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Old Fashioned Caramel Sticky Buns Recipe

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4.8 from 59 reviews

Old Fashioned Caramel Sticky Buns are rich, sweet, and buttery rolls topped with gooey caramel and crunchy pecans. These classic sticky buns feature a soft, fluffy dough packed with a cinnamon-spiced brown sugar filling and finished with a luscious caramel pecan topping. Perfect for brunch, holidays, or any special occasion where a comforting, indulgent treat is welcomed.

Ingredients

Scale

Dough 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 (1 stick)
  • 1 large egg, room temperature, beaten

Caramel Topping

  • 1 1/2 cups brown sugar, packed
  • 3/4 cup light corn syrup
  • 3/4 cup butter, room temperature
  • 1 cup pecans, chopped (more to cover pan bottom if needed)

Optional Filling (for extra sticky buns)

  • 1/3 cup butter, melted
  • 1/2 cup brown sugar, divided
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Additional Ingredients for Rolling

  • 2–3 tablespoons butter (for brushing dough rectangles)

Instructions

  1. Prepare the Dough Mixture: In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and salt. In a small saucepan, warm the milk, water, and butter until the butter melts and mixture is warm. Slowly add milk mixture to dry ingredients and beat until smooth.
  2. Add Egg and Flour: Add beaten egg and about 3 cups flour to the bowl. Beat until smooth, then turn the mixture onto a floured surface and knead in the remaining flour until an elastic dough forms. You may not need all the flour.
  3. Let Dough Rise: Place dough in a well-greased bowl, brush with melted butter, cover with a clean damp towel, and let rise until nearly doubled in size, about 1 hour. Punch the dough at 40 minutes to release air.
  4. Prepare Caramel Topping: Blend brown sugar, corn syrup, and 3/4 cup butter in a bowl with a handheld mixer until smooth.
  5. Prepare Baking Pan: Grease a 13×9 inch pan (or other sizes as needed) with butter. Pour caramel topping into the pan to cover the bottom, then sprinkle generously with chopped pecans.
  6. Shape Dough: Punch dough in the center again. Divide into 3 even pieces. Roll each piece on a floured surface to about 20 by 10 inches.
  7. Apply Filling (Optional): Option 1: Brush each rectangle with about 2 tablespoons melted butter and sprinkle 3 tablespoons brown sugar. Option 2: Combine brown sugar, cinnamon, and nutmeg; brush butter and sprinkle sugar-spice mixture for stickier buns.
  8. Roll and Cut: Roll each rectangle tightly from the long side like a jelly roll. Pinch ends to seal and cut into 1-inch slices.
  9. Arrange and Rise: Place slices cut side down in the prepared caramel-pecan pan. Cover with damp towel and let rise again for 45-60 minutes until doubled.
  10. Bake: Preheat oven to 350°F (175°C). Bake buns for 20-25 minutes until golden brown.
  11. Cool and Serve: Cool buns in pan for 5 minutes, then invert onto parchment paper to keep caramel from running. Allow to cool slightly before serving warm. Enjoy!

Notes

  • The exact amount of flour needed will vary; add gradually until dough is elastic but not sticky.
  • To increase stickiness and flavor, use the optional cinnamon-nutmeg filling (Option 2).
  • Use a well-greased pan to prevent sticking and ensure easy release when flipping the buns.
  • Punching the dough during rises helps control air pockets and improves texture.
  • The buns can be kept warm wrapped in foil or reheated gently to enjoy sticky texture later.

Keywords: caramel sticky buns, cinnamon rolls, sweet rolls, breakfast pastries, caramel pecan buns, homemade sticky buns

Find it online: https://ricoloranz.com/old-fashioned-caramel-sticky-buns-recipe/