Caramel Sticky Bun Recipe

Activate Yeast

In a small bowl, combine warm milk (110°F) and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.

Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, and salt. Mix well.

Combine Ingredients

Add the frothy yeast mixture, melted butter, and eggs to the dry ingredients. Mix until a soft dough forms.

Knead Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.

Prepare Filling

In a bowl, mix together brown sugar, cinnamon, chopped pecans, melted butter, and vanilla extract until well combined.

Roll Out Dough

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle (about 18x24 inches).

Add Filling

Spread the filling mixture evenly over the rolled-out dough.

Roll and Cut

Starting from one long edge, roll the dough tightly into a log. Cut into 12 equal pieces.

Arrange in Pan

Grease a baking dish and arrange the dough pieces cut side up. Cover and let rise for another 30-45 minutes.

Make Caramel Sauce

In a saucepan over medium heat, combine granulated sugar. Allow it to melt and turn golden brown, stirring occasionally.

Add Butter and Cream

Once the sugar has melted, carefully stir in butter until melted, followed by the heavy cream. Cook for an additional minute, then remove from heat.

Preheat Oven

Preheat your oven to 350°F (175°C).

Pour Caramel and Bake

Pour the caramel sauce over the dough pieces in the baking dish and bake for 25-30 minutes or until golden brown.

Make Icing

In a bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

Cool and Serve

Allow the caramel sticky buns to cool for a few minutes before drizzling with the mascarpone icing and serving.