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Caramel and Pecan Cinnamon Sticky Buns

  • Author: Olga's Flavor Factory
  • Prep Time: 120 minutes
  • Cook Time: 30 minutes
  • Total Time: 150 minutes
  • Yield: 12 cinnamon buns 1x
  • Category: Dessert

Description

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.


Scale

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
  • 1/21 cup coarsely chopped pecans

Instructions

  1. Dissolve the yeast in the warm water and allow to stand for about 5 minutes.
  2. 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 bowl, cover with plastic wrap and allow to rise in a warm place for about an hour, or until the dough doubles.
  3. When the dough is ready, roll it out on a well floured surface into a rectangle, 18×12 inch in size.
  4. Spread the softened butter on top of the dough, to about 1/2 inch of the edges of the dough.
  5. Sprinkle with cinnamon and 1/8 cup sugar.
  6. 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.
  7. Meanwhile, preheat the oven to 350 degrees.
  8. 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.
  9. Place the cut rolls on top of the cream and pecans.
  10. Let rise, covered, until doubled in size, 40 -60 minutes.
  11. Bake about 30 minutes. Invert onto a serving platter. A wooden cutting board works really well.