Pecan Sticky Buns Recipe

Introduction

There isn’t anything better than warm sticky buns on a crisp morning with friends and family, especially during the holidays. This pecan sticky buns recipe is perfect for prepping ahead of time and enjoying fresh, gooey treats with a rich caramel and pecan topping.

Ingredients

• 1 cup whole milk, warmed
• 2 large eggs
• 2¼ tsp instant yeast (one packet)
• ½ cup white sugar
• 6 tbsp unsalted butter, very soft or almost melted, divided
• 2 cups bread flour
• 1 cup all-purpose flour
• 1 cup light brown sugar
• ½ cup heavy cream
• 2 tbsp maple syrup
• 1 cup chopped pecans
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt

Instructions

1. Step 1: In a large mixing bowl, combine the warmed milk, eggs, instant yeast, white sugar, and 3 tablespoons of soft butter. Stir gently to combine.
2. Step 2: Gradually add the bread flour, all-purpose flour, cinnamon, nutmeg, and salt to the wet ingredients. Mix until a soft dough forms.
3. Step 3: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise until doubled in size, about 1 to 1½ hours.
4. Step 4: Meanwhile, prepare the caramel topping by heating the brown sugar, heavy cream, maple syrup, and remaining 3 tablespoons of butter in a saucepan over medium heat. Stir until smooth and slightly thickened, then remove from heat and stir in the chopped pecans.
5. Step 5: After the dough has risen, roll it out on a floured surface into a large rectangle, about 12×18 inches. Spread a thin layer of softened butter over the dough, then sprinkle cinnamon evenly over the top.
6. Step 6: Roll the dough tightly from the long side into a log. Cut the log into 12 equal slices using a sharp knife or dental floss.
7. Step 7: Pour the caramel pecan topping into a greased 9×13-inch baking pan. Arrange the cinnamon rolls on top of the caramel, making sure they touch but are not overcrowded. Cover and let the rolls rise for another 30–45 minutes.
8. Step 8: Preheat your oven to 350°F (175°C). Bake the sticky buns for 30–35 minutes or until golden brown and cooked through.
9. Step 9: Remove the pan from the oven and let it cool for 5 minutes. Carefully invert the pan onto a serving dish to reveal the sticky pecan topping. Serve warm and enjoy!

Tips & Variations

• Substitute whole milk with almond milk or your preferred dairy-free milk for a different twist.
• Use dark brown sugar instead of light brown sugar for a deeper caramel flavor.
• Chop pecans fresh for a better texture, or use pre-chopped to save time.
• If you only have active dry yeast, substitute it 1:1 but allow extra time for rising.
• Make the dough the night before and refrigerate overnight for an easy morning bake.

Storage

Store leftover sticky buns in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. To reheat, warm them in the oven at 300°F (150°C) for 10–15 minutes or microwave individually for 20–30 seconds until warm and gooey.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast can be substituted in equal amounts, but it may take longer for the dough to rise. You might also want to proof active dry yeast in warm milk before using.

Do I have to invert the sticky buns after baking?

Yes, inverting the buns onto a pan or plate reveals the delicious caramel pecan topping on top, which is what makes sticky buns so special.

Pecan Sticky Buns Recipe

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Delight in warm, gooey Pecan Sticky Buns perfect for holiday mornings or any cozy occasion. This recipe features a rich enriched dough with a buttery cinnamon filling, topped with a luscious caramel-pecan glaze baked right into the buns. Make ahead and bake fresh to enjoy a sticky, sweet treat bursting with warm spices and crunchy nuts.

• Author: Lily
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 50 minutes
• Yield: 12 sticky buns 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 1 cup whole milk, warmed
• 2 large eggs
• 2 1/4 tsp instant yeast (or active dry yeast)
• 1/2 cup white sugar
• 1/4 cup very soft butter
• 2 cups bread flour
• 1 cup all-purpose flour
• 1 tsp salt

Filling

• 1/4 cup very soft butter (for spreading)
• 1 cup white sugar mixed with 2 tbsp ground cinnamon and 1/4 tsp ground nutmeg

Caramel Pecan Topping

• 1/2 cup light brown sugar (or dark brown sugar)
• 1/4 cup heavy cream
• 2 tbsp maple syrup
• 1/4 cup unsalted butter
• 1 cup chopped pecans
• 1/4 tsp salt

Instructions

1. Prepare the Dough: Warm the whole milk to about 95-110°F and combine with the sugar and instant yeast in a mixing bowl. Let it sit for 5 minutes if using active dry yeast to proof, though this is optional with instant yeast. Add the eggs and softened butter, then gradually mix in bread flour, all-purpose flour, and salt until a soft dough forms. Knead until smooth and elastic, about 8-10 minutes by hand or 5 by stand mixer.
2. First Rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
3. Prepare Caramel Pecan Topping: In a saucepan over medium heat, combine the brown sugar, heavy cream, maple syrup, butter, and salt. Stir until butter melts and the mixture is smooth and slightly thickened. Pour this caramel sauce into the bottom of a greased 9×13-inch baking pan, then sprinkle evenly with chopped pecans.
4. Roll Out Dough and Add Filling: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a large rectangle, roughly 12×18 inches. Spread the softened butter evenly over the dough. Mix the white sugar with cinnamon and nutmeg, then sprinkle this cinnamon sugar mixture over the buttered dough.
5. Form the Rolls: Starting with a long edge, tightly roll the dough into a log. Cut the log into 12 even slices and arrange them cut-side down over the pecan caramel sauce in the baking pan.
6. Second Rise: Cover the pan loosely and let the rolls rise until puffy, about 30-45 minutes.
7. Bake: Preheat the oven to 350°F (175°C). Bake the sticky buns for 30-35 minutes until golden brown and bubbling with caramel.
8. Invert and Serve: Remove from the oven and let cool for 5-10 minutes. Carefully invert the pan onto a serving platter to reveal the sticky caramel pecan topping. Serve warm and enjoy!

Notes

• You can substitute active dry yeast for instant yeast 1:1 but allow extra rising time.
• Use whole milk for best texture, but almond or other milk alternatives work in a pinch.
• To save time, prepare the dough the night before and let it rise slowly in the refrigerator overnight.
• Buy raw whole pecans and chop them yourself for freshest flavor, or use pre-chopped pecans to save time.
• Warm the milk to activate yeast but don’t overheat to avoid killing it.
• This sticky bun recipe is ideal for holidays and special breakfasts due to its rich and indulgent nature.

Keywords: sticky buns, pecan sticky buns, caramel buns, cinnamon rolls, holiday breakfast, enriched yeast dough, sticky buns recipe, breakfast pastries