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To make these sticky buns, you need some key ingredients: - 2 cups all-purpose flour, plus extra for dusting - 1/2 cup granulated sugar - 1/2 teaspoon salt - 1 packet (2 1/4 teaspoons) active dry yeast - 1/2 cup warm milk (about 110°F) - 1/4 cup unsalted butter, melted - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup pecans, coarsely chopped - 1 cup dark brown sugar - 1/2 cup unsalted butter, softened to room temperature - 1/4 cup pure maple syrup - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - A pinch of salt These ingredients create the soft, fluffy dough and the sweet, gooey filling. To enhance the flavor, consider adding: - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1 teaspoon pure vanilla extract - 1 cup pecans, coarsely chopped These flavorings bring warmth and richness to the sticky buns. The cinnamon and nutmeg add a cozy touch. The pecans offer a nice crunch that pairs well with the soft dough. To start, you need to activate the yeast. In a small bowl, mix warm milk, sugar, and yeast. The milk should be about 110°F. Stir gently, then let it sit for 5 to 10 minutes. You will see bubbles form. This shows the yeast is ready to use. Next, make the dough. In a large bowl, whisk together 2 cups of flour, salt, melted butter, egg, and the frothy yeast mix. Stir until everything comes together. Now it’s time to knead. Sprinkle some flour on a clean surface. Place the dough on it and knead for 5 to 7 minutes. The dough should feel smooth and elastic. When ready, form the dough into a ball. Put it in a greased bowl and cover with plastic wrap. Let it rise in a warm spot for about 1 hour. It should double in size. While you wait, prepare the filling. In a medium bowl, mix dark brown sugar, softened butter, maple syrup, cinnamon, nutmeg, and a pinch of salt. Stir until you get a smooth paste. Once the dough has risen, gently punch it down. Turn it out onto a floured surface and roll it into a rectangle. Aim for about 12x18 inches. Spread the filling evenly over the dough. Then, scatter the chopped pecans on top. Starting from one edge, tightly roll the dough into a log. Use a sharp knife to cut the log into 12 equal pieces. Arrange the rolls in a greased 9x13 inch baking pan, cut sides up. Cover the pan with a kitchen towel. Let the rolls rise for another 30 to 45 minutes. They should puff up nicely. Preheat your oven to 350°F (175°C) while the rolls rise. Once they have risen, place the pan in the oven. Bake for 25 to 30 minutes. The rolls should be golden brown and cooked through. After baking, let the sticky buns cool in the pan for about 5 minutes. Carefully invert the pan onto a serving platter. Drizzle any caramel sauce left in the pan over the buns for extra sweetness. To get the right dough, you need a soft and smooth texture. Start with 2 cups of flour, but keep extra handy. If the dough feels sticky, add more flour a little at a time. The dough should feel slightly tacky but not stick to your hands. To ensure your yeast is active, mix warm milk, sugar, and yeast in a bowl. Let it sit for 5 to 10 minutes. If it bubbles and foams, your yeast is good to go. If it doesn’t, try again with new yeast. When spreading the filling, use a spatula for even coverage. Start from the center and move outward. Make sure every inch of dough has filling. This way, each bite will be sweet and flavorful. Avoid overfilling the dough. Too much filling can cause it to leak while baking. A thin layer is best, about 1/4 inch thick. This keeps your sticky buns from becoming a gooey mess. Bake your sticky buns at 350°F for about 25 to 30 minutes. You want them golden brown and puffed up. Check for doneness by tapping the top; it should sound hollow. For serving, let the buns cool for about 5 minutes. Then, flip the pan onto a platter. Drizzle leftover caramel sauce over the buns for extra sweetness. Garnish with whole pecans for a beautiful touch. Enjoy your delicious creation! {{image_4}} You can mix things up with your caramel pecan sticky buns. Adding chocolate or caramel chunks gives them an extra sweet kick. The melted chocolate blends well with the gooey caramel. You get a rich flavor that many will love. If you want, try different nuts too. Walnuts add a nice crunch and flavor. Almonds can also work well. They provide a different taste but still pair nicely with the caramel. If you need gluten-free options, you can use gluten-free flour. Make sure it has xanthan gum for the best results. This way, you still get a great texture. For a vegan version, skip the eggs and dairy. Use almond or soy milk instead of regular milk. You can also use vegan butter. This way, everyone can enjoy these sticky buns. Store your sticky buns at room temperature for the best flavor. Place them in an airtight container. If you have a lot left, you can refrigerate them. However, they may dry out a bit. To keep them soft, wrap them tightly in plastic wrap before placing them in the fridge. To freeze your sticky buns, let them cool completely. Wrap each bun in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. When you want to enjoy them, take out the desired amount. Let them thaw in the fridge overnight. Reheat them in the oven at 350°F for about 10-15 minutes. This helps restore their gooey texture. Sticky buns taste best within two days of baking. After that, they are still good for about a week. To keep them fresh, store them properly as mentioned. If you freeze them, they can last for about three months. Always check for any signs of spoilage before eating. Enjoy your sweet treat while it’s at its best! Yes, you can make the dough ahead of time. To do this, follow these steps: - Prepare the dough as usual, and let it rise until it doubles in size. - Cover the bowl tightly with plastic wrap and place it in the fridge. This will slow down the yeast. - Use it within 24 hours for the best taste. - When ready to bake, take it out and let it sit at room temperature for about 30 minutes before rolling it out. This makes baking easier for busy mornings. If you don’t have pecans, worry not! - Walnuts are a great choice. They have a similar taste and crunch. - Almonds can also work. Chop them coarsely for a nice texture. - For a fun twist, try chocolate chips or dried fruits like raisins or cranberries. They add sweet notes. Feel free to mix and match these options to suit your taste! To check if your sticky buns are done, look for these signs: - Golden brown color on top. This means they are baked well. - Puffy and soft texture. They should spring back when you gently press them. - Internal temperature should reach about 190°F for perfect doneness. Keep an eye on them during the last few minutes of baking, as ovens can vary. Enjoy the smell that fills your kitchen as they bake! In this blog post, we've explored how to make caramel pecan sticky buns from scratch. We discussed essential and optional ingredients, along with detailed steps to prepare and bake them. I shared tips for perfecting your dough and filling techniques. You can also try flavor variations, dietary adjustments, and proper storage methods. Remember, baking is fun and a chance to get creative. Use these ideas to make your sticky buns unique. Enjoy sharing this treat with friends and family!

