Can Parchment Paper Be Used in Pan for Baking Carmel Pecan Sweet Rolls

Gooey Caramel Pecan Mucilaginous Buns are a perfect breakfast or dessert treat. These buns are loaded with brown saccharide, cinnamon and pecans throughout and are topped with a caramel pecan sauce. They are perfect with a cup of coffee in the morning or even equally dessert after dinner.

Caramel Pecan Sticky Buns on a white plate.

The caramel pecan sauce on acme of these cinnamon buns is what makes these not just buns, but sticky buns. These brown sugar and cinnamon swirled buns crave several steps earlier popping them in the oven, only you volition be glad you took the fourth dimension to fix them.

The best part most making these is when you get to invert them onto a plate and pull back the pan because that is when you become to reveal that gooey, caramel topping.

I have worked difficult to perfect this recipe so that it is easy to follow and as succulent as possible. Your home will odor amazing as these are blistering and they won't last long one time you dig in considering it is difficult to take but one...or two.

If you are looking for more sweetness treats, try Raspberry and White Chocolate Blondies, Chocolate Cookies with Buttercream Frosting or Salted Pretzel Scotcheroos.

Why You Will Love These

They are gooey. The caramel pecan sauce that is spread in the bottom of your baking dish before placing the buns on top is perfectly sticky and gooey. It's got cinnamon, brownish carbohydrate and pecans, which makes information technology the perfect caramel pecan topping for cinnamon rolls.
The filling. The dough is covered in a cinnamon, brown sugar and pecan mixture. This is and so perfectly rolled up to create the nearly succulent swirls of flavor throughout each bun.
The dough. Super soft and fluffy dough that is perfect for all the cinnamon, pecan and brown sugar flavors.

Ingredients Needed

Unsalted butter: Unsalted butter is best to prevent this being too salty.
Dark-brown sugar: You could utilize light or dark brown saccharide.
Buttermilk: Use full fat buttermilk.
Pecans: Coarse or finely chopped pecans are best.
Salt
Cinnamon
Sour foam: Full fatty sour foam will be all-time for this recipe.
Egg yolk
Sugar
Vanilla
Zest of an orange: This is optional, only adds a bully hint of orangish in the dough.
Flour
Baking powder
Baking soda

Caramel pecan sticky buns ingredients. — Caramel Sauce

Step by Pace Instructions

These Caramel Pecan Gummy Buns require several steps and you will have a bit of a mess in your kitchen, merely your difficult work will pay off in the terminate! Here is how to make them.

Gear up your pan

STEP 1: To begin, preheat the oven to 350°F.

STEP 2: Spray the bottoms and the sides of your 12x13-inch baking dish. Set this aside.

Make the caramel pecan sauce

Pace 1: Cook the butter and the chocolate-brown sugar in a small saucepan over medium-high heat. Stir occasionally and cook until the sugar is dissolved and the mixture is bubbling, virtually 2 minutes.

STEP 2: Remove from the heat and add the buttermilk, pecans, and common salt, stirring to combine.

Step iii: Pour this mixture into the prepared pan, making sure it coats the bottom evenly. Set aside.

Prepare the pecan filling

Step 1: In a bowl, mix together the pecans, brown carbohydrate, cinnamon, and salt. Set this aside.

Make the buns

STEP one: In the bowl of your mixer, add the sour foam, buttermilk, egg yolk, sugar, vanilla, and orange zest (if using). Mix on medium speed, scraping the sides and bottom with a rubber spatula as need, until fully combined and smooth.

Stride two: In another bowl, combine the flour, baking pulverization, blistering soda, and salt. Stir this mixture with a whisk and then add together information technology to the sour cream mixture.

STEP 3: Mix until the dough comes together, scraping the bottom and sides with a safety spatula as needed. It will be quite soft and sticky!

STEP 4: Turn the dough onto a well floured surface. Be sure yous take also floured your hands and and so use your hands to course the dough into a smooth ball. (I call back it'south best to then pat it into a rectangle since that is the final shape you are aiming for!)

Footstep 5: With a floured rolling pin, ringlet your dough into a 12x16-inch rectangle. Be certain to add flour as you get if you notice the dough sticking to the rolling pin.

STEP vi: Brush the dough with the remaining melted butter, brushing it all the fashion to the edges.

Pace 7: Sprinkle on the filling evenly with your hands and lightly press it into the dough.

STEP eight: Using a pizza cutter, start on the shorter end of your dough rectangle and slice the dough into one-inch strips. Working with one strip at a fourth dimension, tightly roll each strip and place in prepared pan.

Pace 9: Bake in the 350°F oven for 35-twoscore minutes. They are done when they are lightly browned and firm to touch on.

Caramel Pecan sticky bun close up in hand.

