How to Make Homemade Banana Sticky Buns with tons of caramel and pecans. This sticky bun recipe is the best you will ever try!
Hi folks. As promised I have this little treat for you. These are so amazing. Time consuming but oh so worth it. I’ve never made sticky buns before. I’ve made cinnamon rolls and I’ve made croissants but never these. To tell you how out of my element I am I’ll share something with you. I had the most excellent (those too young that’s from Bill and Ted’s Excellent Adventure, Keanu Reeves, holy yummy) phone conversation with a fellow blogger the other night.You all know Ann from Cooking Healthy For Me. If not you should, she’s all kinds of awesome and you should be reading her. Anyhow we had a long conversation in the wee hours of the night and talked shop. I was telling her about these and how time consuming they were. She asked if they were sweet buns or regular. I did the whole, “ah, er, um, arg, okay Ann what the heck is the difference?” She sweetly told me sugar. If it has sugar it’s sweet. Yah, that’s how little I actually know about baking. I bake a ton, but I don’t actually really know what I’m doing from a technical standpoint. Ann was so sweet. She did not make me feel like a doofus. Which I am. But she pretended I wasn’t. So I love her. Like I said, all kind of awesome that lady.
Very seldom do I follow a recipe completely. Usually I get off the path pretty quickly. This time I made the decision to be a big girl and follow the rules. I followed that recipe like my life depended on it. By the time I was done I was seriously emotionally attached to these little buns. I spent time with them. I hovered over them. I peeked in on them in the middle of the night. I talked to them. Er, wait, no I didn’t. That would be weird. I did not talk to them. Really I didn’t. I swear.
Okay so maybe I talked to them a little bit. Who wouldn’t?
See you are talking to them now too aren’t ya?
See, now you’re weird too. My evil plan to turn you all into doofus’s like me is working.
Okay so on to the recipe. No more weirdness. Or doofusness. Um, yes that is a word. Look it up. *makes mental note to add doofusness to the urban dictionary*
I saw these absolute eons ago in a Fine Cooking magazine I had picked up. It is the Feb/March issue. I had bought it as the picture on the cover with the bacon covered meatloaf grabbed my attention in a big way. Then when I flipped through I saw these little beauties and popped a sticky on them immediately. Then I promptly forgot all about them. Yup, sharp mind this one. I came upon this again when I was organizing my blog room. I put a bookcase in there and started organizing my cookbooks and magazines. Then a week later the bookcase is still a mess but I’ve had fun flipping through some long forgotten sticky filled magazines.
I have to warn you these take forever and a day. Literally. You make the dough during the day. Then you prep everything and stick it in the fridge overnight. Then you have to sit it out to rise yet again. Honestly it’s wicked time consuming. But oh my goodness it is so worth it.
I also have to admit mini-me helped me with one of the steps. I am inept with making caramel. I mean seriously, I am a caramel dork. I cannot make it. I have no patience. I can’t just sit and watch it until it starts to turn. I stare at the bubbling white stuff and it does not turn quick enough. Then I panic. Then I panic more. Then I panic hard. Then I stir and ruin it. It takes multiple tries for me to realize I must not stir. Or I end up crying in a corner. Whichever comes first. So mini-me came through the kitchen and saw me crying in the corner and came to my rescue. I tell you this kid not only makes killer pizza but she is a caramel genius. A caramel hero. She was patient and waited and waited and swirled at the right time. She swirled perfectly until it all turned a perfect caramel colour. I was stunned, I was mesmerized, I had caramel envy. Apparently my daughter is the caramel queen. And she’s normally very against me sharing stories about her but this one she wanted me to scream from the rooftops. I was quite bluntly told I should tell you all she made the caramel NOT me. Yup, caramel hero, she is a caramel rock star.
So I did say there was a recipe right? I know, queen of the talkies right. It’s okay, these should make up for it.
Banana Sticky Buns
For the dough:
For the filling:
For the dough:
- In a medium size bowl, combine 1 cup of flour and yeast.
- Next, add warm milk (or warm water) and stir until combined.
