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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."
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3 h servings 386 cals
Original recipe yields 18 servings (18 buns)

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  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(R) 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(R) 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; 17.8 g fat; 53.3 g carbohydrates; 5.1 g protein; 42 mg cholesterol; 171 mg sodium. Full nutrition

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Read all reviews 35
  1. 39 Ratings

Most helpful positive review

I have been making cinnamon rolls for almost 40 years. I always used the same recipe up until today. This recipe is the best batch of cinnamon rolls I have ever made! Family and friends all a...

Most helpful critical review

Must've done something wrong the bread texture was almost crumbly. I didnt have cream so I used sweetened evap and it was pretty yummy but not as drippy gooey as I'd have hoped. going to try ag...

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I have been making cinnamon rolls for almost 40 years. I always used the same recipe up until today. This recipe is the best batch of cinnamon rolls I have ever made! Family and friends all a...

I love this site, used tons of recipes-almost always with great results- yet I've never felt compelled to post a review, but these buns are utterly amazing. I bake weekly and have for years but ...

THESE ARE ABSOLUTELY PERFECT! I have made A LOT of cinnamon rolls in my life, but I wanted to try the salted carmel sauce with pecans. Boy am I glad I did. This is my 'go to' recipe from now on ...

We really enjoyed this sticky buns! My husband brought them to work and there were none left on his return! I ended up having to add a cup and half of flour to get the right texture. Because of...

I made these just as described except that I have a convection oven so I had to bake them for only 20 minutes. They were a huge success. In fact, I was only planning to make a half batch but...

So good, so sweet. This was a great recipe. I added a sprinkle of salt on top of the sticky buns to cut the sweetness a bit but it was a great Sunday treat. Really good hot, so microwave if nece...

Took to work. Everyone loved them and I was told they wanted me to make them again for our next get together.

Perfect! We have decided to make these delicious treats our new holiday staple for breakfast! I didn't change a thing. t would suggest either using larger pans or placing a cookie sheet on the r...

My mom's recipe is second to none, but I was looking for something with whole wheat. This is it! Even my " fussy" daughter could not tell these were whole wheat, the texture was so lovely.