These caramel Pecan Sticky Buns are made with lots of brown sugar, plenty of nuts, a hint of cinnamon, and a rich, gooey caramel sauce that coats each delicious roll. They’re one of our staple holiday brunch recipes that everyone raves about since they taste bakery-quality right at home.
When it comes to breakfast pastries, there is nothing I love more than a good sticky bun. Cinnamon rolls are delicious, but I’ll take a gooey, nutty, sticky bun over a cinnamon roll any day. These Pecan Sticky Buns are one of our family’s favorite treats to bake on slow weekend mornings or for holiday brunches because they taste just like the bakery version right at home. Easier to make than you’d think, these buns are warm, gooey, and are devoured immediately the moment they’re removed, fresh from the oven.
One batch of this sticky buns recipe will make 12 good-size buns that are soft, fluffy, and covered in a rich, buttery and nutty topping — so they’re perfect for a crowd. Leftover Pecan Sticky Buns can be frozen and reheated, too. Or, you can make them in two smaller pans and plan on giving one away to friends. They will love you for it!
Reader Review: Amy, I just made these and they turned out so good! I used dark corn syrup because that is what I had on hand, and coconut milk in place of the heavy cream. When I flipped the pan over, they came out perfectly. Thank you! – Erica
Why You’ll Love this Recipe
- Bakery-style rolls that are better at home. Why run to the bakery when you can have fresh, decadent pecan rolls right out of the oven.
- If you’ve made cinnamon rolls before, you can easily make pecan rolls too. Similar process with the yeasted dough base and rolled filling, but topped with a baked caramel nut sauce that is simply divine.
- Easy to share with a crowd. If you need to impress a group for a special occasion, this is the recipe to make! I can speak from experience, everyone will be asking for seconds.
Ingredients
- Milk: Use whole milk here for richness and creaminess.
- Yeast: To help the buns rise, and adds that signature bakery-pastry flavor.
- Sugar: For sweetness.
- Eggs: We recommend using size large.
- Flour: All-purpose works great, use your preferred brand.
- Salted Butter: For richness in the topping.
- Salt: To balance the sweetness.
- Pecans: Toasty and nutty, for crunch and flavor.
- Corn Syrup: For that signature gooey texture.
- Vanilla: Adds flavor and enhances the other ingredients.
- Cream: Adds extra decadence and richness to the topping.
- Cinnamon: A warm spice to add the perfect flavoring.
How To Make Pecan Rolls
- Make the dough: Start by proofing yeast in a bowl with warm milk and a little sugar. Then, add eggs, butter, salt, flour, and more sugar. I like to beat using the paddle attachment until the first 2 cups of flour are worked in. Then I switch to the dough hook and add in the rest of the flour from there to make a nice, soft dough.
- Rise. Cover with plastic wrap and let rise for 1-2 hours until doubled in size.
- Make the caramel pecan topping: Combine brown sugar, butter, corn syrup, and salt in a small saucepan and heat to boiling, stirring frequently. Boil for one minute. Then, remove from the heat and stir in vanilla and heavy cream. Sprinkle chopped pecans over the bottom of a 9×13-inch baking dish. Then, pour the hot sauce over the nuts and set aside.
- Make the filling: The filling in these sticky buns is just a mixture of brown sugar and cinnamon that I like to stir together before sprinkling over softened butter.
- Shape the rolls: When the dough has doubled in size, roll it out into a 12×18-inch rectangle on a lightly floured surface. Spread with softened butter, and then sprinkle with the cinnamon-brown sugar mixture. Roll up from the long side into a tight log. Then, slice into 12 equal-sized rolls with a sharp knife or use a piece of thread or floss to cut them.
- Rise and bake: Arrange the sliced rolls on top of the caramel pecan topping, and then cover and let rise for another 30-45 minutes before baking in a 375°F oven for 25-30 minutes. You may want to cover the baked rolls with aluminum foil for the last 15 minutes of baking so they don’t get too dark on top.
- Flip and serve: Once the sticky buns are done, let them sit for 4-5 minutes before covering with a serving plate that is larger than the baking dish and quickly (but carefully!) flipping the pan and serving plate over. You might need to jiggle the pan a time or two, but the sticky buns should drop right out and the caramel and pecans will ooze over the top.
