Description
Delight in these luscious Caramel Sticky Buns featuring a rich homemade caramel topping, soft cinnamon-spiced dough, and optional crunchy nuts. Perfect for a comforting breakfast or sweet treat, these buns are baked to golden perfection with gooey caramel goodness on top.
Ingredients
Scale
Caramel Topping
- 1/2 cup unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Dough
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 2 large eggs, room temperature
Filling
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, softened
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Prepare the caramel topping: Melt the butter in a saucepan over medium heat, then stir in the brown sugar and heavy cream. Simmer the mixture for 2 to 3 minutes until smooth. Remove from heat and stir in vanilla extract. Pour the caramel mixture evenly into a greased 9×13-inch baking pan.
- Make the dough: In a large bowl, combine the flour, granulated sugar, active dry yeast, and salt. Add the warm milk, melted butter, and eggs to the dry ingredients, mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5 to 7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm area until doubled in size, about 1 hour.
- Roll and fill the dough: Once risen, roll the dough out into a 16×12-inch rectangle. Spread the softened butter evenly over the surface. In a small bowl, mix the brown sugar and cinnamon, then sprinkle this mixture over the buttered dough. Add the chopped nuts if using. Carefully roll the dough tightly from the long edge into a log.
- Cut and arrange buns: Cut the roll into 12 equal slices. Arrange the slices cut side down evenly on top of the caramel in the prepared pan. Cover the pan and let the buns rise again for 20 to 30 minutes until puffed.
- Bake the buns: Preheat the oven to 350°F (175°C). Bake the buns for 25 to 30 minutes or until they are golden brown and fully cooked through.
- Invert and serve: Remove the pan from the oven and let it cool for 5 minutes. Carefully invert the pan onto a serving platter so the caramel topping is on top. Serve the sticky buns warm for maximum gooey deliciousness.
Notes
- For extra gooey buns, serve immediately while still warm.
- The dough can be made ahead and refrigerated overnight, then baked the next day.
- You can substitute nuts with raisins or leave them out for a nut-free option.
- Ensure milk is warm (not hot) to activate the yeast properly.
- Use room temperature eggs and butter for better dough texture.
