Pecan Sticky Buns
Pecan Sticky Buns
Soft yeasted buns rolled with cinnamon sugar, baked over toasted pecans and a glossy brown sugar caramel, then inverted while warm so every swirl is coated.
Nutrition (per serving)
These pecan sticky buns are built around contrast: a tender, lightly sweet dough, a modest cinnamon filling, and a deep brown sugar caramel that turns glossy in the oven. The buns bake directly over the pecans and sauce, then get flipped so the caramel runs over the spirals instead of staying hidden in the pan.
The dough is enriched with milk, butter, egg, and yolks, which gives it a soft crumb without making it cake-like. It needs time to rise, but the handling is straightforward: mix until elastic, let it double, roll it wide, fill it evenly, and slice with a gentle sawing motion so the buns keep their shape.
Toasting the pecans before they go into the pan matters. It keeps their flavor bold enough to stand up to the caramel and helps them stay distinct rather than tasting boiled. A pinch of salt in both the caramel and filling keeps the finished buns sweet, not flat.
Serve the buns warm, shortly after turning them out. If you want an easier morning, assemble the pan the night before, refrigerate it after shaping, and give the buns about an hour at room temperature before baking.
Ingredients
- Whole Milk, warmed to 105°F to 110°F:3/4 cup
- Instant Yeast:2 1/4 teaspoons
- Granulated Sugar:1 tablespoon
- Unsalted Butter, melted and cooled for dough:6 tablespoons
- Large Egg Yolks:4
- Large Egg:1
- All-Purpose Flour, plus more for dusting:3 3/4 cups
- Kosher Salt for dough:1 teaspoon
- Neutral Oil or softened butter for the bowl:1 teaspoon
- Unsalted Butter for caramel:1/2 cup
- Packed Dark Brown Sugar for caramel:3/4 cup
- Heavy Cream:3/4 cup
- Honey:1/3 cup
- Kosher Salt for caramel:1/4 teaspoon
- Packed Dark Brown Sugar for filling:1/4 cup
- Granulated Sugar for filling:2 tablespoons
- Ground Cinnamon:1 1/2 teaspoons
- Kosher Salt for filling:1/8 teaspoon
- Unsalted Butter, melted for brushing:2 tablespoons
- Pecans, toasted, cooled, and chopped:1 1/2 cups
Instructions
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Make the dough: combine the warm milk, yeast, and 1 tablespoon granulated sugar in the bowl of a stand mixer and let stand for 5 minutes, until slightly foamy. Whisk in the melted butter, egg yolks, and whole egg.
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Add the flour and 1 teaspoon kosher salt. Mix with the dough hook on low speed until a rough dough forms, then knead for 6 to 8 minutes, until the dough is smooth, elastic, and pulling away from the sides of the bowl.
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Lightly oil a large bowl, place the dough inside, and turn it once to coat. Cover and let rise in a warm spot until doubled, about 1 1/2 to 2 hours.
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Prepare the caramel while the dough rises: melt 1/2 cup butter in a medium saucepan over medium heat. Stir in 3/4 cup dark brown sugar, heavy cream, honey, and 1/4 teaspoon salt, bring to a lively simmer, and cook for 3 to 5 minutes, until glossy and slightly thickened.
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Pour the caramel into a 9 by 13-inch baking dish and tilt the dish to coat the bottom. Scatter 1 cup of the toasted pecans evenly over the caramel and let the pan cool while you roll the dough.
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Stir together the filling brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Roll the risen dough on a lightly floured surface into an 18 by 12-inch rectangle, brush with 2 tablespoons melted butter, and sprinkle evenly with the cinnamon sugar and remaining 1/2 cup pecans.
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Starting from the long side, roll the dough into a snug log. Trim uneven ends if needed, then slice into 12 even buns with a serrated knife, using gentle sawing motions rather than pressing down.
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Arrange the buns cut side up in the caramel-lined pan. Cover loosely and let rise until puffy and touching in places, 45 to 75 minutes. Meanwhile, heat the oven to 350°F.
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Bake for 30 to 35 minutes, until the tops are golden brown and the center buns are cooked through. If the tops brown too quickly, tent the pan loosely with foil for the final 10 minutes.
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Let the pan stand on a rack for 3 minutes, then carefully invert the buns onto a rimmed platter or sheet pan. Spoon any caramel left in the dish over the buns and serve warm.
Tips & Notes
- For overnight buns, cover the shaped pan and refrigerate it after the second-rise step begins. Let the pan sit at room temperature for about 1 hour before baking.
- Toast pecans on a sheet pan at 350°F for 8 to 10 minutes, stirring once, until they smell nutty.
- Use a rimmed platter or sheet pan for turning out the buns so the caramel has nowhere to spill.
- Leftovers reheat best loosely covered in a 300°F oven until warm and soft.
