Caramel Pecan Sticky Buns - Fondant Academy

A pecan sticky bun with a caramel glaze is the perfect way to end your day. These amazing treats are simple to make and fun for kids, adults or anyone in between! Plus, this recipe calls for ingredients that you probably already have like butter and sugar.,

These delicious sticky buns are made with a sweet and crunchy caramel pecan topping. They’re perfect for breakfast or dessert!

The ultimate Christmas morning delight is these soft and buttery cinnamon buns with an ooey-gooey caramel pecan praline topping. You can’t have a terrible day when your day begins with caramel pecan sticky buns, right?

Sticky Buns with Caramel and Pecans

Buckle up, kids, because we’ve got a nice one in store for you today. Salty-sweet, nutty, pillowy-soft dreams are formed of these caramel pecan sticky buns. I like a good cinnamon bun (in fact, we make a lot of them around here), but these sticky buns may be my absolute favorite. They’re prepared with our buttery cinnamon buns and topped with a heavenly handmade caramel and pecan topping that will blow your mind.

Sticky buns with caramel and pecans are what they’re called.

In my home, they are a must-have throughout the Christmas season. To create these caramel pecan sticky buns, prepare a thick, gooey caramel topping, layer it with pecan pralines in the bottom of a pan, then top with homemade cinnamon roll dough. This will create the ooey gooey caramel layer on the upside down cake. Turn these bad boys over after the cinnamon rolls are done cooking, and the caramel pecan layer will be on top. They’re wonderful and quite simple to prepare!

Caramel pecan sticky buns ingredients

These pillowy soft cinnamon buns may seem to need a slew of ingredients, but they’re really rather simple and uncomplicated to prepare! To make these delectable salty-sweet rolls, you’ll only need ten ingredients. Here’s what you’ll need:

Flour
Sugar Granules
Yeast that rises quickly
Milk
Butter
Egg
Cinnamon
Corn syrup is a sweetener made from corn.
Brown Sugar is a kind of sugar that is used
Pralines made with pecans

Tips for creating sticky buns at home

If you’re new to yeasted dough, pay attention to the recipe, trust the process, and stick to these three principles. I understand that yeast might seem daunting, but you’ll be ecstatic to witness it perform its magic!

Be patient: Yeasted dough takes a little additional preparation and time, but it’s well worth it for these Christmas sticky buns. Allow the dough to rise completely for the softest, fluffiest dough possible. You might wind up with sad, dense rolls if you attempt to expedite the procedure.
Don’t overbake them: I believe we can all agree that the gooey, slightly underbaked middle of a cinnamon roll is the greatest part. Keep an eye on them in the final 10 minutes of baking, since there’s a narrow line between overbaked and too doughy, and remember that they’ll continue to bake as they cool!
Eat them warm: Sticky buns are best served fresh from the oven (obviously), but don’t worry if you have any leftovers. To make your caramel pecan sticky bun gooey and warm again, just microwave it for 20 seconds.

What is the best way to keep caramel pecan sticky buns?

We strongly advise consuming the whole pan of these as soon as they’ve cooled enough not to burn your tongue. However, 12 rolls might be a lot to eat in one sitting, particularly if you’re cooking them for a small gathering. If you don’t eat your rolls, cover them securely in tinfoil or plastic wrap and store them in the pan. The rolls will last up to 7 days in the fridge! When you’re ready to eat one, microwave it for 30 seconds at a time until it’s warm and gooey in the middle!

Good luck with your baking!

XXX

Sofi is the author of this piece.
Time to Prepare: 30 minutes
Time to get up: 2 hours
30 minutes to prepare
Time required: 3 hours
12 rolls (1x) yield
Breakfast is a category of food.
Baked method
American cuisine

Sofi is the author of this piece.
Time to Prepare: 30 minutes
Time to get up: 2 hours
30 minutes to prepare
Time required: 3 hours
12 rolls (1x) yield
Breakfast is a category of food.
Baked method
American cuisine

Scale:

1x2x3x

Sofi is the author of this piece.
Time to Prepare: 30 minutes
Time to get up: 2 hours
30 minutes to prepare
Time required: 3 hours
12 rolls (1x) yield
Breakfast is a category of food.
Baked method
American cuisine

Ingredients

To Make The Dough

12 cup all-purpose flour 4 12 cup all-purpose flour
a third cup of sugar
Rapid Yeast, 1 packet (2 1/4 tsp.)
1 teaspoon kosher salt
12 quarts milk
butter (six tablespoons)
1 room temperature egg

for the pecan caramel topping

1/4 cup corn syrup (light)
1 pound of brown sugar
4 tblsp butter (unsalted)
2 cups pralines de pecans

Instructions

Combine 2 cups flour, yeast, salt, and sugar in a large mixing basin. To blend, stir everything together.
Microwave the milk and butter in a microwave-safe bowl for 30 seconds, or until warm and the butter has almost melted. Warm, but not hot, is the ideal temperature for the combination. If it’s too hot, wait until it cools before adding it to the yeast to avoid killing it. Toss the flour mixture with the heated milk and butter. Toss in the egg.
Beat on low speed for 2 minutes, then gradually increase to high speed until entirely blended. Scrape down the sides of the basin and add another 12 cups of flour, mixing until smooth. A little at a time, add the remaining cup of flour until the dough begins to pull away from the sides of the basin and form a ball. Knead the dough for approximately 10 minutes on a well-floured surface, or until it is smooth and you can stretch a piece of dough between your fingers without it breaking. This indicates that the gluten has grown, and your dough will be soft and pillowy.
Cover and place the dough in an oiled basin. Allow 1 hour for the dough to rise in a warm area, or until it has doubled in size.
Make the caramel pecan topping while the dough is rising. All sides of a 9 x 13 pan should be lined with parchment paper. Using a spatula, evenly distribute the pecan pralines around the bottom of the pan. Remove from the equation.
Combine the corn syrup, brown sugar, and butter in a sauce pan over medium heat. Stir everything together until it’s completely smooth. Allow the mixture to boil for a few minutes. Allow 1 minute for it to boil.
Remove the caramel from the heat and pour it over the pecans in the prepared pan. Remove from the equation.
On a well-floured surface, lay out the dough into a long rectangle approximately 18 x 12 inches after it has risen. Spread 2 Tablespoons softened butter all the way to the dough’s edge, spreading evenly using an offset spatula or the back of a spoon. To make the dough stick, sprinkle the cinnamon sugar filling mixture over the butter and gently massage it in.
Roll the dough away from you into a tight roll, squeezing the bottom edge together to seal it.
Cut the dough into 12 even rolls with floss or a very sharp knife. In your prepared pan, place the rolls on top of the caramel layer. Allow to rise for another hour, covered loosely with a dish towel, until doubled in size and puffed out.
Preheat the oven to 350°F and bake the rolls for 30 minutes, or until golden brown and no longer doughy. Allow it cool slightly before inverting onto a large serving platter and peeling away the paper to expose the gooey caramel pecan bottom. Enjoy!

Sticky buns with caramel and pecans

“Easy caramel pecan rolls” is a recipe that can be made in less than an hour. The sticky buns are sweet and gooey, with a crunchy top. Reference: easy caramel pecan rolls.

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