Tips for Success
- Swap in Honey or Syrup: The corn syrup and heavy cream keep the caramel nice and soft, but you can substitute honey or even maple syrup in place of the corn syrup. The flavor will be slightly different, but it’s subtle and both are good options if you don’t like using corn syrup.
- Try Evaporated Milk or Half-and-Half: Both are rich and creamy, and can be used in place of the heavy cream if that’s what you have on hand.
- Toast the Nuts: If you have time, lightly toast the pecans to give them an extra nutty, toasty flavor that’s absolutely delicious in the crunchy topping.
- Slice Even Buns with Thread or Floss: To use the thread or floss approach, slide the floss under the rolled up dough, crossing the ends over the top of the dough, and pulling them through to create a clean slice. I get even rolls by first slicing the rolled dough in half in the middle, then into quarters, and then slicing each quarter into three pieces, rather than starting at one end and eyeballing my way down.
- Let Buns Cool Before Flipping: Let the baked sticky buns sit and cool for about 5 minutes before inverting them onto a platter. Letting them set for a bit will help them flip and come out easily.
Variations
- Bourbon-Pecan Rolls: If you’re serving this to an adult crowd, try adding a splash of bourbon to the butter, sugar, caramel base.
- Try Different Types of Nuts: Instead of pecans, use sliced almonds or walnuts for an equally as delicious crunch and flavor.
- Use Browned Butter: For an extra nutty, rich flavor, brown the butter and allow it to cool before using for the rich caramel topping.
- Sprinkle with Flaky Sea Salt: Once the buns are baked and flipped, add a sprinkle of flaky sea salt for a salty-sweet finishing touch.
Storage
Store leftover sticky buns in an airtight container or wrapped tightly at room temperature for 2-3 days, or in the fridge for up to a week. The quicker they’re eaten, the fresher and gooey-er they’ll be!
You can freeze individually wrapped rolls in a food storage bag for up to 2 months. Thaw in the fridge or on the counter before re-warming and enjoying again. We recommend reheating in the oven or toaster oven at 350° until warmed through, or in the microwave in a pinch.
FAQs
They’re both sweet breakfast treats typically made from a yeast dough that is rolled out, spread with a filling, then rolled up and cut into rounds. But the main differences are: sticky buns have nuts, while cinnamon rolls do not, they have just a slight cinnamon flavor vs. the heavy cinnamon spice in cinnamon rolls, and sticky buns are cooked in a buttery caramel sauce, then inverted after baking instead of being topped with a cream cheese icing like cinnamon rolls.
Sticky buns get their name because of the sticky, sweet glaze that covers them. The glaze is created when a mixture of sugar and butter is baked on top of the buns. As the buns bake, this sugar and butter mixture caramelizes, forming a gooey, sticky coating that not only adds a rich sweetness but also makes the buns adhere together, giving them their signature sticky texture.
Sticky buns have a gooey, caramelized sugar and butter glaze, typically with added cinnamon. They are often made from yeasted dough, resulting in a soft interior. Honey buns, on the other hand, get their name from honey, which serves as the primary sweetener and glaze. They have a straightforward sweetness with a slightly chewy texture. Honey buns are less likely to include additional ingredients like cinnamon or nuts, focusing on the distinct taste of honey.
More Freshly Baked Bun Recipes:
- Lion House Dinner Rolls
- Cheesy Garlic Mozzarella Swirl Rolls
- Macadamia Nut Sticky Buns
- Hot Cross Buns
Pecan Sticky Buns Recipe
Ingredients
Dough
- 1 cup (240ml) whole milk
- 1 1/2 Tablespoons active dry or instant yeast (2 packets)
- 1/2 cup (100g) granulated sugar
- 2 large eggs at room temperature
- 1/3 cup (76g) salted butter softened
- 1 teaspoon salt
- 3 ½ to 4 cups (494g to 564g) all-purpose flour
Topping
- 2 cups (218g) coarsely chopped pecans
- 3/4 cup firmly packed light brown sugar
- 1/2 cup (114g) salted butter
- 1/3 cup (114g) corn syrup
- 1/4 teaspoon salt
- 1/3 cup (80ml) heavy cream
- 1 teaspoon pure vanilla extract
Filling
- 1 cup (200g) firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup (57g) salted butter melted
Instructions
- Warm the milk to about 95℉ by microwaving for 30-60 seconds or heating on the stove over medium-low heat. Add the milk to the bowl of a stand mixer, along with the yeast and 1 tablespoon of sugar. Stir, and then let sit for 5-10 minutes until the yeast has proofed and the mixture is foamy on top.1 cup (240ml) whole milk, 1 ½ Tablespoons active dry or instant yeast, ½ cup (100g) granulated sugar
- Add the remaining sugar, eggs, softened butter, and salt, along with 1 cup of the flour. Mix well using the paddle attachment. Add another cup of flour and mix again.2 large eggs, ⅓ cup (76g) salted butter, 1 teaspoon salt, 3 ½ to 4 cups (494g to 564g) all-purpose flour
- Switch to the dough hook and add the remaining flour ½ cup at a time with the mixer on low speed until a soft, sticky dough comes together on the hook. I almost always stop at just 3 ½ total cups of flour but if the dough is extremely sticky, then use all 4 cups. Increase the speed to the medium setting and knead the dough for 5-6 minutes. This can be done by hand, but it’s easier with a stand mixer.
