Introduction:
These Big Fat Pecan Sticky Buns are the ultimate yeasted dessert for breakfast or brunch. Soft, pillowy dough is swirled with cinnamon sugar and baked on top of a rich pecan caramel glaze that makes every bite gooey, nutty, and indulgent. Perfect for holidays, weekend baking, or whenever you want the best sticky buns recipe to wow your family, these sticky pecan rolls will quickly become a favorite in your kitchen.
Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 35 minutes
Total Time: 2 hours 30 minutes
Ingredients
For the Dough:
1 cup warm milk (110°F)
2 ¼ teaspoons active dry yeast
¼ cup granulated sugar
1 large egg
1 large egg yolk
4 tablespoons unsalted butter, melted
3 ½ cups all-purpose flour
1 teaspoon salt
For the Filling:
½ cup brown sugar, packed
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, softened
For the Pecan Caramel Glaze:
½ cup unsalted butter
½ cup brown sugar, packed
¼ cup honey or corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 ½ cups pecan halves
Step-by-Step Instructions
➜ Make the Dough
In a mixing bowl, combine warm milk, yeast, and sugar. Let sit until foamy, about 5–10 minutes. Add egg, egg yolk, melted butter, flour, and salt. Knead until smooth and elastic, about 8 minutes. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
➜ Make the Filling
Mix brown sugar and cinnamon together. Roll risen dough into a large rectangle, spread softened butter, then sprinkle the cinnamon sugar mixture evenly over the top. Roll tightly into a log and slice into thick rolls.
➜ Prepare the Glaze & Assemble
In a saucepan, melt butter with brown sugar, honey, and cream. Stir until smooth, then remove from heat and add vanilla. Pour glaze into the bottom of a greased baking dish and sprinkle pecans evenly on top. Place rolls over the glaze. Cover and let rise 30 minutes.
➜ Bake & Invert
Preheat oven to 350°F. Bake sticky buns for 30–35 minutes, until golden brown. Cool in pan for 5 minutes, then invert onto a serving platter so the pecan caramel glaze drips over the rolls. Serve warm.
Pro Tips
Q: Can I make these ahead?
Yes — prepare the rolls and let them rise overnight in the fridge. Bake fresh in the morning.
Q: How do I keep the sticky buns soft?
Don’t overbake, and always cover them while cooling to lock in moisture.
Q: Can I use walnuts instead of pecans?
Absolutely — walnuts, almonds, or even hazelnuts make delicious variations.
Nutrition Summary
These pecan sticky buns are a decadent yeasted dessert, rich in butter, caramel, and nuts.
| Nutrient | Amount per Serving* |
|---|---|
| Serving Size | 1 sticky bun |
| Calories | ~420 kcal |
| Protein | ~6 g |
| Carbohydrates | ~56 g |
| Fat | ~20 g |
| Fiber | ~2 g |
| Sugar | ~28 g |
*Estimated values, will vary by portion size and ingredients used.
Disclaimer: Nutrition facts are approximate and for informational purposes only.
