Pecan Sticky Buns
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Warm Pecan Sticky Buns fresh from the oven are the kind of treat that has everyone hanging out in the kitchen long before breakfast is ready. The dough is soft, rolled with cinnamon sugar, and baked in a rich, buttery caramel sauce that’s topped with pecans. They don’t look like much while they are in the oven, but I love flipping the pan and surprising everyone.
This recipe is easier than it looks. The hardest part is finding some patience while you wait for the dough to rise. It will still be quicker than running to the store or local bakery to pick some up, not to mention, cheaper. These breakfast rolls reheat beautifully and are perfect for meal-prepping on weekends and eating during those busy weekday mornings. But make no mistake, they are special enough for a fancy brunch or Christmas morning breakfast.
Ingredients and Substitutions
Flour – Regular all-purpose flour works perfectly. If it’s humid where you are, you might need a little extra when rolling.
Yeast – Active dry yeast gives the best rise. Make sure your liquids aren’t too hot or you’ll kill the yeast.
Milk and Water – Both should be warm but not too hot (around 110-115℉).
Butter – Salted butter is what I used; if using unsalted, add a pinch of salt to the dough.
Brown Sugar and Cinnamon – For that classic cinnamon-sugar swirl.
Pecans – Swap with walnuts or almonds if you prefer, but pecans give it that perfect crunch.
Heavy Cream – Adds richness to the caramel sauce but can be substituted with milk.
Directions
Combine warm milk, water, oil, and yeast. Let it sit until bubbly, about 5 minutes.
In a bowl, mix the flour, sugar, and salt. Add the yeast mixture and stir until a soft dough forms. Knead until smooth and elastic.
Place the dough in an oiled bowl, cover, and let it rise until doubled (about 1 hour).
Prepare a cake pan by liberally coating with non-stick spray.
Combine brown sugar, and cream. Spread evenly over the bottom the baking pan.
Sprinkle with pecans.
Deflate the dough.
Sprinkle flour on a clean working surface, place the dough in the center and roll it into a 12×18-inch rectangle.
Spread softened butter over the dough, leaving a ½-inch border on one side.
Combine the cinnamon and sugar and sprinkle over the butter.
Roll up the dough tightly, pinch the seam to seal.
Slice into 12 rolls and place them cut side down in the prepared pan.
Cover the pan and let the rolls rise again until doubled, about 1 hour.
Preheat the oven to 350℉.
Bake the rolls for 32-37 minutes, until golden brown.
Let the pan sit for 1 to 3 minutes, then invert onto a platter. If the topping sticks, pop the pan back in the oven for 5 minutes to loosen it.
Pro Tips
Check Your Liquid Temperature: Too hot, and it will kill the yeast; too cool, and the dough won’t rise properly. Aim for 110-115℉. Over 120℉ and the yeast may die and your dough will never rise.
Don’t Skip the Second Rise: This step ensures fluffy buns. Rushing it will lead to dense rolls.
Invert While Warm: If you wait too long, the caramel topping will harden and stick to the pan. If this happens, you just need to place the rolls back into a hot oven for 5 to 7 minutes.
Make-Ahead Option: Assemble the rolls the night before, cover, and refrigerate. Let them sit at room temp for 30 minutes before baking.
Storing and Reheating
Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 300℉ for 10 minutes or microwave individual rolls for 20-30 seconds.
Freezer: Freeze the baked rolls (without topping) for up to 3 months. Thaw, reheat, and drizzle with fresh caramel sauce.
Serving Suggestions
Pecan Sticky Buns are perfect for a weekend brunch or holiday breakfast. They pair beautifully with hot coffee or tea. For an extra indulgent treat, drizzle with cream cheese glaze or enjoy warm with a scoop of vanilla ice cream.
Can I Use a Stand Mixer to Knead the Dough?
Yes! Use the dough hook attachment and knead on medium speed for about 2-3 minutes.
What if I Don’t Have Heavy Cream?
You can substitute half-and-half or whole milk, but the sauce may be thinner.
Can I Swap the Pecans for Something Else?
