Caramel Pecan Delight Buns
Indulge in these decadent Caramel Pecan Delight Buns, where warm, gooey caramel marries the rich taste of toasted pecans, all enveloped in a fluffy, buttery dough. Thanks to a no-fuss approach utilizing both baking soda and powder, you can whip up these perfect breakfast treats in just an hour! The delightful aroma of cinnamon wafts through your kitchen as these sticky buns bake to golden perfection. Serve them fresh from the oven for an extraordinary breakfast or brunch experience that will impress your family and friends.
N/A
Servings
375
Calories
12
Ingredients
Ingredients
Dark Brown Sugar
1/4 cup (packed for filling)
Dark Brown Sugar
1/3 cup (packed for topping)
Ground Cinnamon
1 1/2 teaspoons
Honey
2 tablespoons
Butter
9 tablespoons (melted and divided)
Pecans
3/4 cup (toasted and coarsely chopped)
All-Purpose Flour
2 3/4 cups
Granulated Sugar
1/4 cup
Baking Powder
1 1/2 teaspoons
Baking Soda
1/2 teaspoon
Salt
1/2 teaspoon
Buttermilk
1 1/4 cups
Instructions
1
Preheat your oven to 425°F (220°C).
2
Grease a 9-inch round metal cake pan and set it aside.
3
In a small bowl, mix together 1/4 cup of dark brown sugar with 1 1/2 teaspoons of ground cinnamon. Set this filling mixture aside.
4
For the topping, melt together the remaining 1/3 cup of dark brown sugar, 2 tablespoons of honey, and 2 tablespoons of butter over medium heat in a 1-quart saucepan. Stir occasionally until the mixture is smooth and well combined.
5
Pour the caramel topping into the prepared cake pan and sprinkle the toasted pecans evenly over the top.
6
In a large mixing bowl, combine 2 3/4 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix well.
7
In another small bowl, whisk together 1 1/4 cups of buttermilk and 5 tablespoons of melted butter.
8
Pour the buttermilk mixture into the dry ingredients and stir with a spoon until just combined.
9
Transfer the dough to a lightly floured surface and knead it gently for about 30 seconds or until smooth. Do not over-knead.
10
Pat the dough into a rectangle approximately 12 inches by 9 inches in size.
11
Brush the dough with 1 tablespoon of melted butter, then evenly sprinkle it with the cinnamon filling mixture.
12
Starting from one short end, roll the dough tightly jellyroll fashion to form a log.
13
With the seam side down, use a sharp knife to cut the log into 8 equal slices.
14
Arrange each slice, cut side down, in the cake pan over the pecan mixture. Brush the tops with the remaining melted butter.
15
Bake the buns in the preheated oven for 28-30 minutes, or until they are golden brown and puffed up.
16
Once baked, carefully remove the pan from the oven. Place a serving plate over the top of the pan and quickly invert the buns onto the plate, allowing the rich caramel topping to flow down the sides.
17
Remove the baking pan and let the buns cool slightly for about 10 minutes before serving warm, or cool completely to enjoy later.
18
For any leftover buns, wrap them in foil and store them at room temperature for up to 3 days.
Nutrition Information
18.75g
Fat
50g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
How long does it take to make Caramel Pecan Delight Buns?
The entire process takes approximately one hour from start to finish.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 425°F (220°C).
Does this recipe require yeast?
No, this is a quick recipe that uses 1 1/2 teaspoons of baking powder and 1/2 teaspoon of baking soda for leavening.
How many buns does this recipe produce?
This recipe yields 8 equal-sized buns.
What type of pan should I use?
A 9-inch round metal cake pan is recommended for the best results.
What ingredients are in the caramel topping?
The topping is made from 1/3 cup dark brown sugar, 2 tablespoons of honey, and 2 tablespoons of butter.
How do I prepare the pecans?
You should use 3/4 cup of pecans that have been toasted and coarsely chopped.
What are the dry ingredients for the dough?
The dough consists of 2 3/4 cups all-purpose flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt.
What are the wet ingredients for the dough?
The wet components are 1 1/4 cups of buttermilk and 5 tablespoons of melted butter.
How long should I knead the dough?
Knead the dough gently for about 30 seconds or until smooth; be careful not to over-knead.
What size should I pat the dough into?
Pat the dough into a rectangle that is approximately 12 inches by 9 inches.
How is the cinnamon filling made?
Mix 1/4 cup of dark brown sugar with 1 1/2 teaspoons of ground cinnamon.
How do I assemble the buns?
Brush the dough with butter, sprinkle with cinnamon sugar, roll tightly into a log, and cut into 8 slices.
How do I arrange the buns in the pan?
Place each slice cut-side down in the pan over the caramel and pecan mixture.
How long should the buns bake?
Bake for 28-30 minutes until they are puffed up and golden brown.
How do I get the caramel to stay on the buns?
Invert the buns onto a serving plate immediately after removing them from the oven so the caramel flows down the sides.
How long should I let the buns cool before serving?
Allow them to cool for about 10 minutes if you wish to serve them warm.
How should leftover buns be stored?
Wrap them in foil and store at room temperature for up to 3 days.
What is the calorie count per serving?
Each bun contains approximately 375 calories.
How much fat is in one bun?
There is 18.75g of fat per serving.
What is the protein content?
Each bun provides 6.25g of protein.
How many carbohydrates are in a serving?
There are 50g of carbohydrates per bun.
Is honey required for this recipe?
Yes, 2 tablespoons of honey are used to create the rich caramel topping.
What type of sugar is best for the filling?
Dark brown sugar is specified for a richer molasses flavor.
Do I need to grease the pan?
Yes, grease the 9-inch round metal cake pan before adding the topping ingredients.
Can I use regular milk instead of buttermilk?
The recipe calls for buttermilk, which reacts with the baking soda to help the buns rise.
What is the total amount of butter used?
The recipe uses a total of 9 tablespoons of butter, melted and divided among different steps.
Should I use a specific type of cinnamon?
Standard ground cinnamon is perfect for the 1 1/2 teaspoons required for the filling.
What should the dough look like before rolling?
It should be a smooth rectangle, approximately 12x9 inches, brushed with melted butter and sprinkled with cinnamon sugar.
What makes these buns 'sticky'?
The combination of butter, dark brown sugar, and honey in the bottom of the pan creates a sticky caramel glaze.