Caramel Pecan Sticky Buns

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INTRODUCTION

Caramel Pecan Sticky Buns are soft, sweet, and full of warm caramel and toasted pecans. These buns are a classic treat for breakfast or dessert. You make a rich dough, roll it with cinnamon filling, top with caramel and pecans, then bake until golden. This recipe uses simple steps and gives a warm, homey result.

If you want a gluten-free twist for a treat that still tastes like fall, try our gluten-free caramel apples recipe for inspiration on using caramel in other desserts.

Caramel Pecan Sticky Buns are best eaten warm. They are a special treat for guests, brunch, or holidays. You can make a lighter option by reducing sugar or substituting ingredients. This makes them a flexible choice for many diets.

WHY YOU WILL LOVE THIS RECIPE

You will love these sticky buns because they are soft, sweet, and nutty. They are easy to make in one day and work well for meal prep. They also make a great snack for a crowd.

This recipe can fit into a balanced meal plan when you serve smaller portions. It is a good fit if you want a "healthy version" of a classic by using less sugar or smaller buns. It can be a "lighter option" when made with part-skim milk or less butter in the filling. These ideas make the buns a sensible part of a treat-focused meal plan.

For more pecan flavor ideas and sweet treats, see the southern pecan pralines example in our southern pecan pralines recipe.

HOW TO MAKE Caramel Pecan Sticky Buns

This is a clear, step-by-step plan. Read each step and work in order for best results. Use simple tools and common ingredients. The dough rises twice, and the caramel bakes into the pan so the buns come out sticky and glossy.

EQUIPMENT NEEDED

• Large mixing bowl
• Stand mixer with dough hook or large wooden spoon
• Measuring cups and spoons
• Rolling pin
• 9×13-inch baking pan or similar
• Small saucepan for caramel
• Bench scraper or sharp knife
• Pastry brush (optional)
• Clean kitchen towel or plastic wrap

Ingredients You’ll Need :

1 cup warm milk ((about 115 degrees)), 2-1/2 tsps dry instant yeast ((I like the quick rise)), 1/2 cup granulated sugar, 1/3 cup melted butter, 2 eggs, lightly beaten, 1 tsp salt, 4-1/2 cups all-purpose flour, 1/2 cup softened butter, 1 cup brown sugar, packed, 1/4 cup granulated sugar, 2 Tbsps cinnamon, 1 cup brown sugar, 2/3 cup heavy cream, 1 cup chopped pecans

STEP-BY-STEP INSTRUCTIONS :

Prep:

• Warm the milk to about 115°F (it should feel warm but not hot).
• Grease a 9×13-inch pan with butter.

For the dough:

1. In a large bowl, mix the warm milk and yeast. Let stand 5 minutes.
2. Stir in 1/2 cup granulated sugar, melted butter, eggs, salt, and 2 cups of the flour. Mix until smooth.
3. Add the remaining flour 1 cup at a time until the dough is soft and slightly sticky.
4. Knead by hand or with a mixer for 5–7 minutes until smooth and elastic.
5. Place dough in a greased bowl. Cover and let rise until doubled, about 1 hour.

For the filling:

1. In a small bowl, mix 1/2 cup softened butter, 1 cup brown sugar (packed), 1/4 cup granulated sugar, and 2 Tbsps cinnamon until smooth.
2. Set filling aside. Chop pecans if not already chopped.

Assembly:

1. Punch down the dough. Roll it on a floured surface into a large rectangle, about 16×12 inches.
2. Spread the filling evenly over the dough. Sprinkle chopped pecans over the filling.
3. Starting at the long side, roll the dough tightly to form a log. Pinch seam to seal.
4. Cut the log into 12 equal rolls.
5. Make the caramel sauce: In a saucepan, heat 1 cup brown sugar and 2/3 cup heavy cream over medium heat. Stir until smooth and slightly thick. Remove from heat. Stir in 1 cup chopped pecans if you like more nuts in the caramel.
6. Pour the warm caramel into the bottom of the greased pan. Arrange the rolls on top of the caramel.
7. Cover and let rise 30–45 minutes until puffy.
8. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden.
9. Remove from oven and let cool 5 minutes. Place a tray over the pan and invert so the caramel coats the buns. Serve warm.

HOW TO SERVE Caramel Pecan Sticky Buns

Serve buns warm for the best texture. Cut the rolls into 12 pieces for standard portions. For a lower-calorie option, serve smaller pieces — try 1/2 roll per person.

Healthy serving ideas:

• Pair one small bun with fresh fruit for fiber and vitamins.
• Add plain Greek yogurt on the side to add protein and balance the sugar. This makes it closer to a "high protein meal" if you want a more filling breakfast.
• Serve with black coffee or tea to limit extra calories.

