Caramel Pecan Sticky Buns
Soft cinnamon rolls covered in a sweet brown sugar, pecan topping.
Servings: 8 or 9 rolls
For the Dough
- ½ tablespoon instant yeast
- ½ cup warm milk
- 3 tablespoons sugar
- ¼ cup butter well softened, but not melted
- ½ teaspoon salt
- 1 egg
- 2 cups all purpose flour
For the Filling
- 1 Tablespoon cinnamon
- 1/2 cup brown sugar
- 3 Tablespoons butter softened
For the Pecan Topping
- 1/3 cup brown sugar
- 1 Tablespoons corn syrup
- 3 Tablespoons butter
- 1/2 cup chopped pecans
Proof the yeast in the warm milk for 10-15 minutes or until bubbly. Whisk in the sugar, butter, salt and egg. Stir in the flour until the dough comes together.
Knead the dough on a floured surface for a few minutes until it is smooth and elastic. Place in a greased bowl and let rise until double in size.
Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.
Make the Pecan topping by combining the brown sugar, corn syrup and butter in a small saucepan. Heat until almost boiling and the sugar is melted. Pour the mixture into a greased 10 round baking pan and sprinkle with pecans. Set aside
Roll the dough into an 10 by 18 inch rectangle. Spread the 4 tablespoons of butter on the dough. Sprinkle with the cinnamon sugar mixture. Roll up tightly starting on the short edge.
Using thread or a very sharp knife, cut 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 minutes or until lightly browned. Remove them from the oven and let them sit for a minute. Invert the pan on a foiled lined tray. Be careful, the caramel is very hot. They are best served warm.
Serving: 1roll | Calories: 407kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 271mg | Fiber: 2g | Sugar: 26g