Salted Caramel Pecan Sticky Buns
Salted Caramel Pecan Sticky Buns are the ultimate weekend treat. These golden spirals bake to bubbly perfection with cinnamon and toasted nuts, delivering professional-quality results without yeast proofing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 buns
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tube refrigerated crescent roll dough
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 1/4 cup heavy cream
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the brown sugar, cinnamon, and melted butter until it forms a thick paste.
- Spread the mixture evenly across the bottom of a greased 8-inch round cake pan and sprinkle with the chopped pecans.
- Unroll the crescent dough, keep it in one large sheet, and roll it tightly into a log.
- Cut the log into 8 equal slices and place them swirl-side up into the pan over the caramel mixture.
- Pour the heavy cream carefully around the edges of the rolls.
- Bake for 18-22 minutes until golden brown and bubbly.
- Immediately invert the pan onto a serving plate to let the caramel glaze coat the buns, then sprinkle with sea salt.
Notes
- Use a serrated knife to cut the dough log cleanly without squishing the delicate spirals.
- Place the cake pan on a baking sheet to catch any bubbling caramel overflow before it hits your oven floor.
- Don’t skip the immediate inversion step, or the caramel will harden and stick to the pan.
- Avoid overbaking the buns until they look dark brown; they should be golden but still soft to ensure a gooey center.
- Avoid using cold cream straight from the fridge; room temperature heavy cream blends better with the hot caramel base.
Nutrition
- Serving Size: 1 bun
- Calories: 285
Find it online: https://dishmio.com/salted-caramel-pecan-sticky-buns/