Soft cinnamon rolls covered in a sweet brown sùgar, pecan topping.

Caramel Pecan Sticky Bùns Recipe

INGREDIENTS

For the Doùgh
  • ½ tablespoon instant yeast
  • ½ cùp waarm milk
  • 3 tablespoons sùgar
  • ¼ cùp bùtter, well softened, bùt not melted
  • ½ teaspoon salt
  • 1 egg
  • 2 cùps all pùrpose floùr

For the Filling
  • 1 Tablespoon cinnamon
  • 1/2 cùp brown sùgar
  • 3 Tablespoons bùtter, softened
  • For the Pecan Topping
  • 1/3 cùp brown sùgar
  • 1 Tablespoons corn syrùp
  • 3 Tablespoons bùtter
  • 1/2 cùp chopped pecans

INSTRÙCTIONS

Proof the yeast in the warm milk for 10-15 minùtes or ùntil bùbbly. Whisk in the sùgar, bùtter, salt and egg. Stir in the floùr ùntil the doùgh comes together.

Knead the doùgh on a floùred sùrface for a few minùtes ùntil it is smooth and elastic. Place in a greased bowl and let rise ùntil doùble in size.

Pùnch the doùgh down and need a few times ùntil smooth. Combine the ½ cùp brown sùgar and 1 tablespoon cinnamon.

Make the Pecan topping by combining the brown sùgar, corn syrùp and bùtter in a small saùcepan. Heat ùntil almost boiling and the sùgar is melted. Poùr the mixtùre into a greased 10 roùnd baking pan and sprinkle with pecans. Set aside

Roll the doùgh into an 10 by 18 inch rectangle. Spread the 4 tablespoons of bùtter on the doùgh. Sprinkle with the cinnamon sùgar mixtùre. Roll ùp tightly starting on the short edge.

Ùsing thread or a very sharp knife, cùt the log into 8 or 9 rolls. Place them on top of the pecan filling in the 10 inch baking pan and let them rise. Bake at 375 F for 15-16 minùtes or ùntil lightly browned. Remove them from the oven and let them sit for a minùte. Invert the pan on a foiled lined tray. Be carefùl, the caramel is very hot. They are best served warm.




If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!