Everyone loves a good sticky bun but not many people have the time or inclination to wait for dough to rise. These are the perfect solution. They use self-rising flour instead of yeast and as a result they cook in under 20 minutes and have an incredibly fluffy texture. It is one of those recipes that looks too good to be true but you’ll be passing along to your friends and making again and again.
Caramel Pecan Sticky Buns
2 tablespoons caramel sauce
4 tablespoons melted butter
1/4 cup brown sugar
1/2 cup Bourbon Pecan Toppings
2 cups self rising flour, plus a little additional for rolling
1 cup heavy whipping cream
1-2 tablespoons cold water
5 tablespoons warmed and soft butter, divided
2 teaspoons cinnamon
1/2 cup brown sugar
1. Preheat oven to 425F. Line a 9 inch cake pan with parchment paper. To do so, roll out a piece of parchment and place your cake pan on top. Trace around the edge with a pairing knife using just enough pressure to cut. Lay circular parchment in cake pan.
2. Pour butter on top of parchment then drizzle caramel sauce on top. Sprinkle with brown sugar and chopped pecans and spread to create one even layer.
3. In a medium bowl mix flour and whipping cream. Add 1-2 tablespoons cold water (just enough to get the dough to hold together to form a ball).
4. On a lightly floured surface, roll out your dough to about a foot long and 8 inches wide. Top with 4 tablespoons softened butter. Then sprinkle with cinnamon and evenly spread out the brown sugar.
5. Roll the dough towards you to create a 12 inch log with the seam facing down.
6. Slice off 1/4 inch from each of the ends and discard then divide the dough into 12 even slices.
7. Position your slices in a ring atop the caramel pecan coating (leaving as much space between them as possible). Brush with remaining tablespoon of butter and bake 17 minutes until browned.
8. Flip onto a serving plate so the caramel pecan glaze faces up and trickles down your finished buns. Serve warm.