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To make your caramel pecan sticky buns, gather these simple ingredients: - 4 cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - ½ cup whole milk, warmed - ½ cup granulated sugar - ¼ cup unsalted butter, melted - 2 large eggs - 1 teaspoon salt - 1 teaspoon ground cinnamon - 1 cup chopped pecans - 1 cup brown sugar, packed - ½ cup unsalted butter (for the glaze) - ½ cup light corn syrup - 1 teaspoon vanilla extract These ingredients work together to create soft, sweet buns. The flour gives structure, while the yeast helps them rise. Warm milk activates the yeast, and sugar adds sweetness. Butter makes them rich, and eggs add moisture. Salt balances the flavors, while cinnamon adds warmth. Chopped pecans add crunch and flavor. Brown sugar makes the glaze sticky and sweet. Light corn syrup keeps the glaze smooth, and vanilla enhances the taste. Together, they create a delicious treat you will love. First, warm the milk. Combine the warm milk, yeast, and a tablespoon of sugar in a bowl. Let it sit until it gets frothy. This will take about five minutes. Frothy yeast means it is ready to work its magic. In a large bowl, mix the flour, remaining sugar, salt, and cinnamon. Then, add the melted butter, eggs, and the frothy yeast mixture. Stir until it forms a dough. Knead this dough on a floured surface for about eight to ten minutes. You want it smooth and elastic. After kneading, place it in a greased bowl. Cover it with a damp cloth and let it rise for one hour or until it doubles in size. After the dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle about a quarter of an inch thick. Spread about two tablespoons of softened butter over the surface. Next, sprinkle the brown sugar, chopped pecans, and a bit of cinnamon evenly across the dough. This will make it sweet and nutty. Starting from one edge, tightly roll the dough into a log shape. Cut the log into twelve equal pieces. Place these pieces in a greased 9x13 inch baking pan. Cover the pan with plastic wrap and let them rise for about thirty minutes. They will puff up nicely. In a saucepan, melt half a cup of butter over medium heat. Keep an eye on it, as you want it to turn golden brown. This takes about five to seven minutes. Once it’s golden, add the corn syrup and vanilla extract. Stir well to combine. Pour this glaze evenly over the rolls in the pan. Preheat your oven to 350°F (175°C). Bake the buns for twenty-five to thirty minutes. They should be golden brown when done. The smell will fill your kitchen and make everyone excited to eat! Check your dough for elasticity and smoothness. When you knead, it should stretch without breaking. If it feels too sticky, add a little flour. If it’s too dry, add a bit of warm milk. Let it rise in a warm place. It should double in size. This helps create soft, fluffy buns. To get the best brown butter flavor, watch your butter closely. Melt it on medium heat. Stir often until it turns a golden brown. This takes about 5-7 minutes. The nutty aroma means it’s ready. Remove it from heat and add corn syrup and vanilla. This adds sweetness and a rich flavor. Serve these sticky buns warm for the best taste. Garnish with extra chopped pecans. A light dusting of powdered sugar adds a nice touch. You can also drizzle any leftover glaze over the top. This makes each bite extra special. Enjoy them as a sweet breakfast treat or a delightful dessert. {{image_2}} You can swap pecans for walnuts or almonds. Walnuts give a strong flavor, while almonds add a nice crunch. Both nuts work well with the sweet glaze. Try toasting the nuts first to boost their flavor. You can even mix nuts for a unique taste. Want to change things up? Try adding chocolate chips or dried fruit. Chocolate chips melt into the buns and create a rich taste. Dried fruit, like raisins or cranberries, adds a sweet and chewy texture. Adjust the amount based on your taste. These changes make the sticky buns fun and new every time. If you're looking for a healthier option, consider using whole wheat flour. This flour adds fiber and nutrients. You can also try sugar alternatives like honey or maple syrup. These substitutes can lower the sugar content while still keeping the buns sweet. Experiment with these options to find what you enjoy the most. To keep your caramel pecan sticky buns fresh, store them properly. First, let the buns cool completely. Then, wrap them in plastic wrap or place them in an airtight container. This helps prevent them from drying out. You can refrigerate the buns for up to four days. If you want to store them longer, freezing is the best option. Place the wrapped buns in a freezer bag. This way, they can last up to three months. For the best taste, warm the sticky buns before serving. Preheat your oven to 350°F (175°C). Place the buns in an oven-safe dish and cover them with foil. Heat for about 10-15 minutes. This warms them through without drying them out. If you prefer a quicker option, microwave them. Heat one bun on high for about 20-30 seconds. This will give you that fresh-baked taste quickly. When stored correctly, caramel pecan sticky buns can last for about four days in the fridge. If frozen, they can hold their quality for three months. Remember, the flavor and texture are best when enjoyed fresh. So, try to eat them within the first few days for a delightful experience! Yes, you can make the dough ahead of time. This helps save time on baking day. After kneading, place the dough in a greased bowl. Cover it and chill in the fridge. This slows down the rise. You can use it the next day. Just let it come to room temperature before rolling it out. Yes, you can use instant yeast. The main difference is that instant yeast does not need proofing. Just mix it with your dry ingredients. You can skip the waiting time. This speeds up your process. However, the flavor may be a bit different, so keep that in mind. If your buns are too dry, try a few fixes. First, check your oven temperature. Too hot can dry them out. Next, make sure you knead just enough. Over-kneading can make them tough. Also, brush melted butter on top after baking. This adds moisture and flavor. If they are still dry, serve them with a warm glaze. Yes, you can use other types of milk. Almond milk or oat milk work well. They can add different flavors too. Just make sure they are warm before mixing. This helps with yeast activation. Avoid using milk that is too cold or too hot. This will ensure your dough rises well. You learned how to make delicious sticky buns from scratch. We discussed the key ingredients, step-by-step instructions, and clever tips. You can also try variations or explore storage options. The joy of baking lies in creativity and sharing. Baking these buns is a fun experience. Enjoy your sticky buns fresh or as a tasty treat later.

