These pecan sticky buns are made with soft, fluffy cinnamon roll dough, baked on a gooey caramel pecan topping, and flipped to reveal a sticky, glossy finish!
If you love cinnamon rolls but want something even more indulgent, this is the recipe for you.
A rich, buttery yeast dough is filled with brown sugar cinnamon filling, rolled up, and baked right on top of a buttery honey caramel and toasted pecans.
As the buns bake, the caramel bubbles up into the rolls. Once you flip the pan, every bun is coated in a sticky, crunchy pecan glaze.
They are perfect for holiday mornings, brunch, or any weekend when you want a showstopping homemade breakfast.
For more cinnamon roll recipes, check out my homemade cinnamon rolls, pumpkin cinnamon rolls, and apple cinnamon rolls.
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Why this recipe works
- Soft, Fluffy Dough: Eggs, milk, and butter make an enriched dough that bakes up pillowy and tender.
- Gooey Caramel Pecan Topping: Butter, brown sugar, and honey cook into a glossy caramel that soaks into the rolls as they bake.
- Double Cinnamon Flavor: Cinnamon goes into both the filling and the caramel topping for warm spice in every bite.
- Make Ahead Friendly: The shaped rolls can rise overnight in the fridge, so they are ready to bake in the morning.
- Showstopping Presentation: Flipping the pan reveals a beautiful, glossy layer of caramelized pecans.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The dough
Flour: All-purpose or bread flour both work. Bread flour gives the rolls a slightly chewier texture.
Granulated Sugar: Sweetens the dough and feeds the yeast.
Instant Yeast: Makes the dough rise. Instant yeast can be mixed straight into the flour without proofing first.
Kosher Salt: Balances the sweetness and strengthens the dough.
Vanilla Extract: Adds warmth and flavor to the dough.
Milk: Room temperature milk hydrates the dough and makes the rolls soft.
Unsalted Butter: Melted and cooled. Adds richness and tenderness to the dough.
Eggs: Large and at room temperature. They enrich the dough and give it a soft, fluffy crumb.
The cinnamon filling
Unsalted Butter: Softened to room temperature so it spreads easily over the dough.
Brown Sugar: Melts into a sweet, gooey swirl inside every roll.
Cinnamon: Gives the filling its classic warm spice.
The caramel pecan topping
Unsalted Butter: Melted. Forms the base of the caramel.
Light Brown Sugar: Cooks with the butter into a rich, sticky caramel.
Honey: Adds shine and keeps the caramel soft and sticky instead of hard.
Cinnamon and Nutmeg: Add warm spice to the caramel.
Kosher Salt: Balances the sweetness of the caramel.
Pecans: Halves or roughly chopped. They toast in the caramel as the rolls bake.
Step by Step Instructions
Make the dough
1. Dry Ingredients: In the bowl of a stand mixer, mix the flour, yeast, and granulated sugar with a spoon. Add the salt and mix again.
2. Wet Ingredients: Add the eggs, room-temperature milk, vanilla extract, and cooled melted butter. Mix on low with the dough hook until a dough forms.
3. Knead: Increase the speed to medium and knead for at least 10 minutes, until the dough is smooth and silky.
4. First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 to 2 hours, until doubled in size.
Make the caramel pecan topping
1. Mix: In a small bowl, mix the melted butter, cinnamon, nutmeg, salt, honey, and brown sugar.
2. Cook: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the sugar completely dissolves.
Fill, shape, and bake
1. Cinnamon Filling: In a small bowl, mix the softened butter, cinnamon, and brown sugar until creamy.
2. Roll Out: Punch the dough down and transfer it to a floured surface. Dust the top with flour and roll it into a ¼-inch thick rectangle, making sure it doesn't stick to the surface.
3. Fill: Spread the cinnamon filling evenly over the dough with an offset spatula.
4. Shape: Roll the dough tightly into a log and pinch the seam to seal it. Cut into 12 even rolls with a serrated knife or unflavored dental floss.
