Salted Caramel Pecan Sticky Buns


Soft, sticky, sweet, with a touch of salt and the crunch of pecans, these delightful sticky buns make a special dessert treat. My family absolutely loves them.

Prep Time:
2 hrs 30 mins
Cook Time:
30 mins
Total Time:
3 hrs
18 buns



  • 2 tablespoons active dry yeast

  • ½ cup granulated sugar

  • ½ cup water at room temperature

  • 1 cup milk at room temperature

  • ¼ cup butter, melted

  • 1 egg, lightly beaten

  • 1 teaspoon vanilla extract

  • 4 cups all-purpose flour

  • ½ teaspoon Diamond Crystal® Kosher Salt

Caramel Sauce:

  • ½ cup butter

  • 1 cup dark brown sugar, packed

  • ¼ teaspoon Diamond Crystal® Kosher Salt, or to taste

  • 3 tablespoons heavy cream

  • 1 ⅓ cups chopped pecans


  • 1 cup brown sugar

  • 2 teaspoons cinnamon

  • 4 tablespoons butter, melted


  1. Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes.

  2. Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours.

  3. Spray two 9-inch cake pans liberally with cooking spray.

  4. For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce.

  5. Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches.

  6. For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes.

  7. Preheat oven to 350 degrees F (175 degrees C).

  8. Bake until browned and baked through, 25 to 30 minutes.

  9. Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm.

Nutrition Facts (per serving)

386 Calories
18g Fat
53g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 386
% Daily Value *
Total Fat 18g 23%
Saturated Fat 8g 40%
Cholesterol 42mg 14%
Sodium 171mg 7%
Total Carbohydrate 53g 19%
Dietary Fiber 2g 7%
Total Sugars 30g
Protein 5g
Vitamin C 0mg 1%
Calcium 56mg 4%
Iron 2mg 11%
Potassium 153mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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