These sticky buns are ultra-soft with a melt-in-your-mouth texture and a decadent caramel pecan topping that seeps into every swirl. They feel bakery-worthy but are made with straightforward ingredients and simple steps. The combination of sweet caramel, toasted pecans, and tender dough makes them a guaranteed crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour active dry yeast granulated sugar brown sugar salt milk unsalted butter eggs ground cinnamon heavy cream chopped pecans
Directions
Warm the milk until just lukewarm. Sprinkle the yeast over the milk and let it sit for about 5 minutes until foamy.
In a large bowl, combine the flour, granulated sugar, and salt. Add the yeast mixture, melted butter, and eggs. Mix until a soft dough forms.
Knead the dough on a lightly floured surface until smooth and elastic. Place it in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
Meanwhile, prepare the caramel topping by melting butter with brown sugar and cream in a saucepan. Stir until smooth, then pour the mixture into the bottom of a greased baking dish. Sprinkle chopped pecans evenly over the caramel.
Punch down the risen dough and roll it out into a rectangle. Spread softened butter over the dough and sprinkle evenly with cinnamon and brown sugar.
Roll the dough tightly into a log and slice into equal pieces. Arrange the rolls on top of the caramel pecan mixture.
Cover and let rise again for about 30 minutes. Preheat the oven to 350°F.
Bake for 30 to 35 minutes, or until golden brown. Let cool for 5 minutes, then carefully invert the pan onto a serving plate so the caramel topping coats the buns.
Servings and timing
This recipe makes about 12 sticky buns. Preparation time is approximately 30 minutes. Rising time is about 1 hour and 30 minutes. Baking time is 30 to 35 minutes. Total time is about 2 hours and 35 minutes.
Variations
For extra indulgence, add chopped apples or raisins to the filling. For a maple twist, replace part of the brown sugar in the caramel with maple syrup. For nut-free sticky buns, omit the pecans and enjoy a smooth caramel topping.
Storage/Reheating
Store leftover sticky buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual buns in the microwave for 20 to 30 seconds or warm them in a 325°F oven until heated through.
FAQs
Can I make sticky buns ahead of time?
Yes, you can assemble them the night before, cover tightly, and refrigerate. Let them come to room temperature before baking.
Why do sticky buns need two rises?
The first rise develops flavor and structure, while the second rise ensures light, fluffy buns.
Can I use store-bought dough?
Yes, refrigerated or frozen dough can be used to save time, though homemade dough gives the best texture.
How do I keep sticky buns from sticking to the pan?
Greasing the pan well and inverting the buns while warm helps prevent sticking.
Can I freeze sticky buns?
Yes, baked sticky buns can be frozen for up to 2 months. Thaw and reheat before serving.
Should I toast the pecans first?
Toasting is optional but enhances the nutty flavor.
What if my caramel hardens?
The caramel will soften again as the buns bake and release moisture.
Can I make these without eggs?
Yes, eggs can be omitted, though the dough may be slightly less rich.
How thick should I roll the dough?
Roll the dough into an even rectangle about 1/4-inch thick for best results.
Are sticky buns best served warm?
Yes, they are at their best warm when the caramel is gooey and soft.
Conclusion
Caramel pecan sticky buns are the ultimate comfort pastry, combining soft dough with rich caramel and crunchy pecans. Whether served for a weekend brunch or a holiday breakfast, they deliver irresistible flavor and a bakery-style experience right at home.
Soft, fluffy caramel pecan sticky buns baked over a rich buttery caramel sauce and crunchy pecans, perfect for indulgent breakfasts or holiday brunches.
Ingredients
3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1 cup brown sugar, divided
1 teaspoon salt
1 cup milk, warm
1/2 cup unsalted butter, melted and divided
2 large eggs
2 teaspoons ground cinnamon
1/2 cup heavy cream
1 cup chopped pecans
Instructions
Warm the milk until lukewarm. Sprinkle the yeast over the milk and let sit for 5 minutes until foamy.
In a large bowl, combine flour, granulated sugar, and salt. Add the yeast mixture, half of the melted butter, and eggs. Mix until a soft dough forms.
Knead the dough on a floured surface until smooth and elastic. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
In a saucepan, melt the remaining butter with 1/2 cup brown sugar and heavy cream, stirring until smooth. Pour into a greased baking dish and sprinkle pecans evenly over the caramel.
Punch down the dough and roll into a rectangle about 1/4-inch thick. Sprinkle with remaining brown sugar and cinnamon.
Roll the dough tightly into a log and cut into equal slices. Arrange rolls over the caramel pecan mixture.
Cover and let rise again for 30 minutes. Preheat oven to 350°F (175°C).
Bake for 30–35 minutes until golden brown.
Let cool for 5 minutes, then carefully invert onto a serving plate.
Notes
Invert the buns while warm to prevent caramel from sticking.Sticky buns taste best served warm.Pecans can be toasted for deeper flavor.Dough can be prepared the night before and refrigerated.
