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Sticky Pecan Cinnamon Rolls with Caramel-Topped Filling Recipe

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4 from 3 reviews

These Sticky Buns feature a rich, buttery caramel topping with crunchy pecans and a soft, cinnamon-swirled dough. Perfectly gooey and flavorful, they make an indulgent breakfast or dessert treat. The dough is mixed, rolled with cinnamon sugar filling and pecans, then baked until golden with a luscious sticky topping that melts into each bite.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 12 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Topping

  • 1 cup (226g) unsalted butter, softened to room temperature
  • ¾ cup (147 grams) light or dark brown sugar, tightly packed
  • ½ cup (118ml) light corn syrup
  • 1 teaspoon (5ml) vanilla extract
  • ½ cup (60g) chopped pecans

Filling

  • ½ cup (113g) unsalted butter, softened to room temperature
  • ⅔ cup (130 grams) light or dark brown sugar, packed
  • 2 tablespoons (13 grams) ground cinnamon
  • 1 cup (120 grams) chopped pecans

Dough

  • 1 cup (236ml) whole milk
  • ¼ cup (48 grams) granulated sugar
  • 4 cups (480 grams) all-purpose flour, plus more for dusting a surface
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 packet (2 ¼ teaspoons) instant yeast
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • 1 large egg, lightly beaten

Instructions

  1. Prepare the Topping: Use an electric mixer to cream together the softened butter and brown sugar in a medium bowl until fluffy. Mix in the corn syrup and vanilla extract until combined. Fold in the chopped pecans. Spread this mixture evenly into a greased or non-stick 9×13-inch baking pan and set aside.
  2. Make the Filling: In another medium bowl, stir together the softened butter, brown sugar, and cinnamon until you achieve a thick paste. Set this filling aside for later use.
  3. Heat the Milk: Warm the whole milk in a microwave-safe bowl or measuring cup for 60 to 90 seconds until it reaches 110-120°F. Whisk in the granulated sugar until it dissolves and set aside.
  4. Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, baking powder, baking soda, salt, and instant yeast to combine evenly.
  5. Add Wet Ingredients to Dry: Add the melted butter and lightly beaten egg to the flour mixture. Attach the dough hook to your stand mixer and mix on low speed (speed 2) for 2 minutes.
  6. Incorporate Milk Mixture: Slowly pour the warm milk and sugar mixture into the mixer bowl in a steady stream while mixing continues on low.
  7. Knead the Dough: Increase the mixer speed to medium (speed 5 or 6) and knead the dough for 5 minutes until it pulls away from the bowl sides and springs back when poked. The dough should be tacky but not sticky.
  8. Shape the Dough: Transfer the dough to a well-floured surface. Gently knead it by hand for about 5 minutes until you can stretch it thinly without tearing. Use your hands to press it into a rectangle, then roll it out with a floured rolling pin into a 12×18-inch rectangle about ¼ inch thick.
  9. Assemble Rolls: Spread the cinnamon filling evenly over the rolled-out dough. Sprinkle the chopped pecans on top of the filling.
  10. Form Rolls: Using a pizza cutter or sharp knife, slice the dough along the long edge into 12 equal strips about 1.5 inches wide. Roll each strip tightly and press the ends to seal. Alternatively, roll the entire sheet into one large log, then cut into 12 equal rolls. Trim edges if desired for straighter rolls.
  11. Proof the Rolls: Arrange the rolls close together in the prepared pan over the sticky topping. Cover with plastic wrap and let rise in a warm place for 60 to 80 minutes until doubled in size.
  12. Bake: Preheat the oven to 375°F (190°C). Remove the plastic wrap and bake the rolls for 22-25 minutes until golden brown on top, the sticky topping is bubbling on edges, and the rolls have filled the pan.
  13. Cool and Invert: Let the rolls rest for 15 minutes. Then place a piece of parchment paper on top of the buns, invert the pan onto a large baking sheet or cutting board to release the sticky buns. Be careful as the pan and rolls will be hot.
  14. Serve: Serve the sticky buns warm or at room temperature. The longer they rest, the stickier and more flavorful the topping gets.

Notes

  • Make sure the milk is warm but not hot to avoid killing the yeast during activation.
  • Dough should be tacky but not sticky; flour your hands lightly if needed while kneading.
  • Using a stand mixer with a dough hook simplifies kneading but you can knead by hand if preferred.
  • Proofing the rolls in a warm place ensures a good rise and fluffy texture.
  • Be careful when inverting the pan to avoid burns from the hot caramel topping.
  • Sticky buns are best enjoyed fresh but can be reheated gently before serving.

Find it online: https://allcookedup.com/sticky-pecan-cinnamon-rolls-with-caramel-topped-filling-recipe/