This is hands down the best sticky buns recipe ever! Mix up the dough sometime on Saturday afternoon and by Sunday morning you’ll have pillowy buns packed with cinnamon and brown sugar filling, coated in an ooey-gooey caramel pecan sauce.
Back in Germany, I swore by my healthy muesli and fruit breakfast but ever since I arrived in Canada, my breakfast habits have moved more towards the sweet and decadent stuff.
I am talking about bacon, maple syrup, pancakes and all kinds of yeasted buns! My all-time-favourites are undoubtedly these incredibly soft, rich and pillowy Caramel Sticky Buns!
What is the difference between a cinnamon roll and a sticky bun?
The main difference between cinnamon rolls and sticky buns is that sticky buns feature some caramel and usually pecan nuts, which are placed in the bottom of the pan.
The cinnamon roll part is placed on top of the caramel sauce and chopped nuts. After baking, the pan is inverted and the caramel and nuts then form a sticky ‘sauce’ on the top of the bun.”
Ingredients
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 flourFor the Filling
1 Tablespoon cinnamon
½ cup brown sugar
3 Tablespoons butter, softenedFor the Pecan Topping
⅓ cup brown sugar
1 Tablespoons corn syrup
3 Tablespoons butter
½ cup chopped pecans
Directions
1. 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.
2. 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.
3. Punch the dough down and need a few times until smooth. Combine the ½ cup brown sugar and 1 tablespoon cinnamon.
4. 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
5. 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.
6. 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.