Pecan Caramel Sticky Buns – A delicious recipe for Pecan Caramel Sticky Buns you can make right at home.
Pecan Caramel Sticky Buns
When I was a teenager growing up in Sunbury, Pa we had a bakery on Market Street called Keithan’s Bakery. It was a small bakery. When you walked in there was a showcase with baked goods to your right and a counter to sit and enjoy whatever you bought with coffee to your left. They made the absolute best Sticky Buns you’d ever have the pleasure of eating.
This recipe for Pecan Caramel Sticky Buns came from Taste Home Home. The bun is soft and tender, the caramel coating and pecans on top are to die for. If you’re looking for a fantastic bakery style Sticky Bun recipe, this is it.
We start this delicious recipe by measuring out all the ingredients for the dough, we want everything measured out and in front of us. It’s so much easier than running to measure out ingredients while the recipe is in the process of being made.
DOUGH INGREDIENTS:
- 1 package yeast (1/4 oz)
- 3/4 cup warm water (at least 110-115 degrees)
- 3/4 cup warm milk , (at least 110 – 115 degrees)
- 1/4 cup white sugar
- 3 Tablespoons vegetable oil
- 2 Teaspoons salt
- 3 3/4 – 4 1/4 cups all purpose flour
If you’ve never made a yeast recipe before and your wondering why the water and milk have a specific temperature limit, it’s because yeast is a living organism. If the water is too hot, it will kill the yeast. Use a candy thermometer and make sure that the liquid your adding to the yeast does not exceed 110 – 115 degrees.
Using a large bowl, dissolve the yeast in the 3/4 cups of warm water, add the warm milk, sugar, oil and salt to the bowl. Add 1 1/4 cups flour to the bowl.
Beat the ingredients at medium speed for about 5 minutes until you have a smooth batter.
Stir in enough flour to form a soft dough. You’ll notice that the amount of flour in the recipe isn’t a specific amount. The amount of flour you add to the bowl will depend on what time of the year your making the recipe. During cold, dry months you’ll add less flour. During hot humid months you’ll use more flour. Your goal when adding the flour is to add just enough for you to form a soft, slightly tacky dough. Turn the dough out onto a floured surface and knead for about 8 minutes, kneading flour into the dough if necessary to keep it from sticking to the surface or your hands while still leaving the dough “slightly tacky” after kneading it.
Place the dough in a large greased bowl, turning it once to coat, cover the bowl with a kitchen towel. Place the bowl in a draft free spot in your kitchen and let rise till double in size, about and hour.
Punch the dough down and turn it out onto a slightly floured surface. Roll the dough out into an 18×12 inch rectangle.
Spread softened butter over the dough to within a 1/2 inch of the dough edges. Combine the sugar and cinnamon and sprinkle it over the butter.
Roll the dough up jelly roll style , pinch all the seams together and cut the roll into 12 slices.
Place the brown sugar and cream in a medium bowl. stir together until well combined. Pour the cream/brown sugar mixture into the bottom of a greased 13×9 inch baking pan. Sprinkle the cream/brown sugar mixture with pecans. Place the dough slices, cut side down over the pecans. Cover the baking pan and let the rolls rise in a draft free place in your kitchen until double in size, about an hour. Bake the rolls at 350 degrees for 30 – 35 minutes or until browned. Cool a few minutes before inverting onto a serving platter.
Are you kidding me, bakery style Pecan Caramel Sticky Buns warm and gooey right from your oven. Put the coffee and let’s dig in!
Pin It For Later
Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!
Delicious Classic Dinner Rolls
Pecan Caramel Sticky Buns
Ingredients
Dough Ingredients
- 1 package yeast 1/4 oz
- 3/4 cup warm water about 110 - 115 degrees
- 3/4 cup warm milk
- 1/4 cup white sugar
- 3 Tablespoons oil
- 2 Teaspoons salt
- 3 3/4 - 4 1/4 cups all purpose flour
Filling
- 1/4 cup butter softened
- 1/4 cup white sugar
- 3 Teaspoons cinnamon
- 3/4 cup brown sugar
- 1/2 cup heavy cream
- 1 cup chopped pecans
Instructions
- Dissolve the yeast with the warm water in a large bowl. Add the milk, sugar, oil and salt. Add 1 1/4 cups of flour to the bowl. Beat on medium speed for about 5 minutes until batter is smooth. Stir in enough flour to make a soft, slightly tacky dough.
- Turn the dough onto a floured surface.knead 6 - 8 minutes, adding flour if needed as you knead the dough but also keeping the dough slightly tacky. Place the dough into a greased bowl, turning once to coat the dough. Cover with a kitchen towel, allow to rise in a warm, draft free spot until double in size, about 1 hour.
- Punch the dough down. Turn out onto a floured surface. Roll the dough out to an 18x12 inch rectangle. Spread the butter over the rectangle leaving a 1/2 inch around edges without butter. Combine the sugar and cinnamon, sprinkle over the butter. Roll the dough up starting from the long end, jelly roll style. Pinch the seam together. Cut into 12 slices.
- Combine the brown sugar and cream in a medium bowl. Whisk to thoroughly combine. Pour the cream mixture into a lightly greased 13x9 inch baking pan. Sprinkle with pecans. Place the cut dough pieces on top of the mixture on the bottom of the pan. Cover and let rise in warm draft free spot until double in size, about 1 hour.
- Bake at 350 degrees for 30 - 35 minutes or until browned. Cool for one minute before inverting onto a serving platter.
Looking for more sweet yeast recipes, try these from other bloggers.
