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Caramel Pecan Sticky buns on a white plate.

Caramel Pecan Sticky Buns

Author: Ashlyn Meredith
Gooey sticky buns loaded with brown sugar, cinnamon and pecans with a caramel pecan sauce on top.
Yield: 12 buns
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
5 from 2 votes

Ingredients
  

Caramel Pecan Sauce

  • 6 tablespoons unsalted butter
  • 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
  • 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!
Calories: 381kcal | Carbohydrates: 52.2g | Protein: 5.6g | Fat: 17.3g | Saturated Fat: 9.1g | Cholesterol: 52mg | Sodium: 420mg | Potassium: 260mg | Fiber: 1.6g | Sugar: 22.2g | Calcium: 124mg | Iron: 2mg
Keyword brown sugar, caramel, pecan, sticky buns
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