Big Fat Pecan Sticky Buns are the ultimate indulgence—soft, pillowy rolls drenched in a rich caramel glaze and loaded with crunchy toasted pecans. These bakery-style sticky buns are ooey-gooey, buttery, and sweet, with layers of cinnamon sugar spiraled inside a fluffy dough. Whether you’re serving them warm for a holiday brunch or enjoying one with coffee on a cozy morning, these sticky buns are pure comfort in every bite.

Why You’ll Love This Recipe

• Classic sticky bun flavor with a bold, bakery-style presentation
• Homemade dough that’s soft, rich, and tender
• Loaded with buttery caramel sauce and toasted pecans
• Perfect for brunch, holidays, or special breakfasts
• Can be made ahead and baked fresh in the morning
• Customizable filling and toppings
• Impressive but beginner-friendly with step-by-step directions
• Freezer-friendly and easy to reheat

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• All-purpose flour
• Whole milk
• Active dry yeast
• Granulated sugar
• Salt
• Eggs
• Unsalted butter, softened

For the Filling:

• Brown sugar
• Ground cinnamon
• Unsalted butter, softened

For the Sticky Pecan Topping:

• Unsalted butter
• Brown sugar
• Heavy cream
• Corn syrup (or honey)
• Salt
• Vanilla extract
• Chopped pecans (toasted if desired)

directions

1. Make the Dough: Warm the milk until just lukewarm. Sprinkle in yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy.
2. In a large bowl, mix flour, sugar, and salt. Add the yeast mixture, eggs, and butter. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
3. Transfer dough to a greased bowl, cover, and let rise for 1 to 1½ hours or until doubled in size.
4. Prepare the Topping: In a saucepan, melt butter, brown sugar, cream, corn syrup, and salt. Bring to a simmer, then remove from heat and stir in vanilla. Pour into a greased 9×13 baking dish. Sprinkle pecans evenly over the caramel.
5. Roll and Fill: On a floured surface, roll out dough into a large rectangle. Spread with softened butter, then sprinkle evenly with cinnamon and brown sugar.
6. Roll the dough tightly from the long edge into a log. Slice into 12 thick rolls.
7. Place rolls cut-side up over the pecan topping. Cover and let rise again for about 45 minutes or until puffy.
8. Preheat oven to 350°F (175°C). Bake for 30–35 minutes until golden brown.
9. Let cool for 5 minutes, then carefully invert the entire pan onto a serving tray so the sticky topping covers the buns. Serve warm.

Servings and timing

Servings: 12 large sticky buns
Prep time: 25 minutes
Rise time: 2 hours (total)
Bake time: 30–35 minutes
Total time: Approx. 3 hours

Variations

• Maple Twist: Use maple syrup instead of corn syrup for a richer, deeper flavor.
• Bourbon Caramel: Add a splash of bourbon to the caramel sauce for an adult-friendly upgrade.
• Raisin Filling: Mix raisins or dried cranberries into the cinnamon sugar layer.
• Nut-Free Version: Omit pecans or replace with pumpkin seeds or sunflower seeds.
• Mini Buns: Divide into 24 smaller rolls and use two pans for bite-sized servings.

storage/reheating

Storage: Store buns in an airtight container at room temperature for 1 day, or refrigerate for up to 4 days.

Freezing: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating: Warm buns in the microwave for 20–30 seconds or in a 325°F oven for 8–10 minutes until gooey again.

FAQs

Can I make these sticky buns ahead of time?

Yes, assemble them the night before and refrigerate. Let them come to room temperature before baking in the morning.

What’s the difference between sticky buns and cinnamon rolls?

Sticky buns are baked over a caramel pecan topping and inverted after baking, while cinnamon rolls are typically glazed with icing.

Do I have to use corn syrup?

No, you can use honey or maple syrup instead for a natural sweetener.

Can I use store-bought dough?

Yes, pre-made bread or sweet roll dough can be used in a pinch, but homemade yields the best flavor and texture.

How do I toast pecans?

Spread pecans on a baking sheet and bake at 350°F for 6–8 minutes, stirring once, until fragrant.

What if I don’t have a stand mixer?

You can mix and knead the dough by hand—it will just take a bit more elbow grease.

Can I halve the recipe?

Absolutely. Use an 8×8 pan and cut the ingredient amounts in half for 6 buns.

Why do my buns come out dense?

Under-kneading the dough or not allowing it to rise properly can result in dense buns. Make sure the dough doubles in size before shaping.

How do I prevent the buns from sticking to the pan?

Use a well-greased baking dish and invert the pan while the buns are still warm.

Can I make these gluten-free?

Yes, but you’ll need a reliable gluten-free yeast dough recipe substitute for best results.

Conclusion

Big Fat Pecan Sticky Buns are the ultimate comfort food—a deliciously gooey, nutty, caramel-laced dream baked into soft, pillowy dough. Whether you’re celebrating a holiday, feeding weekend guests, or just craving something extra indulgent, these sticky buns deliver bakery-quality flavor right from your kitchen. Sweet, rich, and dripping with buttery pecan topping, they’ll have everyone coming back for seconds.

Print