey caramel sauce for a decadent breakfast or dessert treat.
I have always loved serving these sticky buns for special family breakfasts they never fail to delight everyone at the table
Ingredients
- Dough: 3 1/4 cups (400 g) all-purpose flour 1/4 cup (50 g) granulated sugar 1 packet (2 1/4 tsp) active dry yeast 1/2 tsp salt 3/4 cup (180 ml) whole milk warmed to 110°F/43°C 1/4 cup (60 g) unsalted butter melted 2 large eggs
- Filling: 1/2 cup (100 g) light brown sugar packed 2 tsp ground cinnamon 1/4 cup (60 g) unsalted butter softened 1 cup (110 g) pecans roughly chopped
- Honey Caramel Sauce: 1/2 cup (115 g) unsalted butter 1/2 cup (120 ml) honey 1/2 cup (100 g) light brown sugar packed 1/2 cup (120 ml) heavy cream 1/2 tsp salt 1 cup (110 g) pecan halves
Instructions
- Step 1:
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let stand 5–10 minutes until foamy.
- Step 2:
- Add melted butter, eggs, remaining sugar, and salt. Mix well. Gradually add flour, mixing until a soft dough forms.
- Step 3:
- Knead dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Step 4:
- Prepare the honey caramel sauce In a saucepan over medium heat, melt butter. Add honey, brown sugar, and salt stir until smooth. Pour in heavy cream and simmer for 2 minutes, stirring constantly. Remove from heat and stir in pecan halves. Pour sauce into a greased 9x13-inch (23x33 cm) baking dish.
- Step 5:
- Punch down risen dough. Roll out on a floured surface to a 16x12-inch (40x30 cm) rectangle.
- Step 6:
- Spread softened butter evenly over dough. Sprinkle with brown sugar, cinnamon, and chopped pecans.
- Step 7:
- Starting from the long side, tightly roll up the dough into a log. Slice into 12 equal pieces.
- Step 8:
- Arrange buns, cut side down, over the honey caramel sauce in the baking dish. Cover and let rise for 30 minutes until puffy.
- Step 9:
- Preheat oven to 350°F (175°C). Bake buns for 25–30 minutes or until golden brown and cooked through.
- Step 10:
- Cool for 5 minutes, then invert the pan onto a serving platter so the sticky pecan topping is on top. Serve warm.
Save to Pinterest My family always gathers around the table excitedly when these sticky buns come out of the oven creating warm and joyful moments together
Required Tools
Large mixing bowl Measuring cups and spoons Saucepan Rolling pin 9x13-inch (23x33 cm) baking dish Sharp knife or dough cutter Stand mixer (optional)
Allergen Information
Contains gluten (wheat), eggs, milk (dairy), tree nuts (pecans) Always check ingredient labels for hidden allergens
Nutritional Information
Calories 420 Total Fat 23 g Carbohydrates 50 g Protein 6 g per serving
Save to Pinterest These sticky buns will become a cherished favorite adding sweetness to any breakfast or dessert occasion
Recipe Questions & Answers
- → How do I achieve a soft and fluffy bun texture?
Ensure the dough is kneaded well to develop gluten, and allow it to rise until doubled in a warm place. This creates an airy texture.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great alternative if you prefer a different nutty flavor or texture.
- → What is the best way to warm the milk?
Gently warm the milk to about 110°F (43°C) to activate the yeast without killing it for proper rising.
- → How should I store leftover buns?
Keep them in an airtight container at room temperature for up to two days or gently reheat before serving.
- → Can I add spices to the filling for extra flavor?
Absolutely, a pinch of cardamom or nutmeg enhances the warm cinnamon notes beautifully.