Easy Sticky Buns
Gooey homemade sticky buns with caramel pecan topping and fluffy dough – better than bakery-style.
Print Pin Servings: 12 buns
Calories: 420kcal
Cost: $8–$12 (approx.)
Equipment
- 1 Stand mixer or large mixing bowl For kneading dough
- 1 9x13 inch baking pan Greased
- 1 Rolling pin To shape dough
- 1 Sharp knife or dental floss For cutting rolls
- 1 Medium saucepan For caramel
- Set Measuring cups/spoons Standard
- 2 Clean kitchen towels To cover dough
- 1 Wire cooling rack To cool buns
Ingredients
Dough
- 2 ¼ teaspoon Active dry yeast (1 packet)
- 1 cup Warm milk About 110°F
- ½ cup Granulated sugar Divided
- ½ cup Unsalted butter Melted
- 2 Large eggs Room temperature
- 4 – 4 ½ cups All-purpose flour As needed
- 1 teaspoon Salt
Filling & Caramel
- 1 cup Brown sugar Packed
- 2 teaspoon Ground cinnamon
- 1 cup Chopped pecans
- ½ cup Heavy cream
- 1 teaspoon Vanilla extract
- ¼ cup Corn syrup Optional for caramel
Instructions
- Dissolve yeast in warm milk with sugar; add flour, butter, eggs; knead until smooth.
- Let dough rise in greased bowl until doubled.
- Melt butter, add brown sugar, corn syrup, cream; cook to golden caramel.
- Pour caramel into pan, sprinkle pecans.
- Roll dough, brush with butter, sprinkle cinnamon sugar; roll up and slice.
- Arrange slices over caramel, let rise again.
- Bake until golden brown; cool 5 minutes, then invert.
Notes
Best served warm. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
Nutrition
Serving: 120g | Calories: 420kcal | Carbohydrates: 55g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 280mg | Potassium: 150mg | Fiber: 2g | Sugar: 28g | Vitamin A: 500IU | Calcium: 60mg | Iron: 2.5mg