Sticky Buns
Sweet rolls baked over a layer of caramel and pecans.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Prepare the enriched yeast dough as directed in Recipe 6, allowing it to complete its first rise.
- 2
While the dough rises, make the caramel: In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar, honey (or syrup), and salt. Bring to a simmer and cook for 1-2 minutes until smooth and slightly thickened.
- 3
Pour the hot caramel evenly into the bottom of a 9x13-inch baking dish. Sprinkle the toasted pecan halves evenly over the caramel. Let cool completely.
- 4
Roll out the dough, spread with the cinnamon-sugar filling, and roll it up tightly into a log. Slice the log into 12 equal rolls.
- 5
Place the rolls cut-side down directly on top of the caramel and pecans in the baking dish. Cover tightly with plastic wrap and let rise in a warm place for 45-60 minutes until the rolls are puffy and touching.
- 6
Preheat the oven to 350°F (175°C). Bake for 30-35 minutes until the rolls are deep golden brown and the caramel is bubbling around the edges. Remove from the oven and let rest for exactly 5 minutes. Place a large serving platter over the pan and carefully invert the pan to release the sticky buns. Serve warm.
Plan it in Listahan
Add Sticky Buns to your week, check it against your household's allergens, and build the shopping list automatically.