Description
Delight in these Caramel Sticky Buns, a perfect combination of soft, cinnamon-spiced dough rolled with a buttery filling and topped with luscious caramel and crunchy pecans. Ideal for breakfast or dessert, these homemade sweet rolls are baked to golden perfection and feature a rich, gooey topping that melts in your mouth.
Ingredients
Scale
For the Dough:
- 1 cup warm milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 4 cups all-purpose flour
For the Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
For the Caramel Topping:
- 3/4 cup unsalted butter
- 1 1/4 cups brown sugar, packed
- 1/4 cup corn syrup or honey
- 2 tablespoons heavy cream
- 1/4 teaspoon salt
- 1 cup chopped pecans (optional)
Instructions
- Activate Yeast and Prepare Dough: In a large bowl, combine warm milk and active dry yeast. Let sit for 5–10 minutes until foamy, indicating the yeast is active. Add granulated sugar, eggs, melted butter, and salt to the mixture, stirring to combine. Gradually add the all-purpose flour, stirring until a soft dough forms.
- Knead and Rise Dough: Knead the dough either by hand or using a dough hook attachment for 6–8 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 to 1.5 hours or until it doubles in size.
- Prepare Caramel Topping: While the dough is rising, melt unsalted butter in a saucepan over medium heat. Stir in brown sugar, corn syrup (or honey), heavy cream, and salt. Cook the mixture for 3–5 minutes until smooth and slightly thickened. Pour the caramel into a greased 9×13-inch baking dish, then sprinkle chopped pecans evenly on top if using.
- Make Filling and Shape Rolls: Combine softened butter, brown sugar, and ground cinnamon in a bowl for the filling. After the dough has risen, punch it down and roll it out on a floured surface into a 16×12-inch rectangle. Spread the cinnamon-sugar filling evenly over the dough. Roll the dough tightly from the long edge to form a log, then cut into 12 equal rolls.
- Second Rise: Arrange the rolls cut side down into the baking dish over the caramel topping. Cover the pan and let the rolls rise again for 30–45 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 30–35 minutes, or until golden brown and cooked through.
- Cool and Serve: Allow the rolls to cool for 5 minutes after baking. Carefully invert the pan onto a large serving tray or board to release the sticky buns with the caramel topping. Serve warm for the best experience.
Notes
- These buns are best enjoyed the day they’re made but can be reheated the next day to refresh their softness.
- To make ahead, prepare the dough and filling up to the second rise, then cover and refrigerate overnight. Bake fresh in the morning as directed.
