Philadelphia bakeries in 1950s accidentally created sticky buns when caramel dripped upside-down, making tops become bottoms.
Sticky Buns with Caramel and Pecan
Indulge in a heavenly treat with our gooey sticky buns, featuring a luscious layer of caramel and crunchy pecans. These delightful pastries are made with a soft, pillowy dough that rises to perfection, ensuring every bite is a sweet, satisfying experience. Drizzle on extra caramel for an irresistible finish that will have everyone reaching for seconds!
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 1/3 cup butter (75.6 g)
- 3/4 stick of butter
- 1/4 cup cooking cream (60 ml)
- 2 eggs
- 1 cup warm milk (240 ml)
🫙Pantry Staples(5)
- 1 cup brown sugar (200 g)
- 4 cups flour (may need more or less) (500 g)
- 1/2 cup sugar (100 g)
- 1 teaspoon vanilla (5 ml)
- 1 tablespoon yeast (15 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(1)
- pecans (to sprinkle on top)optional
👨🍳 Instructions
- 1
Mix warm milk, sugar, butter, yeast, eggs, and salt. Let it sit for 10 minutes until frothy.
- 2
Gradually add flour until a dough forms. Cover and let it rise in a warm place until doubled in size.
- 3
For the caramel, mix brown sugar, butter, cooking cream, and vanilla in a pan until combined, but do not overcook.
- 4
Pour the caramel into a baking dish lined with parchment paper and sprinkle pecans on top.
- 5
Roll out the dough, spread butter on it, and sprinkle with cinnamon. Cut and place in the baking dish over the caramel.
- 6
Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes, ensuring the center is cooked through.
💡 Pro Tips
- ✓Heat your milk to exactly 105-110°F for yeast activation because temperatures above 115°F kill yeast enzymes while below 95°F prevents proper fermentation.technique105-110°F
- ✓Cook your caramel to exactly 240°F (soft ball stage) to achieve the perfect sticky consistency that won't crystallize or become too hard when cooled.technique240°F
- ✓Let your dough rise until it passes the poke test - when gently pressed with two fingers, the indentation should spring back halfway in 2-3 seconds, indicating proper gluten development.timing2-3 seconds
- ✓Use room temperature butter (65-68°F) for spreading on the dough because cold butter will tear the gluten structure while melted butter will soak through and create soggy spots.ingredient65-68°F
- ✓Invert the baking dish within 2-3 minutes after removing from oven while caramel is still fluid at 180°F+ to prevent it from hardening and sticking to the pan.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
intermediate
Share this recipe
Philadelphia bakeries in 1950s accidentally created sticky buns when caramel dripped upside-down, making tops become bottoms.
Sticky Buns with Caramel and Pecan
Indulge in a heavenly treat with our gooey sticky buns, featuring a luscious layer of caramel and crunchy pecans. These delightful pastries are made with a soft, pillowy dough that rises to perfection, ensuring every bite is a sweet, satisfying experience. Drizzle on extra caramel for an irresistible finish that will have everyone reaching for seconds!
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 1/3 cup butter (75.6 g)
- 3/4 stick of butter
- 1/4 cup cooking cream (60 ml)
- 2 eggs
- 1 cup warm milk (240 ml)
🫙Pantry Staples(5)
- 1 cup brown sugar (200 g)
- 4 cups flour (may need more or less) (500 g)
- 1/2 cup sugar (100 g)
- 1 teaspoon vanilla (5 ml)
- 1 tablespoon yeast (15 ml)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(1)
- pecans (to sprinkle on top)optional
👨🍳 Instructions
- 1
Mix warm milk, sugar, butter, yeast, eggs, and salt. Let it sit for 10 minutes until frothy.
- 2
Gradually add flour until a dough forms. Cover and let it rise in a warm place until doubled in size.
- 3
For the caramel, mix brown sugar, butter, cooking cream, and vanilla in a pan until combined, but do not overcook.
- 4
Pour the caramel into a baking dish lined with parchment paper and sprinkle pecans on top.
- 5
Roll out the dough, spread butter on it, and sprinkle with cinnamon. Cut and place in the baking dish over the caramel.
- 6
Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes, ensuring the center is cooked through.
💡 Pro Tips
- ✓Heat your milk to exactly 105-110°F for yeast activation because temperatures above 115°F kill yeast enzymes while below 95°F prevents proper fermentation.technique105-110°F
- ✓Cook your caramel to exactly 240°F (soft ball stage) to achieve the perfect sticky consistency that won't crystallize or become too hard when cooled.technique240°F
- ✓Let your dough rise until it passes the poke test - when gently pressed with two fingers, the indentation should spring back halfway in 2-3 seconds, indicating proper gluten development.timing2-3 seconds
- ✓Use room temperature butter (65-68°F) for spreading on the dough because cold butter will tear the gluten structure while melted butter will soak through and create soggy spots.ingredient65-68°F
- ✓Invert the baking dish within 2-3 minutes after removing from oven while caramel is still fluid at 180°F+ to prevent it from hardening and sticking to the pan.timing2-3 minutes