Caramel Pecan Sticky Buns

$To make the best caramel pecan sticky buns, you need a few key items: - 4 cups all-purpose flour - 1/2 cup granulated sugar - 1 packet (2 1/4 teaspoons) active dry yeast - 1 cup warm milk (110°F/43°C) - 1/4 cup unsalted butter, melted - 2 large eggs - 1 teaspoon salt - 1/2 teaspoon ground cinnamon These ingredients form the base of our dough. The flour gives structure, while the sugar adds sweetness. Yeast is crucial for making the dough rise. Warm milk and butter help create a soft texture. Eggs enrich the dough and add flavor. Next, let's talk about the toppings and filling: - 1 cup pecans, roughly chopped - 1 cup brown sugar - 1/2 cup unsalted butter - 1/4 cup light corn syrup - 1/2 teaspoon vanilla extract - A pinch of salt The chopped pecans provide a nice crunch. Brown sugar and butter create a rich caramel flavor. The corn syrup helps keep things sticky, while vanilla adds depth to the taste. If you want to enhance your buns, consider these optional ingredients: - 1/2 teaspoon vanilla extract - Light corn syrup - Additional spices like nutmeg or cardamom Adding extra vanilla or spices can elevate the flavor. Just a pinch can make a big difference. Feel free to experiment and find your favorite blend. Activating the yeast Start by mixing warm milk, sugar, and yeast in a large bowl. Let it sit for about five minutes. You want it to get bubbly. This shows the yeast is active. Mixing and kneading the dough Next, add melted butter, eggs, salt, and cinnamon to the yeast mix. Gradually stir in the flour until a soft dough forms. Knead this dough on a floured surface for about eight to ten minutes. It should feel smooth and elastic. Once done, place the dough in a greased bowl and cover it. Let it rise in a warm spot for about one hour or until it doubles in size. Melting the ingredients together While the dough rises, melt together butter, brown sugar, corn syrup, vanilla extract, and a pinch of salt in a medium saucepan. Stir this mix over medium heat until it blends well. Cooling and prepping for buns Once combined, remove the pan from the heat and let the sauce cool slightly. This sauce adds a sweet touch to the sticky buns. Spreading softened butter and filling After the dough has risen, punch it down and roll it out into a rectangle about 16 by 12 inches. Spread softened butter evenly over the dough. Then, sprinkle brown sugar and cinnamon on top. Finally, add the chopped pecans over this mixture. Cutting and arranging the rolls Now, roll the dough tightly from the long side. Pinch the seam to seal it. Cut this rolled dough into twelve equal pieces. This will make the sticky buns evenly sized. Final rise before baking Pour a layer of caramel sauce into a greased 9 by 13-inch baking dish. Arrange the cut rolls in the dish, cut side up. Make sure the pecans are spread out well. Cover the dish with a towel and let it rise for another thirty minutes until the rolls double in size. Baking temperature and duration Preheat your oven to 350°F. Bake the sticky buns for 25 to 30 minutes until they turn golden brown. After baking, let them cool in the pan for about five minutes. Then, invert them onto a serving plate to let the caramel drizzle over the buns. To make the best sticky buns, control the temperature. Yeast loves warmth. The ideal spot for rising is around 80°F (27°C). You can use an oven with the light on. This helps your dough rise well. When kneading, aim for smoothness and elasticity. Knead for about 8 to 10 minutes. Use a floured surface to prevent sticking. The dough should spring back when you poke it. This means you’ve done a great job! Making caramel can be tricky, but I have some tips. First, use medium heat. High heat burns the sugar quickly. Stir often to keep it smooth. Check the sauce's consistency by letting it cool slightly. It should be thick but pourable. If it is too thick, add a bit of warm water. If too thin, cook it a little longer. Serving these sticky buns warm is a must. Drizzle extra caramel sauce on top. For an extra touch, add whole pecans. This makes the dish look lovely. I love to pair these buns with whipped cream or vanilla ice cream. The creaminess balances the sweetness. Enjoying them with friends? They will love this treat! {{image_2}} You can switch pecans for walnuts or almonds. Walnuts give a rich taste, while almonds add a light crunch. If you have nut allergies, try seeds like sunflower or pumpkin. These options keep the texture and flavor nice without nuts. Want to mix things up? Add chocolate chips or dried fruit for new tastes. Chocolate pairs well with caramel, creating a sweet treat. You can also try spices like nutmeg or ginger. These spices can add warmth and depth to the buns. If you need a gluten-free option, use gluten-free flour. It works well in most recipes. For vegan sticky buns, replace eggs with flaxseed meal and use plant-based butter. Both changes keep the sticky buns tasty and fresh while meeting dietary needs. To keep your leftover sticky buns fresh, let them cool first. Place them in an airtight container. This helps keep them soft and tasty. You can also wrap them in plastic wrap. Keep them at room temperature for up to two days. If you want them to last longer, store them in the fridge. Use a container that seals well to prevent drying out. When reheating sticky buns, the goal is to keep them soft. The best method is to use the microwave. Heat them for about 10 to 15 seconds. Check if they are warm enough. If not, add a few more seconds. You can also use an oven. Preheat it to 350°F (175°C). Wrap the buns in foil and heat for 10 minutes. This keeps them from getting soggy. To freeze unbaked buns, follow these steps. After cutting the dough, place the rolls on a baking sheet. Make sure they are not touching. Freeze them for about 2 hours. Once they are firm, move them to a freezer bag. Label the bag with the date. To bake later, take them out and thaw overnight in the fridge. The next day, let them rise for about 30 minutes before baking. This way, you can enjoy fresh sticky buns anytime! Caramel pecan sticky buns stay fresh for about 2 days at room temperature. You should store them in an airtight container. If you keep them in the fridge, they can last up to a week. Just make sure to reheat them slightly before serving. This helps to bring back their soft texture and gooey caramel. Yes, you can make the dough ahead of time. After mixing, let it rise for an hour. Then, punch it down and cover it tightly. Place it in the fridge overnight. The next day, take it out and let it sit at room temperature for about 30 minutes before rolling it out. This way, you save time on baking day. If your dough doesn't rise, check the yeast. It should be fresh and active. You can test it by mixing it with warm milk and sugar. If it bubbles, it’s good. If not, you need new yeast. Also, make sure the dough is in a warm place. Cold temperatures can slow down the rising. If the dough still won't rise, consider letting it sit longer. Sometimes, patience is key! Caramel pecan sticky buns are a delightful treat. We explored key ingredients like flour, yeast, and that rich caramel sauce. I shared step-by-step instructions for making dough, shaping the buns, and baking them to perfection. You learned tips for perfecting the dough and storing leftovers. Don’t forget the fun variations! Whether you add nuts or make it gluten-free, there's a sticky bun for everyone. Enjoy these tips and your delicious creation! Happy baking!$

