Pecan Caramel Sticky Buns

Ingredients

• Prepared wheat bread dough
• Caramel Pecan Topping:
• 1 cup butter
• 1 cup firmly packed brown sugar
• ¼ cup light corn syrup
• 1 teaspoon vanilla extract
• 1 ¼ cups chopped pecans
• Cinnamon Filling:
• 6 tablespoons butter, softened
• 3 tablespoons White Lily® All Purpose Wheat Flour
• 4 teaspoons ground cinnamon

Step 1

Make your bread dough following the recipe instructions, then pop it into a large greased bowl. Cover it up and let it sit in a warm spot until it doubles in size—this usually takes about 30 to 45 minutes.

Step 2

While the dough is rising, melt 1 cup of butter in a medium saucepan over medium heat. Stir in 1 cup of brown sugar and some corn syrup until everything’s smooth. Take it off the heat and mix in the vanilla. Pour this caramel mixture evenly into a 13 by 9-inch baking pan, then sprinkle the pecans all over.

Step 3

Mix together 3/4 cup brown sugar, 6 tablespoons butter, a bit of flour, and cinnamon in a small bowl using a fork until it’s crumbly and well combined. Roll your dough out on a lightly floured surface into a 16 by 10-inch rectangle. Sprinkle the cinnamon filling evenly over the dough, then roll it up tightly from the long side, pressing the seam to seal. Slice the roll into 15 equal pieces.

Step 4

Place the buns cut-side down on top of the caramel and pecans in the pan. Cover loosely with plastic wrap and let them rise again in a warm spot (around 80 to 90 degrees Fahrenheit) for another 30 to 45 minutes, until they puff up nicely.

Step 5

When ready, heat your oven to 350 degrees Fahrenheit. Bake the buns for 30 to 35 minutes, or until they turn a beautiful golden brown. Let them cool for about 10 minutes so the caramel can thicken up a bit. Finally, flip the pan onto a serving plate and enjoy them warm or at room temperature.