Caramel Pecan Cinnamon Sticky Buns
By Lizzie on March 5, 2017
When I think of my favorite breakfast treat, sticky buns always come to mind. I mean, what is not to love about soft, homemade cinnamon rolls smothered in caramel and pecans?? And when you get to make them fresh in your own kitchen, there is almost nothing better!! My world is filled with thoughts of sweet treats..all kind of heavenly confections and how I can create them or take a recipe that I have found somewhere and turn it into my own…I keep my iPad next to my bed because I swear that I dream of creating new recipes and wake up with exact thoughts of what I want to whip up in my kitchen. This recipe has been in my head for quite a long time, and this was the weekend to try it out on my husband!! When I turned them out after they were baked and the caramel was oozing all over the rolls, I was over the moon with the anticipation of finally eating these incredible breakfast treats. They tasted even better than I was hoping they would, and now I can’t wait for you to try them!! Let me know what you think!!
Make the dough from my Best and Biggest Cinnamon Roll recipe. Follow all directions to assemble them.
As the dough is rising, prepare the caramel.
As soon as the caramel is ready, immediately pour it into a your greased pan. Cover with pecans.
Roll your dough into a 14″x16″ rectangle. You don’t need to be exact, as you will be smashing the rolls down into the pan.
After you spread the cinnamon, brown sugar and butter on the dough, cut them into 8 pieces and place them over the nuts. The rolls will need to be covered and rise again for another 30 minutes.
Bake for 10 minutes and rotate the pan. Bake for another 10 to 12 minutes and remove from the oven.
Immediately turn the pan over onto a larger baking sheet.
Serve right away, as the caramel can get harder as it sits.
Caramel Pecan Cinnamon Sticky Buns
Makes: 8 rolls Prep time: 1 hour Bake time: 20 to 22 minutes
All ingredients,(except the glaze), from my recipe the-best-and-biggest-cinnamon-rolls/
1/2 cup unsalted butter
1 cup packed light brown sugar
1/4 cup light corn syrup
1/4 teaspoon salt
3 tablespoons heavy cream
1 and 1/2 cup halved pecans to sprinkle over the caramel
Make one recipe of my the-best-and-biggest-cinnamon-rolls/ Follow all directions, except you will want to make 8 rolls for this recipe. After you have made the dough and it has risen in your greased bowl for 10 minutes, preheat your oven to 375 degrees. Grease a 13″x9″ metal baking pan with butter.
Make the caramel:
Place all caramel ingredients in a small, heavy saucepan. Cook over medium heat. Bring to a boil, then reduce heat and boil for 3 minutes and no more or the caramel will get too hard. Make sure to stir constantly while it is cooking. Immediately pour into your prepared pan and sprinkle the pecans over the top.
Roll your dough into about a 14″x16″ rectangle. Spread your filling over the dough. Roll up jelly roll style. After it is rolled up, slightly squeeze the roll to make it about 14 inches long. Cut the dough into 8 equal pieces. Make sure to pinch to rolls to seal them so they don’t open while baking. Place them on top of the pecans and caramel and slightly press down. Cover them with plastic wrap or a kitchen towel, and let them rise in a warm place for 30 minutes.
Bake the rolls in your preheated oven for 10 minutes. Rotate the pan halfway and bake for another 10 to 12 minutes. They should be lightly golden brown, (see the photo above). Immediately turn them out into a larger baking pan with sides. Be VERY careful when you flip the pan over, as we all know how hot caramel can burn!! Serve them right away as they are best eaten warm while the caramel is still very soft. If you have any leftovers, wrap them in wax paper and foil, then remove them from the paper and heat for about 20 seconds in the microwave.