Caramel Cinnamon Pecan Buns

Looking for Caramel Cinnamon Pecan Buns, well you have come to the right place.

The most irresistible Caramel Cinnamon Pecan Buns, and to add to it that awesome addition and cinnamon flavor just have you reach out for more every time.  Although it’s sticky, you will love it and lick your fingers to the bone each time as these buns are perfect for any occasion!

Caramel Cinnamon Pecan Buns

• Author: EsmeSalon.com
• Prep Time: 1 hour 30 minutes
• Rest Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 1x
• Category: Cake, Cupcakes, Cookies and Tarts
• Cuisine: Teatime

Print Recipe

---

Description

How to prepare irresistible Caramel Cinnamon Buns with Pecan topping

---

Ingredients

Units USM Scale 1x2x3x

Dough

• 3 1/2 cups flour
• 1 packet instant yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1 cup warm milk
• 1/4 cup unsalted butter
• 1 egg

Filling

• 3 tablespoons unsalted butter
• 1/4 cup brown sugar
• 2 tablespoons white sugar
• 1/2 tsp cinnamon powder
• Pinch salt
• 1 cup of chopped pecans

Caramel sauce

• 1 cup sugar
• 1/4 cup butter
• 1/2 cup cream
• 1/2 tsp vanilla essence

Cook Mode Prevent your screen from going dark

---

Instructions

1. For the Dough:
   Combine 2 1/2 cups of flour
   Add yeast, salt, sugar in a bowl and mix until well incorporated
   Add warm milk, softened butter and egg and mix until combined
   Now proceed to add the rest of the flour and make into a soft dough
   Knead for 5 minutes
   The dough will be ready when it doesn’t stick to your fingers
   Place dough in a well-oiled bowl
   Cover with plastic and leave in a warm area for 1 hour or until its doubled in size
   Then punch lightly and place on a floured surface
   Roll out into a rectangle, it should be about 45cm x 25cm
2. Filling:
   Spread the butter and sprinkle with the cinnamon and sugar mix
   Add the pecans (you can use less if you prefer, it’s totally up to you, but keep some over for sprinkling over the caramel sauce at the end as decoration)
   Roll into a tight log and pinch ends closed
   Cut into 12 pieces
   Place on a baking sheet
   Cover with a cloth for 30 minutes
3. Baking
   Bake at 180°C / 375°F for 25 minutes to 30 minutes or until golden brown
   Remove from oven
4. Caramel sauce
   Place sugar in a heavy-based pan over medium heat and stir continuously until sugar becomes lumpy and starts to melt into a nice golden brown color.
   Approximately 5 minutes
   Once the sugar has melted, add butter and mix until the butter has melted
   At this point, gradually add cream and boil for 1 minute
   Remove from stove and add the salt and vanilla essence and mix well
   Allow the mixture to cool slightly
   Using a spoon, pour over buns
   Sprinkle with the remaining pecans

---

Notes

Jennifer Bisnath  prepared, tried, and tested these Caramel Cinnamon Pecan Buns.

Tried this recipe? Mention @_EsmeSalon or tag #shareEScare

---

Nutrition

• Serving Size: 1
• Calories: 445
• Sugar: 27
• Sodium: 161
• Fat: 22
• Saturated Fat: 10
• Unsaturated Fat: 11
• Trans Fat: 0
• Carbohydrates: 57
• Fiber: 2
• Protein: 6
• Cholesterol: 56

Keywords: Caramel Cinnamon Pecan

Recipe Card powered by

Do you know what’s the difference between sticky buns and cinnamon rolls?

Though they both send sweet smells of cinnamon wafting through our kitchen, there is a difference between sticky buns and cinnamon rolls.

Unlike sticky buns, cinnamon rolls are placed directly into a baking dish, and a cream cheese glaze is drizzled on top after baking. Typically, cinnamon rolls do not contain nuts.

Boulkas or Cinnamon Buns made for Rosh Hashanah 

Some history and background

Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked. Before the dough is placed in the baking pan, the latter is lined with the “sticky” ingredients, such as brown sugar, honey (or both), as well as nuts and raisins, and perhaps more sugar and sometimes butter. After the buns are baked, they are inverted so that the pan lining then becomes a topping. Commercially produced sticky buns, however, are usually just baked in an aluminum loaf tin, which allows the topping to suffuse the buns, making them sticky throughout. The way the buns were baked allows them to more or less be pulled off as individual servings, although it is often a futile effort.

Sticky buns have been consumed since the Middle Ages, at which time cinnamon became more prominent.

Sticky buns also have a Germanic origin and were originally known as “Schnecken“. The Pennsylvania Dutch introduced Schnecken in the United States. Wherever 18th-century German settlers (such as the Pennsylvania Dutch) went, sticky buns have remained long after many other cultural traits have disappeared.

In Venezuela, there is a very similar local version of them called golfeado. The main difference between them is the ground fresh cheese on top that gives the bun a very particular sweet-salty taste.

Jennifer Bisnath prepared, tried, and tested these Caramel Cinnamon Pecan Buns!