Did I tell you that I've been waiting for this time of the year? When the weather is colder and baking is way more fun. And I get to make beauties like these.
Clementine and pecan sticky buns!
You WILL want to make these, I promise. Soft fluffy buns infused with clementine zest, buttery cinnamon pecan filling, topped with more pecan and yes, oozy caramel sticky sauce!
Serve these beauties at any gathering, parties, pot luck and you'll get compliments from your guests and friends. Yes.
Let's start, shall we?
It's The Season!
Oh I love to use citrus zest in my bread doughs. More ever now when it's the clementine and orange season!
The zest really infuses the dough and oh the smell. The fresh amazing smell of the raw dough only will convince you that the bread is going to come out spectacular.
For this recipe I'm using clementine. If you don't like it or it's difficult to find at your place, no worries.
You can easily substitute clementine for orange or lemon. They will work just as wonderful.
Easy Caramel Sauce
To tell you the truth, I don't like to make caramel and anything related to it unless it's very necessary. Having to observe the sugar caramelise itself and knowing that I need to be alert so that it doesn't burn.. that gives me such anxiety! I'm not kidding.
So if I can get away without it, I will. And that my friends, led us to this oh super easy caramel sauce.
Instead of white sugar, I'm using brown sugar. So we're already skipping that caramelise-sugar-until-it-becomes-amber-color part. Phew!
Then there's nothing left to do but just melt it with some butter, add cream and the rest of ingredients and continue cooking until it thickens.
Try it, you'll be surprised on how easy and versatile it is to adjust it to your likings.
I Don't Have Pecans, What Do I Use?
Pecans will not break or make this recipe. Yes they will give it a different flavour but hey, that doesn't mean you cannot use other type of nuts.
Try using walnuts, almonds, hazelnuts or peanuts. Go nuts with your nuts choice, alright? 😉
Share With Me
Did you know that I'm more active and present in my instagram? 😀
Having said that, only recently I've activated the Tagged page in my account (yeah, I didn't realise it was off before, sorry!). So now, every time that you've made any of my recipes and share your creations with me, do TAG me in your wonderful photos so that they will appear in my Tagged page. Tag me using @elmundoeats, alright? I'm so excited to see!
Also, don't forget that if you like my recipes you can rate them by selecting the stars in the comment section below. That will really help us, thanks in advance!
These clementine and pecans sticky buns are:
- perfect choice for this season!
- easy to make (you know all of my recipes are easy)
- can be personalised to your likings in so many ways
- will be a show stopper at your gatherings!
- come on, fluffy buns, buttery cinnamon pecans, topped with more pecans and sticky sauce? Who wouldn't want those?
Hungry For More?
I've got you covered. Check these out:
Clementine & Pecan Sticky Buns
- 3 ½ cup bread flour (455 g)
- ¾ cup warm milk (190 ml)
- 3 tbsp butter (45 g), melted
- 1 tbsp honey (20 g)
- 2 ¼ tsp instant yeast (7 g)
- ½ tsp salt
- 1 egg , room temperature
- zest of 1 medium sized clementine
The Caramel Sauce
- ½ cup butter (113 g)
- ¾ cup brown sugar (150 g)
- zest of 1 medium sized clementine
- 2 tbsp clementine juice
- ¼ cup heavy cream (60 ml)
- 1 ½ tbsp brown sugar
- 1 ½ tbsp sugar
- 1 ½ tsp cinnamon powder
- ½ cup raisins (70 g)
- ½ cup chopped pecans (50 g)
- 3 tbsp butter (45 g), softened
- 1 cup chopped pecans (100 g), to be placed with the sauce inside muffin pan
- Add all the buns ingredients into a standing mixer bowl. Mix to incorporate and then knead for 10 minutes. Form dough into a ball and place it in a lightly greased bowl and cover it tightly with a cling film. Leave for the dough to rise until double its size. Meanwhile let's prepare our caramel sauce.
- Note: Use spoon and level method for measuring flour if you're using cup measurement.
The Caramel Sauce
- Add in butter and brown sugar into a non stick pan and cook on medium heat until the butter is melted and sugar is fully dissolved.
- Now add in clementine juice and heavy cream, immediately mix everything together. Continue cooking until the sauce has slightly thickened.
- Pour into a jar and leave to cool completely before using. The sauce will thicken more as it cools.
- Add both sugars and cinnamon powder into a small bowl. Mix everything well, set aside for later.
- Grease a 12 muffin holes pan generously with butter. Pour around 1 tbsp of caramel sauce into each hole, followed by chopped pecans. Set aside for later.
- Once the dough is ready, place it on a working surface and lightly press it into a square with your hands. Then using a rolling pin, roll the dough into a 15 inch (38 cm) square.
- Now we will proceed with the filling. Spread softened butter evenly on its surface. Sprinkle the sugar cinnamon mixture, followed by raisins and pecans.
- Roll the dough tight into a log. Now cut it into 12 equal pieces. Place each piece into the muffin pan. Bake in a preheated oven at 350ºF (175ºC) for 25 minutes or until the buns are golden brown and fully cooked.
- Remove from the oven. Immediately place a rack together with a flat baking tray on top of the buns. VERY CAREFULLY flip them together with the pan. Make sure to use oven mittens to avoid hot caramel from burning your hands.
- Lightly shake the pan to help loosen the buns. Lift and set aside the pan. Leave to cool completely. Serve with the balance of the sauce. Yum!
- Note: You can also enjoy these beauties while they're still warm, like I do 🙂
- If at any moment the sauce has thickened too much, you can loosen it up by heating it gently in a microwave. If it's still hasn't thickened by the time you need to use it, place it for a while in the fridge.