Recipes // Desserts // Caramel-Pecan Sticky Buns

Caramel-Pecan Sticky Buns


By Allison Fishman Task

Hands-On Time: 50 minutes

Total Time: 2 hours 50 minutes

Serves 16 (serving size: 1 roll)

It's hard to resist the sweet smell of cinnamon buns—now you don't have to. Chopped pecans add richness and just the right amount of crunch to these sticky treats.


  • 1⁄3 cup packed dark brown sugar
  • 3 tablespoons butter
  • 4 teaspoons light corn syrup
  • Cooking spray
  • 2 tablespoons chopped pecans
  • 1 package dry yeast (about 21⁄4 teaspoons)
  • 1 2⁄3 cups warm water (100° to 110°)
  • 1 1⁄2 teaspoons salt
  • 23.5 ounces all-purpose flour, divided (about 51⁄4 cups)
  • 1⁄3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, softened


  1. Combine first 3 ingredients in a saucepan over medium heat; stir frequently until butter melts.
  2. Continue cooking until mixture thickens and becomes smooth (about 1 minute), stirring constantly; remove from heat.
  3. Pour into the center of a 9-inch square metal baking pan; quickly spread caramel onto pan bottom using a spatula coated with cooking spray.
  4. Sprinkle with pecans; cool to room temperature.
  5. Lightly coat sides of pan with cooking spray.
  6. Dissolve yeast in 12⁄3 cups warm water in a large bowl; let stand 5 minutes.
  7. Stir in salt.
  8. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  9. Add 5 cups flour to yeast mixture; stir until a soft dough forms.
  10. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add 1⁄4 cup flour, 1 tablespoon at a time, to keep dough from sticking to hands.
  11. Place dough in a large bowl coated with cooking spray, turning to coat top.
  12. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  13. Combine granulated sugar and cinnamon in a small bowl; set aside.
  14. Roll dough into a 16 x 12–inch rectangle on a lightly floured surface; spread 2 tablespoons softened butter over dough.
  15. Sprinkle with cinnamon-sugar mixture, leaving a 1⁄2-inch border.
  16. Roll up rectangle tightly, starting with long edge, pressing firmly to eliminate air pockets; pinch seam to seal (do not seal ends). Cut into 16 (1-inch-wide) slices.
  17. Place slices, cut sides up, in prepared pan (rolls will be crowded). Cover and let rise 30 minutes or until doubled in size.
  18. Preheat oven to 375°. Bake at 375° for 20 minutes or until rolls are light golden brown. Cool in pan 5 minutes on a wire rack. Place a serving platter upside down on top of pan; invert onto platter. Serve warm.

CALORIES 232; FAT 5.3g (sat 1.9g, mono 2.1g, poly 0.7g); PROTEIN 4.5g; CARB 41.7g; FIBER 1.4g; CHOL 9mg; IRON 2.1mg; SODIUM 249mg; CALC 14mg

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