Save Soft, pillowy buns swirled with cinnamon sugar and pecans, baked in a luscious honey caramel sauce for a decadent breakfast or dessert treat.
I have fond memories of making these sticky buns with my family on weekend mornings, filling the house with warm 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 This recipe always brings my family together, reminding us of cozy mornings and sweet moments shared over warm buns.
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
Save Enjoy these sticky buns fresh out of the oven for the best gooey caramel experience.
Recipe FAQs
- → How do I achieve soft and fluffy buns?
Ensure the milk is warmed to around 110°F to activate the yeast properly. Knead the dough until smooth and elastic, and allow it to rise in a warm place until doubled in size for the best texture.
- → Can pecans be substituted with other nuts?
Yes, walnuts make a great alternative and provide a similar crunch and flavor profile if pecans are unavailable or preferred.
- → What is the best way to prepare the honey caramel sauce?
Melt butter over medium heat, then stir in honey, brown sugar, and salt until smooth. Adding heavy cream and simmering briefly ensures a rich, creamy caramel for soaking the buns.
- → How should leftover buns be stored?
Store cooled buns in an airtight container at room temperature for up to two days. Reheat gently in the microwave to restore softness before serving.
- → Can I add spices to the filling?
Absolutely! A pinch of ground cardamom or nutmeg can enhance warmth and depth in the cinnamon sugar filling.