Caramel and Pecan Cinnamon Sticky Buns

These Sticky Buns are so tender, they melt in your mouth, have a sweet cinnamon filling and a gooey, caramel glaze with crunchy pecans. They are wonderful with a glass of cold milk or a warm mug of coffee.

There is something so homey and comforting about yeast buns. As they bake, the house is filled with their warm, spicy aroma. It’s better than any scented candles, making your home so inviting.

I like to prep the cinnamon buns in advance, allow them to rise and then place them in the oven just a little bit before eating dinner. Enjoying them while they are still warm should be part of everyone’s happy moment of the day.

Reheat the leftovers in the microwave for 10-15 seconds or in the oven for 5-10 minutes and they are returned to their warm, gooey glory. I found the recipe from Taste of Home and havent’s found anything that compares to it since.

Preparing the Yeast Dough

Dissolve the yeast in the warm water and allow to stand for about 5 minutes. Add the rest of the ingredients for the dough. I usually use a bread machine to mix the dough. You can easily knead the dough by hand or use a standing mixer. Place in a greased dough, cover with plastic wrap and allow to rise in a warm place for about an hour, or until the dough doubles.

Assembling the Sticky Buns

When the dough is ready, roll it out on a well floured surface into a rectangle, 18×12 inch in size. Spread the softened butter on top of the dough, to about 1/2 inch of the edges of the dough. Sprinkle with cinnamon and  1/8 cup sugar. Roll up the dough tightly, lengthwise, just like a jelly roll. Cut the dough into 12 pieces. A little trick I have to make sure the pieces are equal in size is cutting the rolled up dough in half, then cutting each half in half and dividing each piece into 3 pieces. Meanwhile, preheat the oven to 350 degrees. Whisk together the heavy cream and the brown sugar. Pour into a greased 13×9 inch baking pan. Sprinkle the nuts over the cream mixture. Place the cut rolls on top of the cream and pecans.

Let rise, covered, until doubled in size, 40 -60 minutes.


Baking the Sticky Buns

Bake about 30  minutes.

Invert onto a serving platter. A wooden cutting board works really well.

Pull apart the cinnamon sticky buns.

Storing the Caramel and Pecan Cinnamon Sticky Buns

If you don’t have a large family or are having company and don’t eat all the Sticky Buns right away, store them at room temperature, covered.

Reheating the Sticky Buns

You can reheat them in the microwave for a few seconds or the oven for a few minutes and they will be soft and taste fresh again. 

Caramel and Pecan Cinnamon Sticky Buns

These Sticky Buns are so tender, they melt in your mouth, have a sweet cinnamon filling and a gooey, caramel glaze with crunchy pecans. They are wonderful with a glass of cold milk or a warm mug of coffee.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Dessert
Servings: 12 cinnamon buns
Author: Olga's Flavor Factory

Ingredients

Dough:

  • 2 1/4 teaspoons active dry yeast 1 package
  • 3/4 cup warm water 110° to 115°
  • 3/4 cup warm milk 110° to 115°
  • 1/4 cup granulated sugar
  • 3 Tablespoons oil avocado, grape seed, vegetable, sunflower, etc.
  • 1/4 teaspoon salt
  • 4 cups all-purpose flour

Filling:

  • 1/4 cup butter softened
  • 1/8 cup granulated or 1/4 cup brown sugar
  • 3 teaspoons ground cinnamon
  • 1/2  cup packed brown sugar
  • 1/2 cup heavy cream
  • 1/2 - 1 cup coarsely chopped pecans

Instructions

  • Dissolve the yeast in the warm water and allow to stand for about 5 minutes.
  • Add the rest of the ingredients for the dough. I usually use a bread machine to mix the dough. You can easily knead the dough by hand or use a standing mixer. Place in a greased dough, cover with plastic wrap and allow to rise in a warm place for about an hour, or until the dough doubles.
  • When the dough is ready, roll it out on a well floured surface into a rectangle, 18x12 inch in size.
  • Spread the softened butter on top of the dough, to about 1/2 inch of the edges of the dough.
  • Sprinkle with cinnamon and 1/8 cup sugar.
  • Roll up the dough tightly, lengthwise, just like a jelly roll. Cut the dough into 12 pieces. A little trick I have to make sure the pieces are equal in size is cutting the rolled up dough in half, then cutting each half in half and dividing each piece into 3 pieces.
  • Meanwhile, preheat the oven to 350 degrees.
  • Whisk together the heavy cream and the brown sugar. Pour into a greased 13x9 inch baking pan. Sprinkle the nuts over the cream mixture.
  • Place the cut rolls on top of the cream and pecans.
  • Let rise, covered, until doubled in size, 40 -60 minutes.
  • Bake about 30 minutes. Invert onto a serving platter. A wooden cutting board works really well.

 

This is an updated version of the Caramel and Pecan Cinnamon Sticky Buns recipe that was published originally on June 15, 2012. The recipe is the same with updated pictures.

12 Comments

  • Julie

    Olga, I have a question my dough is rising in a warm oven, can I leave it overnight and proceed with my buns in the morning?

  • Julia

    Olga, I was wondering if I could leave the ready buns out on the counter to finish rising overnight and bake the buns in the morning? Will my buns still rise or it won’t be the same?
    Please let me know. Thanks!!!

    • olgak7

      I would strongly NOT recommend it, Julia. The dough will rise too much and then probably collapse.
      If the dough is left on the counter, at room temperature, it will develop a slightly sour taste. The texture of the buns will become thicker and may not rise as much during the final baking. The dough will also be a different shape than expected, as over-proofing makes bubbles expand beyond normal and then collapse when they are baked.
      You can put the shaped rolls into the refrigerator overnight, before letting them rise. They will slowly rise and proof during the night, but will not over expand, like they would at room temperature.

  • Oksana

    Looks so delicious. We’ve made cinnamon rolls before, but never with a caramel and pecan glaze. In our house, we LOOOVE pecans. This would be something great to add to our recipe book. Definitely will bake as soon as weather cools down enough to use our oven. We don’t have AC in the house and try not to bake during hot weather.
    I agree with you about baking with yeast. Add cinnamon to that and that takes it to the next level.

    I do have a question on reheating. You noted that 5 minutes in the microwave or 10 minutes in the oven. In my opinion microwave for 5 minutes might be too much. ….. I know a local donut shop recommends to reheat their donuts for about 8 seconds in microwave. I find that about right for muffins, cinnamon rolls and donuts. Just don’t want to think about what would happen after 5 minutes of heating…… ???

    • olgak7

      Hi Oksana.
      I can certainly agree that baking will heat up your house even more in the warmer months:).
      You’re absolutely right about the microwave time. That is a typo – thank you for catching that. I should be only 10-15 seconds, not minutes:).

    • olgak7

      Hi Stacy. You don’t have to mix the yeast and water, but I like to do that because it confirms that the yeast is active and working. (If it foams, I know it will work.) It’s just a habit I have because this will ensure that the bread will rise.

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