When a co-worker challenges you to make sticky buns, you don’t back down. Now, cinnamon buns are probably one of my favorite desserts. You get a delicious bread-like pastry, a wonderful cinnamon brown sugar filling, and a glossy glaze on top. But in this case, there’s a sticky caramel pecan crust that oozes all over. It’s actually one of my best desserts I think I’ve made!
Now let’s talk about anxiety (I know, really big switch in topics here, but I swear it relates!). I have pretty high anxiety when I use yeast. This is the reason why I don’t usually bake bread or anything with yeast. I just know I’m going to kill it and then no rising of the dough for me! This is the second time I’ve baked with yeast, and even though I get super nervous about it, my desserts turn out fine.
Sometimes, I don’t even follow the directions for the amount of rising time needed for my baked goods, and somehow, they’re still light, fluffy, and super bread-like. These don’t need too much time to rise, maybe about an hour, so I tend to make them in the morning. It does help that these cinnamon buns are covered in a delicious caramel sauce and cinnamon sugar is overflowing throughout it. My boyfriend calls this one “crack,” which I’d agree too.
The best way to enjoy these is slightly warm, it helps the caramel sauce stay gooey. Also, a warm cinnamon bun would be great with a scoop of ice cream. I hope you love these as much as I do! Enjoy!
Sticky caramel pecan cinnamon buns
Caramel pecan syrup
- 1/2 cups + 2 tbsp unsalted butter
- 3/4 cup brown sugar
- 1/2 tsp cinnamon
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 1 cup pecans lightly chopped
- 1 cup milk warm
- 1 packet yeast
- 1/2 cup granulated sugar
- 1/2 cup butter melted
- 2 tsp salt
- 2 large eggs
- 4 1/2 cups all-purpose flour
- 1 cup brown sugar
- 2 tbsp cinnamon
- 1/2 cup pecans lightly chopped
- 2 tbsp butter melted
Caramel pecan syrup
- Add butter, brown sugar, cinnamon, corn syrup, and vanilla in a small saucepan.
- Heat on low until butter is melted. Stir to combine.
- Stir in pecans. Pour mixture at the bottom of a 13"x9" pan and spread it around. Set aside.
- Add yeast, sugar, and warm milk in a bowl. Stir to combine and allow the yeast to proof for 5 to 10 minutes.
- Once proofed, add in butter, salt, eggs, and flour. Stir to combine.
- When the dough comes together, place dough on a lightly floured surface. Knead for 10 to 12 minutes.
- Form the dough into a ball and coat lightly with vegetable oil. Place it back in the bowl and allow to rise for 30 minutes.
- While the dough rises, make the cinnamon roll filling. Combine brown sugar, cinnamon, and pecans in a small bowl.
- Roll the dough out on a floured surface into a large rectangle, around 20"x16". The dough should be around 1/4" thick.
- Lightly brush the melted butter onto the dough. Cover completely with the filling. Once coated, roll the dough into a log. Cut into 12 equal slices.
- Place each roll in the pan with the syrup. Cover and place the pan in an oven with the light on to let it rise again for another hour or until the dough doubles in size.
- Once doubled, take them out and pre-heat the oven to 350 degrees. When it reaches temperature, put the pan on the center rack and cook for 25 to 30 minutes.
- 10. Turn the pan onto a serving dish when finished cooking. Serve warm. Enjoy!