Pace 10: Transfer pan to a cooling rack and permit cool for 5 minutes. Run a pocketknife around the edge of the pan to loosen any thing that may be stuck. Capsize onto serving platter (the about exciting part!!) and scrape anything that sticks onto the buns. You can also invert onto a blistering sheet lined with parchment newspaper and and then identify the buns on the parchment paper back into the pan. These are all-time served warm but are great warmed upwards for several days afterward baking them.

Caramel Pecan sticky buns out of the oven in baking dish.

Expert TIPS

Afterwards rolling the dough into a large rectangle and sprinkling on the pecan dark-brown sugar mixture, you lot could coil the unabridged thing into a log. Then cut with a serrated pocketknife or use unflavored dental floss to cut into one-inch slices!

FAQ

Tin I substitute the sour cream with anything else?

Yes. You can use cottage cheese instead and the dough will be only every bit practiced. I would mix the dough ingredients in a nutrient processor, mixing the wet ingredients until smooth and combined. And so add the dry ingredients and pulse just until combined.

Would walnuts work in place of the pecans?

Sure! Walnuts would exist a great substitute for the pecans.

Can I utilise a 9-inch round cake pan?

Yes. You tin prepare and broil these in the same way, but broil in a nine-inch round cake pan instead.

Caramel Pecan Sticky Buns on white plate.

Storing and Freezing

Store leftover sticky buns in an airtight zip top pocketbook or container in the refrigerator for up to 5 days. Estrus in the microwave for twenty-30 seconds to warm them upwardly before serving.

Alternatively, you could prepare and bake these ahead of time or store leftovers in the freezer. Once they are broiled and cooled, place them in an airtight zip summit bag or container and freeze for up to 3 months. Thaw them in the refrigerator overnight earlier reheating.

Other Recipes to Try

When I was finished making this, I added buttermilk to my running listing of leftover ingredients. If you are looking to use up your leftover buttermilk, endeavour these recipes:

Chocolate Buttermilk Pancakes
Cheese and Onion Scones
Chocolate Cupcakes with Strawberry Buttercream Frosting

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Caramel Pecan Pasty Buns

Gooey mucilaginous buns loaded with brown sugar, cinnamon and pecans with a caramel pecan sauce on elevation.

Yield: 12 buns

Prep Time: 30 mins

Cook Time: twoscore mins

Total Time: 1 hr x mins

Caramel Pecan Sauce

vi tablespoons unsalted butter
⅔ cup packed light brown sugar
3 tablespoons buttermilk
1 cup pecan pieces
¼ teaspoon salt

Filling

iv tablespoons unsalted butter, melted
½ cup pecan pieces
ane loving cup packed light brownish sugar
2 teaspoon cinnamon
½ teaspoon salt

Dough

1 cup sour cream
½ cup buttermilk
⅓ cup sugar
i egg yolk
i teaspoon vanilla
zest of an orange, optional
3 ½ cups flour
ane tablespoon baking pulverization
½ teaspoon table salt
¼ teaspoon blistering soda

Preheat oven to 350°F.
Spray bottom and sides of 9x13-inch baking dish.

For the Caramel Pecan Sauce

Melt the butter and brown sugar in a pocket-size saucepan over medium-high heat, stirring occasionally. Go on to cook until saccharide is dissolved and mixture is bubbles, about 2 minutes.
Remove from heat and add buttermilk, pecans, and salt. Stir to combine and cascade the mixture evenly over the lesser of the prepared pan. Set pan bated.

For the Filling

In a small bowl, combine the pecans, brown sugar, cinnamon and salt. Stir to combine. Set bated.

For the Dough

In the bowl of your mixer add the sour cream, buttermilk, sugar, yolk, vanilla, and orange pare (if using). Mix on medium speed until smooth and fully combined, scraping the sides with a condom spatula as needed.
In a medium bowl, combine the flour, baking powder,salt, and baking soda. Stir with a whisk to combine.
Add flour mixture to sour cream mixture and mix merely until combined, scraping the lesser and sides with safe spatula as needed.
Turn dough onto well floured surface. With floured hands, course into a ball.
With a floured rolling pin, coil into 12x16-inch rectangle, flouring surface as necessary.
Brush the melted butter over the surface of the dough, brushing information technology all the way to the edges.
Sprinkle on the pecan and brown sugar mixture, covering the melted butter. Use your hands to gently press the filling itno the dough.
Using a pizza cutter, showtime on the shorter side or your dough rectangle and cut the dough into 1-inch strips. Working with one strip at a fourth dimension, tightly curlicue each sttrip and place in the prepared pan.
Bake for 35-40 minutes or until lightly browned and firm to touch. Transfer to cooling rack and cool for 5 minutes.
Run a knife around the edge of the pan. Invert onto serving platter, scraping anything that is stuck to the pan onto the buns. Enjoy while warm!

Keyword brown saccharide, caramel, pecan, sticky buns

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