Fluffy yeast dough baked with butter, brown sugar, cinnamon, heavy cream, and chopped pecans into rich, gooey pecan sticky buns.

There are recipes you make because they’re quick… and then there are recipes you make because they feel like something. These pecan sticky buns land firmly in the second category for me. The first time I made them, it wasn’t even planned. I had a quiet morning, a half-empty bag of pecans, and that familiar itch to bake something cozy. Not impressive. Just comforting. And honestly, halfway through rolling the dough, I wondered if I should’ve picked something easier. But then the smell started — that warm, brown sugar–butter smell — and I knew I was in too deep (in the best way). These buns remind me of slow weekends, slightly messy kitchens, and the idea that some things are better when they take a little time. Do you get that feeling too?

Why you’ll Love these Pecan Sticky Buns?

There are a lot of sticky bun recipes out there. Some are fine. Some are overly sweet. Some promise gooey and deliver… dry. These pecan sticky buns, though, hit a balance that feels right. The dough is soft without being fragile. The filling isn’t overly spiced, just warm and familiar. And the caramel topping? Sticky, glossy, a little rebellious. It soaks into the buns instead of sitting on top like an afterthought. I won’t say they’re perfect — sometimes the middle buns bake a minute slower, sometimes the caramel runs a little wild — but honestly, that’s part of the charm. Bakery-perfect is overrated anyway.

Ingredient Notes

Before you start, here’s how I think about the ingredients when making pecan sticky buns — not a lecture, just the stuff that actually matters.

• Milk: Warm, not hot. If you have to think about it, it’s probably too hot.
• Yeast: It should foam. If it doesn’t, don’t argue with it. Start over.
• Butter: There’s a lot of it, yes. And no, I wouldn’t cut back.
• Brown sugar: Dark brown sugar gives deeper flavor, but light brown still works.
• Pecans: Chop them rough. Tiny pieces disappear into the caramel.
• Heavy cream: This keeps the caramel from going grainy. It’s not optional, in my opinion… though I’ve tried skipping it once. Wouldn’t recommend.

How to Make Pecan Sticky Buns?

1. Making pecan sticky buns isn’t hard, but it does ask you to slow down a bit. First, the yeast wakes up in warm milk with a pinch of sugar — it should look alive, bubbly, hopeful. Then the dough comes together in stages: flour, sugar, salt, yeast mixture, butter added slowly. It turns soft and slightly tacky, the kind of dough you want to press your thumb into just to see it bounce back.
2. After a short rise, you roll it out into a big rectangle. Nothing fancy. Spread melted butter everywhere — don’t be shy — then sprinkle on cinnamon and sugar until it looks like enough (and then add a little more). Roll it up tight, slice it into thick rounds, and set them aside while you make the caramel.
3. The caramel sauce is simple but dramatic. Butter melts, sugar dissolves, cream smooths it all out. It smells dangerous in the best way. You pour it into the pan, scatter the pecans, then gently place the rolls on top. They rise again, bake until golden, and then comes the flip — that slightly terrifying moment where hot caramel meets gravity. It’s worth it every single time.

Storage Options

If you end up with leftovers — rare, but it happens — pecan sticky buns keep pretty well. Cover them tightly and leave them at room temperature for a day, or refrigerate for up to three days. Reheat gently and they soften right back up. You can freeze them too, though I’ll admit they’re best fresh. Frozen is good. Fresh is dangerous.

Variations & Substitutions

Once you’ve made these pecan sticky buns once, it’s hard not to tweak things.

• Swap pecans for walnuts if that’s what you have.
• Add a splash of maple syrup or bourbon to the caramel.
• Use all brown sugar in the filling for deeper flavor.
• Cut smaller rolls for a crowd… though big buns feel more honest.
• Add orange zest if you want something a little unexpected.

Some changes work better than others. That’s baking. It’s fine.

What to Serve With Pecan Sticky Buns?

