Caramel Pecan Sticky Buns Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the dough:</li><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">7g instant dry yeast</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">240ml whole milk, warmed to 38°C</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">85g unsalted butter, softened</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">15g ground cinnamon</li><li class="ingredients-single-item">70g unsalted butter, very soft</li><li class="ingredients-single-item">For the caramel pecan topping:</li><li class="ingredients-single-item">170g unsalted butter</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">60ml heavy cream</li><li class="ingredients-single-item">45ml honey (or golden syrup)</li><li class="ingredients-single-item">3g salt</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">200g pecan halves, lightly toasted</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">25cm (10-inch) cast iron skillet or round baking dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Kitchen scale</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough. In the bowl of your stand mixer, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk and eggs. With the mixer on low speed using the dough hook, slowly pour the liquid ingredients into the dry ingredients. Mix until just combined, about 2 minutes. The dough will look shaggy at this point.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Increase the mixer speed to medium-low and add the softened butter, one tablespoon at a time, waiting until each piece is incorporated before adding the next. This gradual addition prevents the dough from becoming greasy and ensures proper gluten development. Once all butter is incorporated, knead on medium speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should still be slightly tacky but not sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place (about 24-26°C) until doubled in size, approximately 1-1.5 hours. The slow rise allows the yeast to develop complex flavors while creating the characteristic soft texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough rises, prepare the caramel pecan topping. In a medium saucepan over medium heat, melt the butter. Add the brown sugar, cream, honey, and salt, stirring until the sugar dissolves. Bring the mixture to a gentle simmer and cook for 3-4 minutes without stirring until slightly thickened. The caramel will continue to thicken as it cools, so don't overcook it. Remove from heat and stir in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour about two-thirds of the caramel sauce into your cast iron skillet or baking dish, tilting to coat the bottom evenly. Reserve the remaining caramel for serving. Arrange the toasted pecan halves over the caramel, creating an even layer. Toasting the pecans beforehand enhances their flavor and helps them maintain their texture in the caramel.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Mix the filling ingredients. In a small bowl, combine the brown sugar and cinnamon. Have your softened butter ready for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has doubled, gently punch it down to release excess air bubbles. On a lightly floured surface, roll the dough into a rectangle approximately 40cm × 30cm (16" × 12"), keeping the thickness even throughout. The precise rectangle shape ensures uniform rolls.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a pastry brush or the back of a spoon, spread the softened butter evenly over the entire surface of the dough, leaving a 1cm border along one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter, gently pressing it in with your palms to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Starting from the long edge opposite the border, tightly roll the dough into a log, using your fingers to keep the roll even and tight. A tight roll prevents gaps in your finished buns. When you reach the border edge, pinch it firmly against the roll to seal.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Using a sharp knife or unflavored dental floss (for the cleanest cuts), slice the log into 12 equal pieces, each about 3-3.5cm thick. To use floss, slide it under the log, cross the ends over the top, and pull to slice through the dough without compressing it.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Arrange the sliced rolls in the prepared pan on top of the caramel and pecans, leaving a little space between each for rising. Cover loosely with plastic wrap and refrigerate overnight (8-12 hours). This slow, cold fermentation develops deeper flavor while making this a convenient make-ahead breakfast.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>The next morning, remove the rolls from the refrigerator and let them come to room temperature and finish rising, about 1-1.5 hours. They should look puffy and have expanded to fill the pan. Meanwhile, preheat your oven to 180°C (350°F).</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake the sticky buns for 22-25 minutes until golden brown. If they begin to brown too quickly, loosely cover with aluminum foil after 15 minutes. The internal temperature should reach about 88-90°C (190-195°F) when fully baked. The slightly lower final temperature compared to bread ensures a soft, tender texture.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Remove from the oven and let cool for exactly 5 minutes in the pan - this timing is crucial! Too short and the caramel will be too runny; too long and it may stick to the pan. Place a large serving plate over the pan and carefully invert in one quick motion. Leave the pan in place for 1 minute to allow all the caramel to drizzle over the buns.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Warm the reserved caramel sauce and drizzle over individual portions when serving. These buns are best enjoyed warm on the same day but can be stored covered at room temperature for up to 2 days. Reheat gently in a 150°C (300°F) oven for 5-7 minutes before serving.</li></ol>