Mocha Pecan Sticky Buns
A rich, coffee-infused sticky bun loaded with pecans and drenched in caramel for the ultimate morning indulgence.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet 2 ¼ tsp instant yeast
- ½ tsp salt
- ¾ cup warm milk
- ¼ cup unsalted butter melted
- 1 egg
- 1 tsp vanilla extract
For the Filling:
- ⅓ cup brown sugar
- 2 tbsp cocoa powder
- 1 tbsp espresso powder
- 1 tsp cinnamon
- 4 tbsp butter softened
- ½ cup chopped pecans
For the Caramel Topping:
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup heavy cream
- 1 tsp espresso powder
- ½ cup pecans
Instructions
- Prepare the Dough – In a large bowl, mix flour, sugar, yeast, and salt. Add warm milk, melted butter, egg, and vanilla. Knead until smooth.
- Let it Rise – Cover dough and let it sit for 1.5 hours, or until doubled. Fight the urge to poke it.
- Make the Filling – Mix brown sugar, cocoa, espresso, and cinnamon. Spread butter over rolled-out dough and sprinkle mixture evenly.
- Roll & Slice – Tightly roll into a log and cut 12 equal pieces. Don’t stress if they aren’t perfect.
- Make the Caramel – In a saucepan, melt butter and brown sugar. Stir in cream and espresso. Pour into baking dish, adding pecans.
- Assemble & Bake – Place buns on top of the caramel. Let rise again for 30 minutes. Bake at 350°F (175°C) for 30 minutes.
- Invert & Devour – Flip the pan onto a plate while warm. Watch the caramel ooze and try not to burn your fingers.
Notes
Nutritional Information (Per Serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Iron: 6%
- Calcium: 4%
- Magnesium: 5%
- Vitamin B6: 3%
- Potassium: 7%
Pro Tips for the Best Sticky Buns
- Use fresh yeast—old yeast equals sad buns.
- Let the caramel thicken before baking for extra richness.
- Flip while warm or risk prying buns from the pan.
- Pair with strong coffee—because why not?