Caramel Pecan Sticky Buns

$- 2 cups warm milk (110°F) - 1/2 cup granulated sugar - 2 packets (4.5 teaspoons) active dry yeast - 1/2 cup unsalted butter, melted - 4 large eggs - 5-6 cups all-purpose flour - 1 teaspoon salt - 1 cup pecans, chopped - 1 cup brown sugar, packed - 1/2 cup light corn syrup - 1/4 cup unsalted butter (for caramel) - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - 1/4 teaspoon nutmeg (optional) Each ingredient serves a unique role. You can swap some items but keep the basics. For milk, use almond or oat milk if needed. Instead of butter, try coconut oil for a dairy-free option. For eggs, use flaxseed meal mixed with water as a vegan substitute. If you want fewer nuts, leave out the pecans or use walnuts. - Warm Milk: Activates the yeast for good rise. - Granulated Sugar: Feeds the yeast, helping the dough rise. - Active Dry Yeast: Gives the dough its fluffy texture. - Unsalted Butter: Adds richness and flavor to both dough and caramel. - Eggs: Contribute to the dough's structure and moisture. - All-Purpose Flour: Forms the base of the dough. - Salt: Balances sweetness and enhances flavors. - Pecans: Add crunch and a nutty taste. - Brown Sugar: Creates a rich, deep sweetness for the caramel. - Light Corn Syrup: Prevents crystallization in the caramel. - Vanilla Extract: Adds warmth and depth to the taste. - Ground Cinnamon: Provides warmth and a cozy flavor. - Nutmeg: Offers a hint of spice (optional but nice). Each ingredient plays a key role in making caramel pecan sticky buns a tasty treat! To start, combine 2 cups of warm milk, 1/2 cup of granulated sugar, and 2 packets of active dry yeast in a large bowl. Stir gently. Let it sit for 5 to 10 minutes. You want it to get frothy. This step wakes up the yeast and helps the dough rise. Next, melt 1/2 cup of unsalted butter and add it to the yeast mix. Crack in 4 large eggs. Gradually mix in 5 cups of all-purpose flour and 1 teaspoon of salt. Use your hands or a spatula to combine everything into a dough. Knead the dough on a floured surface for about 5 to 7 minutes. It should feel smooth and elastic. Add more flour if it’s sticky. Now, place the dough in a greased bowl. Cover it with a damp cloth. Set it in a warm spot and let it rise for about 1 hour. It should double in size. This is key for light and fluffy buns. In a small saucepan, mix 1 cup of packed brown sugar, 1/2 cup of light corn syrup, and 1/4 cup of unsalted butter. Add 1 teaspoon of vanilla extract. Cook this over medium heat until it boils. Stir often for about 2 to 3 minutes. Remove from heat and mix in 1 cup of chopped pecans. This sauce will give your buns that sticky goodness. After the dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle, about 1/2 inch thick. Brush the dough with melted butter. Sprinkle on brown sugar, 1 teaspoon of ground cinnamon, and optional nutmeg. Roll the dough tightly into a log. Cut the log into 12 equal pieces. Place these pieces cut-side down over the caramel in your greased baking pan. Cover them and let the pieces rise again for about 30 minutes. They will puff up nicely during this time. Preheat your oven to 350°F (175°C). Bake the buns for 25 to 30 minutes. You want them golden brown on top. Keep an eye on them to avoid overbaking. Once baked, let the buns cool in the pan for about 5 minutes. Carefully invert the pan onto a serving platter. This lets the caramel drizzle over the buns. Serve them warm for the best gooey experience. Enjoy every bite of this sweet delight! To get the best dough, the warmth of the milk matters. Use warm milk around 110°F to help the yeast activate. When mixing the dough, start with 5 cups of flour. You can add more flour if the dough is too sticky. Knead the dough for about 5-7 minutes until it feels smooth and elastic. This gives the buns a soft and fluffy texture. You can enhance flavor with a few simple tweaks. Try adding a pinch of nutmeg for warmth. A splash of vanilla extract in the dough brings a lovely aroma. For a twist, you can mix in chocolate chips or dried fruit to the filling. These additions create layers of taste that make each bite special. Watch out for over-kneading the dough. This can make the buns tough. Also, don’t skip the rising times. If the dough doesn’t rise enough, the buns will be dense. Lastly, ensure your oven is preheated. If it's not hot enough, the buns won’t bake evenly and may end up soggy. {{image_2}} If you want to skip the nuts, you can make nut-free sticky buns. Simply leave out the pecans in the recipe. You can replace the pecans with seeds such as sunflower or pumpkin seeds for a crunch. Another option is to add raisins or dried cranberries for some sweetness. You can easily add flavors to your sticky buns. For a hint of citrus, add the zest of an orange or lemon to the dough. To make chocolate sticky buns, sprinkle mini chocolate chips between the dough layers before rolling. You can also experiment with spices like cardamom or ginger to change the flavor profile. For a healthier twist, you can use whole wheat flour instead of all-purpose flour. This adds fiber and nutrients. You can also reduce the sugar by half. Try substituting honey or maple syrup for some of the brown sugar. For a dairy-free option, use almond milk instead of regular milk and coconut oil instead of butter. To keep your caramel pecan sticky buns fresh, let them cool completely. Place them in an airtight container. You can store them at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. Make sure to wrap them well to prevent drying. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the buns on a baking sheet. Cover them with foil to keep them soft. Heat for about 10-15 minutes, just until warm. You can also use a microwave. Heat each bun for about 20-30 seconds. This method is quick but can make them a bit chewy. If you want to save some buns for later, freezing is a great choice. Wrap each bun tightly in plastic wrap. Then, place them in a freezer bag or container. They can last in the freezer for up to three months. When you're ready to eat them, thaw them in the fridge overnight. Then reheat them as mentioned above. This keeps their soft and sweet delight! Yes, you can. Make the dough and let it rise. After the first rise, punch it down and cover it well. Place it in the fridge for up to 24 hours. When ready, take it out. Let it warm up for about 30 minutes before rolling it out. If you want to switch nuts, walnuts or almonds work well. You can also skip nuts if you prefer. The sticky buns will still taste great without them. Just adjust the caramel sauce to keep the flavor. Look for a golden brown color. The buns should feel soft but spring back when touched. You can also use a toothpick to check. Insert it in the center of a bun. If it comes out clean, they're done. Yes, you can. Use the same amount of instant yeast. There’s no need to activate it. Just mix it with the dry ingredients. This can save time and make the process easier. We covered the key ingredients for sticky buns and their importance. You learned step-by-step instructions, tips, and best practices for success. Variations make the recipe your own, while storage tips help preserve your treats. Remember, avoiding common mistakes is vital. Keep experimenting with flavors and textures to find what you love most. Enjoy your baking journey and share your sticky buns with friends and family!$

