My first job when I was 14 was at a cinnamon roll bakery. I absolutely loved the sticky pecan cinnamon buns we made and served. Normally, they came pre-packaged and required re-heating, so today I wanted to try out this recipe from scratch at home.
These sticky buns start with the same dough recipe as most my other sweet roll recipes. I think it’s the best dough. I’ve seen many other recipes online to use this same dough recipe for pumpkin cinnamon rolls and regular cinnamon rolls. It’s a basic sweet yeast dough that starts with yeast dissolving in some warm milk. You’ll add in some sugar, butter, eggs, flour, and salt. This was my first time working with yeast and baking. It was a bit intimidating at first but in the end I did get sticky and chewy delicious buns.
If I can make these buns anyone can, don’t be nervous to try them! These sticky buns bake in the caramel. While they cool you flip them over and let the gooey caramel soak all over the sweet rolls.
These pecan sticky buns bake longer than regular cinnamon rolls because of the gooey caramel at the bottom.
Pecan Cinnamon Buns Recipe – A Warm, Sweet and Sticky Treat
Equipment
- Mixing bowl
- Damp cloth
- Rolling Pin
- Baking pan (9×13 inch)
Ingredients
Dough Ingredients:
- 2 1/2 tsp yeast
- 1 cup warm milk
- 1/3 cup sugar
- 1/2 cup butter softened
- 1 tsp salt
- 2 eggs
- 4 cups all purpose flour
Ingredients For the Filling:
- 1/4 cup butter
- 1 cup brown sugar
- 2 tbsp cinnamon
Ingredients For the Caramel Topping:
- 8 tbsp butter
- 1 cup brown sugar
- 1/4 cup half and half
- 1/4 cup pure maple syrup
- 1 cup chopped pecans
Instructions
Preparing The Dough
- Dissolve the yeast in the warm milk in a large bowl. Use the directions of the yeast to ensure the correct temperature for the milk
- Combine the sugar, butter, salt, eggs and flour into the milk and yeast bowl and mix well
- Continue mixing until the dough starts to come away from the edges, knead for about 5 minutes (if you are using your hands, dust them lightly with flour to avoid sticking) until a large ball is formed
- Cover the bowl with a towel and allow to rise in a warm area for 45 minutes to 1 hour, or until the dough has doubled in size
Making The Caramel Topping
- Combine the butter, brown sugar, half and half, and maple syrup in a medium-sized sauce pan over medium heat
- Bring to a boil and allow to boil for about 3 minutes, stirring often
- Remove from heat and pour into the bottom of a greased 9×13 pan
- Sprinkle pecans over the caramel
Making The Filling
- Combine the brown sugar and cinnamon in a small bowl
Assembling the Rolls
- Lightly flour your countertop and roll the dough out until it is approximately 16×20 inches, and 1/4 inch thick
- Spread softened butter all over the dough
- Evenly sprinkle the brown sugar and cinnamon mixture over the top
- Carefully roll the dough from the long top edge to the bottom edge to form a swiss roll shape
- Evenly cut the dough into 12 to 16 cinnamon roll slices
- Place them into the prepared baking pan
- Cover the rolls and allow them to rise for about 25-30 more minutes
- Preheat the oven to 400F (200C) degrees
- Bake rolls for 30-35 minutes, until they are golden brown and cooked throughout. After about 20 minutes cover the rolls loosely with foil so the tops don’t get too brown or hard.
- Remove rolls from oven and allow them to cool for about 5 minutes.
- Carefully invert the pan onto a large serving platter. The warm topping will melt down the middles and sides.
If you liked this recipe, check out my other recipes: firecracker chicken or Passo London DIY pizza kit.