Introduction

Old Fashioned Caramel Sticky Buns are a deliciously sweet treat perfect for breakfast or brunch. These soft, gooey buns are topped with rich caramel and crunchy pecans, delivering a comforting homemade experience that everyone will love.

The image shows a close-up of a group of sticky pecan rolls arranged side by side on a wooden board placed on a white marbled texture surface. Each roll has a soft, golden-brown base with a shiny caramel glaze on top. The top layer is thickly covered with roughly chopped pecans, giving a crunchy texture, with the caramel glaze glistening around them. The sticky, rich caramel seeps slightly down the sides, making the rolls look moist and delicious. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 1/2 – 5 1/2 cups all purpose flour, divided
1/2 cup sugar
2 packages active-dry yeast
2 teaspoons salt
3/4 cup milk
1/2 cup water
1/2 cup butter (or 1 stick)
1 large egg, room temperature, beaten
1 1/2 cups brown sugar, packed
3/4 cup light corn syrup
3/4 cup butter, room temperature
1 cup pecans or your favorite nuts, chopped (more if necessary to cover the bottom of your pan)
1/3 cup butter, melted
1/2 cup brown sugar, divided
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup brown sugar, packed
2-3 tablespoons butter

Instructions

Step 1: In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt using a mixer. In a small saucepan, heat milk, water, and butter until the butter melts and the mixture is warm.
Step 2: Slowly add the warm milk mixture to the flour mixture and beat until smooth. Add the beaten egg and about 3 cups of flour to create a thick batter. Beat again until smooth.
Step 3: Flour your workspace and place the batter there. Knead in the remaining flour until an elastic dough forms, adding only as much flour as needed.
Step 4: Place the dough in a greased bowl, brush with melted butter, cover with a damp towel, and let rise until nearly doubled in size (about 1 hour). Punch down the dough around 40 minutes to release air.
Step 5: Prepare the caramel by mixing brown sugar, corn syrup, and butter in a medium bowl with a handheld mixer until smooth.
Step 6: Grease a 13×9 inch pan (or multiple 9 inch pans if preferred). Pour the caramel mixture into the pan to cover the bottom, then sprinkle evenly with pecans.
Step 7: Punch the dough again, divide into 3 even pieces, and roll each out on a floured surface to about 20 by 10 inches.
Step 8: Choose your filling option:
- Option 1: Brush each dough piece with 2 tablespoons melted butter and sprinkle with 3 tablespoons brown sugar.
- Option 2: Mix brown sugar, cinnamon, and nutmeg in a small bowl. Brush dough with melted butter and sprinkle the sugar-spice mixture generously for extra sticky, gooey buns.
Step 9: Roll each dough piece tightly from the longer side into a jelly-roll shape, pinch the ends, and cut into 1-inch slices.
Step 10: Arrange the slices in the prepared pan(s), cover with a damp towel, and let rise another 45-60 minutes until doubled in size.
Step 11: Preheat oven to 350°F (175°C). Bake the buns for 20-25 minutes, until golden brown.
Step 12: Cool the buns in the pan for at least 5 minutes, then invert onto parchment paper to cool slightly and prevent caramel from running. Serve warm and enjoy!

Tips & Variations

For a richer flavor, try using half-and-half in place of milk.
Substitute walnuts or almonds for pecans if preferred.
Adding a pinch of cardamom to the filling mixture adds a lovely aromatic twist.
Make the buns extra sticky by adding more brown sugar and butter in the filling step.
Ensure your milk mixture is warm, not hot, to prevent killing the yeast.

Storage

Store leftover sticky buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving to restore gooey softness.

How to Serve

A close-up view of soft, golden-brown cinnamon rolls topped with a thick layer of glossy caramel sauce that drips slightly down the sides, covered with chunky, toasted pecans scattered unevenly across the top. The rolls have a light tan base with swirls showing underneath the caramel, giving texture to the soft dough. One roll is placed on a crinkled piece of brown parchment paper in the center, while several others rest on a metal cooling rack on a white marbled surface, with some caramel and nuts fallen around. The scene is bright with natural light, highlighting the sticky, glossy topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and let it rise slowly in the refrigerator. Bring it to room temperature before shaping and baking.

Can I use a different type of flour?

All-purpose flour works best for these buns, but bread flour can be used for a chewier texture. Avoid whole wheat flour, as it may make the dough dense.