There’s something magical about waking up to the warm, inviting aroma of freshly baked pecan sticky buns. If your household is anything like mine, the excitement that follows such delightful scents can turn a lazy Sunday morning into a cherished family ritual. I’ll be honest, I’m not a morning person, but these sticky buns are absolutely worth rolling out of bed for!
Before we dive in, if you’re in the mood for more comfort food, check out my fluffy cinnamon rolls recipe here. Now, let’s get started on creating those perfect pecan sticky buns!
Why you’ll love this recipe
This recipe is bound to become a household favorite for its delicious layers of goodness and the fact that it’s a foolproof way to impress anyone visiting. The delectable combination of caramelized pecans and soft, pillowy dough creates a perfect wake-up call—or a well-deserved treat at any time of day. Plus, don’t we all need a reason to gather the family around the kitchen table for a chat while enjoying sweet, sticky deliciousness?
Ingredients
Dough
- ¾ cup warm whole milk (115–125°F)
- 1 Tbsp + 1 tsp instant yeast
- ⅓ cup granulated sugar
- 2 tsp salt
- 5 large eggs, room temperature
- ½ cup (1 stick) very soft unsalted butter
- 3 cups bread flour
- 2 cups all-purpose flour
Pecan Topping
- ½ cup (1 stick) unsalted butter
- ⅔ cup packed light brown sugar
- ⅔ cup heavy cream
- ⅓ cup pure maple syrup
- 1½ cups chopped pecans
- ½ tsp salt
Cinnamon-Sugar Filling
- ½ cup (1 stick) very soft unsalted butter
- ¾ cup packed light brown sugar
- 3 tsp ground cinnamon
- ¼ tsp ground nutmeg
Instruction
1. Prepare the dough
- In a stand mixer bowl, combine warm milk, yeast, sugar, salt, eggs, butter, and flours.
- Mix on low speed, then increase to medium-high for 4–5 minutes until smooth.
- If the dough feels sticky, add extra flour 1 Tbsp at a time until it just pulls away from the bowl.
2. Let it rise
- Lightly grease a large bowl. Place the dough inside, cover, and let rise in a warm spot until doubled in size (1–2 hours).
3. Make the pecan topping
- In a saucepan, melt butter and brown sugar over medium heat.
- Remove from heat and cool slightly.
- Whisk in maple syrup, heavy cream, pecans, and salt. Set aside.
4. Roll and fill
- Roll the risen dough into a 12×18-inch rectangle on a floured surface.
- Spread with butter, then sprinkle evenly with brown sugar, cinnamon, and nutmeg.
- Roll up lengthwise, pinch edges to seal, and slice into 12 even rolls.
5. Assemble
- Grease a 9×13-inch baking dish. Pour the pecan topping into the bottom.
- Place rolls on top, cover, and let rise again for 30–60 minutes.
- (For overnight prep: refrigerate covered and bake the next day.)
6. Bake
- Preheat oven to 350°F.
- Bake for 24–28 minutes, until golden brown and the center reaches 175°F.
7. Finish
- Cool slightly, then invert rolls onto a platter or rack to serve.
- Enjoy them warm, sticky, and delicious!
Recipe tips & variations
Feel free to play around with this recipe. You might try adding dried fruit bits like raisins into the filling for extra flavor or even swapping pecans for walnuts if you prefer a different crunch.
Storage & reheating
You can keep any leftovers in an airtight container at room temperature for a couple of days or in the fridge for up to a week. When reheating, just pop them in a warm oven for a few minutes—watch your sticky buns come back to life, ooey-gooey goodness and all!
FAQs
Using unflavored dental floss works wonders to slice without deforming your roll.
Absolutely! Prepare them the night before and leave them in the fridge for convenient baking the next day.
Yes, you can try experimenting with whole wheat flour, but it might alter the texture slightly.
The dough should double in size. A simple test is to gently press your fingers into it; if the indentation stays, it’s ready.
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Pecan Sticky Buns
- Total Time: 2 hours 30 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
Delicious and comforting pecan sticky buns perfect for a sweet breakfast or treat, featuring caramelized pecans and soft dough.
Ingredients
- 3/4 cup warm whole milk (115-125°F)
- 1 Tablespoon + 1 teaspoon Instant Yeast
- 1/3 cup granulated sugar
- 2 teaspoons salt
- 5 large eggs, room temperature
- 1/2 cup (1 stick) very soft unsalted butter
- 3 cups bread flour
- 2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup light brown sugar, packed
- 2/3 cup heavy cream
- 1/3 cup pure maple syrup
- 1 1/2 cups chopped pecans
- 1/2 teaspoon salt
- 1/2 cup (1 stick) very soft unsalted butter
- 3/4 cup light brown sugar, packed
- 3 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, eggs, butter, and the flours. Start mixing on low speed and then increase to medium-high speed until the mixture is smooth, which should take about 4-5 mins.
- If the dough is sticky, add flour one tablespoon at a time until it barely sticks to the bottom of the bowl.
- Grease a large bowl lightly, transfer your dough in, cover, and let rise until it doubles in size—typically about 1 to 2 hours.
- Melt butter and brown sugar in a saucepan over medium heat. Let it cool slightly before whisking in maple syrup, cream, pecans, and salt. Set aside.
- Roll the dough into a 12×18 inch rectangle on a lightly floured surface. It’s time to bring on the butter!
- Spread butter over the dough, sprinkle the sugar-cinnamon-nutmeg blend all over, and then roll it up lengthwise. Pinch the edges to seal and slice into 12 sections.
- Pour your pecan caramel sauce into a greased 9×13-inch baking dish. Arrange the rolls on top, cover, and let them rise again for about 30 mins to an hour. Want an overnight option? Just refrigerate the dough and bake the next day.
- Preheat your oven to 350°F, bake them for 24-28 mins until they’ve turned a lovely golden brown and reach an inside temperature of 175°F.
- Slightly cool the buns, then flip them onto a cooling rack or platter. Voilà!
Notes
- Feel free to play around with this recipe. You might try adding dried fruit bits like raisins into the filling for extra flavor or even swapping pecans for walnuts if you prefer a different crunch.
- You can keep any leftovers in an airtight container at room temperature for a couple of days or in the fridge for up to a week. When reheating, just pop them in a warm oven for a few minutes—watch your sticky buns come back to life, ooey-gooey goodness and all!
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg