Recipes / Baking
Sticky Caramel Pecan Buns
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As sunny summer turns into golden autumn and sundresses into cozy knits, it feels only right to add something extra to the treat list. And there’s nothing more extra than super soft, fluffy cinnamon buns covered in sticky caramel and crispy pecans.
My love affair with sticky buns began a few years ago when a cafe downstairs started baking them at lunchtime — the whole street would fill with the smell of cinnamon and caramel. Naturally I wondered whether I could make them myself. Let me be honest: it’s a bit of a hassle, so save it for a weekend bake — but these caramel-pecan buns are well worth the effort.
At a glance
Prep40 min
Cook35 min
Rising2 h
Total3 h 15 min
Makes12 buns
LevelMedium
Sticky Caramel Pecan Buns
Super soft cinnamon buns under sticky, drippy caramel and crispy pecans — a weekend bake worth the effort.
Ingredients
Method
- In a large bowl mix the dry yeast, milk and water and let it activate for 10 minutes. Add the sugar, melted butter, salt and half of the flour and stir. Gradually add the remaining flour and mix to a soft dough. Knead on a floured surface for 5–8 minutes, then place in a greased bowl and let rise in a warm place for one hour.
- Meanwhile make the caramel: in a saucepan over low heat, mix the muscovado sugar, heavy cream and butter. Set aside to cool.
- Roll the risen dough into a ~35×20 cm rectangle. Brush with melted butter and sprinkle over a mixture of light muscovado sugar, cinnamon and nutmeg. Roll up, trim the ends and cut into 12 rolls about 2 cm thick.
- Pour the caramel into a baking tin, sprinkle over crushed pecans and place the buns in the tin, evenly spaced. Cover with a towel and let rise for another hour in a warm place.
- Bake at 175°C for 30–35 minutes. Let cool for a while, then turn out onto a serving tray. Enjoy!
