Caramel Pecan Sticky Buns Recipe

Looking for a way to make your mornings a little sweeter? We know just the trick (and treat).  Sharp Chef Michelle Miller of Sunkissed Kitchen shared an irresistible morning time treat – Caramel Pecan Sticky Buns!

These soft and fluffy cinnamon rolls are baked with a sticky layer of caramel and pecans. The best way to serve these is warm, so if you need to make them ahead of time, reheat them to warm up the caramel sauce before adding them to your table. These will be a hit at your next brunch!

This may seem a little nutty, but we are loving this variation and spin on a breakfast staple. The sweet and salty combo of this treat will have you reaching for seconds and thirds! Don’t believe it? Try it out and let us know!

If you try this recipe or have one you love to cook in your Steam Oven, share it with us by using #SharpHome on Instagram, Facebook, and Twitter. 

Ingredients

Yeast

• 1/2 cup warm water at about 110º F
• 1 teaspoon sugar
• 1 packet yeast

Dough

• 1/2 cup milk
• 1/3 cup butter
• 1/3 cup sugar
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour divided

Filling

• 1/4 cup butter
• 1/2 cup brown sugar
• 1 teaspoon cinnamon

Caramel Pecan Layer

• 3/4 cup pecans roughly chopped
• 1/4 cup butter
• 3/4 cup brown sugar
• 1/4 cup whipping cream
• 1/8 teaspoon salt

Instructions

1. In a stand mixer bowl, combine water, sugar, and yeast. Be sure the water is near 110º F, not too warm, or it will kill the yeast. Allow to sit for about 5 minutes, until the yeast has started to foam.
2. In a saucepan, combine the milk and butter and stir until the butter is melted. Don’t overheat the mixture. If the mixture becomes too warm, allow it to cool to about 110º F.
3. Add the sugar, salt and butter mixture to the mixer bowl with the yeast.
4. Into the wet ingredients, add 2 cups of flour. With the dough hook, turn on the mixer and allow the flour to fully mix into the wet ingredients.
5. Add the other ½ cup of flour, and continue to run the mixer. If the dough is sticking together into a ball, but still soft, it’s the right texture. If it’s too sticky to hold together, add flour 1 tablespoon at a time until a soft dough ball forms.
6. Add the dough ball to an oiled mixing bowl, and cover with a towel.
7. Set the Sharp Smart Combi Built-In Wall Oven to Proof, add the mixing bowl to the bottom rack, and set for 30 minutes.
8. Make the filling by combining brown sugar and cinnamon.
9. Prepare the caramel by adding the butter and brown sugar to a small skillet. Heat over medium-low heat, until the mixture begins to bubble. Allow to boil for a full 2 minutes, then remove from heat.
10. Add salt and cream to the caramel sauce, and stir until combined. Pour the caramel sauce in a 9×9 baking dish.
11. Top the caramel sauce with the chopped pecans, and set the baking dish aside.
12. Once the dough has risen, place the dough on a floured surface, and roll out to about a 10 x 16 rectangle.
13. Pour the melted butter into the dough, and then sprinkle evenly with the filling.
14. Starting from a long side, roll the dough into a log.
15. Use a knife to mark the dough, separating it into 9 even sections. Cut the dough into 9 even sections.
16. Add each roll into the baking dish, allowing a little space in between.
17. Cover the baking dish with a towel, set the Sharp Smart Combi Built-In Wall Oven to Proof for 30 minutes, and place the pan back in the oven to rise again.
18. Remove the rolls from the oven, and preheat the Sharp Smart Combi Built-In Wall Oven to Convection Bake at 350º F for 18 minutes. Return the Sticky Buns to the oven to bake.
19. Allow the sticky buns to cool for about 5 minutes, and then invert the baking dish on a large serving tray or cutting board, and pull the baking dish away. 
20. Serve sticky buns warm.
21. Store buns wrapped tightly in the refrigerator. To reheat, set the oven to Convection Bake at 350º F, and place the pan back in the oven for 10 minutes.

Print Recipe

Pecan Sticky Buns

Breakfast

By Michelle Miller – Serves: 9 buns

Prep Time: 1 hour – Cooking Time: 18 minutes – Total Time: 1 hour 18 minutes

These soft and fluffy cinnamon rolls are baked with a sticky layer of caramel and pecans.  The best way to serve these is warm, so if you need to make them ahead of time, reheat them to warm up the caramel sauce before adding them to your table

Ingredients

• Yeast
• 1/2 cup warm water about 110º F
• 1 teaspoon sugar
• 1 packet yeast
• Dough
• 1/2 cup milk
• 1/3 cup butter
• 1/3 cup sugar
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour divided
• Filling
• 1/4 cup butter
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• Caramel Pecan Layer
• 3/4 cup pecans roughly chopped
• 1/4 cup butter
• 3/4 cup brown sugar
• 1/4 cup whipping cream
• 1/8 teaspoon salt

Instructions

1

In a stand mixer bowl, combine water, sugar, and yeast. Be sure the water is near 110º F, not too warm, or it will kill the yeast. Allow to sit for about 5 minutes, until the yeast has started to foam.

2

In a saucepan, combine the milk and butter and stir until the butter is melted. Don't overheat the mixture. If the mixture becomes too warm, allow it to cool to about 110º F. 

3

Add the sugar, salt and butter mixture to the mixer bowl with the yeast.

4

Into the wet ingredients, add 2 cups of flour. With the dough hook, turn on the mixer and allow the flour to fully mix into the wet ingredients.

5

Add the other ½ cup of flour, and continue to run the mixer. If the dough is sticking together into a ball, but still soft, it’s the right texture. If it’s too sticky to hold together, add flour 1 tablespoon at a time until a soft dough ball forms.

6

Add the dough ball to an oiled mixing bowl, and cover with a towel.

7

Set the Sharp Smart Comkbi Built-In Wall Oven to Proof, add the mixing bowl to the bottom rack, and set for 30 minutes.

8

Make the filling by combining brown sugar and cinnamon.

9

Prepare the caramel by adding the butter and brown sugar to a small skillet. Heat over medium-low heat, until the mixture begins to bubble. Allow to boil for a full 2 minutes, then remove from heat.

10

Add salt and cream to the caramel sauce, and stir until combined. Pour the caramel sauce in a 9x9 baking dish.

11

Top the caramel sauce with the chopped pecans, and set the baking dish aside.

12

Once the dough has risen, place the dough on a floured surface, and roll out to about a 10 x 16 rectangle.

13

Pour the melted butter into the dough, and then sprinkle evenly with the filling.

14

Starting from a long side, roll the dough into a log.

15

Use a knife to mark the dough, separating it into 9 even sections. Cut the dough into 9 even sections.

16

Add each roll into the baking dish, allowing a little space in between.

17

Cover the baking dish with a towel, set the Sharp Smart Combi Built-In Wall Oven to Proof for 30 minutes, and place the pan back in the oven to rise again.

18

Remove the rolls from the oven, and preheat the Sharp Smart Combi Built-In Wall Oven to Convection Bake at 350º F for 18 minutes. Return the Sticky Buns to the oven to bake.

19

Allow the sticky buns to cool for about 5 minutes, and then invert the baking dish on a large serving tray or cutting board, and pull the baking dish away. 

20

Serve sticky buns warm.

21

Store buns wrapped tightly in the refrigerator. To reheat, set the oven to Convection Bake at 350º F, and place the pan back in the oven for 10 minutes.