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To make the dough for these sticky buns, you need: - 4 cups all-purpose flour - 1/4 cup granulated sugar - 1 packet (2 1/4 teaspoons) active dry yeast - 1 teaspoon salt - 1/2 cup milk, warmed - 1/2 cup water, warmed - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract The warm milk and water help activate the yeast. The flour provides the main structure. The sugar adds sweetness, and the eggs make the dough rich and fluffy. For the caramel, gather these ingredients: - 1 cup brown sugar - 1/2 cup unsalted butter (for caramel) - 1/3 cup maple syrup - 1 teaspoon cinnamon - Pinch of salt This caramel brings a rich flavor and sticky texture. The maple syrup adds a nice depth to the sweetness. Feel free to get creative with these extras: - 1 cup pecans, chopped Pecans add crunch and a nutty flavor. You can also try different nuts or even chocolate chips for a fun twist. To start, mix the warm milk, warm water, and active dry yeast in a large bowl. Let it rest for five minutes until it gets frothy. This shows the yeast is active. In another bowl, combine the all-purpose flour, granulated sugar, and salt. Gradually mix in the melted butter, eggs, and vanilla extract with the yeast mixture. Then, stir in the dry ingredients until a dough forms. Knead the dough on a floured surface for five to seven minutes until it feels smooth. Place it in a greased bowl, cover it with a cloth, and let it rise in a warm spot for about one hour, or until it doubles in size. While your dough rises, it’s time for the caramel. In a small saucepan, melt the unsalted butter for the caramel. After it melts, add the brown sugar, maple syrup, and a pinch of salt. Cook this mixture over medium heat. Stir it well until it thickens slightly, then take it off the heat. Pour the caramel into a greased 9x13-inch baking dish. Evenly sprinkle the chopped pecans over the caramel. Once your dough has risen, roll it out on a lightly floured surface into a rectangle, about 12x18 inches. Brush the remaining melted butter over the dough. In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the buttered dough. Roll the dough tightly from the long edge into a log shape. Cut the log into 12 equal pieces. Place these cut rolls in the baking dish on top of the caramel, leaving a little space between each roll. Cover them and let them rise for another 30 minutes. Preheat your oven to 350°F (175°C). Bake the sticky buns for 25 to 30 minutes. They should turn golden brown. If they brown too quickly, cover them with foil. When done, remove them from the oven. Invert the baking dish onto a large serving platter so the caramel is on top. Enjoy every delicious bite! To make great dough, start with warm liquids. This helps activate the yeast. I recommend using a thermometer to ensure the milk and water are around 110°F (43°C). Next, knead the dough well. A good knead makes the dough smooth and elastic. Let it rise in a warm spot. A cozy, draft-free area helps it grow. Cover it with a cloth to keep it warm. The caramel should be thick but pourable. Cook it over medium heat. Stir constantly to prevent burning. If you want a deeper flavor, add a splash of vanilla or a hint of bourbon. The maple syrup adds a nice touch, but feel free to use honey for a different taste. A pinch of salt brings out the sweetness. Preheat your oven to 350°F (175°C) before placing the buns inside. This ensures even baking. Bake for 25-30 minutes until they are golden brown. If they brown too fast, cover them with foil. Let them cool for a few minutes before flipping them over. This helps the caramel set nicely on top. {{image_2}} If you want to make nut-free sticky buns, skip the pecans. You can use seeds instead. Sunflower seeds or pumpkin seeds add great crunch. Just sprinkle them on top of the caramel. This swap keeps the taste rich and delicious. Mix up the flavors to suit your taste! You can add different spices. Try nutmeg or allspice for a warm twist. You can also change the vanilla extract. Almond extract gives a lovely hint of flavor. Just use a teaspoon, as it’s stronger than vanilla. Want to prep ahead? Make the sticky buns the night before! After cutting the rolls, place them in the baking dish. Cover and chill them in the fridge overnight. In the morning, let them rise for about an hour. Then bake as usual. It’s an easy way to enjoy fresh buns with less morning stress. To keep your leftover caramel pecan sticky buns fresh, place them in an airtight container. You can also wrap them tightly in plastic wrap. This helps prevent them from drying out. Store the buns at room temperature for up to two days. If you want to keep them longer, refrigeration is an option, but it may change the texture slightly. Freezing is a great way to save your sticky buns for later. Allow the buns to cool completely first. Then, wrap each bun in plastic wrap. Place them in a freezer-safe bag or container. They will stay fresh for up to three months in the freezer. Label the bag with the date to keep track of freshness. To reheat your sticky buns, take them out of the fridge or freezer. If frozen, let them thaw in the fridge overnight. Preheat your oven to 350°F (175°C). Place the buns on a baking sheet, covering them with foil. Heat for about 10-15 minutes until warmed through. You can also microwave them for 15-20 seconds if you prefer a quicker method. Enjoy them warm for the best taste! Yes, you can use instant yeast. It works well too. Instant yeast does not need to be dissolved in liquid first. You can mix it directly into your dry ingredients. Use the same amount as active dry yeast. This can save time in your prep. To reduce sweetness, cut back on brown sugar. You can use less in the filling. Also, try adding more cinnamon for flavor. This will balance the sweet taste. Consider using dark chocolate chips instead of sweet toppings. They will give a richer flavor and less sweetness. If you need a substitute for pecans, try walnuts or almonds. Both will add a nice crunch. You can also use sunflower seeds for a nut-free option. Each alternative will change the flavor slightly but still taste great. Yes, you can make these buns dairy-free. Use plant-based milk like almond or oat milk. Replace unsalted butter with dairy-free margarine or coconut oil. Many dairy-free options work well in this recipe. You won’t lose any of the delicious flavors. Making sticky buns involves a few key steps and some yummy ingredients. You mix the dough, create a rich caramel, and put it all together for a delightful treat. Remember the tips to perfect your buns, like baking times and ingredient swaps. You can store leftovers or freeze them for later. Experiment with flavors and variations, like nut-free options or different spices. Enjoy the fun of baking these sticky buns! Happy baking!