Indulge in the deliciousness of homemade Caramel Pecan Sticky Buns! This step-by-step recipe is perfect for those cozy mornings or special gatherings. With warm milk, cinnamon, and nutty pecans combined in a gooey caramel sauce, your taste buds are in for a treat. Grab your apron and discover how easy it is to create these irresistible sticky buns. Click through to explore the full recipe and impress your family and friends!

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Ingredients

2 cups warm milk (110°F)

1/2 cup granulated sugar

2 packets (4.5 teaspoons) active dry yeast

1/2 cup unsalted butter, melted

4 large eggs

5-6 cups all-purpose flour

1 teaspoon salt

1 cup pecans, chopped

1 cup brown sugar, packed

1/2 cup light corn syrup

1/4 cup unsalted butter (for caramel)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

Instructions

Activate Yeast: In a large bowl, combine warm milk, granulated sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Mix Dough: Melt 1/2 cup butter, and add to the yeast mixture along with eggs. Gradually add 5 cups of flour and salt. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes, adding more flour as needed until the dough is smooth and elastic.

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

Prepare Caramel Sauce: In a small saucepan, combine brown sugar, corn syrup, remaining butter, and vanilla extract. Cook over medium heat until the mixture boils. Stir frequently for about 2-3 minutes, then remove from heat. Stir in chopped pecans.

Assemble Sticky Buns: After the dough has risen, punch it down and roll it out on a floured surface to a rectangle (about 1/2 inch thick). Brush with melted butter, then sprinkle with brown sugar, cinnamon, and nutmeg. Roll the dough tightly into a log.

Slice and Rise Again: Cut the rolled dough into 12 equal pieces. Place the pieces cut-side down over the prepared caramel in a greased baking pan. Cover and let them rise for about 30 minutes.

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

Cool and Serve: Allow the buns to cool in the pan for 5 minutes. Carefully invert onto a serving platter to let the caramel sauce drizzle over the buns.

Enjoy: Serve warm, and enjoy the gooey, sticky goodness!

Prep Time: 20 mins | Total Time: 2 hours | Servings: 12