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. I always loved eating them and normally we got these pre-packaged and we just had to bake them, but today I thought it would be fun 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, and 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. I have to say it was a bit intimidating 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 are baked in the caramel and then after they’re done you flip them over and let the gooey caramel soak all over, down the middle and sides of the sweet rolls. These pecan sticky buns bake longer than regular cinnamon rolls because of the gooey caramel at the bottom.
2 1/2 tsp yeast (1 package)
1 cup warm milk
1/3 cup sugar
1/2 cup butter (softened, 1 stick)
1 tsp salt
4 cups all purpose flour
Ingredients For the Filling:
1/4 cup butter
1 cup brown sugar
2 TBS cinnamon
Ingredients For the Caramel Topping:
8 TBS butter
1 cup brown sugar
1/4 cup half and half
1/4 cup pure maple syrup
1 cup chopped pecans
For the Dough:
- Dissolve the yeast in the warm milk in a large bowl.
- Add sugar, butter, salt, eggs and flour to the bowl and mix well.
- Once 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 for 45 minutes to 1 hour, until dough has doubled in size.
For 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 all around the caramel.
For the Filling:
- Combine the brown sugar and cinnamon in a small bowl.
For Assembling the Rolls:
- Lightly flour your counter top and roll the dough out until it is approximately 16×20 inches, and 1/4 inch thick.
- Spread softened butter all over the dough.
- Sprinkle brown sugar cinnamon mixture over the top.
- Carefully roll the dough from the long top edge to the bottom edge.
- Carefully cut the dough into 12 to 16 even 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.