Caramel Pecan Sticky Buns (Printable Version)
Sweet dough rolls layered with cinnamon sugar, baked with buttery caramel and pecans for a rich finish.
# Ingredients Required:
→ Dough
01 -
180 ml warm milk (45°C)
02 -
7 g active dry yeast
03 -
50 g granulated sugar
04 -
60 g unsalted butter, melted
05 -
1 teaspoon salt
06 -
1 large egg
07 -
375 to 440 g all-purpose flour
→ Filling
08 -
75 g unsalted butter, softened
09 -
100 g packed brown sugar
10 -
1 tablespoon ground cinnamon
→ Caramel Topping
11 -
115 g unsalted butter
12 -
150 g packed brown sugar
13 -
30 ml light corn syrup
14 -
15 ml heavy cream
15 -
100 g chopped pecans
# Guide to Cooking:
01 -
Combine warm milk, active dry yeast, and a pinch of sugar in a large bowl. Let sit for 5 to 10 minutes until foamy.
02 -
Stir in remaining sugar, melted butter, salt, egg, and 375 g flour into the yeast mixture. Mix until a soft dough forms, adding more flour if necessary.
03 -
Knead the dough on a floured surface for 5 to 7 minutes until smooth and elastic. Transfer to a greased bowl, cover, and allow to rise for 1 hour or until doubled in size.
04 -
Melt butter, brown sugar, corn syrup, and heavy cream in a saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes. Pour into a greased 23×33 cm baking dish and sprinkle with chopped pecans.
05 -
Roll out the risen dough into a 30×45 cm rectangle. Spread softened butter evenly, then sprinkle with brown sugar and cinnamon. Roll tightly from the long edge and cut into 12 equal pieces.
06 -
Place rolls cut side down into the prepared baking dish. Cover and let rise for 30 to 45 minutes until puffed.
07 -
Preheat oven to 175°C. Bake rolls for 25 to 30 minutes until golden brown.
08 -
Allow buns to cool for 5 minutes in the pan, then invert onto a serving tray so caramel and pecans coat the tops.
# Extra Suggestions:
01 -
Ensure milk temperature is around 45°C to activate yeast without killing it.