A favorite breakfast treat especially when it is cold and we need a pick-me-up lip-smacking, happy munching, crunching start of the day treat. Pecan Sticky Buns rate #2 on our favorite breakfast bun list with Cinnamon Raisin Buns being #1. There are many great recipes for them. Pictured here is mine from a recipe I created from Maida Heatter Cinnamon Buns redo as Pecan Sticky Buns.
You can choose many excellent recipes online if you do not have one of your own. Here are a few I recommend:
Cinnamon Pecan Sticky Buns by Martha Stewart
Caramel-Pecan Sticky Rolls
Who isn’t in love with anything related to cinnamon or caramel buns? Our absolute favorite breakfast treat. I have created many versions at Beyond the Yum because a gal can never have enough cinnamon bun recipes (i.e., like shoes). My Maida Heatter recipe is a favorite for yeast rolls and this is my favorite for cake and is based on several other yum recipes with a twist. This is truly a lip-smacking, finger-licking “beyond the yum” recipe. Try it!
Cinnamon Raisin Caramel Cake
3 cups flour
¼ tsp salt
1 cup sugar*
4 tsp baking powder
1 ½ cups cream (or milk)**
2 tsp vanilla
1/2 cup butter, melted
1 cup raisins
1 cup butter, softened
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
1/4 tsp nutmeg
Preheat oven to 350 degrees.
- Mix together dry ingredients; add wet ingredients finishing with melted butter until smooth.
- Add raisins and stir to mix.
- Spread batter into a greased 9×13 pan.
- In a separate bowl, mix the topping ingredients.
- Drop topping by tablespoons onto cake batter and use a knife to swirl through the cake.
- Bake for 25-30 minutes. Set aside to cool to warm.
- Drizzle 1/2 Caramel Sauce over cake.
- Drizzle Powered Sugar Glaze over cake.
- Cut into large slices and serve with additional caramel sauce.***
Powdered Sugar Glaze:
2 cups powdered sugar
5 tbsp milk
1 tbsp butter melted
1 tsp vanilla
Directions for Glaze: Mix all ingredients until smooth, set aside.
1 packed cup brown sugar
1/2 cup cream
4 tablespoons sweet unsalted butter
1 tablespoon vanilla extract
Directions for Caramel Sauce: Mix the brown sugar, cream, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Set aside until assembly.
*You can substitute sugar with Splenda for both white and brown sugars.
** I always substitute milk with cream; some recipes require a little water added to cream to thin batter. Cream gives a creamy”melt in your mouth” texture to the cake.
*** You have the option to use all the caramel over the cake but I find I like it better when drizzled on plate to dip bites of cake into it.
8o)) I keep mine in fridge after first day (if there are leftovers) and then add a tablespoon of the leftover caramel sauce to top, reheat in microwave for 10+- seconds and then indulge for a few minutes of delight ….enjoy!