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To make caramel pecan sticky buns, you need the following key ingredients: - 1 package (1/4 oz) active dry yeast - 1/2 cup warm milk (110°F) - 1/4 cup sugar - 1/4 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon salt - 1/2 cup packed brown sugar - 1/4 cup corn syrup - 1/4 cup unsalted butter, softened - 1 cup pecans, chopped - 1 tablespoon ground cinnamon These ingredients work together to create a soft, sweet dough filled with a rich caramel sauce and crunchy pecans. Yeast is crucial for making the dough rise, giving the buns their fluffy texture. You can customize your sticky buns with some fun add-ins. Here are a few ideas: - Chopped apples or pears for added sweetness and moisture. - Chocolate chips for a decadent twist. - Dried fruits like raisins or cranberries for a chewy texture. Feel free to mix and match these options to fit your taste! If you need to swap out some ingredients, here are some easy substitutions: - Milk: Use almond or oat milk for a dairy-free option. - Butter: Coconut oil works as a dairy-free alternative. - Sugar: You can use honey or maple syrup instead of granulated sugar. - Pecans: Walnuts or almonds can replace pecans if you prefer. These substitutions can help you cater to dietary needs while still enjoying delicious caramel pecan sticky buns. Start by combining warm milk and active dry yeast in a small bowl. Make sure the milk is about 110°F. Let it sit for about 5 minutes. You want it to get foamy. This shows the yeast is active. In a large mixing bowl, whisk together sugar, melted butter, egg, and the yeast mixture. Gradually add in flour and salt. Stir until a soft dough forms. Knead the dough on a floured surface for about 5 minutes. You want it to be smooth and elastic. Place the dough in a greased bowl. Cover it with a cloth and let it rise for 1 hour or until it doubles in size. While the dough rises, make the caramel sauce. In a medium saucepan, combine brown sugar, corn syrup, and softened butter. Heat it over low heat. Stir until the sugar dissolves. Once mixed well, remove it from heat. Stir in chopped pecans. Pour this caramel sauce into a greased 9x13 inch baking dish. Once the dough has risen, roll it out on a floured surface. Aim for a rectangle about 1/4 inch thick. Spread softened butter evenly over the dough. Next, sprinkle cinnamon and a bit of sugar over the butter. Roll the dough tightly into a log. Slice the log into 12 equal pieces. Place these pieces cut side up in the caramel mixture. Cover the dish with a cloth and let the buns rise for another 30 minutes. Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes. They should turn golden brown. After baking, cool for a few minutes. Invert the dish onto a serving platter. This helps release the caramel and sticky goodness. To get the best dough, start with warm milk. The warmth helps the yeast wake up. After mixing, knead the dough until it feels smooth. This should take about five minutes. If the dough is sticky, add a bit more flour. Make sure to let it rise in a warm place. This will help it double in size. For a smooth caramel, combine brown sugar, corn syrup, and butter in a saucepan. Use low heat to melt the ingredients together. Stir them gently until the sugar dissolves completely. This avoids grainy caramel. Once mixed, add the chopped pecans for crunch. Pour this mixture into your baking dish while it’s warm for the best texture. When serving, let the buns cool for a few minutes. This helps them hold their shape. Invert the dish onto a platter to let the caramel drip over the buns. Drizzle any extra caramel on top for extra sweetness. For a lovely touch, sprinkle a few more chopped pecans. Serve warm, and add a scoop of ice cream for a delightful treat. {{image_2}} You can switch up the nuts in your caramel pecan sticky buns. Walnuts bring a rich flavor. Almonds add a nice crunch. Hazelnuts give a unique taste. You can even mix different nuts together for a fun twist. Just chop them small, and they will blend well with the caramel. To make these sticky buns special, you can add different flavors. Chocolate chips will melt and give a rich taste. You can sprinkle them on top or mix them in the dough. Maple syrup can replace some corn syrup for a sweet twist. Try adding a touch of orange zest for a fresh kick. It brightens the flavor and adds a nice fragrance. You can easily make these sticky buns vegan. Use almond milk instead of regular milk. Substitute the egg with a flaxseed mixture. For gluten-free options, use a gluten-free flour blend. Make sure your baking powder is gluten-free too. These changes keep the buns soft and tasty, so everyone can enjoy them. To keep your leftover sticky buns fresh, place them in an airtight container. This will help prevent them from drying out. Store them at room temperature for up to three days. If you want to keep them longer, consider freezing them. When you're ready to enjoy your sticky buns again, reheating is easy. Preheat your oven to 350°F (175°C). Place the buns on a baking tray. Cover them loosely with foil to avoid drying. Heat for about 10-15 minutes. If you prefer the microwave, warm them for about 20-30 seconds. Freezing is a great way to save your sticky buns. After they cool completely, wrap each bun tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you want to eat them, thaw overnight in the fridge and reheat as described above. You can make sticky buns ahead by preparing the dough. After kneading, place it in a bowl. Let it rise, then cover and chill in the fridge overnight. The next day, take it out. Let it warm up for about 30 minutes. Then, roll it out and follow the rest of the recipe. Yes, you can use instant yeast instead. Instant yeast does not need to be activated in warm milk. Just mix it directly with the flour and other dry ingredients. This saves time and makes the process easier. If your sticky buns did not rise, check the yeast. It may be old or not activated properly. Make sure the milk is not too hot or too cold. Yeast thrives in warm milk around 110°F. If conditions aren't right, the dough won't rise. Sticky buns have a sweet caramel topping and nuts, while cinnamon rolls focus on a sweet cinnamon filling. Sticky buns are baked in caramel, which makes them gooey and sticky. Cinnamon rolls are often served with icing on top. Both are delicious, but different in taste and texture. We covered the key ingredients and how to make caramel pecan sticky buns. You learned the best ways to prep, bake, and serve them. Tips and tricks help you get the right dough texture and caramel consistency. You can even try different nuts and flavors, or adjust for special diets. Now you have the tools to make delicious sticky buns at home. Enjoy the baking process, and share these treats with loved ones!

