Best Ever Overnight Pecan Caramel Sticky Buns
Pecan caramel sticky buns are allowed to rise overnight in the fridge so that they are ready to bake off for an indulgent and delicious breakfast the next morning.
Yield: 12-14 sticky buns
For the dough
  • ½ cup unsalted butter, plus more for the bowl and pan
  • 1 cup milk
  • 5 tbsp sugar
  • 1 tbsp active dry yeast
  • 1½ tsp kosher salt
  • 1 large egg + 1 large egg yolk
  • 3 to 3½ cups all purpose flour
For the sugar-pecan topping
  • ¾ cup unsalted butter
  • ¾ cup packed brown sugar
  • ¼ cup light corn syrup
  • ¾ cup chopped pecans
For the cinnamon sugar filling
  • 4 tbsp unsalted butter
  • 1 cup sugar
  • 1 tbsp cinnamon
For the dough
  1. Melt the butter in a small saucepan over medium-low heat. Stir in the milk and sugar. Heat until lukewarm, about 110F, stirring so that sugar dissolves. Transfer the warm milk mixture to a bowl. Stir in the yeast. Allow to sit for 10 minutes to activate the yeast, then stir in the salt.
  2. Beat the whole egg and egg yolk together until combined, then stir into the yeast mixture. Stir in the flour 1 cup at a time until the dough comes together and is still a bit sticky. Scrape onto a floured work surface and knead for 5 minutes, or until smooth. Grease a large bowl and transfer the dough into it. Cover loosely with plastic wrap and allow to rise in a warm place for 2 hours, or until tripled in size.
For the sugar-pecan topping
  1. Melt the butter with the brown sugar and corn syrup in a small saucepan over medium-low heat, stirring to combine. Grease a 9x13-inch baking pan with melted butter. Pour the sugar mixture into the greased pan, spreading it over the pan in an even layer. Sprinkle with the chopped pecans.
To assemble
  1. Punch down the dough and turn it onto a lightly floured work surface. Knead for a minute, then roll into a 15x12-inch rectangle.
  2. Melt the 4 tbsp of butter for the cinnamon-sugar filling and then brush it over the dough. In a small bowl, whisk together the cinnamon and sugar. Sprinkle over the buttered dough. Roll the rectangle up, jelly roll-style, along a long edge.
  3. Slice the rolled dough into 1-inch thick slices. Arrange them cut side up, over the pecans in the prepared pan. Cover with plastic wrap and refrigerate overnight.
  4. The following morning, remove the pan from the fridge and allow it to warm for 1 hour. Meanwhile, heat oven to 350F. Put the pan with the sticky buns in the oven and bake until golden brown, about 35-40 minutes.
  5. Remove from the oven and cool for 5-10 minutes. Invert the pan onto a large serving plate or baking pan. Serve warm.
Recipe by Joanne Eats Well With Others at