Easy Caramel Pecan Sticky Buns Recipe | Practically Homemade (2024)

FAQs

What's the difference between sticky buns and caramel rolls? ›

As I said, the difference here is in the topping. Both sweet rolls are filled with a butter, brown sugar and cinnamon filling, but cinnamon rolls are generally topped with a cream cheese or vanilla icing glaze. Sticky buns are traditionally topped with caramel and pecans or other nuts.

Cinnamon rolls and sticky buns both have a similar base: a "rich" dough, which has some fat worked into it like milk, butter, and eggs. Both recipes have a filling of butter, cinnamon, and sugar, and the dough is rolled up and cut into individual buns before being baked.

Instead of having the glaze poured over the top after cooking (which is how it goes down with most sticky bun recipes), honey buns are cooked upside down in a baking pan that's been lined with the sticky, hearty honey and pecan topping ahead of cooking; much like the cinnamon bun method.

If preferred, you can substitute walnuts for the pecans in this pecan sticky bun recipe.

Sticky buns (also referred to as honey buns or caramel buns) originated in Germany. Sticky buns were introduced to Americans by the Pennsylvania Dutch settlers as a sweet breakfast bread filled with brown sugar, nuts, and sometimes cinnamon.

Wait at least 20 minutes before serving. The sticky buns are best eaten the day of baking but can be stored, covered, at room temperature for up to 2 days (see notes below on reheating).

I bake until just browning, then take two thin knives and very gently pull two rolls apart (not fully separating them, just enough to peek) that are in the middle of the pan. If it's still gooey, I pop them back in. If it has a crumb, I take them out!

If you do not eat the whole dozen when delivered, the buns can be frozen as packaged or wrapped individually in wax paper, plastic wrap or aluminum foil. If you wish to nibble for a day or two, keep the buns covered or wrapped and store at room temperature. Do not refrigerate, this will dry out the product.

Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked.

Why are they called sticky buns? ›

The process of making sticky buns begins with a caramel glaze, which gives the buns their name. The glaze is poured into the baking dish first, followed by toasted pecans. The buns are placed atop the sticky mixture, and after baking, the pan is inverted so that the glaze is on top.

A female sweetheart (frequently as a term of endearment).

Make plain cinnamon rolls by skipping the pecan topping, and frost with cream cheese frosting. Here's a foolproof recipe. Replace the pecans with other nuts - walnuts also work great! Replace the cinnamon with a different spice.

When it comes to the taste, walnuts are a little bitter flavor, while pecans have a slightly sweeter flavor. Because of these flavor distinctions, pecans are usually the preferred baking and cooking nut. Digging in a little deeper, their nutritional value sets them apart even further.

While the shell of a pecan nut is hard to crack and needs a stone to open it, the shells of a walnut are even harder to crack. Also, the colors of the shells of each of these two nuts differ a bit.

Sticky buns are a type of dessert or breakfast sweet roll that generally consist of rolled pieces of leavened dough — sometimes containing brown sugar or cinnamon — compressed together to form a kind of flat loaf corresponding to the size of the pan in which they are to be baked.

Sticky buns start with a caramel glaze poured into a baking dish. Then, the buns are placed on top, and, after baking, you invert the pan onto a plate, so the glaze is on top. Morning buns have a different type of dough — more like a croissant, but a little chewier.

Rolls are typically proofed and baked closer together for a softer, “pull apart” result. This makes them great for dipping or eating alongside other food. On the other hand, buns are proofed with space between them, which makes them crustier.