Description
Sticky Buns with Pecans are soft, fluffy, and warm treats featuring a rich, gooey caramel topping combined with toasted pecans. Perfect for breakfast, brunch, dessert, or snacks, these buns deliver a delightful texture contrast with their tender dough and crunchy caramelized nuts. Made from simple pantry staples and customizable to suit various dietary needs, they are an irresistible crowd-pleaser that melts in your mouth with every bite.
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup milk, warm (about 110°F/43°C)
- ⅓ cup unsalted butter, melted (plus extra for brushing)
- ½ cup brown sugar
- 1 tsp ground cinnamon
- 2 large eggs
Caramel Pecan Topping
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 cup chopped pecans, toasted
Optional Toppings & Garnishes
- Honey or maple syrup for drizzling
- Powdered sugar for dusting
- Flaky sea salt for sprinkling
Instructions
- Prepare the Dough: Activate yeast by combining it with warm milk in a bowl and letting it sit until frothy, about 5-10 minutes. Stir in brown sugar, eggs, and melted butter until combined. Gradually add the flour and cinnamon, mixing until a smooth and elastic dough forms. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.
- Make the Caramel Pecan Topping: While the dough rises, melt butter and brown sugar together in a saucepan over medium heat. Stir continuously until the mixture becomes a luscious caramel sauce. Remove from heat and fold in the toasted chopped pecans. Pour and spread this mixture evenly across the bottom of your baking pan.
- Roll and Fill the Dough: Once the dough has risen, roll it out on a lightly floured surface into a large rectangle about 12×16 inches. Brush the surface with melted butter, then sprinkle evenly with cinnamon sugar (use a mix of brown sugar and cinnamon if desired). Roll the dough tightly from the long edge into a log. Slice into 1.5-inch-thick individual buns.
- Assemble the Buns: Arrange the sliced buns over the caramel pecan topping in the prepared pan, leaving space for expansion. Cover the pan and allow the buns to rise again for 30 minutes.
- Bake to Golden Perfection: Preheat the oven to 350°F (175°C). Bake the buns for 25-30 minutes or until golden brown and cooked through. Remove from the oven and immediately invert the pan onto a serving platter so the sticky caramel topping is on top. Drizzle with optional honey or maple syrup as desired.
Notes
- Use room temperature milk and butter to help the dough come together smoothly.
- Always toast pecans before adding to the caramel for deeper flavor and crunch.
- Allow the dough to fully rise both times to develop flavor and ensure soft buns.
- Cut buns evenly using a sharp knife or dental floss for neat slices and uniform baking.
- Invert the pan while warm to prevent the caramel from hardening to the pan surface.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze wrapped buns for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat gently in the oven at 325°F covered loosely with foil or microwave briefly to retain softness.
Nutrition
- Serving Size: 1 bun
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: sticky buns, pecans, caramel buns, breakfast, brunch, sweet rolls, caramel pecan buns, homemade sticky buns