Grandma's Old Fashioned Caramel Sticky Buns

4.95 from 18 votes

Grandma's Old Fashioned Caramel Sticky Buns

Grandma's Caramel Sticky Buns are old fashioned caramel pecan rolls, with or without nuts, these cinnamon flavored sticky buns are perfect for any occasion!

Cook Time25

Rise Time, divided2

Servings:

Calories: 878kcal

Author: Karin and Ken

Ingredients

Buns

4 ½ - 5 ½ cups all purpose flour, divided
½ cup sugar
2 packages active-dry yeast
2 teaspoons salt
¾ cup milk
½ cup water
½ cup butter or 1 stick
1 large egg, room temperature, beaten

Caramel

1 ½ cups brown sugar, packed
¾ cup light corn syrup
¾ cup butter, room temperature
1 cup pecans or your favorite nuts, chopped more if necessary to cover the bottom of your pan

Regular Filling

⅓ cup butter, melted
½ cup brown sugar, divided

Optional Filling

2 teaspoons cinnamon
½ teaspoon nutmeg
½ cup brown sugar, packed
2-3 tablespoons butter

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Instructions

Make the Buns

In a large bowl, using a stand or handheld mixer, combine 1 ½ cups flour, sugar, yeast and salt. Set aside.
In a small saucepan combine milk, water and butter.
Heat gradually until butter melts and mixture is warm.
Slowly add milk mixture to your large bowl with the flour mixture in it.
Beat until smooth.
Add the egg and enough flour to make a thick batter, about 3 cups.
Beat until smooth.
Next, prepare your work surface with flour and place the batter on top of the flour.
Knead in the remaining flour until an elastic dough forms. You may not need all of the flour.
Place the dough inside a well greased bowl and paint melted butter all over the top.
Cover with a clean, damp towel and let the dough rise until it has almost doubled in size, about 1 hour.
Punch in the middle of the dough at about the 40 minute mark. This will remove some of the air that has built up in the dough.
When you are getting ready to bake your dough prepare a medium sized bowl with brown sugar, corn syrup and butter.
Using a handheld mixer blend until smooth.
Grease a 13x9 inch pan with butter and a 9 inch round or square pan as well, if needed. (You can also use three 9 inch square or round pans as well.)
Pour caramel topping inside your prepared pan and make sure the bottom of the pan is covered.
Sprinkle with pecans, as many as you want. We always make sure the bottom is basically covered in pecans. If you choose to omit the pecans this is the time.
Again, punch in the center of your dough and divide the dough up into 3 even pieces. At your workstation flour your surface and roll out the dough until it is about 20 inches by 10 inches. A little more or a little less will not matter.
You have the option of including more filling in your buns if you desire and I have included the recipe to use if you want to. You really should try Option 2 at least once!

Option 1

Brush each dough rectangle with approximately 2 tablespoons melted butter and 3 tablespoons of brown sugar.

Option 2

In a small bowl combine brown sugar, cinnamon and nutmeg. Paint the butter on and sprinkle brown sugar mixture all over.
Using it makes your buns more sticky and ooey gooey good. The more brown sugar, the stickier the buns will be.

Roll them Up

Roll up the dough, from the longer side, as tight as you can get it, into like a jelly roll.
Pinch the ends together and cut into 1 inch slices.
Place the slices into your prepared pan.
Cover again with your clean, damp towel for another 45-60 minutes. The dough should again double in size.
Preheat your oven to 350 degrees,
Bake for 20-25 minutes or a beautiful golden brown.
Allow to cool in your pans for at least 5 minutes and then flip upside down on top of parchment paper until it is cool enough to handle. This ensures that the caramel topping won't run off the buns.
Serve warm. Enjoy!

Notes

Brown sugar lovers gather round for I have a link for you. Ken and I created a list of some of our more popular brown sugar dessert recipes for you to look at. I know for a fact that at least one or two will speak to you heart and your tastebuds!

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