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Sticky Pecan Buns Recipe

Soft, fluffy homemade buns filled with buttery cinnamon sugar and baked over a gooey caramel pecan topping. These sticky pecan buns are perfect for breakfast, brunch, holidays, and cozy weekend baking.
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Prep Time 25 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 buns
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 3/4 cup warm milk
  • 1 large egg
  • 1/4 cup unsalted butter melted
For the Cinnamon Filling
  • 1/3 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
For the Sticky Pecan Topping
  • 1/2 cup unsalted butter
  • 3/4 cup packed brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped pecans

Method
 

  1. Activate the yeast: In a large mixing bowl, combine the warm milk, granulated sugar, and yeast. Let it sit for about 5 minutes, until foamy.
  2. Make the dough: Add the melted butter, egg, and salt. Gradually mix in the flour until a soft dough forms.
  3. Knead: Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
  4. First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
  5. Prepare the topping: Melt the butter in a saucepan over medium-low heat. Stir in the brown sugar, heavy cream, vanilla, and salt until smooth. Pour into a greased 9×13-inch baking dish and sprinkle the chopped pecans evenly over the top.
  6. Make the filling: Mix the softened butter, brown sugar, and cinnamon in a small bowl until smooth and spreadable.
  7. Roll out the dough: Gently punch down the risen dough and roll it into a 15×10-inch rectangle.
  8. Add the filling: Spread the cinnamon mixture evenly over the dough, leaving a small border around the edges.
  9. Roll the dough: Starting from a long side, tightly roll the dough into a log.
  10. Cut the buns: Cut the log into approximately 12 equal pieces using a sharp knife or unflavored dental floss.
  11. Second rise: Arrange the buns cut-side up over the pecan topping. Cover and let them rise for 30–45 minutes, until puffy.
  12. Bake: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes, until golden brown and fully baked.
  13. Invert: Allow the buns to cool in the pan for 5–10 minutes. Place a serving platter over the baking dish and carefully invert the pan to release the buns.
  14. Serve: Serve the sticky pecan buns warm while the caramel pecan topping is gooey and delicious.

Notes

  • Use warm rather than hot milk when activating the yeast.
  • Allow the dough to fully double during the first rise for soft, fluffy buns.
  • Medium-chopped pecans work well for an even topping.
  • Flip the buns while they are still warm so the caramel topping releases easily.
  • For overnight preparation, shape the buns, cover, and refrigerate. Allow them to sit at room temperature before baking.
  • Store leftovers in an airtight container for up to 2 days at room temperature or up to 4 days in the refrigerator.
  • Baked buns can be frozen for up to 2 months when properly wrapped.

Nutrition Information

Serving Size: 1 bun
Calories: ~430 kcal
Carbohydrates: ~55 g
Protein: ~7 g
Fat: ~22 g
Saturated Fat: ~10 g
Cholesterol: ~55 mg
Sodium: ~230 mg
Fiber: ~2 g
Sugar: ~28 g
Recipe Category: Breakfast, Brunch, Dessert
Cuisine: American
Method: Baking
Keywords: sticky pecan buns, sticky pecan buns recipe, pecan buns, homemade sticky buns, cinnamon pecan buns, caramel pecan buns, breakfast buns