How To make Easy Caramel Chocolate Sticky Buns

How to Make Incredible Triple-Chocolate Sticky Buns

Test cook Christie Morrison and host Bridget Lancaster make the ultimate Triple-Chocolate Sticky Buns.

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Baker Bettie Makes Sticky Buns! | Pecan Caramel Sticky Rolls

These Pecan Caramel Sticky Buns are the perfect holiday morning breakfast! Prep them the day before and bake them the next morning! The dough and the filling are essentially the same as cinnamon rolls, but we're making a caramel sauce with pecans for the topping!

FULL STICKY BUN RECIPE ►
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TIMESTAMPS:
0:00 Intro
0:49 Proofing the yeast
2:27 Mixing the sticky bun dough
4:22 Kneading the dough for sticky buns
7:11 Caramel sauce for sticky buns
10:03 Putting the pecan caramel topping in the pan
10:43 Rolling out the dough
11:57 Filling the sticky buns
13:07 Rolling and cutting the sticky buns
14:20 Proofing the rolls overnight
14:56 Baking the sticky buns
15:34 Flipping the buns out of the pan
16:16 Outro
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INGREDIENTS:
FOR THE DOUGH
7 grams (1 package, 2 ¼ teaspoon) active dry or quick rise yeast
227 grams (1 cup, 240 milliliters) whole milk (lower fat or non-dairy can be substituted)
50 grams (¼ cup) granulated sugar
480-600 grams (4-5 cups) all-purpose flour
7 grams (1 ½ teaspoons) kosher salt or table salt
85 grams (6 tablespoons) unsalted butter, very soft
2 large eggs, room temperature

FOR THE FILLING
200 grams (1 cup) brown sugar
2 teaspoons ground cinnamon
56 grams (1/2 stick) butter, melted

FOR THE CARAMEL PECAN TOPPING
200 grams (1 cup) granulated sugar
120 grams (½ cup, 120 milliliters) water
235 grams (1 cup, 240 milliliters) heavy cream
2 grams (½ teaspoon) kosher salt
200 grams (2 cups) roughly chopped pecans
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Caramel Pecan Sticky Buns

Caramel Pecan Sticky Buns

This recipe will make 12-15 sticky buns.

Ingredients

Dough:
600 g all-purpose flour
110 g granulated sugar
150 g melted butter
237 ml whole milk
2 tsp. instant yeast
1 tsp. salt
2 eggs

Filling:
200 g light brown sugar
100 g softened butter
1/2 tsp. five-spice
2 tbsp. cinnamon

Caramel:
85 g butter
220 g light brown sugar
200 g pecans
20 ml water
4 tbsp. heavy cream
2 tsp. vanilla extract

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0:00 - Intro
0:17 - Ingredients
0:22 - Dough
4:10 - Filling
7:52 - Baking
8:03 - Caramel
11:00 - Plating
12:05 - Outro

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How to Make Caramel Rolls!

If you are nervous about making homemade Caramel Rolls this is the recipe for you! They are virtually fool-proof. Soft, tender rolls topped with an ooey gooey caramel. So delicious and easy to make from scratch!

RECIPE HERE --

INGREDIENTS

Caramel

1 c. brown sugar packed
⅓ c. butter
¼ c. light corn syrup

Dough
1 c. warm water
¾ c. half and half
½ c. sugar
¼ c. butter melted
3 Tbsp regular yeast
½ Tbsp salt
2 large eggs
5-6 c. bread flour

Filling
6 Tbsp butter melted
⅔ c. brown sugar packed

⅔ c. white sugar
1 ½ Tbsp cinnamon

INSTRUCTIONS

Spray a 9×13 inch baking pan with non-stick spray. Set aside
In a small sauce pan bring brown sugar, butter and light corn syrup to a boil. Pour into bottom of prepared pan. Set aside.
In a stand mixer, mix together water, half & half, sugar, melted butter and yeast. Let sit for 15 minutes.
Add in salt and eggs. Mix until combined. Add in 5-6 c. bread flour until dough comes together and isn’t sticky. Knead in stand mixer for 10 minutes. Let sit for an additional 10 minutes.
Prepare your filling by mixing together melted butter, brown sugar, sugar and cinnamon. Set aside.
On a floured surface, roll dough into a 12×16 inch rectangle.
Spread filling over the top and roll up, starting at the long side. Cut into 12 larges slices. Place in prepared 9×13 inch baking pan with caramel sauce.
Bake at 375 degrees for 30 minutes or until golden brown on top and cooked through.
Cool 5 minutes in pan. Flip pan over on serving platter. Serve immediately.
Store leftovers in air right container.

Can you use rapid rise yeast?
I’ve only tested this recipe with dry active yeast.

The recipe says 3 tablespoons of yeast. Is that a typo?
Nope! You will need 3 tablespoons for this recipe and I promise it works!

Can you use regular milk or cream instead of half & half?
You should be able to use 2% or whole milk or heavy cream in place of the half and half. It should work fine.

Can you add nuts?
Yes, if you want to add nuts sprinkle them over the caramel sauce in the pan before you add the rolls. Chopped pecans or walnuts would work well.

Can you make the rolls the night before and bake them in the morning?
I don’t make them this way, but if you refrigerate them you will need to let them rise the next morning for an hour or so. If you bake them cold from the fridge they won’t puff up.

Why is my caramel sauce hardened after baking?
When you make the sauce you need to take it off the heat once it starts to boil. If you overcook the sauce at this stage, it can harden after you’ve baked the rolls. So, don’t overcook it in the saucepan.

Can you use all-purpose flour instead of bread flour?
I have not tried this, but some readers have and say it works fine.

How to Make The Best Sticky Buns of Your life

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So the secret to these sticky buns (which could also be used to make cinnamon rolls) isn't just the dough or the caramel sauce. It's actually the tangzhong that we added to the dough. That gives this bread a lofty and super soft and tender crumb. An unbelievable addition to the Holiday weekend or whenever!

Recipe:

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Stuffed chocolate buns topped with Caramel

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