Pecan Caramel Buns
Pecan Caramel Buns
Open in full-screen mode

Pecan Caramel Buns

20 MIN
25 MIN
2 H 15 MIN



Caramel Glaze


  1. In a bowl, combine the dry ingredients. Add the butter, eggs and milk. Blend and knead into a ball. Knead the dough for 5 minutes by hand or with the hook attachment of an electric mixer. Place into an oiled bowl. Cover with a clean cloth. Let rise in warm place for 45 minutes.


  1. Flour both your work surface and the dough. Roll the dough out to form a 50 x 35-cm (20 x 14-inch) rectangle. Brush with the melted butter.
  2. In a bowl, combine the brown sugar and cinnamon, sprinkle over the dough. Roll the dough tightly like into a 50-cm (20-inch) long roll.
  3. Cut the roll into 18 slices. Place the slices in a 38 x 25-cm (15 x 10-inch) buttered Pyrex pan. Let rise in warm place for 1 hour and 30 minutes.
  4. Preheat the oven to 180 °C (350 °F). Bake in the middle of the oven for about 25 minutes or until the buns are golden brown.

Caramel Glaze

  1. In a saucepan, heat the butter, corn syrup, brown sugar and water.
  2. Right out of the oven, scatter the pecans over the buns. Pour the hot caramel over the buns and spread with a brush, if necessary. Let cool and serve.


In a recipe, when it is told to let the dough rise in a warm place, the ideal place is the oven. The light bulb will keep the bowl warm and a bit of water in a bowl will bring the desired ambient humidity. Sometimes, when the oven is in use, I place the dough in the microwave oven. I place a cup of hot water and leave the door ajar to allow the light bulb to remain lit.


  1. I am in the process of making these buns and my question is adding all dry ingredients plus yeast does the yeast break down while baking. I have never seen a recipe like this, always add yeast to water or milk to dissolve. Thanks awaiting your answer.

  2. I am questioning 1st. Ingredient? 1 litre + 4 cups + 2tbsp flour?? That seems like to much or does it mean 4 cups( 1 litre)

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.