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No-Knead Salted Caramel Pecan Sticky Buns

This sticky buns recipe results in soft, buttery rolls layered with cinnamon sugar and glazed in gooey caramel sauce. Add toasted pecans and some flakey sea salt, and you’ve got a decadent treat worth sharing.

No-Knead Salted Caramel Pecan Sticky Buns

Print Recipe

Yield

8 servings 8 servings

Difficulty

Intermediate Intermediate

Prep Time

30 minutes 30 minutes

Bake Time

25-30 minutes 25-30 minutes

Proof Time

1-2 hours 1-2 hours

Rise Time

Overnight Overnight

Total Time

About 12-14 hours About 12-14 hours

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Ingredients

For the Dough:

  • 1 cup plus 2 tablespoons milk
  • 2 eggs
  • 5 tablespoons unsalted butter, melted
  • ⅓ cup granulated sugar
  • 2¼ teaspoon salt
  • 1 packet Fleischmann’s® RapidRise® Instant Yeast
  • 3 cups all-purpose flour
  • ¾ cup bread flour

For the Filling:

  • ¾ cup light brown sugar
  • 1½ tablespoons ground cinnamon
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter

For the Caramel:

  • ¾ cup light brown sugar
  • 2 tablespoons honey
  • 2 tablespoons dark rum or bourbon (optional: substitute vanilla extract)
  • 2 tablespoons water
  • 3 tablespoons butter
  • 1 cup pecan pieces
  • Flaky sea salt, to garnish

Directions

For the Dough:

  1. In a large mixing bowl whisk together milk, eggs, melted butter, sugar, salt, and 1 packet of Fleischmann’s® RapidRise® Instant Yeast.
  2. it rise at room temperature for one hour, then transfer the dough in the fridge and let sit overnight.

For the Caramel:

  1. In a small pot, combine light brown sugar, water, honey, and butter. Cook until it is syrupy and the butter is melted completely. Pour about ¾ of the caramel mixture into the bottom of a 9x13-inch baking pan, then sprinkle with pecan pieces. Set aside and let cool completely (the caramel must cool to room temperature before proceeding with the next step to ensure the best rise for the sticky buns).

Filling & Assembling:

  1. Place dough on a floured work surface and roll into a 16x11-inch rectangle. Spread softened butter evenly, then sprinkle the brown sugar and cinnamon mix and spread across the dough.
  2. Roll up the dough to form a log, pinch the ends and cut the rolls into 8 equal pieces
  3. Arrange the rolls in the baking dish, cover with plastic wrap, and proof until the rolls have doubled in size.
  4. Bake the rolls in a preheated 350°F oven for 25-30 minutes until the caramel is bubbly and the top is golden brown.
  5. Let sit for 5 minutes and sprinkle with sea salt. Serve warm, topping with additional caramel, as desired.

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