Description
These Big Fat Pecan Sticky Buns are the ultimate indulgence — soft, buttery rolls baked on top of a rich, sticky pecan caramel and flipped to perfection. They’re big, bold, and totally irresistible. Perfect for holidays, brunches, or any time you need something sweet and satisfying.
Ingredients
For the Dough:
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1 cup warm milk (about 110°F)
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2 1/4 tsp active dry yeast (1 packet)
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1/3 cup granulated sugar
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2 large eggs, room temperature
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1/2 cup unsalted butter, melted
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1 tsp salt
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4-4 1/2 cups all-purpose flour
For the Cinnamon Filling:
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1/2 cup unsalted butter, softened
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3/4 cup brown sugar, packed
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1 1/2 tbsp ground cinnamon
For the Sticky Pecan Topping:
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3/4 cup unsalted butter
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1 cup brown sugar, packed
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1/4 cup heavy cream
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1/4 cup corn syrup (light or dark)
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1 1/2 cups chopped pecans
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Pinch of salt
Instructions
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Make the Dough:
In a large mixing bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy. Add sugar, eggs, melted butter, and salt. Mix well. Gradually add flour, 1 cup at a time, until a soft dough forms. Knead for 5–7 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour. -
Make the Sticky Pecan Topping:
In a saucepan, melt butter over medium heat. Stir in brown sugar, cream, corn syrup, and salt. Cook for 2–3 minutes until smooth. Remove from heat and stir in pecans. Pour into the bottom of a greased 9×13-inch baking dish. -
Roll and Fill:
Roll the dough out on a floured surface into a 16×12-inch rectangle. Spread with softened butter. Mix brown sugar and cinnamon, then sprinkle evenly over the butter. Roll up tightly from the long edge and pinch the seam closed. Slice into 12 large buns. -
Assemble and Rise:
Place the buns, cut side up, on top of the sticky pecan topping in the pan. Cover loosely and let rise again until puffy, about 30–45 minutes. -
Bake:
Preheat oven to 350°F (175°C). Bake for 30–35 minutes, or until golden brown and cooked through. If the tops brown too quickly, tent with foil in the last 10 minutes.
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Flip and Serve:
Let the pan cool for about 5 minutes (no longer!), then carefully invert the buns onto a serving platter. Spoon any extra sticky topping over the top.
Notes
You can prep these the night before and do the second rise in the fridge. Let sit at room temp while the oven preheats.
Add a little vanilla or bourbon to the topping for extra flavor.
These are amazing warm, but still great the next day with a quick reheat.