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Caramel Buns

  • Author: Fluffy


Every year our family goes down the sea shore for a week in late June. On Sunday after mass I like to pop in the local bakery for some pastries. My choices are usually tea biscuits and caramel buns. The caramel buns are just so tasty and sweet that it’s a beautiful start to my Sunday morning.

I thought, these are such a delight when I’m on vacation, why don’t I give it a try to make them myself? Sure enough, everyone in the house thought they were super tasty!



  • 1/4 cup soft butter
  • 1/3 cup brown sugar (packed)
  • 1 tsp light corn syrup
  • 1/3 cup pecans or walnuts
  • 1 pkg active dry yeast
  • 3/4 cup warm water (not hot – 105 to 115 degrees)
  • 2 1/2 cups Bisquick
  • 2 tbsp soft butter
  • 1/4 cup brown sugar (packed)
  • 1 tsp cinnamon


  1. Melt 1/4 cup butter; add 1/3 cup brown sugar and corn syrup
  2. Bring syrup mixture to a rolling boil
  3. Spread in 8″ round layer pan. Add pecans
  4. Dissolve yeast in water
  5. Mix in Bisquick and beat vigorously
  6. Turn dough onto surface well dusted with Bisquick
  7. Knead until smooth, 20 times
  8. Roll out into rectangle, 16×9″
  9. Spread with remaining ingredients
  10. Roll up tightly, beginning at wide side
  11. Seal well by pinching edge of dough into roll
  12. Slice into 10 slices. Place in pan
  13. Place pan of buns on wire rack over bowl of hot water and cover with towel; let rise 1 hr
  14. Heat oven to 400 degrees (mod. hot); bake 20 to 25 min
  15. Invert pan and serve buns warm