Salted Caramel Pecan Sticky Buns

Soft, sticky, sweet, with a touch of salt and the crunch of pecans, these delightful sticky buns make a special dessert treat. My family absolutely loves them.



Step: 1

Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.

Step: 2

Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.

Step: 3

Spray two 9-inch cake pans liberally with cooking spray.

Step: 4

For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.

Step: 5

Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.

Step: 6

For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.

Step: 7

Preheat oven to 350 degrees F (175 degrees C).

Step: 8

Bake until browned and baked through, 25 to 30 minutes.

Step: 9

Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.


Per Serving: 386 calories; protein 5.1g; carbohydrates 53.3g; fat 17.8g; cholesterol 41.9mg; sodium 171.4mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.

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