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Guaranteed 1 Dozen Caramel Pecan Sticky Buns

Caramel Pecan Sticky Buns
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Create bakery-quality Caramel Pecan Sticky Buns right in your kitchen. These treats feature soft, sweet dough smothered in rich, gooey caramel and crunchy pecans. Follow these fixed steps for a foolproof, delicious result.

Ingredients

  • Yeast: 2 1/4 teaspoons active dry yeast
  • Milk: 1 cup whole milk, warm
  • Sugar: 1/2 cup granulated sugar, plus more for topping
  • Butter: 1/2 cup (1 stick) unsalted butter, softened, plus more for pan
  • Eggs: 2 large eggs, room temperature
  • Flour: 3 1/2 cups all-purpose flour, plus more for dusting
  • Salt: 1 teaspoon salt
  • For Caramel Pecan Topping:
  • Brown Sugar: 1 cup packed light brown sugar
  • Butter: 1/2 cup (1 stick) unsalted butter
  • Pecans: 1 cup pecan halves

Instructions

  1. Activate the yeast: Dissolve yeast in warm milk in a small bowl. Let stand until foamy, about 5 minutes.
  2. Mix dough base: In a large bowl, combine the 1/2 cup sugar, 1/2 cup softened butter, and eggs. Mix until blended.
  3. Combine wet and dry: Add the yeast mixture to the wet ingredients. Gradually mix in the flour and salt until a soft dough forms.
  4. Knead: Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic.
  5. First rise: Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in size, about 1 to 1.5 hours.
  6. Prepare the topping: While the dough rises, melt 1/2 cup butter in a saucepan over medium heat. Stir in the brown sugar until smooth. Remove from heat. Pour this mixture evenly into the bottom of a 9×13 inch baking pan. Sprinkle pecans over the caramel layer.
  7. Shape the dough: Punch down the risen dough. Roll it out on a lightly floured surface into a large rectangle, about 12×18 inches.
  8. Fill the dough: Spread the remaining 1/2 cup softened butter over the dough surface. Sprinkle evenly with additional sugar (about 1/4 cup). Roll the dough tightly along the long edge into a log.
  9. Cut buns: Cut the log into 12 equal pieces, about 1.5 inches thick.
  10. Second rise: Place the cut buns, cut-side up, snugly into the prepared baking pan over the caramel and pecans. Cover and let rise again for 30 to 45 minutes, or until puffy.
  11. Bake: Preheat your oven to 375 degrees F (190 degrees C). Bake for 25 to 30 minutes until golden brown.
  12. Invert: Let cool for only 5 minutes. Place a large serving plate over the pan and carefully flip the pan over, releasing the sticky buns onto the plate. Serve warm immediately.

Notes

  • Ensure your milk is warm, not hot, to avoid killing the yeast.
  • Room temperature eggs incorporate better into the dough structure.
  • Do not over-bake; these buns are best when slightly soft in the center.
  • Inverting the pan quickly after cooling slightly prevents the caramel from re-setting in the pan.

Nutrition

Find it online: https://savorandpin.com/caramel-pecan-sticky-buns-recipe/