Portion control tips:

• Use small plates to make one bun feel like a full serving.
• Share a bun as a treat instead of a full dessert.
• Save buns for special days and plan lighter meals around them if you are trying to lose weight.

STORAGE & FREEZING : Caramel Pecan Sticky Buns

Store leftover buns in an airtight container. Keep at room temperature for up to 2 days. For longer storage, place buns in the fridge for up to 5 days. Reheat in the oven or microwave until warm.

To freeze:

• Wrap individual buns in plastic wrap, then foil. Freeze up to 3 months.
• Thaw overnight in the fridge. Warm in a 300°F oven for 10–15 minutes to refresh.
• If you want to freeze before baking, place assembled rolls in the pan, cover well, and freeze. When ready, thaw and let rise, then bake as directed.

For tips on other items that freeze and thaw well, see the baking ideas in sticky sesame cauliflower for freezer-friendly meal ideas.

SERVING SUGGESTIONS

• Fresh berries or a fruit salad help reduce the need for a large bun.
• A small bowl of plain Greek yogurt or cottage cheese adds protein for a balanced plate. Try a "high protein meal" pairing by adding two boiled eggs on the side for a brunch that fills you up.
• For a tea-time pairing, offer small buns with a light fruit salad to keep the meal balanced.

You can also pair these buns with cookies or bars for a dessert table. If you like soft caramel sweets, try our soft caramel snickerdoodles for another sweet bite.

VARIATIONS

• Healthier version: Use 2% milk and reduce brown sugar in the filling by 25%. Swap half of the butter in the dough for unsweetened applesauce. This gives a "lighter option" without losing much flavor.
• High-protein or low-carb version: Use a high-protein dough made with a mix of almond flour and vital wheat gluten or a commercial low-carb flour blend. Replace heavy cream in the caramel with a mixture of heavy cream and a low-carb sweetener made for baking. Add vanilla whey powder into the dough for extra protein to create a "high protein meal" feel. Note that texture will change, but flavor stays rich.
• Air fryer or oven-baked version: You can bake smaller buns in an air fryer for 10–12 minutes at 320°F. Use an oven for the full-size pan as directed. For the air fryer, use an oven-safe dish that fits the basket. For another type of roll technique, see our Korean cream cheese garlic buns to learn rolling and shaping methods that work in both oven and air fryer styles.

MAKE-AHEAD TIPS FOR Caramel Pecan Sticky Buns

• Night-before method: Make the dough and assemble the rolls. Cover and refrigerate overnight. In the morning, allow them to come to room temperature and rise 45–60 minutes, then bake. This is "great for meal prep" and saves time on busy mornings.
• Freeze for later: Assemble rolls and freeze raw. Thaw and bake when needed for a quick warm treat.
• Prep components ahead: Toast and chop pecans up to 1 week ahead. Mix the dry filling and store in a sealed container.

FAQs

Q: Can I reduce the sugar to make these diabetic-friendly?
A: Yes. Use a lower amount of brown sugar in the filling and a sugar substitute that measures like sugar in the caramel. Keep in mind that texture and browning will change. Always check with a health provider for strict diabetic diets.

Q: How long do the buns stay fresh?
A: At room temperature in an airtight container, buns stay best for 1–2 days. In the fridge, they last up to 5 days. Freeze for up to 3 months for longer storage.

Q: Are these buns high calorie?
A: Traditional sticky buns are calorie-dense due to sugar, butter, and cream. Choose smaller portions or make the "healthier version" with less sugar and lower-fat dairy to lower calories. This makes them a "lighter option" that can fit into a weight loss plan if eaten in moderation.

Q: Can I make these gluten free or low carb?
A: Yes. Use a tested gluten-free flour blend and add xanthan gum if needed. For low-carb, use a low-carb flour mix and a low-carb sweetener. Expect texture differences, but you can still enjoy the flavor.

Q: How do I reheat to keep them soft?
A: Reheat in a 300°F oven for 8–12 minutes. For a quick option, microwave a single bun for 20–30 seconds. Add a splash of water to the plate and cover with a towel to avoid drying.

Q: Is there a way to add more protein?
A: Yes. Serve a bun with Greek yogurt, cottage cheese, or eggs. You can also add a scoop of unflavored or vanilla whey protein to the dough (reduce flour slightly) to make it more of a "high protein meal."

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Enjoy these Caramel Pecan Sticky Buns warm with friends or as a small treat for yourself. They are easy to make, work well for meal prep, and adapt to many diets. If you want more caramel or pecan ideas, try the gluten-free caramel apples recipe or the pecan pralines recipe for more ways to enjoy sweet pecan flavor.

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