Recipes Everyday Cooking Salted Caramel Pecan Sticky Buns 4.9 (67) 58 Reviews 40 Photos Soft, sticky, sweet, with a touch of salt and the crunch of pecans, these delightful sticky buns make a special dessert treat. My family absolutely loves them. Submitted by Diamond Crystal Salt Updated on January 3, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 40 40 40 40 Prep Time: 2 hrs 30 mins Cook Time: 30 mins Total Time: 3 hrs Servings: 18 Yield: 18 buns Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 18 servings Dough: 2 tablespoons active dry yeast ½ cup granulated sugar ½ cup water at room temperature 1 cup milk at room temperature ¼ cup butter, melted 1 egg, lightly beaten 1 teaspoon vanilla extract 4 cups all-purpose flour ½ teaspoon Diamond Crystal® Kosher Salt Caramel Sauce: ½ cup butter 1 cup dark brown sugar, packed ¼ teaspoon Diamond Crystal® Kosher Salt, or to taste 3 tablespoons heavy cream 1 ⅓ cups chopped pecans Filling: 1 cup brown sugar 2 teaspoons cinnamon 4 tablespoons butter, melted Directions Combine yeast, sugar, water and milk in a large bowl. Let sit until foamy, 5 to 10 minutes. Mix in butter, egg, and vanilla. Stir in flour and Diamond Crystal® Kosher Salt and mix until dough comes together; you may need additional flour. Knead until smooth and elastic, 8 to 10 minutes. Place dough in an oiled bowl; cover with a cloth and set in a warm place to rise until doubled, 1 1/2 to 2 hours. Spray two 9-inch cake pans liberally with cooking spray. For the caramel sauce, combine 1/2 cup butter and 1 cup dark brown sugar in a small saucepan over medium heat. Cook until sugar dissolves in the butter. Stir in the heavy cream and Diamond Crystal® Kosher Salt; mix well but do not bring to a boil. Sauce will be thick. Divide sauce equally into cake pans. Sprinkle equal amounts of pecans on top of caramel sauce. Divide dough into two equal portions and roll out each section into a rectangle approximately 14x6 inches. For the filling, mix brown sugar and cinnamon together. Brush melted butter evenly on each rectangle and sprinkle with brown sugar cinnamon mix. Starting with the longer side roll up each rectangle. Cut each roll into 9 equal portions. Place rolls into prepared cake pans and let rise until doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake until browned and baked through, 25 to 30 minutes. Immediately (and carefully as sauce will be very hot) invert onto a plate. Serve warm. I Made It Print 167 home cooks made it! Nutrition Facts (per serving) 386 Calories 18g Fat 53g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 386 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 42mg 14% Sodium 171mg 7% Total Carbohydrate 53g 19% Dietary Fiber 2g 7% Total Sugars 30g Protein 5g 10% Vitamin C 0mg 0% Calcium 56mg 4% Iron 2mg 11% Potassium 153mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.