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Praline Sticky Buns Recipe

Pull out this praline sticky buns recipes and listen to them ooh and aww. Goey caramel and pecans top buttery cinnamon rolls – it’s heaven actually.

Bake a batch with out the topping and freeze them so when company arrives or on Christmas morning, just thaw, make the topping and you are done.

Pull out this praline sticky buns recipes and listen to them ooh and aww. Gooey caramel and pecans top buttery cinnamon rolls - it's heaven actually. #misshomemade

Praline Sticky Buns Recipe

Cinnamon Buns

2 TBS fast-acting yeast
1/3 cup white granulated sugar
2 cups warm water (110 degrees)
1/3 cup oil
2 tsp salt
3 TBS powdered milk
5-6 cups all purpose flour


1 stick unsalted butter, melted
1 cup brown sugar
3 TBS cinnamon


1 cup white sugar
3 TBS water
1 TBS corn syrup
3/4 cup heavy cream
1 TBS homemade butter

Grease 9×13 inch pan or grease round cake pans, set aside.

Cinnamon Buns

In a mixing bowl, combine the yeast, sugar and warm water.  Mix together and let sit for 15 minutes to activate the yeast.

Add the oil, salt and powdered milk after the 15 minutes and stir with a spatula.  If you have a dough hook, use that and add half the flour.  Process until combined.  Little by little add more flour until the dough is less sticky and let run for several minutes until you have reached the right consistency.

Prepare a large bowl by greasing it up with oil.  Form the dough into a ball and place it in the bowl smooth side up.  Cover with a towel and let the dough rise until it doubles in size.  

Once it is doubled, punch the dough down in the center of the dough and bring the edges into the center.  Grease the bowl again and let the dough rise again until doubled in size.


Put the sugar, water and corn syrup in a medium heavy bottomed saucepan and stir just to combine. Heat over medium-high, without stirring, (if the mixture is coloring unevenly, swirl the pan as needed to blend), until the caramel turns deep amber; 5 to 10 minutes.

As the sugar is caramelizing, wipe down any splatters on the sides of the pan with a pastry brush dipped in cold water. To test the color of the caramel, drop a bit on a white plate. Don’t be timid about the color – if it’s too pale, it won’t have much taste.

Lower the heat, stand back, and add the cream and butter. When the spatters lessen, stir to smooth and calm down the caramel. Remove from the heat.  At this point you can add pecans if using and let the caramel cool.  


Mix the brown sugar and cinnamon together.  Melt the butter.

Take 1/2 of the dough and on a greased surface shape it into a rectangle (at times I’ve been known to use a non-stick rolling pin).  Drizzle half of the melted butter over the dough and sprinkle with half of the brown sugar/cinnamon mixture. Not enough?  Feel free to add more.  

Roll into a long log and cut (with a serrated knife) into one inch sections.  Place into the prepared pan leaving a little space between each roll so it touches the others when it is done rising.  Cover with a clean dish towel and let rise until almost doubled in size.

PREHEAT oven to 350 degrees.

After rising, bake the buns for 20-24 minutes or until light golden on top. Don’t let them get too dark.  Let the rolls cool until almost room temperature and spoon the pecan caramel topping over the top of the buns.  Grab one before the rest of the clan see them and enjoy.

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