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Caramel-Pecan Sticky Buns

 Caramel-Pecan Sticky Buns
My mother used to make delicious cinnamon rolls when I was a child. Later, she taught my sister and me to make them. I've since added the caramel and pecans. These scrumptious buns are a huge hit wherever I take them. —Judy Powell Star, Idaho
12 ServingsPrep: 30 min. + rising Bake: 30 min.


  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/4 cup sugar
  • 3 tablespoons canola oil
  • 2 teaspoons salt
  • 3-3/4 to 4-1/4 cups all-purpose flour
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 3 teaspoons ground cinnamon
  • 3/4 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 cup coarsely chopped pecans


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • oil, salt and 1-1/4 cups flour. Beat on medium speed for 2-3 minutes
  • or until smooth. Stir in enough remaining flour to form a soft
  • dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a lightly floured surface. Roll into an

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Caramel-Pecan Sticky Buns (continued)

Directions (continued)

  • 18-in. x 12-in. rectangle. Spread butter to within 1/2 in. of edges.
  • Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll
  • style, starting with a long side; pinch seam to seal. Cut into 12
  • slices.
  • Combine brown sugar and cream; pour into a greased 13-in. x 9-in.
  • baking pan. Sprinkle with pecans. Place rolls cut side down over
  • pecans. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 30-35 minutes or until well browned. Cool for 1
  • minute before inverting onto a serving platter. Yield: 1 dozen.
Nutritional Facts: 1 bun equals 405 calories, 19 g fat (6 g saturated fat), 26 mg cholesterol, 450 mg sodium, 55 g carbohydrate, 2 g fiber, 6 g protein.