Rum Caramel:

  • ½ cup rum
  • ¼ cup butter
  • ½ cup brown sugar
  • 2 tablespoon corn syrup
  • ½ cup pecans


Sticky Buns:

  • Rum caramel*
  • 16 ounces prepared pizza dough
  • ⅓ cup butter, softened
  • ⅓ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup pecans


For the sticky buns: Preheat the oven to 375˚F. On a lightly floured work surface, roll out the dough into an 11-by-15-inch rectangle, about ¼-inch thick. Spread butter over the dough. Sprinkle brown sugar, cinnamon and pecans over the top.

Starting from the long end, roll the dough tightly into a log. Pinch the ends to seal the seams. Cut into 12 slices. Space the buns evenly in the 9-inch caramel-lined pan. Cover with plastic wrap and let stand for 10 to 15 minutes, or until it has risen.

Bake for 20 to 30 minutes, or until golden brown and bubbling. Cool for 5 minutes and invert onto a serving plate. Serve warm.

If you’re not a nut person, you can substitute raisins for the pecans.

For the rum caramel: Melt butter in a small saucepan over medium heat. Stir in the rum, brown sugar and corn syrup and bring to a boil. Cook for 3 to 5 minutes, or until sugar dissolves and sauce thickens. Pour into a 9-inch square baking pan, sprinkle pecans on top and cool completely.

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