Caramel and Pecan Cinnamon Sticky Buns

5 from 4 reviews

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.




  • 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.)


  1. Dissolve the yeast in the warm water and allow to stand for about 5 minutes until foamy.
  2. 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. 
  3. 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.
  4. When the dough is ready, roll it out on a well floured surface into a rectangle, 18×12 inch in size.
  5. Spread the softened butter on top of the dough, to about 1/2 inch of the edges of the dough.
  6. Sprinkle with brown sugar and cinnamon. 
  7. 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.)
  8. Meanwhile, preheat the oven to 350 degrees.
  9. 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.
  10. Place the cut rolls on top of the cream and pecans.
  11. Let rise, covered, until doubled in size, 40 -60 minutes.
  12. Bake about 30 minutes. Invert onto a serving platter or a wooden cutting board.
  13. Pull apart the sticky buns and serve while warm. Store at room temperature, covered. 

Keywords: pecan sticky buns, how to make cinnamon buns