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Caramel Pecan Sticky Buns

By Lyshell Grigg

  • Oven: 350⁰



  • 1 pkg yeast
  • 1 cup warm water
  • 2 Tbsp butter, softened 
  • ¼ cup sugar
  • 1 tsp salt
  • 3 cups flour

Sugar Mixture

  • ¾ cup brown sugar
  • ¾ cup sugar
  • 2 Tbsp cinnamon
  • 2 Tbsp fresh orange juice
  • ¾ cup pecans, crushed
  • 6 Tbsp butter, melted


  • 8 oz (1 pkg) cream cheese, softened
  • 3 Tbsp butter
  • ½ cup powdered sugar
  • 1 tsp vanilla
  • ¼ tsp orange zest
  • 1 Tbsp fresh orange juice
  • 1 pinch salt


Put yeast in large bowl, add water. Soften by mixing with fork, then let sit 3 – 5 minutes. Next mix softened butter and remaining dry ingredients for dough in separate bowl. Add butter/dry ingredient mixture to yeast/water mixture 1/3 at a time, mixing with fork. Then mix with hands, getting all flour off sides of bowl. Transfer dough to cutting board or counter surface dusted with flour, knead for 10 minutes straight. Dough should become elastic and soft without being sticky. Spray large bowl with cooking spray and set dough ball in it, spraying the top of dough with cooking spray. Tightly cover bowl with plastic wrap. Cover bowl with a towel tucking the sides under, set aside. Allow dough to rise for 60-90 minutes. For sugar mixture, mix sugars, cinnamon and orange juice in small bowl. Put 4 Tbsp melted butter on bottom of pan, add a handful or two of the sugar mix and a small handful of pecans. Dump dough onto cutting board or counter surface lightly dusted with flour. Roll out into a large rectangle. Cut in half short ways. Brush surface of dough with 2 Tbsp melted butter. Spread all but a handful or two of the sugar mixture on top of the dough getting it as close to the edges as possible. Mix zest with ¼ cup of crushed pecans and sprinkle on dough. Cut rectangle in half and roll. Cut each half into 6 pieces. Carefully place into pan without spilling. Spray top of buns with cooking spray, cover tightly with plastic wrap, placing towel on top. Allow to rise again for 60-90 minutes. Bake for 60 minutes (check at 50 min).


Place cream cheese, butter, sugar, vanilla and salt in bowl, blend with mixer. Set half aside. Add zest orange juice to remaining frosting and mix with blender. Remove sticky buns from oven. Place large platter on top of the sticky bun pan, invert pan causing buns to slide out. Apply frosting and serve. Refrigerate left over sticky buns.

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