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- 3 1/2 cups all-purpose flour - 1/4 cup granulated sugar - 2 1/4 teaspoons instant yeast - 1 teaspoon salt - 1/2 cup whole milk, warmed - 1/4 cup unsalted butter, melted - 2 large eggs The dough is the base of our sticky buns. Start with all-purpose flour. It gives the best texture. Granulated sugar adds sweetness and helps with browning. Instant yeast makes the dough rise quickly. The salt enhances flavor. Warmed whole milk helps activate the yeast. Melted unsalted butter adds richness. Finally, eggs provide structure and flavor. - 1/2 cup packed brown sugar - 1 tablespoon ground cinnamon - 1/4 cup unsalted butter, softened - 1 cup pecans, chopped The filling is where the magic happens. Packed brown sugar gives that deep flavor. Cinnamon adds warmth and spice. Softened butter helps spread the filling easily. Chopped pecans add crunch and nutty goodness. - 1/2 cup unsalted butter - 1 cup brown sugar - 1/4 cup heavy cream - 1/2 teaspoon vanilla extract - 1/4 teaspoon salt Brown butter caramel is the star of this recipe. Start with unsalted butter. We’ll brown it for depth. Brown sugar creates a rich sweetness. Heavy cream adds creaminess and smoothness. Vanilla extract enhances the flavor, while salt balances the sweetness. This caramel is what makes these sticky buns truly special. - In a large bowl, combine 3 1/2 cups of flour, 1/4 cup of sugar, 2 1/4 teaspoons of yeast, and 1 teaspoon of salt. This mix forms the base of your dough. - In another bowl, mix 1/2 cup of warmed milk, 1/4 cup of melted butter, and 2 large eggs. This adds moisture and richness. - Pour the wet mix into the dry mix. Stir until a sticky dough forms. - Transfer the sticky dough onto a floured surface. Knead it for about 5-7 minutes. You want it smooth and elastic. - Place the kneaded dough in a greased bowl. Cover it with a towel. Let it rise in a warm spot for about 1 hour or until it doubles in size. - In a small bowl, mix 1/2 cup of brown sugar and 1 tablespoon of ground cinnamon together. This blend adds flavor to your rolls. - Set this filling aside for later use. - After the dough has risen, punch it down. Roll it out into a rectangle, about 15x10 inches, on a floured surface. - Spread 1/4 cup of softened butter over the dough. Then, sprinkle the cinnamon sugar mix evenly on top. Add 1 cup of chopped pecans across the surface. - Starting from the long edge, tightly roll the dough into a log. - Cut the log into 12 equal pieces. Place these in a greased 9x13-inch baking dish. - In a saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir constantly until it starts to brown, about 3-5 minutes. - Remove from heat and mix in 1 cup of brown sugar, 1/4 cup of heavy cream, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Stir until smooth. - Pour this caramel mixture over the rolls in the baking dish. - Cover the dish with a towel. Let the rolls rise again for about 30 minutes, until they are puffy. - Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they are golden brown and bubbly. - Allow the buns to cool in the pan for 10 minutes. - Invert the rolls onto a serving platter. Serve them warm, drizzled with any extra caramel from the pan. Measuring ingredients is key. Use a kitchen scale for accuracy. Too much flour makes the dough dry. Too little can lead to a sticky mess. Always level your flour when measuring. The ideal room temperature for rising is around 75°F. This warmth helps yeast grow. If your kitchen is cold, find a warm spot. An oven with the light on works well. Perfect browning of brown butter is crucial. Watch for a nutty smell and a golden color. Stir constantly to avoid burning. If you see dark flecks, that might be burnt butter. Adjusting sweetness is easy. If you want a less sweet caramel, reduce the brown sugar slightly. You can also add a pinch more salt to balance flavors. Over-kneading the dough can make it tough. Knead just until smooth and elastic. This takes about 5-7 minutes. Incorrect oven temperature is another pitfall. An oven that is too hot will burn the tops. Always preheat and use an oven thermometer for accuracy. {{image_2}} If you want to skip nuts, that's fine! You can fill your buns with chocolate chips instead. They add a sweet touch and melt beautifully. Another option is to use dried fruits, like raisins or cranberries. They provide a nice chew and a burst of flavor. Want to make these sticky buns even better? Try adding chocolate chips to the filling. They melt and mix well with the caramel. You can also sprinkle in extra spices, like nutmeg or cardamom. These spices give a warm, cozy flavor that pairs perfectly with caramel. If you need a gluten-free version, use a blend of gluten-free flour. Look for one made for baking. A mix of almond flour and coconut flour can work well too. Just remember to add a binding agent, like xanthan gum, to help the dough hold together. To keep your sticky buns fresh, use airtight containers. Glass or plastic containers work well. Make sure the buns are completely cool before sealing them. This helps avoid sogginess. Refrigeration Tips: - Store leftover buns in the fridge. - They can last up to 5 days. - Wrap them in plastic wrap for extra protection. Freezing Tips: - You can freeze these buns too! - Place them in a freezer-safe bag. - They can last up to 3 months. - Thaw in the fridge before reheating. To enjoy your sticky buns warm again, use these methods: Oven Method: - Preheat your oven to 350°F (175°C). - Place the buns on a baking sheet. - Cover with foil to keep them moist. - Heat for about 10-15 minutes. Microwave Method: - Place a bun on a microwave-safe plate. - Cover it with a damp paper towel. - Heat for about 20-30 seconds. - Check if it’s warm enough; add more time if needed. These methods keep your sticky buns tasty and fresh, just like the first day! Your dough is ready when it has doubled in size. You can poke it gently with your finger. If it springs back slowly, it’s good to go. If it springs back quickly, it needs more time. Look for a smooth and puffy texture. This shows the yeast has worked well. Yes, you can make these sticky buns ahead of time! Prepare the dough and fill it. Then, cover it and place it in the fridge overnight. In the morning, let it come to room temp, then bake. You can also freeze the unbaked rolls. Just thaw them before baking. If you want a nut-free option, try sunflower seeds or pumpkin seeds. You can also use walnuts for a different taste. If you prefer a similar flavor, consider adding toffee bits or chocolate chips. They add sweetness and crunch, just like pecans. To keep your buns moist, avoid over-baking. Check them a few minutes early. Cover the rolls with foil if they start to brown too fast. Also, adding a bit of cream to the caramel can help keep the buns soft. Enjoy the gooey, tender texture! You now have all the tools to make delicious sticky buns at home. We covered each ingredient, from the dough to the rich caramel. You learned step-by-step how to knead, roll, and bake these treats to perfection. Plus, I shared tips to avoid common mistakes and some fun variations to try. Baking should be fun and rewarding, so don’t stress about every detail. Enjoy the process, experiment, and share your tasty results with friends!