Absolutely! Walnuts or sliced almonds work well, or skip the nuts altogether for a nut-free version.
Do I Have to Refrigerate the Dough Overnight?
Nope! This recipe only has 2 1-hour rises. You can let the dough slow rise in the refrigerator, take it out, let it sit at room temperature for at least 30 minutes, then continue with the recipe.
What About a Bread Machine?
You can use a bread machine using your manufacturer’s directions, using the dough cycle. That’s how I usually make my homemade cinnamon rolls.
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Pecan Sticky Buns
Ingredients
Dough
- 2 1/4 teaspoons active dry yeast or 1- 0.25 ounce package
- 3/4 cup warm water 110-115⁰F
- 3/4 cup warm milk 110-115⁰F
- 3 tablespoons light cooking or melted butter
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour more may be needed on humid days and more will be needed for rolling dough
Topping
- 1 cup brown sugar firmly packed
- 3/4 cup heavy whipping cream
- 1 1/2 cups chopped pecans
Cinnamon Filling
- 1/4 cup salted butter softened
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Combine yeast [2 1/4 teaspoons], water [3/4 cup], milk [3/4 cup], and oil [3 tablespoons] in a small bowl and mix to combine. Set aside.2 1/4 teaspoons active dry yeast, 3/4 cup warm water, 3/4 cup warm milk, 3 tablespoons light cooking
- Add 3 cups of the flour to a mixing bowl, add granulated sugar [1/4 cup], and the salt [1 teaspoon] stir to combine. Reserve the last cup of flour for rolling.1/4 cup granulated sugar, 4 cups all-purpose flour, 1 teaspoon salt
- Add the yeast mixture to the flour and mix to combine.
- Continue adding the remaining flour 1/4 cup at a time until a soft dough is formed. Depending on the humidity you may not need all of the flour, or you may need an additional 2 to 4 tablespoons.
- Knead the dough until smooth and elastic [6 to 9 minutes by hand on a lightly floured surface or 2 to 3 minutes using a mixer with a dough hook].
- Lightly oil a large bowl, add the kneaded dough. Turn the dough over a few times to completely coat with oil. Cover the bowl and set it aside in a warm area of the kitchen until doubled in size [about 1 hour].
- Prepare the caramel topping by combining brown sugar [1 cup] and the whipping cream [3/4 cup] in a small bowl and set aside.1 cup brown sugar, 3/4 cup heavy whipping cream
- Prepare a 9 X 13 baking pan by spraying with a non-stick spray.
- Pour the brown sugar and whipping cream mixture into the bottom of the pan and spread out evenly.
- Top with chopped pecans. Set aside.1 1/2 cups chopped pecans
- Deflate the dough and turn out onto a floured surface.
- Roll the dough into a rectangle roughly 12-inches by 18-inches.
- Spread softened butter evenly over the dough, leaving a 1/2-inch border on the long side furthest from you.1/4 cup salted butter
- Make the cinnamon filling by combining the remaining granulated sugar [1/4 cup] and cinnamon [1 tablespoon] and sprinkle evenly over the butter.1/4 cup granulated sugar, 1 tablespoon ground cinnamon
- Roll the dough up tightly, starting with the long side closest to you and lightly pinch the seam to seal.
- Cut the rolled dough into 12 pieces [cut off the ends if necessary to keep the rolls somewhat uniform].
- Place the rolls in the pan, cut side down.
- Cover with a kitchen towel and sit in a warm place and allow to rise a second time until double in size [about 1 hour].
- Preheat an oven to 350⁰F.
- Remove the towel from the rolls and place into the preheated oven and bake for 32 to 37 minutes, or until browned and the center rolls sound hollow when tapped.
- Remove from the oven and allow to cool for 1 minute.
- Invert onto a cookie sheet or serving platter.
Notes
Vanilla or other flavorings can be added to the topping if desired.
Dough can also be made in a bread machine, just follow the manufacturer’s directions for your brand and use the dough cycle.
Do not heat your liquids any higher than 120⁰F or you could kill the yeast.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.