If you want to make your kitchen smell like pure heaven, these Pecan Sticky Buns are your ticket! Imagine soft, pillowy rolls swirled with cinnamon sugar, nestled into a buttery pecan-caramel sauce that bakes up irresistibly gooey and golden. This is my personal favorite treat for special brunches, late-night cravings, and every occasion in between.
Why You’ll Love This Recipe
- Rich, Gooey Topping: The caramel-pecan sauce bubbles up as it bakes, blanketing each roll with irresistible sticky sweetness.
- Perfectly Fluffy Dough: Warm milk and just the right dough technique mean the rolls are soft and cloud-like every single time.
- Make-Ahead Friendly: You can prep these Pecan Sticky Buns in advance for stress-free brunches or gatherings.
- Crowd-Pleasing Magic: Whether it’s a holiday, potluck, or lazy Sunday, these sticky buns guarantee rave reviews from all ages.
Ingredients You’ll Need
Let’s talk ingredients—the essentials for capturing that bakery-style magic at home! Each component is carefully chosen to bring out the best flavor, fluff, and that signature sticky finish in every bite of these Pecan Sticky Buns.
- Whole Milk: Slightly warmed, it jumpstarts the yeast and adds a lovely richness to the dough.
- Active Dry Yeast: This is the powerhouse that creates those airy, soft layers—we use just the right amount for a beautiful rise.
- All-Purpose Flour: Go for spooned and leveled to keep the dough wonderfully tender rather than dense.
- Granulated Sugar: A little sweetness in both the dough and filling brings balance to every bite.
- Salt: Essential for flavor, it keeps your buns from tasting flat or overly sweet.
- Unsalted Butter: Used generously in the dough, filling, and topping for ultimate richness and melt-in-your-mouth texture.
- Dark Brown Sugar: The star of the topping, it lends deep caramel vibes that melt beautifully with the butter and syrup.
- Maple Syrup: A drizzle adds complexity and a subtle, cozy hint that sets these buns apart.
- Heavy Whipping Cream: This makes the caramel topping extra creamy and dreamy!
- Vanilla Extract: Just a splash brings the whole sticky bun experience together with warmth and aroma.
- Pecans: Chopped and layered generously, they add crunch and toasty, nutty flavor in every bite.
- Ground Cinnamon: Warming spice is a must for that classic sticky bun swirl inside.
Variations
Once you’ve mastered the classic, Pecan Sticky Buns are so much fun to customize! You can easily personalize them to suit allergies, ingredient availability, or even your current cravings.
- Walnut Swap: Replace the pecans with chopped walnuts for a slightly earthier flavor and crunch.
- No Nuts Needed: Leave out the pecans entirely; you’ll still get a deliciously gooey cinnamon roll!
- Maple Boost: For maple fanatics, add a teaspoon of maple extract to the filling for next-level syrup flavor.
- Dairy-Free Option: Use your favorite plant-based milk and vegan butter to make these buns delightfully dairy-free (they’re still incredibly soft and sticky!).
How to Make Pecan Sticky Buns
Step 1: Activate the Yeast
Begin by warming your milk to the perfect temperature (about 100–110°F)—it should feel cozy, not hot. Stir in the active dry yeast and a little granulated sugar to give the yeast some food. Set aside for a few minutes; you’ll know it’s ready when it’s creamy and slightly foamy.
Step 2: Make the Dough
Combine flour, the rest of the granulated sugar, and salt in a mixing bowl. Add the frothy yeast mixture and use a dough hook (or a strong arm!) to bring it all together. Next, blend in the softened butter—this creates dough that’s soft, buttery, and dreamy. Knead until smooth, then cover and let it rise until doubled and puffy, about an hour.
Step 3: Prepare the Filling & Topping
While your dough is rising, melt the butter for the filling and set aside to cool slightly. Stir together sugar and cinnamon for that signature swirl. For the topping, melt butter with brown sugar, maple syrup, and vanilla in a saucepan until just bubbling. Remove from heat and whisk in the heavy cream for a luscious caramel sauce.
Step 4: Layer the Dish
Sprinkle chopped pecans over the bottom of your greased baking dish so every roll gets plenty of nutty crunch. Pour the warm caramel topping evenly over the pecans, creating the sticky foundation for your buns—this is where the magic really begins!
Step 5: Shape and Fill the Rolls
Turn your risen dough out onto a floured surface and knead it a few times for extra fluffiness. Roll it into a large rectangle, then brush generously with melted butter and sprinkle on the cinnamon-sugar. Roll tightly from the long side, pinch the seam, and slice into 12 even pieces.
Step 6: Second Rise and Bake
Arrange the buns cut-side up over the pecans and caramel. Cover and let them rise until irresistibly puffy (about an hour). Once they’re doubled, bake at 375°F until they’re golden and bubbling—trust me, your kitchen will smell amazing! Immediately invert so the gooey topping runs over every roll.
Pro Tips for Making Pecan Sticky Buns
- Mastering the Milk Temp: Always check that your milk is just warm (not hot) to activate the yeast—too hot and you’ll risk killing the yeast, too cold and your buns won’t rise!
- Slice with Precision: Use a serrated knife or dental floss to cut the dough for beautifully round buns—no squishing or tearing!
- Caramel Coverage: Be generous and spread the pecans and caramel all the way to the edges of the pan for sticky goodness in every corner.
- Inverting Magic: Invert the buns onto a tray while still hot, so all that molten pecan caramel swoons over the tops rather than sticking to the bottom of the pan.
