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Caramel Pecan Sticky Buns

These Caramel Pecan Sticky Buns are irresistibly gooey, nutty, and fluffy—a perfect indulgence for breakfast or any special occasion!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: Breakfast, Caramel, Easy, Pecan, Sticky Buns, Sweet, Yeast Dough
Servings: 12 servings

Ingredients

For the Dough:

  • 4 cups all-purpose flour
  • 1/2 cup granulated sugar divided
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 cup whole milk warmed
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

For the Caramel Pecan Topping:

  • 1 cup packed brown sugar
  • 1/2 cup corn syrup
  • 1/2 cup unsalted butter
  • 1 cup pecans chopped

For the Filling:

  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup turkey bacon cooked and chopped (optional)

Instructions

Prepare the Dough

  • Warm the whole milk to about 110°F. In a large bowl, combine warm milk, active dry yeast, and 1 tablespoon granulated sugar. Let sit 5-10 minutes until frothy.
  • Add melted butter, eggs, vanilla extract, remaining sugar, and salt to the yeast mixture. Stir to combine. Gradually add flour, mixing until a soft dough forms.
  • Knead dough with a stand mixer dough hook on medium speed for 7-10 minutes or by hand on a floured surface until smooth and elastic.

First Rise

  • Place dough in a greased bowl, cover with towel or plastic wrap, and let rise in a warm place until doubled, about 1 to 1 ½ hours.

Prepare the Caramel Pecan Topping

  • In a small saucepan over medium heat, combine brown sugar, corn syrup, and butter. Stir continuously until boiling and sugar dissolves. Remove from heat and stir in chopped pecans.
  • Pour caramel pecan mixture evenly into the bottom of a greased 9x13 inch baking pan.

Roll and Fill the Dough

  • Once dough has doubled, punch down and roll out on a floured surface into a 16x12 inch rectangle. Mix cinnamon and granulated sugar and sprinkle evenly over dough.
  • If using, sprinkle cooked and chopped turkey bacon evenly over the cinnamon sugar layer.

Shape and Cut the Buns

  • Roll the dough tightly from the long edge into a log. Cut into 12 equal rolls using a sharp knife or dental floss.
  • Place rolls cut side down in the prepared baking pan on top of the caramel pecan mixture, leaving space between each roll.

Second Rise

  • Cover the pan and let rolls rise in a warm spot until nearly doubled, about 30-45 minutes.

Bake and Serve

  • Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and bubbly.
  • Let cool in pan about 10 minutes, then invert onto serving platter so caramel pecan topping coats the buns.

Equipment

  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Stand mixer with dough hook (optional)
  • 9x13 inch baking pan
  • Small Saucepan
  • Rolling Pin
  • Sharp knife or dental floss
  • Kitchen Towel or Plastic Wrap

Notes

  • Freeze unbaked rolls after shaping; thaw overnight before baking fresh.
  • Try different nuts like walnuts or almonds for flavor variations.
  • Omit turkey bacon for a purely sweet treat or add a cream cheese glaze for extra indulgence.