Go Back

Caramel and Pecan Cinnamon Sticky Buns

Olga's Flavor Factory
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 Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Dessert
Servings 12 cinnamon buns

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 bowl, 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.