Caramel Pecan Sticky Buns

Caramel sauce recipes are often for dessert and coffee drinks, but at DaVinci Gourmet there's more to it than that. DaVinci packs our online recipe book full of not just unique caramel sauce recipes, but unique recipes for all of our products. There are innovative coffee drink recipes, entree recipes using DaVinci products and even ideas for cocktail drink recipes.

This caramel sauce recipe is for caramel pecan sticky buns. Though involved, this recipe turns out gourmet sticky buns that will wow any crowd. Caramel pecan sticky buns are a favorite of families and friends alike, and there's no better way to make them than with this DaVinci Gourmet caramel sauce recipe.

Caramel Pecan Sticky Buns

Ingredients

  • 2 cups milk
  • 4 tablespoons butter or margarine
  • 1/4 cup sugar
  • 2 packages (2 tablespoons) yeast
  • 1/4 cup warm water (105-110 degrees Farenheit)
  • 2 teaspoons salt
  • 5 to 6 cups all-purpose flour
  • 3/4 cups DaVinci Gourmet Caramel Sauce
  • w cups pecan halves
  • 4 tablespoons butter or margarine, melted and cooled
  • 1/2 cup sugar
  • 1 tablespoons cinnamon

Directions

Serves: 4

  1. Combine the milk, butter and sugar in a small saucepan and warm over low heat until the butter melts and the sugar is dissolved. Remove from the heat and cool to lukewarm.
  2. In a large bowl, dissolve the yeast in the warm water. Combine the warmed milk with the yeast. Add two cups of the flour and the salt and mix until smooth. If using an electric mixer, attach the dough hook and mix on medium speed while adding additional flour until a ball forms and the sides of the mixer are clean.
  3. Knead the dough for 6-7 minutes. If kneading the dough by hand, gradually work the flour into the yeast mixture until a ball forms. Knead on a well floured board until the dough is smooth and elastic, about 10 minutes. The dough will be quite soft and almost sticky.
  4. Place the dough into a lightly oiled bowl and cover with a kitchen towel or plastic wrap. Place the bowl into a draft free place and let rise for 50 minutes or until doubled in bulk.
  5. Roughly chop half of the pecans.
  6. Butter a 9x13" baking pan. Pour the caramel sauce into the pan and sprinkle evenly with the whole pecans.
  7. Turn out the dough onto a lightly oiled counter or board. Stretch or roll the dough into a 16x20" rectangle. Spread evenly with the melted butter, sprinkle with the brown sugar, cinnamon and chopped pecans.
  8. Roll up lengthwise and pinch the seam closed. Cut into 1 1/2" slices. Place the rolls into the prepared pan. Cover the pan with a kitchen towel and let raise for 30-40 minutes. The buns should not spring back when lightly poked.
  9. Bake the sticky buns in a preheated 350° oven for 25-30 minutes or until golden brown and cooked through in the center. Remove from the oven and immediately turn out onto a buttered baking sheet. Cool for 5-10 minutes before serving.