Salted Caramel Pecan Sticky Buns
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If you’re looking to bake an exceptional breakfast treat this autumn, then you need to add these Salted Caramel Pecan Sticky Buns to your fall baking list. These soft and fluffy cinnamon swirled buns topped with gooey salted caramel and pecans will be a winning dish for breakfast, dessert, or any time in your day.
Salted Caramel Pecan Sticky Buns
Yes, my friends, prepare your taste buds because I have a good one for you today: Salted Caramel Pecan Sticky Buns. My goodness, just typing the name makes me salivate. You are going to love this recipe and will be looking for any excuse to make it!
In other exciting news, this recipe is part of the Tastes of the Season series I participate in with some blogger friends. What does that mean? Well, that means there are a few more delicious fall breakfast treats linked at the end of this post. If you’re looking for more seasonal breakfast ideas, be sure to click through the links below to see what other treats these talented ladies whipped up.
And while I’ve made these Salted Caramel Pecan Sticky Buns for the fall, you can make them any time of the year. I’m a firm believer that salted caramel has no season; it’s for every season.
Now, I will tell you that this recipe involves yeast and some rising time, so prepare in advance. Also, please don’t let the yeast scare you off. Several years ago I used to be scared of it myself, but I quickly learned how it works and now it doesn’t phase me in the slightest. Plus, all the best doughy recipes involve yeast so the extra fussing is always worth it.
And if that doesn’t convince you, then these sticky buns will. One bite of that flaky but gooey dough covered with dripping salted caramel and pecans will surely do the trick.
Let me show you how to make them!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Want more? You can find the list of My Ultimate Kitchen Essentials HERE.
How to Make Salted Caramel Pecan Sticky Buns
In a saucepan over medium heat, begin by heating the milk, water, sugar, and 1/4 cup butter. Stir until warm (about 120 degrees F) and the butter is almost melted. (Do not boil. If the liquid is too hot it will kill the yeast.)
Transfer this mixture to a large bowl and stir in the yeast. Let sit for about 10 minutes to activate, then whisk in the egg and vanilla.
Next, add in about 4 1/2 cups of flour and 1/2 teaspoon of salt. Mix until a dough forms. Then, knead the dough for about 8 minutes or until smooth and elastic. If the dough feels too sticky, add more flour as needed.
Transfer to an oiled extra-large bowl. Cover loosely with a kitchen towel or plastic wrap and let rise in a warm place until doubled in size. (About 1 to 1.5 hours.)
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In the meantime, spray two 9-inch round cake pans with baking spray and set them aside.
To create the topping, add the brown sugar and butter to a small saucepan. Cook and stir over medium heat until the sugar dissolves. (This will take about 5 minutes. Do not boil.) Stir in the heavy cream and 1/2 teaspoon salt and remove from the heat.
Divide the sauce equally between the two prepared cake pans. Sprinkle evenly with the chopped pecans.
Once the dough has risen, divide it in half. Roll out each half into a 6 x 14-inch rectangle. For the filling, in a small bowl, mix together the brown sugar and cinnamon. Brush the 1/4 cup of melted butter evenly over the dough, then sprinkle evenly with the brown sugar and cinnamon mixture.
Starting with a long side, roll each rectangle into a log.
Cut each log into 9 rolls. Arrange the rolls evenly in the pans prepared with the caramel and pecans. Each pan should have 9 rolls. Cover loosely and let the rolls rise in a warm area for about 30 minutes.
Preheat the oven to 375 degrees F. Place foil or baking sheet pans on the lower shelf of your oven as the caramel sauce will likely bubble over. Bake for 25 to 30 minutes or until browned and cooked through.
Immediately and carefully invert each pan onto a plate. Serve warm.
While these Salted Caramel Pecan Sticky Buns are best served fresh out of the oven, I think they are just as delicious served at room temperature the following day. You could even heat them up in the oven or microwave if you want to serve them warm.
Want more tasty breakfast ideas? Try these:
- Pumpkin Cinnamon Rolls
- Fall Harvest Overnight Oats
- Apple Fritter Bread
- Baked Pumpkin Oatmeal
- Pumpkin French Toast Casserole
- Sheet Pan Pancakes
I also love that this recipe yields two pans of sticky buns. You can enjoy one at home and pass one along to a friend. (Or just enjoy both at home! It can be our little secret.)
That’s it from me for now. Be sure to check out the rest of the Taste of the Seasons fall breakfast recipes below. Enjoy and Happy Baking!
Seasons of Home Fall Breakfast Recipes:
Baked French Toast Casserole by Ella Claire & Co. | Gourmet Vegetarian Breakfast Sandwich by French Country Cottage | Dutch Baby Pancakes with Peach Compote By Handmade Farmhouse
Salted Caramel Pecan Sticky Buns by Inspired by Charm | Maple Pecan Granola and Baked Pears by Zevy Joy
Salted Caramel Pecan Sticky Buns Recipe:
Salted Caramel Pecan Sticky Buns
Ingredients
- 1 cup whole milk
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup unsalted butter
- 2 tablespoons active dry yeast
- 1 egg
- 1 teaspoon vanilla extract
- 4 1/2 - 5 cups flour
- 1/4 teaspoon salt
Topping:
- 1 cup brown sugar
- 1/2 cup butter
- 3 tablespoons heavy cream
- 1/2 teaspoon flake sea salt
- 1 1/2 cups chopped pecans
Filling:
- 1 cup packed brown sugar
- 2 teaspoons cinnamon
- 1/4 cup unsalted butter melted
Instructions
- In a saucepan over medium heat, begin by heating the milk, water, sugar, and 1/4 cup butter. Stir until warm (about 120 degrees F) and the butter is almost melted. (Do not boil. If the liquid is too hot it will kill the yeast.)
- Transfer this mixture to a large bowl and stir in the yeast. Let sit for about 10 minutes to activate, then whisk in the egg and vanilla.
- Next, add in about 4 1/2 cups of flour and 1/2 teaspoon of salt. Mix until a dough forms. Then, knead the dough for about 8 minutes or until smooth and elastic. If the dough feels too sticky, add more flour as needed.
- Transfer to an oiled extra-large bowl. Cover loosely with a kitchen towel or plastic wrap and let rise in a warm place until doubled in size. (About 1 to 1.5 hours.)
- In the meantime, spray two 9-inch round cake pans with baking spray and set them aside.
- To create the topping, add the brown sugar and butter to a small saucepan. Cook and stir over medium heat until the sugar dissolves. (This will take about 5 minutes. Do not boil.) Stir in the heavy cream and 1/2 teaspoon salt and remove from the heat.
- Divide the sauce equally between the two prepared cake pans. Sprinkle evenly with the chopped pecans.
- Once the dough has risen, divide it in half. Roll out each half into a 6 x 14-inch rectangle. For the filling, in a small bowl, mix together the brown sugar and cinnamon. Brush the 1/4 cup melted butter evenly over the dough, then sprinkle evenly with the brown sugar and cinnamon mixture.
- Starting with a long side, roll each rectangle into a log.
- Cut each log into 9 rolls. Arrange the rolls evenly in the pans prepared with the caramel and pecans. Each pan should have 9 rolls. Cover loosely and let the rolls rise in a warm area for about 30 minutes.
- Preheat the oven to 375 degrees F. Place foil or baking sheet pans on the lower shelf of your oven as the caramel sauce will likely bubble over. Bake for 25 to 30 minutes or until browned and cooked through.
- Immediately and carefully invert each pan onto a plate. Serve warm.
Delicious! and Oh So Easy!