Gooey Caramel Pecan Sticky Buns are a perfect breakfast or dessert treat. These buns are loaded with brown sugar, cinnamon and pecans throughout and are topped with a caramel pecan sauce. They are perfect with a cup of coffee in the morning or even as dessert after dinner.
The caramel pecan sauce on top of these cinnamon buns is what makes these not just buns, but sticky buns. These brown sugar and cinnamon swirled buns require several steps before popping them in the oven, but you will be glad you took the time to prepare them. The best part about making these is when you get to invert them onto a plate and pull back the pan because that is when you get to reveal that gooey, caramel topping. And then, you've got buns, hun! (Anyone else break into song there...just me?)
I have worked hard to perfect this recipe so that it is easy to follow and as delicious as possible. Your home will smell amazing as these are baking and they won't last long once you dig in because it is hard to have just one...or two.
Ingredients Needed
- Unsalted butter
- Light brown sugar
- Buttermilk
- Pecans
- Salt
- Cinnamon
- Sour cream
- Egg yolk
- Sugar
- Vanilla
- Zest of an orange, optional
- Flour
- Baking powder
- Baking soda
Caramel Sauce Filling Dough
How to make Caramel Pecan Sticky Buns
These Caramel Pecan Sticky Buns require several steps and you will have a bit of a mess in your kitchen, but your hard work will pay off in the end!
Prepare your pan
To begin, preheat the oven to 350°.
Next, spray the bottoms and the sides of your 12x13-inch baking dish. Set this aside.
Make the caramel pecan sauce
To prepare the caramel pecan sauce, melt the butter and the brown sugar in a small saucepan over medium-high heat. Stir occasionally and cook until the sugar is dissolved and the mixture is bubbling, about 2 minutes. Remove from the heat and add the buttermilk, pecans, and salt, stirring to combine. Pour this mixture into the prepared pan, making sure it coats the bottom evenly.
Prepare the pecan filling
Now you are ready to prepare the filling for the cinnamon rolls. In a bowl, mix together the pecans, brown sugar, cinnamon, and salt. Set this aside.
Make the buns
In the bowl of your mixer, add the sour cream, buttermilk, egg yolk, sugar, vanilla, and orange zest (if using). Mix on medium speed, scraping the sides and bottom with a rubber spatula as need, until fully combined and smooth. In another bowl, combine the flour, baking powder, baking soda, and salt. Stir this mixture with a whisk and then add it to the sour cream mixture. Mix until the dough comes together, scraping the bottom and sides with a rubber spatula as needed. It will be quite soft and sticky!
Turn the dough onto a well floured surface. Be sure you have also floured your hands and then use your hands to form the dough into a smooth ball. (I think it's best to then pat it into a rectangle since that is the final shape you are aiming for!)
With a floured rolling pin, roll your dough into a 12x16-inch rectangle. Be sure to add flour as you go if you notice the dough sticking to the rolling pin. Next, brush the dough with the remaining melted butter, brushing it all the way to the edges. Then sprinkle on the filling evenly and with your hands, lightly press it into the dough.
Using a pizza cutter, start on the shorter end of your dough rectangle and slice the dough into 1-inch strips. Working with one strip at a time, tightly roll each strip and place in prepared pan. Bake in the 350° oven for 35-40 minutes.
They are done when they are lightly browned and firm to touch. Transfer pan to a cooling rack and let cool for 5 minutes. Run a knife around the edge of the pan to loosen any thing that may be stuck. Invert onto serving platter (the most exciting part!!) and scrape anything that sticks onto the buns. You can also invert onto a baking sheet lined with parchment paper and then place the buns on the parchment paper back into the pan. These are best served warm but are great warmed up for several days after baking them.
FAQ
- Can I substitute the sour cream with anything? Yes. You can use cottage cheese instead and the dough will be just as good. I would mix the dough ingredients in a food processor, mixing the wet ingredients until smooth and combined. Then add the dry ingredients and pulse just until combined.
- What can I do with the leftovers? Leftovers can be kept tightly covered in the refrigerator for up to 5 days. Warm them up in the microwave for about 20 seconds before eating.
Using Leftover Ingredients
When I was finished making this, I added buttermilk to my running list of leftover ingredients. If you are looking to use up your leftover buttermilk, try these recipes:
Recipe
Caramel Pecan Sticky Buns
Ingredients
Caramel Pecan Sauce
- 6 tablespoons unsalted butter
- ⅔ cup packed light brown sugar
- 3 tablespoons buttermilk
- 1 cup pecan pieces
- ¼ teaspoon salt
Filling
- 4 tablespoons unsalted butter, melted
- ½ cup pecan pieces
- 1 cup packed light brown sugar
- 2 teaspoon cinnamon
- ½ teaspoon salt
Dough
- 1 cup sour cream
- ½ cup buttermilk
- ⅓ cup sugar
- 1 egg yolk
- 1 teaspoon vanilla
- zest of an orange, optional
- 3 ½ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Instructions
- Preheat oven to 350°.
- Spray bottom and sides of 9x13-inch baking dish.
For the Caramel Pecan Sauce
- Melt the butter and brown sugar in a small saucepan over medium-high heat, stirring occasionally. Continue to cook until sugar is dissolved and mixture is bubbling, about 2 minutes.
- Remove from heat and add buttermilk, pecans, and salt. Stir to combine and pour the mixture evenly over the bottom of the prepared pan. Set pan aside.
For the Filling
- In a small bowl, combine the pecans, brown sugar, cinnamon and salt. Stir to combine. Set aside.
For the Dough
- In the bowl of your mixer add the sour cream, buttermilk, sugar, yolk, vanilla, and orange peel (if using). Mix on medium speed until smooth and fully combined, scraping the sides with a rubber spatula as needed.
- In a medium bowl, combine the flour, baking powder,salt, and baking soda. Stir with a whisk to combine.
- Add flour mixture to sour cream mixture and mix just until combined, scraping the bottom and sides with rubber spatula as needed.
- Turn dough onto well floured surface. With floured hands, form into a ball.
- With a floured rolling pin, roll into 12x16-inch rectangle, flouring surface as necessary.
- Brush the melted butter over the surface of the dough, brushing it all the way to the edges.
- Sprinkle on the pecan and brown sugar mixture, covering the melted butter. Use your hands to gently press the filling itno the dough.
- Using a pizza cutter, start on the shorter side or your dough rectangle and cut the dough into 1-inch strips. Working with one strip at a time, tightly roll each sttrip and place in the prepared pan.
- Bake for 35-40 minutes or until lightly browned and firm to touch. Transfer to cooling rack and cool for 5 minutes.
- Run a knife around the edge of the pan. Invert onto serving platter, scraping anything that is stuck to the pan onto the buns. Enjoy while warm!
Anik Coulombe
What is the sugar content per serving? I didn't see sugar listed under nutritional facts.
Ashlyn Meredith
Thank you for asking! I have updated the nutritional information and it looks like the sugar content per serving is 22.2g. Please note that this is an estimate and based off of a nutrition calculator I use to gather this information!