The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Caramel Pecan Sticky Buns

JDYangachi's picture

Caramel Pecan Sticky Buns

I was visiting my sister in Aspen, Colorado last week and baked these.  I didn't have a scale, so the following are volume measurements. The weight measurements I've given should be pretty close. I will also note that the dough was mixed by hand and there was no kneading involved (except for some turning of the dough to incorporate the butter).


1 c. whole milk (240mL)

1.5 tsp. instant yeast (5g)

2 large eggs (about 50g each)

6 TBSP. granulated sugar (about 75g)

3 cups AP flour (guessing around 400g)

1 tsp. salt (5g)

3 TBSP. softened butter (42.5g)


I did an autolyse for 30 minutes then added the salt and butter and let rise for 1 hour.



After rolling out the dough to about 1/4" thickness, I added the following


2 TBSP. melted butter (57g), brushed on

1/2 c. loosely packed brown sugar (sorry, no equivalent weight measure)

cinnamon (sorry, I did not measure this as I just shook it out of the can, maybe 2 tsp.)

Then rolled and cut 2 inch pieces.

In a 9 x 13 pyrex dish, I made the following topping:


3 TBSP. melted butter (42.5g)

1 c. loosely packed brown sugar

2 TBSP. maple syrup

1/4 c. whole milk

1 c. roughly chopped pecans


I placed the rolls on top and let rise for 1 hour (things rise quickly at 8000 feet)

 I baked at 350F for 30 minutes

I let them cool slightly (~ 2 minutes) and quickly inverted onto parchment





EdY MI's picture

Great bake ...Those are some seriously good looking sticky buns!


lazybaker's picture

I like the step-by-step photos and instructions. They must be delicious.

dabrownman's picture

in AZ and I'm really hungry for some reason. Wish i had a few for this morning.  Nice baking!

JDYangachi's picture

They were delicious and my sister and her bf loved them. The faster rise at high altitude is amazing. I started the dough at 8:30AM and we were enjoying these by noon!

At sea-level I use 2 tsp. (~6g) of instant yeast and in my colder place in SF I have to leave the buns overnight to rise.