Upside Down Pecan Buns
Indulge in the buttery, caramel-kissed delight of Upside Down Pecan Buns—a show-stopping twist on classic sticky buns that will become the highlight of your breakfast or brunch spread. These irresistible treats feature pillowy homemade dough swirled with cinnamon and brown sugar, nestled atop a rich caramel sauce studded with crunchy pecans. Baked to golden perfection in a muffin tin, each bun is flipped upside down to reveal its gooey, nutty crown of caramel goodness. Perfect for gatherings or a cozy weekend indulgence, these buns are as much a feast for the eyes as they are for the taste buds. With their easy-to-follow steps and luxurious flavor profile, Upside Down Pecan Buns are sure to wow your family and guests alike. Keywords: pecan buns recipe, caramel sticky buns, homemade breakfast pastry, easy sticky buns, cinnamon pecan rolls.
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Recipe Information
Ingredients
- 8 tablespoons unsalted butter
- 3 cup light brown sugar
- 6 tablespoons heavy cream
- 1.5 cups pecan halves
- 2.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 packet instant yeast
- 0.5 teaspoons salt
- 1 cups whole milk
- 1 egg
- 3 tablespoons unsalted butter (melted)
- 1 teaspoons ground cinnamon
Instructions
Grease a 12-cup muffin tin and set aside.
In a small saucepan, melt 8 tablespoons of butter over medium heat. Add 3/4 cup of light brown sugar and whisk until smooth. Stir in heavy cream until well combined.
Pour 1 tablespoon of the caramel sauce into each muffin cup. Sprinkle 2-3 pecan halves into each cup. Set aside.
In a large mixing bowl, combine flour, granulated sugar, yeast, and salt.
Warm the milk in the microwave for 30-45 seconds until lukewarm. Add the milk, egg, and melted butter to the dry ingredients. Mix until a soft dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until double in size.
Roll out the dough into a 12x16-inch rectangle on a lightly floured surface.
Brush the surface of the dough with 3 tablespoons of melted butter. Sprinkle the dough evenly with the remaining 1/4 cup of light brown sugar and ground cinnamon.
Roll the dough tightly from the long side into a log. Cut the log into 12 equal pieces.
Place each piece, cut side up, into the prepared muffin cups on top of the caramel and pecans.
Cover the muffin tin with a clean, damp towel and let the buns rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Bake the buns for 25-30 minutes or until golden brown and puffed.
Remove the muffin tin from the oven and let cool for 5 minutes. Place a baking sheet over the muffin tin, then carefully invert the buns onto the sheet. Allow the caramel to drizzle over the buns.
Serve warm and enjoy!
Nutrition Facts
Calories |
6300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.0 g | 386% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 894.8 g | 325% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 644.2 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 921 mg | 71% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2320 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