These are rich, so keep the sides simple. Coffee is non-negotiable. Fresh fruit helps balance the sweetness. If you’re serving brunch, eggs on the side work nicely. Or — and I say this with zero judgment — eat one straight from the pan while standing in the kitchen. That might actually be the correct way.

FAQ:

Can I make pecan sticky buns ahead of time?
Yes. Assemble them the night before, refrigerate, then let them rise before baking.

Why didn’t my buns rise properly?
Usually yeast issues — old yeast or milk that was too hot or too cool.

Do I really have to flip them while they’re hot?
Yes. Warm caramel releases better. Just move slowly. Hot sugar doesn’t play around.

Can I make these without a stand mixer?
Absolutely. Kneading by hand works fine. It’s a bit more effort, but also kind of satisfying.

If you’re in the mood for something cozy, a little indulgent, and deeply nostalgic, these pecan sticky buns might be exactly what you need. If you make them, I’d genuinely love to hear how it went — the good parts, the messy parts, and whether you burned your tongue sneaking a bite too early. It happens.

Pecan Sticky Buns

Soft yeast dough rolled with cinnamon sugar and baked in a rich butter and brown sugar pecan caramel. These pecan sticky buns are gooey, tender, and perfect for breakfast, brunch, or dessert.

Print Pin Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: Pecan Sticky Buns

Prep Time: 1 hour hour

Cook Time: 25 minutes minutes

Resting Time: 1 hour hour

Total Time: 2 hours hours 25 minutes minutes

Servings: 8 pecan buns

Ingredients

Sticky Bun Dough

• 1½ cups milk warm (not hot)
• 2¼ teaspoons active dry yeast
• ½ teaspoon granulated sugar
• 3½ cups all-purpose flour
• 1 teaspoon salt
• ¼ cup granulated sugar
• 4 tablespoons unsalted butter softened

Pecan Caramel Topping

• 8 tablespoons unsalted butter
• 1 cup brown sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon ground cinnamon
• ¼ cup heavy cream
• Pinch of salt
• 1 cup pecans chopped

Filling

• 4 tablespoons unsalted butter melted
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon

Instructions

• In a small bowl, combine the warm milk, yeast, and ½ teaspoon granulated sugar. Allow the mixture to stand for approximately 5 minutes, or until foamy.
• In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, and granulated sugar. Add the yeast mixture and mix until a soft dough begins to form.
• Add the softened butter, one tablespoon at a time, mixing well after each addition. Knead the dough on low speed for approximately 5 minutes, until smooth and elastic.
• Shape the dough into a ball and place it back into the bowl. Cover and allow it to rest in a warm area for about 30 minutes, or until doubled in size.
• Transfer the dough to a lightly floured surface and roll it into a 10 x 20–inch rectangle.
• Brush the melted butter evenly over the dough. Sprinkle the brown sugar, granulated sugar, and cinnamon evenly over the surface.
• Starting from the long edge, roll the dough tightly into a log. Slice into 8 equal portions.
• In a small saucepan over low heat, combine the butter, brown sugar, vanilla extract, cinnamon, heavy cream, and salt. Bring to a gentle boil, then reduce heat and whisk until the sugar dissolves and the mixture is smooth.
• Grease a 9 x 12–inch baking dish. Pour the caramel mixture evenly into the pan and sprinkle with chopped pecans.
• Arrange the sliced buns on top of the caramel mixture. Cover and allow them to rise in a warm location for approximately 30 minutes.
• Preheat the oven to 350°F (175°C).
• Bake for 25–30 minutes, or until the buns are fully baked and the centers are no longer doughy.
• Remove from the oven and allow the buns to rest for 15 minutes. Carefully invert onto a parchment-lined tray before serving.

Notes

To make this recipe gluten free, substitute the all-purpose flour with a high-quality gluten-free 1:1 baking flour that includes xanthan gum. Ensure the yeast is certified gluten free. Gluten-free dough may require slightly less kneading and may benefit from a longer resting period to hydrate properly.