Step-by-step instructions
Activate the Yeast: In a large bowl, combine warm milk and active dry yeast. Allow it to sit for about 5 minutes until it becomes frothy.
Make the Dough: Add the granulated sugar, softened butter, eggs, and salt into the yeast mixture. Mix well. Gradually introduce the flour, mixing until a dough forms. Knead this dough on a lightly floured surface for about 5 minutes, until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
Prepare the Caramel Topping: Preheat your oven to 375°F (190°C). Combine the brown sugar, corn syrup, and melted butter in a bowl. Mix until smooth, then pour this caramel mixture into a greased 9×13-inch baking dish, spreading it evenly. Top the caramel with the chopped pecans.
Roll and Cut the Dough: Roll the dough into a rectangle approximately 12×15 inches. Spread softened butter over the dough and sprinkle with granulated sugar. Roll it tightly into a log, starting from the long edge. Cut the log into 12 equal pieces. Place the slices in the prepared baking dish, cut side up, cover with a towel, and let them rise for another 30 minutes.
Bake: Bake the buns for 25-30 minutes or until they are golden brown and fully cooked.
Serve: Allow the buns to cool for about 5 minutes in the pan. Carefully invert the baking dish onto a serving platter to release the sticky buns. Serve warm, and enjoy!
Best ways to enjoy it
These caramel pecan sticky buns are sensational as is, but there are plenty of ways to elevate your serving. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. You might also consider serving them alongside a fresh fruit salad or a robust cup of coffee, making for a delightful breakfast spread.
Keeping leftovers fresh
To store your sticky buns, let them cool completely before placing them in an airtight container. They can be kept at room temperature for up to 2 days. For longer storage, consider freezing them. Wrap individual buns in plastic wrap before placing them in a freezer-safe bag, where they can last up to 3 months. To reheat, pop them in the microwave for a few seconds or in the oven at 350°F (175°C) for about 10 minutes, just until warm.
Helpful cooking tips
Dough Temperature: Make sure your milk is at the right temperature (around 110°F) to activate the yeast effectively. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
Kneading Technique: Knead the dough on a lightly floured surface until it’s smooth. This should only take about 5 minutes – over-kneading can make your buns tough.
Rising Time: Be patient with the rising times! If your kitchen is cool, consider placing the dough in a slightly warmed oven to help it rise.
Different ways to try it
For those keen on experimenting with flavors, consider these variations. Add cinnamon or nutmeg to the filling for a warm spice note. You can even try using maple syrup instead of corn syrup for a richer flavor. If you have dietary restrictions, it’s easy to substitute gluten-free flour for a gluten-free version or replace the eggs with flaxseed meal combined with water.
Common questions
How long does it take to prepare these sticky buns? The total time can take around 2 to 3 hours, including the rising periods but most of it is hands-off waiting time.
Can I use a different type of nut? Absolutely! Walnuts or almonds work very well too.
What if I want to make these ahead of time? You can prepare the rolls and store them in the fridge overnight before baking. Just remember to let them come to room temperature before you bake them.
Enjoy diving into this delicious recipe and watching your loved ones relish every last bite of your homemade caramel pecan sticky buns!