Caramel Pecan Sticky Buns

Indulge in the ultimate comfort food with these Caramel Pecan Sticky Buns! This easy recipe guides you through creating fluffy, caramel-covered buns filled with rich pecans and warming spices. Perfect for breakfast or dessert, they are sure to impress friends and family. Ready to treat yourself? Click through for step-by-step instructions and tips to make these delightful sticky buns a showstopper at your next gathering!
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Ingredients
  

2 cups all-purpose flour, plus extra for dusting

1/2 cup granulated sugar

1/2 teaspoon salt

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

1/2 cup warm milk (approximately 110°F)

1/4 cup unsalted butter, melted

1 large egg

1 teaspoon pure vanilla extract

1 cup pecans, coarsely chopped

1 cup dark brown sugar

1/2 cup unsalted butter, softened to room temperature

1/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of salt

Instructions
 

Activate the Yeast: In a small mixing bowl, combine the warm milk, granulated sugar, and active dry yeast. Allow the mixture to sit untouched for 5-10 minutes, or until it becomes frothy, indicating that the yeast is active.

    Make the Dough: In a large mixing bowl, whisk together the flour, salt, melted butter, egg, pure vanilla extract, and the frothy yeast mixture. Stir until a cohesive dough begins to form.

      Knead the Dough: Transfer the dough onto a lightly floured surface. Knead it for about 5-7 minutes, or until the dough is smooth and elastic. Form the dough into a ball and place it in a greased bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft-free area until it doubles in size, approximately 1 hour.

        Prepare the Filling: In a medium bowl, mix together the dark brown sugar, softened butter, maple syrup, ground cinnamon, nutmeg, and a pinch of salt until it forms a smooth paste.

          Roll Out the Dough: When the dough has risen, gently punch it down to release excess air. On a floured surface, roll the dough into a rectangle approximately 12x18 inches in size.

            Spread the Filling: Evenly distribute the filling mixture across the rolled-out dough, ensuring all areas are covered. Sprinkle the chopped pecans generously over the filling.

              Roll and Cut: Starting from one edge of the rectangle, tightly roll the dough to form a log. Using a sharp knife, cut the log into 12 equal pieces. Arrange the rolls in a greased 9x13 inch baking pan, cut sides up.

                Second Rise: Cover the pan with a kitchen towel and allow the rolls to rise in a warm location for another 30-45 minutes, or until they have puffed up significantly.

                  Preheat Oven: While the rolls are rising, preheat your oven to 350°F (175°C).

                    Bake: Once risen, place the baking pan in the preheated oven. Bake for 25-30 minutes, or until the rolls are golden brown and cooked through.

                      Cool and Glaze: After baking, let the sticky buns cool in the pan for about 5 minutes. Carefully invert the pan onto a serving platter to release the buns. Drizzle any caramel sauce that remains in the pan over the buns for added sweetness.

                        Prep Time: 1 hour 15 minutes | Total Time: 2 hours | Servings: 12

                          - Presentation Tips: Serve the warm sticky buns on a large decorative platter, drizzled with extra maple syrup. For a delightful finishing touch, garnish with whole pecans scattered artfully around the buns to create an inviting display.