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Carmel Pecan Sticky Buns Southern Style

A delicious addition to any weekend breakfast! Enjoy the sweet buns anytime.
Print Recipe
Prep Time 2 hours
Course Breakfast
Cuisine American

Equipment

  • 1 Stand Mixer or Hand Mixer
  • 3 Bowls
  • 1 Spatula
  • 1 Glass Baking Dish
  • 1 Measuring cups/ Tsp/Tbs

Ingredients
  

  • 4 Cups All Purpose Flour
  • 1/4 Cup Granulated Sugar
  • 1 tsp Salt
  • 2 1/4 tsp Active Dry Yeast
  • 1 Cup Warm Milk
  • 1/4 Cup Unsalted Butter Melted
  • 2 Eggs

Ingredients for the caramel pecan topping

  • 1 Cup Unsalted Butter
  • 1 Cup Packed Brown Sugar
  • 1/4 Cup Light Corn Syrup
  • 1 1/2 Cup Roughly Chopped Pecans

Ingredients for the filling

  • 1/2 Cup Unsalted Butter, Softened
  • 1/2 Cup Packed Brown Sugar
  • 1 Tb Ground Cinnamon

Instructions
 

  • In a large mixing bowl, combine the warm milk and yeast. Let it sit for 5 minutes until foamy.
  • Add the melted butter, granulated sugar, salt, and eggs to the yeast mixture. Stir well to combine.
  • Gradually add the flour, one cup at a time, while stirring continuously. Once the dough becomes too thick to stir, transfer it to a lightly floured surface and knead for about 5-7 minutes until the dough is smooth and elastic.
  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  • While the dough is rising, prepare the caramel pecan topping. In a saucepan, melt the butter over medium heat. Stir in the brown sugar and corn syrup until the sugar has dissolved. Remove from heat and stir in the chopped pecans. Pour the mixture into a greased baking dish, spreading it evenly across the bottom.
  • After the dough has doubled in size, punch it down to release the air. Roll it out on a lightly floured surface into a rectangle about 1/4 inch thick.
  • Prepare the filling by spreading the softened butter evenly over the rolled-out dough. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the buttered dough.
  • Starting from the long side, tightly roll up the dough into a log shape. Use a sharp knife or dental floss to slice the log into individual rolls, about 1 1/2 inches thick.
  • Place the sliced rolls on top of the caramel pecan topping in the baking dish, leaving some space between them as they will expand. Cover the dish with a clean towel and let it rise for another 30 minutes.
  • Preheat your oven to 350°F (175°C). Bake the sticky buns for 25-30 minutes or until they turn golden brown.
  • Once baked, remove the dish from the oven and let it cool for a few minutes. Invert the baking dish onto a serving platter or tray, allowing the caramel pecan topping to drizzle over the rolls.
  • Serve the sticky buns warm. Enjoy!

Notes

This is such a classic recipe that is a wonderful addition to any Southern breakfast. Enjoy this as a tradition in your home making breakfast a special time of connection!
Keyword breakfast, buns, cinnamon rolls, cinnamon sugar bagels, fall food, pecan, roll, rolls, south, southern food, sticky buns