These sticky buns are a delicious combination of pillowy dough, warm cinnamon filling, and a luscious caramel-pecan topping that becomes delightfully sticky as it bakes. They’re made with simple pantry ingredients and deliver impressive results that taste like they came straight from a pastry shop. Whether you enjoy them fresh out of the oven or reheated the next day, every bite is rich, sweet, and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough: all-purpose flour granulated sugar salt active dry yeast whole milk unsalted butter eggs
For the filling: brown sugar ground cinnamon unsalted butter (softened)
For the caramel pecan topping: unsalted butter brown sugar heavy cream light corn syrup (optional, for smooth caramel) salt pecan halves or chopped pecans
Directions
Make the dough: Warm the milk until just lukewarm (not hot) and stir in the yeast. Let sit for 5–10 minutes until foamy.
In a large bowl or stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, and melted butter. Mix and knead until a soft dough forms (about 8–10 minutes).
Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
Prepare the caramel pecan topping: In a saucepan, melt the butter with brown sugar, cream, corn syrup (if using), and salt. Simmer for 2–3 minutes, then pour into a greased 9×13-inch baking dish. Sprinkle pecans evenly over the caramel.
Roll and fill the dough: Punch down the risen dough and roll it out into a rectangle (about 12×18 inches).
Spread softened butter over the dough, then sprinkle with a mix of brown sugar and cinnamon.
Roll the dough tightly from the long edge into a log, then slice into 12 even rolls.
Place the rolls cut-side up in the prepared pan over the caramel and pecans.
Cover loosely and let rise for another 30–45 minutes, or until puffy.
Preheat the oven to 350°F (175°C).
Bake for 30–35 minutes, or until the tops are golden and the caramel is bubbling.
Let cool in the pan for 5 minutes, then carefully invert onto a serving platter to reveal the caramel pecan topping.
Servings and timing
This recipe makes 12 sticky buns. Preparation time: 30 minutes Rising time: 2 hours Baking time: 30–35 minutes Cooling and inverting time: 5–10 minutes
Variations
Maple Flavor: Replace some of the brown sugar or corn syrup in the topping with real maple syrup.
Nut-Free: Omit the pecans or replace them with seeds or dried fruit.
Spiced Filling: Add a pinch of nutmeg or cardamom to the filling for a deeper spice profile.
Mini Sticky Buns: Slice the dough thinner and use muffin tins to make smaller individual buns.
Overnight Prep: Assemble the buns the night before, refrigerate, and let rise at room temperature in the morning before baking.
Storage/Reheating
Store leftover sticky buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat individual buns in the microwave for 20–30 seconds or warm in a 300°F (150°C) oven for about 10 minutes. For longer storage, freeze baked sticky buns (wrapped tightly) for up to 2 months. Thaw and reheat before serving.
FAQs
Can I make sticky buns ahead of time?
Yes, assemble them the night before and refrigerate. Let them come to room temperature and rise before baking the next morning.
Can I freeze unbaked sticky buns?
It’s best to freeze them after baking. If freezing unbaked, do so before the second rise, then thaw and allow to rise before baking.
What’s the difference between sticky buns and cinnamon rolls?
Sticky buns have a caramel nut topping and are inverted after baking, while cinnamon rolls are typically topped with icing or glaze.
Do I need a stand mixer to make the dough?
No, you can knead the dough by hand. It will take a bit longer, but the results are just as good.
Can I use instant yeast instead of active dry?
Yes, instant yeast can be used. It doesn’t require proofing, so you can mix it directly into the dry ingredients.
Why did my caramel harden?
The caramel may harden if overcooked. Be sure to simmer it gently and only for a couple of minutes before pouring into the pan.
Can I make this recipe dairy-free?
Use plant-based butter and milk alternatives. The flavor and texture may vary slightly but still work well.
Can I add raisins to the filling?
Yes, raisins or chopped dried fruit can be mixed into the cinnamon sugar filling.
How do I prevent sticky buns from sticking to the pan?
Grease the pan well and invert the buns while they’re still warm so the caramel doesn’t set and stick.
What kind of pecans should I use?
Use raw or lightly toasted pecan halves or chopped pecans for the best texture and flavor.
Conclusion
Caramel Pecan Sticky Buns are a luxurious and comforting treat that’s perfect for slow mornings, special occasions, or just because. With soft, cinnamon-swirled dough and a gooey caramel nut topping, they offer a bakery-quality experience at home. Whether you’re baking them for your family or as a show-stopping brunch centerpiece, these sticky buns deliver rich, buttery flavor in every decadent bite.
Caramel Pecan Sticky Buns are rich, gooey rolls made with soft cinnamon-spiced dough, a buttery brown sugar filling, and a decadent caramel-pecan topping. These bakery-style buns are perfect for breakfast, brunch, or dessert, offering indulgent flavor and texture in every bite.
Author:Catherine
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:3 hours
Yield:12 sticky buns
Category:Breakfast, Brunch, Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
For the Dough:
4 cups all-purpose flour
1/4 cup granulated sugar
1 tsp salt
2 1/4 tsp active dry yeast (1 packet)
1 cup whole milk, lukewarm
1/4 cup unsalted butter, melted
2 large eggs
For the Filling:
3/4 cup brown sugar
1 tbsp ground cinnamon
1/4 cup unsalted butter, softened
For the Caramel Pecan Topping:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup heavy cream
2 tbsp light corn syrup (optional)
1/4 tsp salt
1 1/2 cups pecan halves or chopped pecans
Instructions
Warm the milk until just lukewarm and stir in the yeast. Let sit for 5–10 minutes until foamy.
In a large bowl or stand mixer, combine flour, sugar, and salt. Add the yeast mixture, eggs, and melted butter. Mix and knead for 8–10 minutes until smooth.
Place dough in a greased bowl, cover, and let rise for 1–1.5 hours until doubled in size.
Meanwhile, make the topping: In a saucepan, melt butter with brown sugar, cream, corn syrup (if using), and salt. Simmer for 2–3 minutes, then pour into a greased 9×13-inch pan. Top evenly with pecans.
Punch down the dough and roll into a 12×18-inch rectangle on a lightly floured surface.
Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon mixture.
Roll tightly from the long edge into a log, then slice into 12 equal rolls.
Place rolls cut-side up over the caramel pecan topping in the pan.
Cover loosely and let rise for 30–45 minutes until puffy.
Preheat oven to 350°F (175°C).
Bake rolls for 30–35 minutes or until golden and bubbly.
Cool in the pan for 5 minutes, then carefully invert onto a serving platter.
Notes
Use light corn syrup in the caramel for a smoother, glossier finish (optional).Overnight prep: Assemble and refrigerate before final rise. Let come to room temp and rise in the morning before baking.Grease the baking pan well to ensure easy release after baking.For added flavor, mix chopped raisins or dried fruit into the filling.Reheat leftovers briefly in the microwave for gooey texture.
