Sticky Caramel Pecan Cinnamon Buns
Have you ever had a dessert that just made you say, “Oh no, I have to stop, but I just can’t!” Well, that’s this dessert!
Many of my friends and family have raved about these cinnamon buns because of the great sticky caramel and pecans it’s baked in. They add a great crunch and brown sugar sweetness to the already amazing cinnamon bun! If you’re not a fan of the caramel, sub it for an original sugar glaze when it’s done baking! Enjoy!
Recipes
Ingredients
Caramel pecan syrup
- 1/2 cups + 2 tbsp unsalted butter
- 3/4 cup brown sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 cup pecans lightly chopped
Cinnamon buns
- 1 cup milk warm
- 2 1/4 tsp active dry yeast 1 packet
- 1/2 cup granulated sugar
- 1/2 cup butter melted
- 2 tsp salt
- 2 large eggs
- 4 1/2 cups all-purpose flour
- 1 cup brown sugar
- 2 tbsp cinnamon
- 1/2 cup pecans lightly chopped
- 2 tbsp butter melted
Instructions
For the cinnamon buns
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Add yeast, sugar, and warm milk in a bowl. Stir to combine and allow the yeast to proof for 5 to 10 minutes.
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Once proofed, add in butter, salt, eggs, and flour. Stir to combine.
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When the dough comes together, place dough on a lightly floured surface. Knead for 10 to 12 minutes.
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Form the dough into a ball and coat lightly with vegetable oil. Place it back in the bowl and allow to rise for 30 minutes.
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While the dough rises, make the caramel pecan syrup and cinnamon roll filling.
For the caramel pecan syrup
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Add butter, brown sugar, cinnamon, and vanilla in a small saucepan. Heat on low until butter is melted. Stir to combine. Add in pecans and mix. Pour mixture at the bottom of a 13″x9″ pan and spread it around. Set aside.
For the cinnamon filling
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Combine brown sugar, cinnamon, and pecans in a small bowl.
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Roll the dough out on a floured surface into a large rectangle, around 20″x16″. The dough should be around 1/4″ thick.
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Lightly brush the melted butter onto the dough. Cover completely with the filling. Once coated, roll the dough into a log. Cut into 12 equal slices.
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Place each roll in the pan with the syrup. Cover and place the pan in an oven with the light on to let it rise again for 30 to 45 minutes or until the dough doubles in size.
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Once doubled, take them out and pre-heat the oven to 350°F. When it reaches temperature, put the pan on the center rack and cook for 25 to 30 minutes.
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Turn the pan onto a serving dish when finished cooking. Serve warm. Enjoy!
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