Indulge in the heavenly taste of Caramel Pecan Sticky Buns! This easy recipe guides you through creating soft, gooey rolls topped with luscious caramel and crunchy pecans. Perfect for breakfast or a sweet treat, you'll love the delightful aroma that fills your kitchen. Ready to bake something special? Click through to explore the full recipe and enjoy this mouthwatering experience. #StickyBuns #CaramelPecan #BakingRecipes #SweetTreats

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Ingredients

4 cups all-purpose flour

1/2 cup granulated sugar

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup warm milk (110°F/43°C)

1/4 cup unsalted butter, melted

2 large eggs

1 cup pecans, roughly chopped

1 cup brown sugar

1/2 cup unsalted butter

1/4 cup light corn syrup

1/2 teaspoon vanilla extract

Pinch of salt

Instructions

In a large mixing bowl, combine warm milk, granulated sugar, and yeast. Let it sit for about 5 minutes until foamy.

Add melted butter, eggs, salt, and cinnamon to the yeast mixture. Gradually add flour, mixing until a soft dough forms.

Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm area for 1 hour or until doubled in size.

While the dough is rising, prepare the caramel sauce. In a medium saucepan, melt 1/2 cup of butter, brown sugar, corn syrup, vanilla extract, and a pinch of salt over medium heat. Stir until well combined, then remove from heat and allow to cool slightly.

Once the dough has risen, punch it down and roll it out into a rectangle (about 16x12 inches).

Spread softened butter evenly over the dough. Sprinkle brown sugar and cinnamon evenly on top, then sprinkle chopped pecans over the sugar mixture.

Roll the dough tightly from the long side and pinch the seam to seal. Cut the rolled dough into 12 equal pieces.

Pour a layer of caramel sauce into the bottom of a greased 9x13-inch baking dish. Arrange the cut rolls in the dish, cut side up, and make sure the pecans are evenly distributed.

Cover the dish with a towel and let rise for another 30 minutes until the rolls have doubled in size.

Preheat your oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes until golden brown and cooked through.

Allow the buns to cool in the pan for about 5 minutes, then carefully invert them onto a serving plate to let the caramel drizzle down over the buns.

Prep Time, Total Time, Servings: 30 mins | 1 hr 15 mins | 12 servings

- Presentation Tips: Serve warm, drizzled with extra caramel sauce and sprinkled with whole pecans on top for an appealing finish. Enjoy with a side of whipped cream or vanilla ice cream for added indulgence!