Lowen Cakes

Key Ingredients You’ll Need

• All-purpose flour – for a soft but structured dough
• Instant yeast – no need to proof, just mix and go
• Brown sugar – for both the swirl and the caramel topping
• Butter – a key player in both richness and gooeyness
• Pecans – chopped for a nutty, toasty crunch
• Heavy cream – adds velvety richness to the caramel layer

Tips for Perfect Sticky Buns:

Use a thermometer to check doneness — center buns should reach 88–90°C (190–195°F).

Flip after 5–7 minutes post-bake so the caramel doesn’t set too firmly.

Don’t overflour the dough — it should feel soft and slightly tacky before rising.

Use dental floss or a sharp knife for clean, tight spirals when slicing the dough log.

Warm individual buns briefly before serving to bring back that gooey, just-baked feel.

FAQ

Can I make them the night before?
Yes! Assemble the buns in the pan with the topping, cover tightly, and refrigerate overnight. Let sit at room temperature for about 1 hour before baking.

Do I have to use pecans?
Nope! Walnuts work too, or you can skip the nuts entirely for a pure caramel topping.

How do I flip them if I don’t have a huge tray?
Use a baking sheet or parchment-lined cutting board. Or slice and flip the pan in halves.

🧊 Storage Tips

• Room Temp (Same Day): Loosely covered for up to 6–8 hours.
• Refrigerate (Up to 4 days): Keep covered and warm before serving.
• Freeze: Wrap individually and freeze for up to 2 months. Reheat in a 160°C oven for 10–15 minutes.

Ingredients

FOr the Dough

• 480g (4 cups) all-purpose flour
• 7g (2¼ tsp) instant yeast
• 240ml (1 cup) whole milk, warm
• 60g (¼ cup) granulated sugar
• 2 large eggs
• 1 tsp salt
• 85g (6 tbsp) unsalted butter, softened

For the filling

• 100g (½ cup, packed) brown sugar
• 2 tsp ground cinnamon
• Pinch of salt
• 45g (3 tbsp) unsalted butter, softened

For the Caramel pecan topping

• 115g (½ cup) unsalted butter
• 150g (¾ cup, packed) brown sugar
• 80ml (⅓ cup) heavy cream
• ¼ tsp salt
• 1 tsp vanilla extract
• 100–120g (1 cup) chopped pecans

Directions

1. Make the Dough
   • Mix warm milk, sugar, and yeast. Add eggs, butter, and salt. Knead with flour until soft and smooth. Let rise 1.5–2 hours until doubled.
2. Make the Topping
   • Melt butter, stir in brown sugar, cream, and salt. Simmer 2–3 mins. Add vanilla. Pour into a greased 23x30cm pan and sprinkle pecans evenly.
3. Roll & Fill
   • Roll dough into a 35x45cm rectangle. Spread with butter, sprinkle with cinnamon sugar. Roll up tightly and slice into 12 rolls.
4. Assemble
   • Place 12 rolls on top of the pecan topping.
5. If baking the same day, let rise again for 45–60 minutes, then move on to the baking step.
   • If baking the next morning, cover pan tightly with plastic wrap and place in fridge overnight between 8-12 hours. Then remove from fridge the next day and let the buns sit at room temperature for 1 hour before baking.
6. Bake
   • Bake at 175°C (350°F) for 30–35 minutes until golden and cooked through (center should hit ~90°C).
7. Flip
   • Cool 5–7 minutes, then flip the pan onto a tray or board. Let caramel ooze down. Serve warm!

Notes

Make sure your topping doesn’t cool too much before adding the dough, or it can harden in the pan.

For added depth, add a dash of bourbon or maple to the caramel sauce.