Caramel Pecan Sticky Buns

Indulge in these mouthwatering caramel pecan sticky buns that will elevate your brunch game! This easy recipe combines fluffy dough, rich caramel, and crunchy pecans for a delightful treat. From mixing the ingredients to baking them to golden perfection, discover how simple it is to create a sweet centerpiece that everyone will love. Click through now for the full recipe and treat yourself to this deliciously sticky delight!
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Ingredients
  

4 cups all-purpose flour

1/4 cup granulated sugar

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon salt

1/2 cup milk, warmed

1/2 cup water, warmed

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 cup pecans, chopped

1 cup brown sugar

1/2 cup unsalted butter (for caramel)

1/3 cup maple syrup

1 teaspoon cinnamon

Pinch of salt

Instructions
 

In a large bowl, combine the warm milk, warm water, and yeast. Let it sit for about 5 minutes until frothy.

    In a separate bowl, mix the flour, granulated sugar, and salt.

      Gradually add the melted butter, eggs, and vanilla to the yeast mixture, then stir in the dry ingredients until a dough forms.

        Knead the dough on a floured surface for about 5-7 minutes until smooth. Place it in a greased bowl, cover with a cloth, and let it rise in a warm place for 1 hour or until doubled in size.

          While the dough is rising, prepare the caramel. In a small saucepan, melt the butter for the caramel, then add the brown sugar, maple syrup, and a pinch of salt. Cook over medium heat, stirring until it thickens slightly, then remove from heat.

            Pour the caramel into a greased 9x13-inch baking dish. Sprinkle the chopped pecans evenly over the caramel mixture.

              After the dough has risen, roll it out on a lightly floured surface into a rectangle (about 12x18 inches).

                Brush the remaining melted butter over the dough. In a small bowl, mix the brown sugar and cinnamon, then evenly sprinkle it over the buttered dough.

                  Roll the dough tightly from the long edge into a log. Cut the log into 12 equal pieces.

                    Place the cut rolls in the baking dish on top of the caramel mixture, leaving a little space between each roll. Cover and let rise for another 30 minutes.

                      Preheat your oven to 350°F (175°C).

                        Bake the sticky buns for 25-30 minutes, until golden brown. (You may want to cover them with foil if they brown too quickly.)

                          Once baked, remove them from the oven and immediately invert the baking dish onto a large serving platter so the caramel is on top.

                            Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 buns