These Pecan Sticky Buns are so tender, they melt in your mouth, have a sweet cinnamon filling and a gooey, caramel glaze with crunchy pecans. They are wonderful with a glass of cold milk or a warm mug of coffee.
I make these Pecan Sticky Buns all year long and especially during the holidays. There is something so homey and comforting about yeast buns. As they bake, the house is filled with their warm, spicy aroma. It’s better than any scented candles, making your home so inviting.
If you’re a newbie with yeast dough, don’t let it intimidate you; it’s actually not that hard. The dough is really easy to work with and you have the step by step photos and a video to see exactly what each step should look like. The best perk of homemade baking is that you get to enjoy them while they are still fresh and warm out of the oven.
The buns are so soft and tender and the sticky glaze is incredible, especially paired with the crunchy pecans. Reheat the leftovers in the microwave for 10-15 seconds or in the oven for 5-10 minutes and they are returned to their warm, gooey glory.
Watch the Video of How to Make Pecan Sticky Buns
- yeast (active dry yeast)
- water and milk (they need to be warmed to 100-110 degrees Fahrenheit)
- granulated sugar
- oil (avocado, sunflower, grapeseed, etc)
- all purpose flour
- butter (softened to room temperature)
- brown sugar (or granulated sugar)
- ground cinnamon
- heavy cream
- brown sugar
- pecans (use any other nuts that you like, walnuts, almonds, hazelnuts, etc.)
How to Make Pecan Sticky Buns
- Make the yeast dough.
- Dissolve the yeast in warm water and allow to stand for about 5 minutes.
- Pour the foamy yeast, milk, sugar and oil into a large bowl and mix to combine.
- Add the flour and salt until a thick dough forms. Knead using the dough hook on a stand mixer, or by hand, until an elastic dough comes together.
- Cover and let rise in a warm place until double, about 1 hour.
- Assemble the sticky buns.
- Roll out the dough on a floured surface into an 18 X 12 inch rectangle.
- Spread out the softened butter all over the surface, then sprinkle with brown sugar and cinnamon.
- Roll up the dough, like a jelly roll. Cut into 12 equal pieces. (Cut the dough in half, then each in half again and lastly each of the 4 pieces into 3 pieces.)
3. Bake the Sticky Buns
- Use butter or oil to grease a 13 X 9 inch baking dish, then whisk the heavy cream and brown sugar until combined, pour into the baking dish and then sprinkle with chopped pecans.
- Nestle the sticky buns in the baking dish on top of the nuts. Cover and set aside to rise until double, 40-60 minutes. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Bake for about 30 minutes.
Invert the baking dish onto a serving plate or a cutting board. Pull apart the sticky buns and enjoy.
How to Store and Reheat Sticky Buns
If you don’t have a large family or are having company and don’t eat all the Sticky Buns right away, store them at room temperature, covered.
You can reheat them in the microwave for a few seconds or the oven for a few minutes and they will be soft and taste fresh again.Print
Caramel and Pecan Cinnamon Sticky Buns
These Sticky Buns are so tender, they melt in your mouth, have a sweet cinnamon filling and a gooey, caramel glaze with crunchy pecans. They are wonderful with a glass of cold milk or a warm mug of coffee.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Total Time: 150 minutes
- Yield: 12 cinnamon buns 1x
- Category: Dessert
- 2 1/4 teaspoons active dry yeast (1 package)
- 3/4 cup warm water (100° to 110° F)
- 3/4 cup warm milk (100° to 110° F)
- 1/4 cup granulated sugar
- 3 Tablespoons oil (avocado, grape seed, sunflower, etc.)
- 1/4 teaspoon salt
- 4 cups all-purpose flour
- 1/4 cup butter (softened to room temperature)
- 1/3 cup brown sugar
- 3 teaspoons ground cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup heavy cream
- 1 cup coarsely chopped pecans (or other nuts – walnuts, hazelnuts, almonds, etc.)
- Dissolve the yeast in the warm water and allow to stand for about 5 minutes until foamy.
- Pour the foamy yeast, milk, sugar, oil and salt into a large mixing bowl and mix to combine. Add the flour in 3 parts, until all the flour is incorporated and a dough forms. You can easily knead the dough by hand or use a stand mixer. Knead for about 5 minutes until you have a smooth and elastic dough.
- Place in a greased bowl, cover with plastic wrap or a towel and allow to rise in a warm place for about an hour, or until the dough doubles.
- When the dough is ready, roll it out on a well floured surface into a rectangle, 18×12 inch in size.
- Spread the softened butter on top of the dough, to about 1/2 inch of the edges of the dough.
- Sprinkle with brown sugar and cinnamon.
- Roll up the dough tightly, lengthwise, just like a jelly roll. Cut the dough into 12 pieces. A little trick I have to make sure the pieces are equal in size is cutting the rolled up dough in half, then cutting each half in half and dividing each of the 4 pieces into 3 pieces. (You can use a sharp knife or dental floss.)
- Meanwhile, preheat the oven to 350 degrees.
- Whisk together the heavy cream and the brown sugar. Pour into a greased 13×9 inch baking pan. Sprinkle the nuts over the cream mixture.
- Place the cut rolls on top of the cream and pecans.
- Let rise, covered, until doubled in size, 40 -60 minutes.
- Bake about 30 minutes. Invert onto a serving platter or a wooden cutting board.
- Pull apart the sticky buns and serve while warm. Store at room temperature, covered.
Keywords: pecan sticky buns, how to make cinnamon buns
This is an updated version of the Pecan Cinnamon Sticky Buns recipe that was published originally on June 15, 2012. The recipe is the same with updated pictures, a video and clarified instructions .