This Butter Pecan Sticky Buns recipe is a delicious twist on classic sticky buns. Made with butter, brown sugar, and pecans, these sweet buns are perfect for breakfast or dessert. The dough is soft and pillowy, while the filling adds a gooey, caramel-like texture.
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Why you'll love this recipe
- They make a great holiday breakfast such as Christmas morning.
- You only need simple ingredients that are all easy to find at your local grocery store.
- These homemade sticky buns are the perfect blend of sweet and crunchy.
If you are looking for another great recipe to make for holiday mornings, next time give these Berries and Cream Stuffed French Toast Croissants a try.
Ingredient List
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- warm milk
- active dry yeast
- large eggs
- granulated sugar
- unsalted butter
- salt
- all-purpose flour
- heavy cream
- light brown sugar
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- pure vanilla extract
- dark brown sugar
- pecan halves
Equipment
- 9"x 11" Baking Dish
- 7" small saucepan
- Stand Mixer
- Stainless Steel Mixing Bowls
- Rolling Pin
- Spatula
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
How to make the dough
- Sprinkle the yeast into the warm milk and whisk. Let sit for 5 minutes to activate the yeast.
- Add eggs, sugar, and softened butter into the bowl of a stand mixer. Whisk well. Add the milk mixture to the sugar mixture.
- Add the yeast to the egg mixture and mix.
- Then add the flour and salt, mix until just combined.
- Knead the dough with the dough hook attachment for 5 minutes.
- Allow the dough to rise in a greased bowl for 30 minutes.
Make the filling
- Meanwhile, add the filling ingredients to a mixing bowl.
- Blend with a fork until well combined.
Form the sticky buns
- Once the dough has risen roll it out into a large rectangle.
- Place dollops of filling on top of the dough.
- Use a rubber spatula to spread the filling almost to the edge.
- Then roll the dough tightly length-wise.
- Use a sharp knife to cut 10-12 rolls.
- Pour the heavy cream over the rolls and bake in a 375°F preheated oven for 30 minutes.
Pecan Caramel Topping
- In a small saucepan, over medium heat, add the butter. Then add brown sugar. Stir continuously until bubbly.
- Pour in the heavy cream and salt. Mix until combined.
- Remove from the heat and stir in the vanilla extract. Fold the pecans into the caramel mixture.
- Pour the pecan caramel mixture all over the top of the rolls.
- Spread the pecan mixture so the sauce is spread over each roll.
Eileen's Tips for Success
- You can use dental floss to cut the roll of dough.
- Place your dough ball in a warm spot so that it rises fully. I like to cover it with a clean, lightweight kitchen towel.
Make-ahead, storage, and freezer tips
Storage - Store your leftover cinnamon buns in an airtight container in the fridge for 2-3 days.
Make Ahead - Feel free to make the rolls ahead, as they reheat well.
Frequently Asked Questions
A sticky bun typically has caramel or pecan topping, while a cinnamon roll usually has a simple glaze on top.
Yes, you can freeze them after baking and cooling. Wrap the buns tightly in foil or plastic wrap before placing them in an airtight container or freezer bag.
To reheat, thaw at room temperature and then warm up in the oven or microwave until heated through.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Sweetness: Drizzle cream cheese icing on top of these sweet rolls.
- Crunch: If you love pecans, add extra pecans to the filling mixture for an added crunch.
Serving Suggestions
Copycat Starbucks Pink Drink Recipe
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Homemade Butter Pecan Sticky Buns
Equipment
Ingredients
Instructions
- In a small mixing bowl, sprinkle the yeast into the warm milk and whisk together. Let sit for 5 minutes to activate the yeast.
- In the bowl of a stand mixer with beaters attached, add eggs, sugar, and softened butter, beat to blend ingredients. Add the milk mixture to the sugar mixture and blend for about 1 minute to mix ingredients.
- Add in the salt and 4 cups of flour to the bowl and mix until just combined.
- Use the hook attachment for the mixer to beat and knead the dough for 5 minutes. Add the extra ½ cup of flour if the dough is still sticky.
- In a clean and oiled large mixing bowl, place the kneaded dough into the bowl and cover with a damp towel. Let rise for 30 minutes or until doubled in size at room temperature.
- While the dough rises, make the filling. In a medium-sized mixing bowl, combine the brown sugar, cinnamon, cloves, nutmeg, ginger, vanilla extract, and softened butter. Blend with a fork until a paste forms. Set aside.
- After 30 minutes have passed, remove the dough from the oiled bowl and roll out into a large rectangle on a clean floured surface about half an inch thick.
- Use a rubber spatula to spread the filling out evenly on the dough.
- Create a long log by tightly folding the dough and rolling together.
- Use a sharp knife to cut 10-12 rolls.
- Place the cinnamon rolls into a greased pan and cover with a damp towel and let rise again for 30 minutes until the rolls have doubled.
- Preheat the oven to 375°F.
- Pour the heavy cream over the cinnamon rolls and then bake in the oven for 30 minutes until bubbly and lightly browned.
- While the cinnamon buns are baking make the pecan caramel topping.
- In a small saucepan, over medium heat, add the butter. Melt the butter completely before adding the brown sugar. Let the brown sugar melt into the butter until smooth and bubbly, stirring continuously to prevent burning.
- Pour in the heavy cream and salt. Stir together until creamy and smooth.
- Remove the pan from the heat and stir in the vanilla extract, add the pecan halves. Fold the pecans into the caramel mixture.
- Once the cinnamon buns are out of the oven, pour the pecan caramel mixture all over the top of the rolls, spreading to coat the sticky sauce over each roll.
- Serve and enjoy while still warm.
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