From scratch Caramel Pecan Sticky Buns baked in a skillet make a sweet breakfast treat. You’ll love the caramel topping that bakes in the bottom of the pan, but when flipped, becomes the topping!
Caramel Pecan Sticky Buns Recipe
A few months ago we shared our famous homemade cinnamon rolls. Have you tried them yet? They’re amazing.
What is the difference between cinnamon rolls and sticky buns?
Today we’re talking sticky buns…the cousin to cinnamon rolls. Sticky buns are called “sticky” because they bake in a gooey sauce poured into the bottom of the pan. Once the rolls are baked, you flip the rolls upside own, revealing that gooey “sticky” sugar coating.
Cinnamon rolls aren’t baked in that gooey, nutty sauce, but rather either frosted or drizzled with glaze after baking.
How to Make Sticky Buns
- The first step to making sticky buns is to make the yeast dough. My favorite yeast is Red Star Platinum Superior Baking Yeast. It bakes up big, beautiful breads every time. Be sure your yeast is fresh for the best results!
- We find it easiest to use a stand mixer to mix and knead yeast doughs. You can use your hands to knead the dough if you don’t have a stand mixer, just be sure not to add too much flour. The dough should be slightly tacky so the rolls don’t end up dry.
- While the dough is rising, make the caramel pecan sugar mixture. You’ll melt sugar, corn syrup and butter in a saucepan until the sugar is melted. Pour this sauce into a greased 10″ skillet and sprinkle the pecans overtop.
- Roll out the dough, top with butter, brown sugar and cinnamon, then roll up the dough jelly roll style and cut into 10 pieces.
- Place the dough slices into the skillet and allow the rolls to rise again for 20-30 minutes or until the dough is slightly puffed. The exact time to rise will depend on temperature, humidity and even altitude, so just be sure to watch them closely.
- Bake the rolls for about 16 minutes, then let them rest for 3 minutes. Turn the rolls over onto a serving plate so the caramel sauce ends up on top. Be careful with the hot skillet…it’s very, very hot!
The Caramel Pecan Sticky Buns are best served warm alongside a cup of coffee or milk. 🙂
Other Sweet Roll Recipes
Tools to Make these Sticky Buns
- Stand Mixer: Ok, you don’t 100% need this, but it does make life easier to knead yeast doughs.
- Red Star Yeast: My favorite yeast! It’s so forgiving and I have perfect baked goods, every time.
- Saigon Cinnamon: The best flavored cinnamon.
- Pastry Mat: This makes clean-up a breeze.
- Dough Cutter: I JUST got one of these. What have I done without it all these years? Works as a scraper too, to get stuck-on dough off surfaces.
- 10″ Cast Iron Skillet: This makes a pretty presentation for the sticky buns.
Caramel Pecan Sticky Buns
- 1/2 tablespoon instant yeast
- 1/2 cup warm milk
- 3 tablespoons sugar
- 1/4 cup butter (well softened, but not melted)
- 1/2 teaspoon salt
- 1 large egg
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
- 4 tablespoons butter softened
CARAMEL PECAN TOPPING:
- 1/2 cup brown sugar
- 2 tablespoons corn syrup
- 4 tablespoons butter
- 3/4 cup chopped pecans
- In a medium-sized mixing bowl, combine the warm milk and yeast. Allow to it for about 10 minutes or until it starts to get foamy.
- Whisk in the sugar, butter, salt, and egg.
- Stir in the flour until the dough comes together. Knead the dough on a floured surface for 5 minutes, or until it is smooth and elastic.
- Place in a greased bowl and let rise until double in size, about an hour.
- Punch the dough down and knead a few times until smooth.
- Make the pecan topping by combining the brown sugar, corn syrup, and butter in a small saucepan. Heat until the sugar is melted.
- Pour the mixture into a greased 10-inch skillet and sprinkle with the chopped pecans. Set aside.
- Roll the dough into a 10-inch by 18-inch rectangle (if the dough pulls back too much and doesn't stay rolled out, let it rest for 10 minutes and try again).
- Spread the 4 tablespoons of butter on the rolled out dough. Sprinkle with the brown sugar and cinnamon.
- Roll up tightly starting on the long edge, pinching the seam to seal.
- Using a very sharp knife, cut the log into 8-10 rolls. Place them on top of the pecan filling in the 10-inch skillet and let them rise until puffed slightly (about 30 minutes).
- Bake at 375 F for 15-16 minutes or until lightly browned. Remove them from the oven and let them sit for a few minutes. CAREFULLY flip the skillet over on a serving plate so that the buns are sticky side up (CARAMEL TOPPING IS SUPER HOT). Serve warm.