Brown Butter Caramel Pecan Sticky Buns

Indulge in the irresistible delight of brown butter caramel pecan sticky buns! With a soft, fluffy dough packed with a sweet cinnamon filling and topped with a rich, gooey caramel, these buns are a perfect treat for any occasion. Follow our simple recipe to create a batch that the whole family will love. Click through to explore the delicious steps and elevate your baking game with these mouthwatering sticky buns!
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Ingredients
  

For the dough:

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons instant yeast

1 teaspoon salt

1/2 cup whole milk, warmed

1/4 cup unsalted butter, melted

2 large eggs

For the filling:

1/2 cup packed brown sugar

1 tablespoon ground cinnamon

1/4 cup unsalted butter, softened

1 cup pecans, chopped

For the brown butter caramel:

1/2 cup unsalted butter

1 cup brown sugar

1/4 cup heavy cream

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Instructions
 

Make the Dough: In a large bowl, combine the flour, granulated sugar, instant yeast, and salt. In a separate bowl, mix the warmed milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.

    Knead the Dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

      Prepare the Filling: In a small bowl, mix the brown sugar and ground cinnamon together. Set aside.

        Roll the Dough: Once the dough has risen, punch it down and roll it out into a large rectangle (about 15x10 inches) on a floured surface. Spread the softened butter over the dough and sprinkle the cinnamon sugar mixture evenly on top. Then add the chopped pecans.

          Form the Rolls: Starting from the long edge, tightly roll the dough into a log. Cut the log into 12 equal pieces and place them in a greased 9x13-inch baking dish.

            Make the Brown Butter Caramel: In a saucepan over medium heat, melt the butter until it starts to brown, stirring constantly (about 3-5 minutes). Once browned, remove from heat and stir in the brown sugar, heavy cream, vanilla extract, and salt until smooth. Pour the caramel mixture over the rolls in the baking dish.

              Second Rise: Cover the baking dish with a towel and let the rolls rise again for about 30 minutes until puffy.

                Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown and bubbly.

                  Cool and Serve: Allow the buns to cool in the pan for 10 minutes before inverting onto a serving platter. Serve warm, drizzled with any extra caramel from the pan.

                    Prep Time, Total Time, Servings: 30 mins | 2 hours | 12 servings