- Scrape the dough away from the sides of the bowl and transfer to a large, lightly greased bowl. Cover with plastic wrap or a clean cloth, and let rise for 1-2 hours until doubled in size.
- While the dough is rising, spray a 9×13-inch baking dish with nonstick spray. Roughly chop the pecans and sprinkle evenly over the bottom of the pan.2 cups (218g) coarsely chopped pecans
- In a saucepan, combine the sugar, butter, corn syrup, and salt over medium heat, stirring frequently until the butter is melted. Bring to a boil for 1 minute, then remove the pan from the heat and quickly stir in the cream and vanilla. Pour over the chopped Fisher pecans and set aside while you shape the rolls.¾ cup firmly packed light brown sugar, ½ cup (114g) salted butter, ⅓ cup (114g) corn syrup, ¼ teaspoon salt, ⅓ cup (80ml) heavy cream, 1 teaspoon pure vanilla extract
- When the dough has risen, turn it out onto a lightly-floured surface and roll out using a rolling pin (affiliate link) into an approximately 12×18-inch rectangle.
- Spread the melted butter over the dough. Then, sprinkle evenly with the cinnamon and brown sugar. Roll the dough up from the long edge into a tight log, pinching the seams together to seal the dough. Slice into 12 evenly-sized rolls using either a sharp knife or a piece of string (my preferred method). Slide the string underneath the roll, cross over top, then pull tight to make a clean slice.1 cup (200g) firmly packed light brown sugar, 2 teaspoons ground cinnamon, ¼ cup (57g) salted butter
- Place the rolls on top of the caramel and pecans. Then, cover loosely with plastic wrap or a clean cloth and let rise for another 30-45 minutes.
- Preheat oven to 375℉ (191℃).
- Bake the sticky buns for 25-30 minutes until golden brown. You may want to cover the rolls with aluminum foil if they look like they are browning too quickly on top.
- Remove from the oven and let them sit for 5 minutes. Then cover the rolls with a large serving platter or baking sheet and invert the dish to release the rolls. The caramel and pecans will drip down the sides of the sticky buns! Serve warm.
Notes
- Honey or maple syrup can be used in place of corn syrup. There are subtle flavor differences but otherwise no noticeable difference in the caramel sauce.
- Walnuts can be used in place of pecans.
- This recipe is on page 34 of my cookbook, House of Nash Eats Everyday!
Amy, I just made these and they turned out so good! I used dark corn syrup because that is what I had on hand, and coconut milk in place of the heavy cream. When I flipped the pan over, they came out perfectly. Thank you!
I’m so glad you enjoyed them, Erica! We love to make them for conference too! Good to know that dark corn syrup and coconut milk worked as good substitutions for you.
Under ingredients –
“1 whole milk”. 1 what????? How much?
It’s just 1 cup of whole milk.
These look absolutely delicious!!! I had sticky buns the other day while out for brunch and have been hankering them so much more ever since. While I’m nowhere near as talented as the chefs at the restaurant I went to in Charleston, I wanted to learn how to make them from scratch!! Cannot wait to try this later this week!
Do you have your recipes by grams so they can be weighed when making?
I have been working on adding grams to my recipes but it takes a while to go back through and make sure to hit each one of them since I didn’t start out blogging that way. I just added them to this particular recipe for you!