Save to Pinterest Soft, pillowy buns swirled with cinnamon sugar and pecans, baked in a luscious honey caramel sauce for a decadent breakfast or dessert treat.
I have always loved making these sticky buns for special weekend breakfasts; the aroma of cinnamon and honey fills the house and brings everyone to the table.
Ingredients
- Dough: 3 1/4 cups (400 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1 packet (2 1/4 tsp) active dry yeast, 1/2 tsp salt, 3/4 cup (180 ml) whole milk warmed to 110°F/43°C, 1/4 cup (60 g) unsalted butter melted, 2 large eggs
- Filling: 1/2 cup (100 g) light brown sugar packed, 2 tsp ground cinnamon, 1/4 cup (60 g) unsalted butter softened, 1 cup (110 g) pecans roughly chopped
- Honey Caramel Sauce: 1/2 cup (115 g) unsalted butter, 1/2 cup (120 ml) honey, 1/2 cup (100 g) light brown sugar packed, 1/2 cup (120 ml) heavy cream, 1/2 tsp salt, 1 cup (110 g) pecan halves
Instructions
- Step 1:
- In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let stand 5–10 minutes until foamy.
- Step 2:
- Add melted butter, eggs, remaining sugar, and salt. Mix well. Gradually add flour, mixing until a soft dough forms.
- Step 3:
- Knead dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Step 4:
- Prepare the honey caramel sauce In a saucepan over medium heat, melt butter. Add honey, brown sugar, and salt stir until smooth. Pour in heavy cream and simmer for 2 minutes, stirring constantly. Remove from heat and stir in pecan halves. Pour sauce into a greased 9x13-inch (23x33 cm) baking dish.
- Step 5:
- Punch down risen dough. Roll out on a floured surface to a 16x12-inch (40x30 cm) rectangle.
- Step 6:
- Spread softened butter evenly over dough. Sprinkle with brown sugar, cinnamon, and chopped pecans.
- Step 7:
- Starting from the long side, tightly roll up the dough into a log. Slice into 12 equal pieces.
- Step 8:
- Arrange buns, cut side down, over the honey caramel sauce in the baking dish. Cover and let rise for 30 minutes until puffy.
- Step 9:
- Preheat oven to 350°F (175°C). Bake buns for 25–30 minutes or until golden brown and cooked through.
- Step 10:
- Cool for 5 minutes, then invert the pan onto a serving platter so the sticky pecan topping is on top. Serve warm.
Save to Pinterest Making these buns has become a cherished family tradition that brings us together on special mornings.
Required Tools
Large mixing bowl, measuring cups and spoons, saucepan, rolling pin, 9x13-inch (23x33 cm) baking dish, sharp knife or dough cutter, stand mixer (optional)
Allergen Information
Contains gluten (wheat), eggs, milk (dairy), tree nuts (pecans). Always check ingredient labels for hidden allergens.
Nutritional Information
Per serving: Calories 420, Total Fat 23 g, Carbohydrates 50 g, Protein 6 g
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Enjoy these sticky buns warm for the best texture and flavor experience.
Questions & Answers
- → What is the best way to ensure the dough rises properly?
Use warm milk around 110°F and fresh active dry yeast. Let the mixture sit until foamy before kneading, then allow the dough to rise in a warm, draft-free spot until doubled in size.
- → Can I substitute pecans with other nuts?
Yes, walnuts can be used as a substitute for pecans to provide a similar crunchy texture and nutty flavor.
- → How do I prevent the caramel sauce from burning?
Simmer the caramel mixture on medium heat, stirring constantly and removing promptly once smooth to avoid burning the sugar and butter.
- → What is the best way to serve these buns?
Serve warm, fresh from the oven or gently reheated. They are delightfully paired with strong coffee or black tea to balance sweetness.
- → Can additional spices be added to the filling?
Yes, a pinch of ground cardamom or nutmeg can be added for extra warmth and complexity in the filling.