Caramel Pecan Sticky Buns

Why You’ll Love This Recipe

I like that these sticky buns taste bakery-worthy but are made completely at home. The caramel is rich and buttery, the pecans add just the right crunch, and the cinnamon swirl makes the rolls warm and comforting. I also love that I can prep them ahead of time, so all I need to do is bake them fresh in the morning. They’re the kind of treat that makes the whole kitchen smell amazing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

All-Purpose Flour: 4 cups
Whole Milk: 1 cup, warm
Active Dry Yeast: 2 1/4 teaspoons
Granulated Sugar: 1/3 cup
Salt: 1 teaspoon
Unsalted Butter: 1/2 cup, melted (plus extra for pan and filling)
Eggs: 2 large
Brown Sugar: 1 cup, packed (for caramel and filling)
Heavy Cream: 1/4 cup
Ground Cinnamon: 1 tablespoon
Chopped Pecans: 1 1/2 cups
Vanilla Extract: 1 teaspoon

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter.

2. I mix warm milk, sugar, and yeast, then let it sit for 5 minutes until foamy.

3. I add eggs, melted butter, and salt, then gradually mix in the flour to form a dough.

4. For the caramel layer, I melt 1/2 cup brown sugar, heavy cream, and 1/4 cup butter, then pour it into the dish and top with pecans.

5. I roll out the dough, brush it with butter, and sprinkle with brown sugar and cinnamon. I roll it up and slice into 12 buns.

6. I place the buns over the caramel layer and let them rise for 30–45 minutes.

7. I bake for 30–35 minutes until golden brown and bubbling.

8. I let them cool for 5 minutes, then invert onto a platter and spoon any extra caramel and pecans on top.

9. I serve them warm and gooey.

Servings and Timing

This recipe makes 12 sticky buns and takes about 2 hours in total, including rising and baking time.

Variations

Sometimes I toast the pecans before adding them to the caramel layer for a richer nutty flavor. I also like to add a sprinkle of flaky sea salt on top to balance the sweetness. For a holiday twist, I sometimes add a touch of orange zest or cardamom to the filling.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the oven at 160°C (325°F) for about 10 minutes, or I microwave them for 20–30 seconds until soft and gooey again.

FAQs

Can I make these sticky buns ahead of time?

Yes, I assemble them the night before, refrigerate, and bake fresh in the morning.

Can I freeze sticky buns?

Yes, I freeze baked buns once cooled, then reheat them in the oven when ready to serve.

How do I get clean slices when cutting the dough?

I use unflavored dental floss to slice through the rolled dough—it works better than a knife.

Can I use instant yeast instead of active dry yeast?

Yes, I skip the proofing step and mix it directly into the flour.

Do I have to use pecans?

No, I can use walnuts, almonds, or leave out the nuts entirely.

How can I make the caramel richer?

I sometimes add a splash of vanilla extract or a pinch of salt to deepen the flavor.

Can I use non-dairy milk?

Yes, I’ve made these with almond or oat milk, and they still turn out soft and fluffy.

Why are my buns dry?

They may have been overbaked—next time I check them a little earlier to keep them soft.

Can I make mini sticky buns instead of full-size?

Yes, I slice the dough into smaller rolls and reduce the baking time by about 10 minutes.

How do I store leftover sticky buns?

I keep them in an airtight container and reheat before serving so they’re soft and sticky again.

Conclusion

These caramel pecan sticky buns are one of my favorite ways to make any morning feel special. I love the gooey caramel, the buttery pecans, and the soft, cinnamon-swirled dough that makes each bite unforgettable. Whether for a holiday brunch or just a cozy weekend treat, these sticky buns never last long once they hit the table.