Print

Pecan Sticky Buns Recipe

Print Recipe

★★★★★

4.7 from 130 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/pecan-sticky-buns-recipe/