Caramel Pecan Cinnamon Rolls!! Homemade Sticky Buns Recipe

Add 1/2 cup white granulated sugar and 1 cup milk (heated to about 100 degrees Fahrenheit) into a stand mixer.

Turn on the mixer to dissolve the sugar in the milk.

Sprinkle 2 teaspoons of active dry yeast on top and let sit for about 5 minutes until foamy.

Add in 5 tablespoons of room temperature butter, 2 large whisked eggs, 1 teaspoon of salt, and about 1/2 cup of flour to help combine the liquids.

Mix until a batter forms.

Gradually add 4 cups of all-purpose flour, scraping down the bowl halfway through to incorporate all ingredients.

Once all flour is added, turn the dough out onto a floured countertop.

Knead the dough gently for a couple of minutes until it comes together, forming a loose ball.

Place the dough in a bowl coated with 1-2 tablespoons of clear vegetable oil, turning to coat all sides.

Cover the bowl with a towel and let rise in a warm spot (like an oven with the light on) until doubled in size, about 1.5 hours.

In a small saucepan, melt 6 tablespoons of butter and add 1 1/4 cups packed brown sugar, 3 tablespoons of heavy cream, and 1 teaspoon of vanilla extract over medium heat.

Bring to a bubble, stirring constantly, then turn off the heat and let cool for about 10 minutes.

Pour the caramel sauce into a 9-inch by 13-inch glass baking dish, making sure to coat the bottom evenly.

Sprinkle 1/2 cup of pecan halves and 1/2 cup of chopped pecans evenly over the caramel sauce.

After the dough has risen, gently remove it from the bowl without deflating it too much.

Pat the dough into a square shape to make rolling easier.

Use a rolling pin to roll the dough out into a rectangle.

Equipment Needed

Spice Level:

Allergens