Caramel Pecan Sticky Buns with Brown Butter Glaze

Indulge in the delightful taste of Caramel Pecan Sticky Buns with Brown Butter Glaze! This easy recipe guides you through making soft, gooey buns filled with sweet pecans and topped with a rich glaze. Perfect for breakfast or a special brunch, these buns will impress your family and friends. Click to discover the step-by-step instructions and treat yourself to this heavenly dessert! Don't miss out on this delicious experience!
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Ingredients
  

4 cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

½ cup whole milk, warmed

½ cup granulated sugar

¼ cup unsalted butter, melted

2 large eggs

1 teaspoon salt

1 teaspoon ground cinnamon

1 cup chopped pecans

1 cup brown sugar, packed

½ cup unsalted butter (for the glaze)

½ cup light corn syrup

1 teaspoon vanilla extract

Instructions
 

Prepare the Dough: In a mixing bowl, combine the warmed milk, yeast, and 1 tablespoon of sugar. Let it sit for about 5 minutes until frothy.

    Mix Ingredients: In a large bowl, mix the flour, remaining sugar, salt, and cinnamon. Add the melted butter, eggs, and yeast mixture to the dry ingredients.

      Knead the Dough: Knead the mixture on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

        Roll Out the Dough: Once risen, punch down the dough and roll it out on a floured surface into a rectangle about ¼-inch thick.

          Add the Filling: Spread softened butter (about 2 tablespoons) over the dough. Sprinkle brown sugar, chopped pecans, and a bit of cinnamon evenly across the surface.

            Form the Rolls: Starting from one edge, tightly roll the dough into a log. Cut into 12 equal pieces and place them in a greased 9x13 inch baking pan.

              Prepare the Glaze: In a saucepan, melt ½ cup of butter over medium heat until it turns golden brown (about 5-7 minutes). Add corn syrup and vanilla, stirring until combined. Pour this mixture evenly over the buns in the pan.

                Second Rise: Cover the pan with plastic wrap and let it rise for about 30 minutes.

                  Bake: Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes or until golden brown.

                    Cool and Serve: Let them cool for 10 minutes in the pan before inverting onto a serving platter. Drizzle any leftover glaze over the buns if desired.

                      Prep Time: 40 mins | Total Time: 2 hours 10 mins | Servings: 12

                        - Presentation Tips: Serve warm, garnished with extra chopped pecans and a dusting of powdered sugar for a delightful touch.