One Hour Caramel Pecan Sticky Buns

One Hour Caramel Pecan Sticky buns are ooey gooey sticky delicious!  They are made with an easy dough from scratch and have the best caramel pecan sticky topping.  The best part is they are ready in just an hour!

Sticky Buns

Sticky Buns are always a classic Easter tradition that my family always loves to enjoy!  Is there anything better than warm sticky buns that are ooey gooey and coated in a caramel glaze?  I don’t think so!  This year, I wanted to do more with them and add more flavor, color and deliciousness to the buns.  Fisher Nuts always has the best pecans and are my go-to to make the flavor pop in the recipe that I am creating. They help to bring new flavor and texture to the dish.

Fisher nuts are right out of their shells, they have no preservatives and are non-GMO project verified.  I can always trust to get amazing quality and flavor every time.  I love the resealable stand up bag that helps to keep the pecans fresh and ready for when I need them.   Almonds, Pecans, and Walnuts are the perfect addition to any spring recipe.  Adding the pecans with the caramel glaze made these Sticky Buns unforgettable.

How Do You Make Sticky Buns?

• To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
• In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.

• To make the caramel glaze: In a medium saucepan add the butter and melt over medium heat. Stir in the brown sugar, karo syrup, and heavy cream. Stir in the pecans. Spread the mixture into the bottom of your greased 9×13 inch pan.
• On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick.
• To make the filling: In a small bowl combine the cinnamon, brown sugar, and melted butter. Spread evenly on the dough keeping it about 1/2 inch from the edges.

• Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 15 minutes.
• Preheat oven to 375 degrees. Bake for 25 minutes or until just golden brown on the tops.

What is the Difference Between a Sticky Bun and Cinnamon Roll?

The main difference between sticky buns and cinnamon rolls is the topping. They are both known to be sweet rolls and are both filled with a butter, brown sugar and cinnamon filling. Cinnamon rolls are generally topped with a cream cheese, vanilla or almond icing glaze or frosting after they are baked and cooled. Sticky buns are traditionally topped with caramel and pecans or other nuts. The topping is added to the bottom of the baking dish then the rolls are baked on top of that. The Sticky Bun is the ultimate sweet roll!

How Do You Store Sticky Buns?

Sticky buns will keep at room temperature for about 2 days in an airtight container.  They will also stay fresh in the refrigerator for about 1 week in an airtight container.

Can You Freeze Sticky Buns?

Yes! You can freeze baked buns up to 2 to 3 months. You will want to wrap them with foil prior to placing them in an airtight container for freezing. When ready to eat, thaw them overnight in the refrigerator, then warm them up in the oven or microwave and enjoy!

Can I Refrigerate the Dough?

Yes! Cinnamon roll dough can be refrigerated either after it is kneaded and before the first rise or after the dough has risen and is shaped. Cover the shaped dough tightly and refrigerate up to 24 hours. When ready to bake, remove from the refrigerator, partially unwrap and let rise until doubled.

Where Do Pecans Come From?

“Pecan” comes from the Native American word “paccan,” which means a nut with a shell so hard it must be cracked with a stone. Indigenous to the South Central U.S. and Northern Mexico, Pecans are one of the newest domesticated major crops, with commercial production beginning in the 1880s. Today, consumers enjoy more than 500 varieties of this delicious, flavorful nut, both as a snack and an ingredient in cooking and baking recipes.

Are Pecans Good For You?

• A good source of fiber per 30-gram serving, which contains 21 grams of fat
• A 30-gram serving contains 21 vitamins and minerals, and is an excellent source of manganese and copper
• A 30-gram serving is also a good source of thiamin (Vitamin B1)

See nutrition information on package for fat content.

Looking for more delicious recipes made with Fisher Nuts?  Look no further!

• Maple Pecan Baked Brie
• No Bake Banana Caramel Pie 
• Turtle Pecan Bars 

One Hour Caramel Pecan Sticky Buns

Dough Ingredients:

• ¾ cup milk
• ⅓ cup butter (softened)
• 3¼ cups flour
• 2 tsp instant yeast
• ¼ cup white sugar
• ½ teaspoon salt
• 1 egg
• ¼ cup water

Caramel Glaze:

• 1/2 cup butter
• 3/4 cup brown sugar
• 1/4 cup karo syrup
• 3 Tablespoons heavy cream
• 1 1/2 cups Fisher Nuts Chopped Pecans

Filling Ingredients:

• 3/4 cup brown sugar (packed)
• 2 Tablespoons cinnamon
• 5 Tablespoons butter (melted)

1. To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
2. In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
3. To make the caramel glaze: In a medium saucepan add the butter and melt over medium heat. Stir in the brown sugar, karo syrup, and heavy cream. Stir in the pecans. Spread the mixture into the bottom of your greased 9×13 inch pan.
4. On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick.
5. To make the filling: In a small bowl combine the cinnamon, brown sugar, and melted butter. Spread evenly on the dough keeping it about 1/2 inch from the edges.
6. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 15 minutes.
7. Preheat oven to 375 degrees. Bake for 25 minutes or until just golden brown on the tops.

 

This post was sponsored by Fisher Nuts.  All opinions expressed are my own.  I love supporting brands that I use in the kitchen for myself.