Save Soft, pillowy buns swirled with cinnamon sugar and pecans, baked in a luscious honey caramel sauce for a decadent breakfast or dessert treat.
This recipe has become our weekend favorite for breakfast, filling the house with sweet, inviting aromas.
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 Sharing these sticky buns with my family has become a cherished weekend tradition full of smiles and second helpings.
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
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These sticky buns offer a perfect balance of sweet, spice, and crunch for an unforgettable treat.
Recipe Questions & Answers
- → What makes the buns soft and fluffy?
The combination of warm milk, active dry yeast, and thorough kneading creates a well-risen, tender dough for soft buns.
- → How is the honey caramel sauce prepared?
Butter is melted, then honey, brown sugar, and salt are stirred in. Heavy cream is added and simmered until smooth, finished with pecans.
- → Can pecans be substituted with other nuts?
Yes, walnuts or other tree nuts can be used if preferred, offering a similar texture and flavor.
- → What is the best way to ensure even rising?
Keep the dough covered in a warm spot, avoiding drafts, until it doubles in size for optimal rise.
- → How should the buns be stored and reheated?
Store covered at room temperature and gently reheat in the microwave for a warm, fresh taste.