Pecan Caramel Sticky Buns

I use the  HOMEMADE BUTTER ROLLS dough recipe for both my cinnamon rolls and sticky buns.

For this recipe you bloom active dry yeast in water with sugar and then mix the dough in a stand mixer before letting it proof in a buttered bowl.

The recipe contains one 1/2 cup sugar and 1/2 cup butter to give it a sweet, rich flavor.

To prepare the sticky bun pans you simply use a fork to combine the heavy cream, sugar and brown sugar in the bottom of a pan. I like to use metal baking pans because I know they won’t break when I invert them. You can see from the picture above which pan was prepared for my younger sister (who does not like pecans).

The butter rolls dough recipe is easy to roll-out and if you’ve added enough flour, should not stick to the board.

The photo on the left is before the rolls had a chance to proof. You want them to double in size before you bake them.

Half of the fun of sticky buns is flipping them over and eating them while they are hot out of the oven. You want to let the caramel in the bottom get golden brown before you remove them from the oven not only for flavor but also so that they don’t stick to the bottom of the pan.

Pecan Caramel Sticky Buns

We love to eat sticky buns on Christmas morning and Thanksgiving morning while we are waiting for everyone to wake up. My grandmother use to take these buns to families that had a lost of loved one or welcomed a new baby into the world.

• Author: Jennifer Brown
• Prep Time: 1 hour 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 12 buns 1x

Ingredients

Scale 1x2x3x

• 1 cup brown sugar, divided
• 1 cup white sugar, divided
• ½ cup heavy cream
• ½ cup pecans
• 1/2 recipe of the HOMEMADE BUTTER ROLLS
• ½ cup butter, melted
• ¼ cup cinnamon

Instructions

1. Mix ½ cup brown sugar, ½ cup white sugar and ½ cup heavy cream in a 13 x 9” baking dish.  
2. Sprinkle the pecans in the baking dish.
3. Roll out ½ of the Homemade Butter Rolls dough recipe into a ½ inch thick rectangle.
4. Spread the melted butter, cinnamon, remaining ½ cup brown sugar and remaining ½ white sugar over the dough.
5. Roll into a log and cut into 1” pieces.
6. Set into the prepared baking dish.
7. Let rise until the buns have doubled in bulk (approximately 1 hour).
8. Bake at 375 degrees or until the center is cooked through and the caramel sauce is deep brown in color.
9. Remove from oven and invert the pans on a piece of aluminum foil.
10. Serve warm or cool on a wire rack.

Notes

We purposely leave the pecans in large pieces so that nut haters can easily remove them, but feel free to chop them up or omit them entirely according to your preference.