5. Second Rise: Pour the caramel topping into a parchment-lined 9x13-inch baking pan and sprinkle the pecans over it. Place the rolls on top, cover with a towel, and let them rise until doubled in size.
6. Bake: Bake at 180°C (350°F) for 20 to 25 minutes, until the tops are lightly browned. Don't overbake, so the rolls stay soft.
7. Flip: Let the rolls cool for at least 20 minutes, then flip the pan onto a large plate or tray to reveal the caramel pecan topping.
Expert Tips
- Knead Long Enough: Knead for the full 10 minutes until the dough is smooth and elastic. This gives the rolls their soft, fluffy texture.
- Use Room Temperature Ingredients: Room temperature milk and eggs help the yeast work and the dough rise properly.
- Cool the Butter: Let the melted butter cool before adding it to the dough so it doesn't harm the yeast.
- Cut With Floss: Unflavored dental floss slices the log into clean, even rolls without squishing them.
- Flip While Warm: Wait about 20 minutes, then flip. If you wait too long, the caramel hardens and sticks to the pan.
Troubleshooting
Why didn't my dough rise?
The yeast may be expired, or the kitchen is too cold. Check the expiration date on your yeast and let the dough rise in a warm, draft-free spot, like an oven with just the light turned on.
Why are my sticky buns dry?
Too much flour was added or the rolls were overbaked. Spoon and level your flour, and take the rolls out as soon as the tops are lightly golden.
Why did the caramel stick to the pan?
The rolls cooled too long before flipping. Flip them after about 20 minutes while the caramel is still warm and soft, and line the pan with parchment paper.
Frequently Asked Questions
Yes. Shape the rolls, place them on the pecan topping, cover tightly, and refrigerate overnight. In the morning, let them rise at room temperature for about 1 hour before baking.
The dough should be smooth, silky, and slightly tacky, and it should pull away from the sides of the bowl. Gently stretch a small piece. If it stretches thin without tearing, it is ready.
Yes. Warm the milk to about 40°C (105°F), stir in the yeast, and let it sit for 5 to 10 minutes until foamy before adding it to the flour.
Storing
Store leftover sticky buns covered at room temperature for up to 2 days, or in an airtight container in the fridge for up to 4 days. Warm them in the microwave for 15 to 20 seconds before serving.
Freezing
Freeze the baked sticky buns in an airtight container for up to 3 months. Thaw at room temperature and warm them in the oven or microwave before serving.
Make It Ahead Of Time
Overnight sticky buns
Assemble the rolls on the pecan topping, cover the pan tightly with plastic wrap, and refrigerate overnight. In the morning, let them rise at room temperature for about 1 hour, then bake as directed.
Make the topping early
The caramel pecan topping can be made 1 day ahead and kept covered in the fridge. Warm it gently until pourable before using.
Substitutions
Yeast: Use active dry yeast instead of instant. Proof it in the warm milk for 5 to 10 minutes until foamy first.
Pecans: Swap the pecans for walnuts, or leave them out for classic caramel sticky buns.
Honey: Use maple syrup or light corn syrup instead of honey.
Dairy Free: Use plant-based milk and plant-based butter sticks throughout.
Variations
Maple Pecan: Replace the honey with pure maple syrup for a maple caramel flavor.
Orange Cinnamon: Add the zest of 1 orange to the cinnamon filling.
Chocolate: Sprinkle mini chocolate chips over the cinnamon filling before rolling.
Salted Caramel: Sprinkle a pinch of flaky salt over the buns after flipping them.
How to Scale This Recipe for Different Pans
- 9x9 Inch Square Pan: Multiply the recipe by ⅔ (0.67) for 9 rolls. Use 1 egg plus 1 egg yolk. Bake at 180°C (350°F) for 20 to 25 minutes.
- 8x8 Inch Square Pan: Make half of the recipe (0.5x) for 6 to 9 smaller rolls. Use 1 egg. Bake at 180°C (350°F) for 20 to 25 minutes.
