Caramel Pecan Sticky Buns

To make the dough, combine 1 cup warm milk, 2 2/3 cups bread flour, 1 teaspoon salt, 2 tablespoons granulated sugar, 2 teaspoons instant yeast, and 4 tablespoons unsalted, room-temperature butter in a large bowl. Mix everything together by hand or with a stand mixer using a dough hook, or with a bread machine set to the raw dough cycle. Knead the dough by hand for 15 minutes, with a stand mixer on medium-low speed for 10–12 minutes, or in a bread machine until the dough cycle completes.

Lightly grease a bowl with vegetable oil, place the dough inside, cover it with plastic wrap, and let it rise in a warm spot for 1 to 1½ hours.

Meanwhile, prepare the filling by combining 1/4 cup light brown sugar, 3 teaspoons cinnamon, and 2 tablespoons bread flour in a medium bowl. Mix well and set aside.

To prepare the caramel for your sticky buns, place ⅔ cup of brown sugar and ⅓ cup of cream into a small saucepan set over medium‑low heat. Stir continuously as the mixture warms, making sure the sugar dissolves completely into the cream. Heat only until the brown sugar has fully melted and the mixture is smooth—avoid boiling, as this can cause the caramel to crystallize or scorch. Once the sugar has dissolved, remove the pan from the heat and let the mixture cool slightly.

Spray a 9×9‑inch square or round baking pan with non-stick vegetable cooking spray. Once the caramel has cooled slightly, pour it into the prepared pan and spread it evenly across the bottom. Sprinkle 1 cup of chopped pecans over the caramel layer, then set the pan aside while you finish making the dough and filling—this will form a rich, nutty base that turns into a gooey topping when the rolls are inverted after baking.

The dough should be puffy and almost doubled in size.

Lightly dust your work surface with flour to prevent sticking, then place the risen dough onto it. Using a rolling pin, gently roll the dough into a rectangle measuring about 10 by 12 inches, keeping the thickness around half an inch.

Once the dough has been rolled into a rectangle, spread 3 tablespoons of softened unsalted butter evenly across the entire surface, making sure to reach the edges so every bite is rich and flavorful.

After the butter is spread, sprinkle the prepared cinnamon‑sugar mixture generously over the dough, covering it from corner to corner.

Begin rolling the dough from one of the longer edges, keeping the roll tight as you roll to ensure the filling stays evenly distributed. Continue rolling until you reach the opposite edge, then position the log so that the seam rests on the bottom, seam-side down.

Using a piece of unflavored dental floss, gently slide it underneath the rolled dough until you reach the center. Cross the ends of the floss over the top and pull them in opposite directions to slice cleanly through the dough. This method prevents the spiral from being squashed, giving you neat, even cuts without compressing the layers. After cutting the log in half, continue using the floss to divide each section into smaller rolls of equal size, ensuring uniform baking and beautiful swirls in every piece. You should end up with 8 rolls.

Place the sliced rolls cut‑side down directly onto the caramel and pecan mixture in the prepared pan. Arrange them evenly so they fit snugly but still have a little room to expand during the second rise. This positioning allows the caramel and nuts to bake into the bottoms of the rolls, creating a rich, sticky topping once the pan is inverted after baking. Cover the pan of rolls loosely with plastic wrap and let them rise in a warm, draft‑free area for 30 to 60 minutes, or until they appear light and puffy. While the rolls are rising, keep an eye on the time so you can preheat your oven to 375°F (190°C) about 20 minutes before they are ready to bake.

Once the rolls are puffy, bake them for 20-25 minutes.

Allow to cool for one minute

Turn the pan of rolls upside down onto a serving platter or plate, then serve.

Enjoy!

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