Caramel Pecan Sticky Buns

Indulge in the irresistible delight of Caramel Pecan Sticky Buns with this easy recipe! With a soft and fluffy dough layered with buttery caramel and crunchy pecans, these buns are perfect for breakfast or dessert. Follow our step-by-step guide to create a warm, gooey treat that will impress your family and friends. Don't miss out—click to explore the full recipe and bring this sweet goodness to your kitchen!
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Ingredients
  

1 package (1/4 oz) active dry yeast

1/2 cup warm milk (110°F)

1/4 cup sugar

1/4 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup packed brown sugar

1/4 cup corn syrup

1/4 cup unsalted butter, softened

1 cup pecans, chopped

1 tablespoon ground cinnamon

Instructions
 

In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until foamy.

    In a large mixing bowl, whisk together sugar, melted butter, egg, vanilla extract, and the yeast mixture.

      Gradually add the flour and salt to the mixture, stirring until a dough forms.

        Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

          Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.

            While the dough is rising, prepare the caramel sauce by combining brown sugar, corn syrup, and softened butter in a medium saucepan. Stir over low heat until the sugar has dissolved.

              Remove from heat and stir in chopped pecans. Pour the caramel mixture into a greased 9x13 inch baking dish.

                Once the dough has risen, roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread softened butter over the dough.

                  Sprinkle cinnamon and sugar over the buttered dough, then roll it tightly into a log.

                    Slice the log into 12 equal pieces and place them in the caramel mixture in the baking dish, cut side up.

                      Cover the dish with a cloth and let the buns rise for another 30 minutes.

                        Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes or until golden brown.

                          Allow the buns to cool for a few minutes before inverting the dish onto a serving platter to release the caramel.

                            Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12

                              - Presentation Tips: Drizzle any remaining caramel from the dish over the buns and sprinkle a few extra chopped pecans on top for a beautiful finish. Serve warm, optionally with a scoop of vanilla ice cream.