How to Serve Pecan Sticky Buns
Garnishes
Nothing beats the gorgeous shine of that pecan-caramel glaze, but if you want to get fancy, a final sprinkle of extra toasted pecans or a delicate dusting of cinnamon takes your Pecan Sticky Buns over the top in both flavor and appearance.
Side Dishes
Serve these sticky buns warm alongside fresh fruit, crispy bacon, or a big bowl of Greek yogurt to balance the sweet richness. For brunch, add scrambled eggs and everyone will leave the table happy and satisfied!
Creative Ways to Present
Arrange Pecan Sticky Buns in a pretty circle on a cake stand for a brunch centerpiece, or pile them high on a rustic wooden board for a cozy breakfast buffet. For a special touch, serve in individual ramekins for a bakery vibe—no sharing required!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store cooled sticky buns tightly covered at room temperature for up to 2 days, or pop them in the fridge for up to 4 days. The gooey topping keeps them soft and delicious!
Freezing
While Pecan Sticky Buns are best fresh, you can freeze them (unbaked, after shaping and before the second rise) for up to 2 months. When ready, let them thaw and complete the second rise before baking as usual. Fully baked buns can be frozen too, but the texture is softest when enjoyed right away.
Reheating
To revive leftover buns, simply warm them in a low oven (around 300°F) for 10 minutes, or pop individual rolls in the microwave for 15–20 seconds. They’ll become ooey-gooey and taste like they’re just out of the oven!
FAQs
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Can I prepare Pecan Sticky Buns the night before?
Absolutely! After shaping the buns and placing them in the prepared pan with the pecan topping, simply cover tightly and refrigerate overnight. Let them come to room temperature and finish the second rise before baking in the morning for fresh, hot sticky buns with no morning fuss.
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What if I don’t have a stand mixer?
No worries! You can make the dough by hand. Use a sturdy spoon or your hands to combine, then knead on a lightly floured surface until smooth—it will just take a little extra love and elbow grease.
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Can I use instant yeast instead of active dry yeast?
You can! Skip the activation step and mix instant yeast right in with the flour and sugar, then proceed as directed. Your rise times might be slightly shorter, so keep an eye on the dough as it puffs up.
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Is it possible to make these Pecan Sticky Buns without nuts?
Definitely—just leave out the pecans or replace them with dried fruit (like raisins or cranberries) for a fun twist. The caramel topping will still create that deliciously sticky, golden finish!
Final Thoughts
Trust me, there’s pure joy in pulling apart a warm Pecan Sticky Bun, letting the caramel drip down your fingers, and savoring every soft, cinnamony swirl. Make a batch soon—you and everyone you share them with are in for a delicious treat that just might become a new family tradition!
Print
Pecan Sticky Buns Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delicious Pecan Sticky Buns that are a perfect treat for any time of the day. A soft, buttery dough filled with cinnamon sugar, topped with a sticky pecan glaze – these buns are guaranteed to impress!
Ingredients
Dough:
- 1 cup whole milk slightly warmed (100-110 degrees F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 4 cups all-purpose flour spooned and leveled (+ additional for Step 10 & 11)
- 1/2 cup granulated sugar + 1 Tablespoon for yeast activation
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
Topping:
- 3/4 cup unsalted butter softened
- 3/4 cup dark brown sugar packed
- 1/3 cup maple syrup
- 3/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 3/4 cup chopped pecans
Filling:
- 3/4 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1/4 cup unsalted butter softened
Instructions
- Grease a 9×13-inch baking dish and set aside. Add yeast and 1 Tablespoon granulated sugar to the warmed milk and stir, then set aside.
- Then, add flour, ½ cup granulated sugar, and salt to a mixing bowl or bowl of a stand mixer and whisk until combined. Add yeast mixture to the flour mixture and use dough hook to knead until well-combined, about 3 minutes.
- Lastly, add butter in chunks and continue to knead on low using stand mixer until combined, about 5 minutes. Roll dough into a large ball and cover with plastic wrap, then allow to rise for at least an hour. (You want the dough to double in size.)
- While dough is rising, prepare the filling by melting butter and cooling slightly. Then mix sugar and cinnamon together in a small bowl.
- Prepare the topping by adding butter, brown sugar, maple syrup, and vanilla extract to a medium saucepan and mix. Heat over medium-low heat, stirring occasionally, until beginning to bubble. Remove from heat and whisk in the heavy cream.
- Pour pecan pieces into bottom of 9×13-inch baking dish in a single layer. Pour prepared topping over pecans, set aside.
- Flour a work surface and knead dough 5 times folding in half each time. Using a floured rolling pin, roll out dough into a large rectangle, about 12×18-inches.
- Melt ¼ cup butter then brush or spoon over dough, then sprinkle filling over dough in a single layer. Starting on a long side, roll the dough tightly, then pinching the seams shut.
- Slice into 12 equal pieces. Place rolls cut side up onto pecan pieces in baking dish.
- Cover and allow to rise at least an hour or until doubled in size again.
- Preheat oven to 375 degrees. Bake for 24-25 minutes or until golden brown on top.
- Carefully invert immediately onto baking sheet or separate pan and serve.
Notes
- You can use walnuts instead of pecans for this, or use no nuts at all.
- Make sure you let the dough rise a second time.
- These can be made ahead of time, see above on how to do that.
- Make sure your milk is between 100-110 degrees F.
- Using a serrated knife yields the best cuts when cutting the dough.
- Make sure that you are using active dry yeast.
- We do not recommend freezing this recipe.
Nutrition
- Serving Size: 1 bun
- Calories: 425
- Sugar: 24g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
