Save Soft, pillowy buns swirled with cinnamon sugar and pecans, baked in a luscious honey caramel sauce for a decadent breakfast or dessert treat.
This recipe quickly became a favorite in my household, especially during weekend mornings when everyone looks forward to a sweet treat.
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 These sticky buns are a cherished treat during family breakfasts and holiday gatherings.
Notes
For extra flavor add a pinch of ground cardamom or nutmeg to the filling. Pairs beautifully with strong coffee or black tea.
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.
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Enjoy these sticky buns warm for the best flavor and texture every time.
Recipe Questions & Answers
- → How do I get the buns soft and fluffy?
Ensure the dough is kneaded well until smooth and elastic, and allow it to rise in a warm environment until doubled in size. Proper rising is key to soft buns.
- → Can I substitute pecans with other nuts?
Yes, walnuts make a great alternative if you prefer or need a substitute for pecans.
- → What is the purpose of the honey caramel sauce?
The honey caramel sauce creates a sticky, sweet base that infuses the buns with rich flavor and keeps them moist during baking.
- → How should I store leftover buns?
Store in an airtight container at room temperature for up to two days, or refrigerate and gently reheat before serving.
- → Can I add extra spices to the filling?
Absolutely, a pinch of cardamom or nutmeg adds a lovely warm depth to the cinnamon and pecans.