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Caramel Pecan Buns

By Lyshell Grigg


Ingredients & Directions

Dough

  • Put one 1pk yeast into large bowl
  • Add 1c warm water
  • Soften yeast by mixing with a fork then let sit 3-5 min
  • Then in a separate bowl combine dry ingredients and butter
  • 2T soft butter
  • ¼ cup sugar
  • 1tsp salt
  • 3 cups flour

Next add dry ingredients to the bowl with the yeast and water a third at a time mixing in with a fork then mix with hands and get every last bit of flour off the sides of the bowl.

Transfer dough to a cutting board or counter surface dusted with flour and knead for 10 minutes straight. The ball of dough should become elastic and soft without being sticky.

Spray a large bowl with cooking spray and set the ball of dough in it spraying the top of the dough with cooking spray. Tightly cover the bowl with saran wrap. Then cover bowl with a towel tucking the sides under and set aside to allow dough to rise for 60-90 minutes.

Sugar mixture

  • ¾ c brown sugar
  • ¾ c sugar
  • 2 Tbsp cinnamon
  • 2 Tbsp fresh orange juice

In bowl combine ¾ c brown sugar, ¾ c white sugar, 2 Tbsp cinnamon, and 2 Tbsp fresh orange juice. Mix together in a small bowl.

In bottom of pan

Put 4 Tbsp melted butter on the bottom and add a handful or two of the sugar mix and a small handful of pecans.

Dump the dough on to a cutting board or counter surface lightly dusted with flour and roll out into a large rectangle and cut in half short ways. Brush the surface of the 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 c of crushed pecans and sprinkle on the dough. Cut rectangle in half and roll up. Cut each half into 6 pieces. Carefully place into pan without spilling.

After placing into the pan spray the top of the buns with cooking spray and tightly cover with plastic wrap (can wrap above pan to four glasses) and place a towel on top. Allow to rise again for 60-90 minutes. Bake at 350 for 60 minutes (check at 50 min).

Frosting

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

Place in bowl

8 oz. cream cheese softened, 3T butter softened, ½ c powdered sugar, 1 tsp vanilla, and 1 pinch of salt. Blend with mixer. Set half of frosting aside. Add ¼ tsp orange zest and 1Tbsp of fresh orange juice to frosting and mix with blender.

Remove sticky buns from oven and place a large platter on top of the sticky buns while in the pan invert and the buns should slide out. Apply frosting and serve. Refrigerate left over sticky buns.

Contact Us

Advancement Services

Physical Address:

1150 Blake House
University of Idaho
Moscow, ID 83844-3302

Mailing Address:

875 Perimeter Dr MS 3302
Moscow, ID 83844-3302

Phone: 208-885-2072

Email: advserv_it@uidaho.edu