- Two 9 Inch Round Pans: Make the recipe as written and divide the topping and rolls between the pans, with 6 rolls in each. Bake at 180°C (350°F) for 22 to 27 minutes.
- Muffin Tin: Make the recipe as written. Divide the caramel and pecans between 12 greased muffin cups and place one roll in each. Bake at 180°C (350°F) for 18 to 22 minutes, then flip onto a tray while still warm.
Equipment
- Stand mixer with dough hook
- 9x13-inch baking pan
- Parchment paper
- Rolling pin
- Offset spatula
- Serrated knife or unflavored dental floss
More Pecan Recipes
If you love pecan desserts, check out my caramel pecan cheesecake, coconut pecan cookies, and pecan upside down cake!
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📖 Recipe
Most Amazing Pecan Sticky Buns
Ingredients
For the dough
- 5 ½ cups Flour AP or bread flour
- ⅓ cup Granulated sugar
- 1 tablespoon Yeast use instant yeast
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 1 ¼ cups Milk
- ¼ cup Butter melted and cooled, unsalted
- 2 Eggs
Cinnamon filling
- 2 tablespoon Cinnamon
- ½ cup Butter unsalted, room temp
- 1 cup Brown sugar
Pecan filling
- ¾ cup Butter unsalted, melted
- 1 ⅓ cups Brown sugar light brown sugar
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Kosher salt
- ¼ cup Honey
- 2 cups Pecan
Instructions
Make the dough
- Dry Ingredients: In the bowl of a stand mixer, mix the flour, yeast, and granulated sugar with a spoon. Add the salt and mix again.
- Wet Ingredients: Add the eggs, room temperature milk, vanilla extract, and cooled melted butter. Mix on low with the dough hook until a dough forms.
- Knead: Increase the speed to medium and knead for at least 10 minutes, until the dough is smooth and silky.
- First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 to 2 hours, until doubled in size.
Make the caramel pecan topping
- Mix: In a small bowl, mix the melted butter, cinnamon, nutmeg, salt, honey, and brown sugar.
- Cook: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the sugar completely dissolves.
Fill, shape, and bake
- Cinnamon Filling: In a small bowl, mix the softened butter, cinnamon, and brown sugar until creamy.
- Roll Out: Punch the dough down and transfer it to a floured surface. Dust the top with flour and roll it into a ¼-inch thick rectangle, making sure it doesn't stick to the surface.
- Fill: Spread the cinnamon filling evenly over the dough with an offset spatula.
- Shape: Roll the dough tightly into a log and pinch the seam to seal it. Cut into 12 even rolls with a serrated knife or unflavored dental floss.
- Second Rise: Pour the caramel topping into a parchment-lined 9x13-inch baking pan and sprinkle the pecans over it. Place the rolls on top, cover with a towel, and let them rise until doubled in size.
- Bake: Bake at 180°C (350°F) for 20 to 25 minutes, until the tops are lightly browned. Don't overbake, so the rolls stay soft.
- Flip: Let the rolls cool for at least 20 minutes, then flip the pan onto a large plate or tray to reveal the caramel pecan topping.
Notes
- Room Temperature Ingredients: Use room temperature milk and eggs so the yeast works and the dough rises properly.
- Cool the Butter: Let the melted butter cool before adding it to the dough so it doesn't harm the yeast.
- Knead Long Enough: Knead for at least 10 minutes until the dough is smooth and silky for soft, fluffy rolls.
- Cut With Floss: Unflavored dental floss cuts clean, even rolls without squishing them.
- Flip While Warm: Flip the pan after about 20 minutes, before the caramel hardens and sticks.
- Make Ahead: Shape the rolls, cover, and refrigerate overnight. Let them rise at room temperature for about 1 hour before baking.
- Storage: Keep covered at room temperature for up to 2 days or in the fridge for up to 4 days. Warm before serving.
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