Introduction

These Caramel Pecan Sticky Buns are a delicious treat perfect for a weekend breakfast or brunch. Soft, buttery rolls filled with cinnamon sugar and topped with a gooey caramel-pecan sauce make them irresistible. You’ll love how easy they are to make from scratch!

A white square baking dish holds twelve cinnamon rolls arranged in a 3 by 4 grid, each roll showing a spiral of light golden-brown dough layered with dark brown cinnamon filling. The rolls have a soft, slightly shiny top layer with some edges browned from baking. The dough appears fluffy and smooth, while the cinnamon layers are textured and slightly sticky. The dish rests on a white marbled surface that contrasts with the warm tones of the rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup warm whole or 2% milk (110-115 degrees F)
1 packet instant yeast (2 ¼ teaspoons)
1/2 cup granulated sugar
2 large eggs (room temperature)
5 tablespoons salted butter (melted but not hot)
3/4 teaspoon salt
3 1/2 – 4 cups bread flour (scoop & level)
2 cups pecan halves (roughly chopped)
8 tablespoons salted butter
3/4 cup packed brown sugar
1/2 cup heavy whipping cream
4 tablespoons salted butter (room temperature)
3/4 cup packed brown sugar
1 tablespoon cinnamon

Instructions

Step 1: Warm the milk to about 110 degrees F by microwaving in short bursts and stirring until it feels like warm bath water. In a large bowl, sprinkle yeast over the warm milk, then add sugar, eggs, melted butter, and salt. Mix to combine.
Step 2: Stir in 3 ½ cups of flour until a wet, tacky dough forms. Turn the dough onto a floured surface, sprinkle the top with flour, and knead for 8–10 minutes, adding flour as needed until the dough is elastic and smooth but still slightly tacky.
Step 3: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise for 1–2 hours until doubled in size. For a warm rise, briefly warm your oven, then turn it off and place the dough inside.
Step 4: While the dough rises, make the caramel sauce by combining 8 tablespoons butter, 3/4 cup brown sugar, and 1/2 cup heavy cream in a medium saucepan. Cook over medium heat, stirring occasionally, until bubbly and combined (about 5–8 minutes).
Step 5: Spread the chopped pecans evenly in the bottom of a 9×13 inch baking dish, then pour the caramel sauce over them.
Step 6: In a small bowl, mix 3/4 cup brown sugar with 1 tablespoon cinnamon for the filling.
Step 7: Once the dough has doubled, roll it out on a floured surface into a roughly 12×22 inch rectangle. Spread 4 tablespoons softened butter over the dough, then sprinkle with the cinnamon sugar mixture, pressing lightly.
Step 8: Roll the dough tightly from the long edge into a log. Slice into 12 rolls and place them cut side down into the prepared baking dish. Cover with plastic wrap.
Step 9: For an overnight option, refrigerate the covered rolls now. Otherwise, let them rise at room temperature for about 30 minutes until they start to touch.
Step 10: Preheat your oven to 350 degrees F. Remove plastic wrap and bake the sticky buns uncovered for 30–35 minutes until golden brown and cooked through. Cover loosely with foil if browning too quickly.
Step 11: Let the buns cool for 5 minutes, then invert onto a baking sheet to serve. They’re best enjoyed warm.

Tips & Variations

Use bread flour for a chewier texture, or substitute all-purpose flour if needed, adjusting with a bit less flour.
For extra gooeyness, drizzle leftover caramel sauce over the buns before serving.
Add a pinch of nutmeg to the cinnamon sugar for a warm spice note.
Try toasted walnuts or almonds instead of pecans for a different crunch.

Storage

Store leftover sticky buns in an airtight container at room temperature for up to 2 days. They can also be refrigerated for up to 5 days—warm in the microwave before serving to restore softness. Sticky buns freeze well: wrap individually and freeze up to 2 months; thaw and warm as needed.

How to Serve

The image shows a close-up of sticky pecan rolls on a baking tray lined with light brown parchment paper, placed on a white marbled surface. Each roll is thick with a soft, golden brown dough spiraled in 2 to 3 visible layers, coated with a shiny, rich caramel glaze that drips over the sides and glistens under the light. The top of each roll is covered with whole and chopped pecans, adding a rough texture contrasted with the smooth glaze. In the corner, two silver forks rest slightly over the parchment paper, and a woman's hand reaches towards the rolls, suggesting they are freshly baked and ready to eat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sticky buns ahead of time?

Yes! You can assemble the rolls, cover, and refrigerate overnight. Bake directly from the fridge by adding a few extra minutes to the baking time.

What if I don’t have instant yeast?

You can use active dry yeast instead, but dissolve it in warm milk first and let it sit for 5–10 minutes until foamy before mixing with other ingredients.