- Cover the bowl with plastic wrap, or a lint free towel, and place the bowl in a warm spot in the kitchen for 30 minutes.
- Next, stir the mashed banana, melted butter, sugar, egg and salt into your yeast mixture. Stir until well combined.
- Now stir in all BUT 1/4 cup of the remaining flour. Set that reserved 1/4 cup of flour aside. The dough should turn into a stiff, shaggy dough as you stir it.
- Lightly flour your work surface and transfer your dough onto it.
- Knead the dough and turn it over on itself. If needed, add a bit more flour to keep it from sticking.
- Continue to knead until the dough is easy to work with. This should take approximately 5 to 10 minutes.
- Lightly butter, or use non-stick spray, a medium size bowl. Place the dough in that bowl and cover. Let the dough stand in a warm place in kitchen for about 40 to 50 minutes, or until the dough doubles in size.
Fill the rolls:
- Lightly flour your work surface again.
- Place the dough on the floured work surface.
- Shape the dough into a rectangle with your hands. Then use a rolling pin to form it into a large rectangle. The dough should be made into a 16 X 11 inch rectangle when done.
- Using a spatula, spread the melted butter over the dough, making sure to stop about 1/8 from the edge.
- Combine chopped pecans, brown sugar and cinnamon in a small bowl and mix. Then, sprinkle it evenly over the butter. You can also just toss the ingredients on individually if you don't want to use a bowl.
- Next roll up the dough lengthwise, start the process from the long edge. Once rolled, pinch the seam to seal it. Cut the end of each side and discard. Next, use a sharp knife or dental floss to cut the log into 12 x 1-1/4 inch sections. Cover them with plastic wrap, or a lint free towel and set them aside for now.
For the caramel sauce:
- Use butter or non-stick spray to generously coat the wells of a 12 cup muffin tin.
- Place a medium saucepan over medium-high heat, combining sugar and 1/4 cup warm water. Stir until the sugar dissolves. This should take about 2 to 3 minutes.
- Bring the syrup to a boil and do not stir, let it start to caramelize. You can gently swirl the pan to help it start to brown.
- Wait until the mixture turns an amber colour.
- Immediately remove from heat, and then stir in the mashed banana and cold butter.
- Next, stir in the heavy cream. You can return the pan to low heat if the mixture is not smoothing out right away.
- Now add the vanilla and the salt. Stir the mixture until it is smooth.
- Strain the sauce, discard any chunks of banana.
- Let the caramel cool for about 15 minutes.
- Now pour about 1 1/2 tablespoons of caramel into each muffin tin well. Reserve the extra caramel for later, keeping it at room temperature.
- Toss the pecans evenly into the muffin tin wells. You can arrange them artfully or just toss. Either way works.
- Uncover the dough you set aside earlier and place one piece in each muffin tin on top of your pecan caramel mixture. Place the cut side down.
- Cover that whole thing with plastic wrap and place in the fridge overnight.
Baking the sticky buns:
- Remove the dough from the fridge in the morning and place it in a warm spot. Let it rise until it doubles, this should take about 1 to 1 1/2 hours.
- Preheat your oven to 350 degrees. Place rack in center. Next, place second rack under so you can put a cookie sheet under the sticky buns as they bake to catch any overflowing caramel. Line that second cookie sheet with foil or parchment to make cleanup a snap.
- Place the buns into the oven and cook for about 20 to 22 minutes. The tops and edges should be golden brown when done.
- Remove muffin tin from oven and immediately invert it onto a rimmed cookie sheet. I highly recommend using parchment to line that cookie sheet so clean up will be easier. If any pecans have tumbled off you can place them back on, or peek behind you and if no one is looking pop them all in your mouth, then yell “ah, hot”.
- Let the sticky buns cool for about 10 minutes.
- Next, warm up the reserved caramel on the stovetop or in the microwave.
- Pour the warm caramel over the sticky buns.
Source: Feb/March Issue of Fine Cooking, also can be found HERE
I know right. All kinds of excellent. Now get your doofusy butts into the kitchen and make some. See you in a day and a half.
Toodles and smoochies.xx