Are you guys feeling like me? Like, “what in the world happened to the world in the past 10 days??”. I swear, almost overnight, everything has turned upside down. While we are making so many adjustments to life as we have known it, I am doing everything I can stay optimistic. One of those things, was I decided to make an upside down baked good, in celebration of my world being turned upside down! So, here are my sticky buns. Not only are they a fun celebration for what we are experiencing right now, they are also exceptionally good!
These are the same recipe as my previous post about Caramel Sticky Buns. I will include the recipe below. The only difference is I made these in muffin pans, as individual servings. So, divide your caramel between the muffin pans. I think I had about 2 teaspoons per slot.
Next add you pecans, if using. In our house, they are a must. I did several with whole pecans, but wound up switching to chopped for the rest. No reason, other than aesthetics.
Next, roll you cinnamon roll. If you are unsure of how to roll cinnamon rolls to the post linked above. It will show it all. Cut them down to about 1/2 -3/4 inch pieces. You can see even this size was a little big for the muffin pans, but again, this is the way we like it! Hah!
Now place cut cinnamon rolls on top of caramel pecan mix.
Here they are after they have risen!
Post baking. I know, I know they are pretty big. This is just the way we like them! Once they have finished baking, turn over onto a baking sheet. You might have a little caramel left in the bottom of the tin. Simply spoon it out onto the inverted Stick Bun.
And here is your finished product. They are so good y’all!
These went so fast in our house, as they always do!!
Plus, when you bake them in the muffin tins, they come out perfectly portioned!!
Doesn’t this just make you want to drool? Or is that just me?If you are struggling, add these to your list of foods to make. Find ways to find gratitude.
Also, as a side note, if you prefer, use all white flour. All purpose is great to swap out!
Caramel Pecan Whole Grain Rolls
- 1/3 cup butter
- 1/2 cup brown sugar I like to use dark.
- 3 tablespoons karo syrup
- 1 teaspoon vanilla
- 2 cups pecans leave them whole like I did, or chop them up
cinnamon roll filling
- 1/3 cup butter, softened
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- Add butter, brown sugar, and karo syrup to pan. Heat over medium low. Bring to a bowl and remove from heat. Pour into pan. I used an 8 inch and 6 inch pan. If you prefer to make it in one batch, use a 10 inch pan. Add pecans on caramel. Set pan aside to cool.
- Combine the softened butter, brown sugar and cinnamon. Remove brioche from fridge. Roll to a rectangle about 18×24. It will crack a touch on the edges, don't worry about this. Simply squeeze it back together. Spread the butter mixture across the brioche, leaving a one inch gap at the bottom. You will need this to crimp the bread closed. So, roll the roll. Pinch closed. Cut into 1 1/2-2 inch pieces. Add them to pan (s) with the caramel filling. Cover and let it rise until doubled. Preheat oven to 325 degrees while the rolls are rising. Normally I bake cinnamon rolls at 350 degrees, but I always bake the caramel pecan rolls at 325 degrees. Once the rolls are doubled, add them to the oven. Mine took about about 20 minutes. The way I check my rolls for doneness is to carefully lift the center swirl up and check to see if it is done. Remember to keep an eye on them, you don't want them to over bake, nothing is worse than dry whole wheat baked goods. Mine were just lightly browned. Remove from pan.Run a knife around the edges to make sure no rolls will stick to the side when flipped. Invert almost immediately. I show flipping my 8 inch pan onto a plate. Place the plate on top, flip the pan holding on to both the plate and pan. I think these are best served right away, while they are warm. Honestly though, I am not too picky, I will take them any way I can get them!Now, sit back and enjoy. You deserve it!