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Grandmas Caramel Buns

Grandma’s caramel buns are soft, cinnamon-swirled rolls baked over pecans in a buttery brown sugar caramel. The buns rise until puffy, bake until golden, and are inverted while the caramel is still warm.
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Prep Time 30 minutes
Cook Time 29 minutes
Rising 1 hour 53 minutes
Total Time 2 hours 52 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 1 cup whole milk warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1 cup unsalted butter divided: 1/4 cup melted for the dough, 1/4 cup softened for the filling, and 1/2 cup for the topping
  • 1 tsp salt
  • 4 cups all-purpose flour
  • 1 cooking spray as needed
For the caramel topping
  • 1 cup pecans chopped
  • 1.5 cups light brown sugar packed, divided: 1 cup for the topping and 1/2 cup for the filling
  • 0.25 cup light corn syrup
For the filling
  • 2 tsp ground cinnamon

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Whisk the warm milk, yeast, and granulated sugar in a large bowl and let stand for 5–10 minutes, until foamy.
  2. Add the eggs, 1/4 cup melted butter, salt, and flour; mix until a shaggy dough forms, then knead for 8–10 minutes, until smooth and elastic.
  3. Lightly coat the bowl with cooking spray, place the dough in it, cover, and let rise for 1–1 1/2 hours, until doubled in size.
Make the caramel topping
  1. Lightly coat a 9x13-inch baking dish with cooking spray and scatter the pecans evenly over the bottom.
  2. Melt the remaining 1/2 cup butter with 1 cup brown sugar and the corn syrup in a saucepan over medium heat, stirring; bring to a gentle boil and cook for 1 minute, then pour over the pecans.
Fill and shape the buns
  1. Stir the remaining 1/2 cup brown sugar with the cinnamon.
  2. Roll the dough into a 12x18-inch rectangle, spread with the softened 1/4 cup butter, and sprinkle evenly with the brown sugar mixture.
  3. Roll the dough up from a long side and cut into 12 equal slices, then arrange them cut-side down in the baking dish.
  4. Cover and let rise for 30–45 minutes, until puffy.
Bake the buns
  1. Bake at 350°F for 25–30 minutes, until the tops are golden brown and the center buns are baked through.
  2. Let stand for 5 minutes, then carefully invert the buns onto a serving platter while the caramel is still warm.

Notes

For the cleanest release, invert the buns while the caramel is still warm. Refrigerate leftovers for up to 3 days or freeze for up to 2 months. For a dairy-free version, use unsweetened plant milk and dairy-free butter.