Pecan Sticky Buns – Welcome to our scrumptious Pecan Sticky Buns recipe! These delightful treats. Are perfect for breakfast, and dessert. Or an indulgent snack. Made with a soft, buttery dough. Filled with cinnamon sugar. And topped with a rich pecan caramel sauce. These sticky buns. Are simply irresistible.
The first time I made these pecan sticky buns. I was inspired by a lazy Sunday morning craving. For something sweet and comforting. My husband and child were still asleep. And I wanted to surprise them. With a warm, homemade treat. The aroma of cinnamon and caramel. Filled the house. And when they finally woke up. Their faces lit up with joy. These buns have since become a family favorite. Often requested on special occasions. Or when we need a little extra sweetness in our day.
What makes this Pecan Sticky Buns truly stand out?
These pecan sticky buns stand out. For their perfect combination of soft, fluffy dough. And gooey, caramelized pecan topping. The dough is easy to work with. And the caramel sauce. Comes together quickly. Making this recipe accessible. Even for novice bakers. The addition of heavy cream to the caramel sauce. Creates a rich, velvety texture. That pairs beautifully. With the crunchy pecans. These buns are a guaranteed hit. Perfect for impressing guests. Or indulging in a cozy weekend treat.
What You Need To Make This Pecan Sticky Buns Recipe?
Milk: Warm but not hot. This will activate the yeast perfectly. Creating that fluffy dough we all crave.
Active Dry Yeast: Fresh yeast is key! It’s the magic behind those perfectly risen sticky buns.
White Sugar: A little bit of sugar helps the yeast do its job. And sweetens the dough.
All-Purpose Flour: The foundation of our dough. Giving it structure. And a tender crumb.
Butter: Softened butter is easier to incorporate into the dough. Ensuring a rich, buttery flavor. In every bite.
Brown Sugar: Packed with molasses. It adds a deep, caramel flavor. To both the filling and the topping.
Vanilla: Just a touch of vanilla elevates the flavor. Making everything taste a bit more indulgent.
Cinnamon: Essential for that classic sticky bun flavor, warm and comforting.
Heavy Cream: Adds richness to the caramel sauce. Making it smooth and luscious.
Pecans: Chopped pecans add a delightful crunch and a nutty flavor. That pairs beautifully with the caramel.
Steps To Make Pecan Sticky Buns:
Step 1: Preheat your oven to 350°F and grease a 9×12 baking pan with butter.
Step 2: Warm the milk and dissolve the yeast and ½ teaspoon of sugar in it. Let it sit for 5 minutes. Until frothy.
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Step 3: In a stand mixer, combine flour, salt, and white sugar. Pour in the yeast mixture. And knead with a dough hook until combined.
Step 4: Add softened butter one tablespoon at a time. Kneading on low speed for 5 minutes. Form the dough into a ball. Cover it. Let it rest in a warm spot for 30 minutes. Until doubled in size.
Step 5: Roll the dough out on a floured surface into a 10×20-inch rectangle. Spread melted butter over the dough. Then sprinkle with brown sugar, white sugar, and cinnamon. Roll up tightly. And cut into 8 pieces.
Step 6: For the topping, melt butter in a saucepan over low heat. Add brown sugar, vanilla, cinnamon, heavy cream, and salt. Bring to a low boil. Then reduce heat and whisk until the sugar dissolves.
Step 7: Pour the caramel sauce into the prepared pan. Sprinkle with chopped pecans. Arrange the sticky buns on top of the caramel pecan sauce.
Step 8: Cover and let the buns rise in a warm place for 30 minutes. Preheat the oven to 350°F.
Step 9: Bake for 25-30 minutes. Until the middle buns are cooked through. Let rest for 15 minutes. Then carefully invert onto a parchment-lined pan. Serve warm and enjoy!
Tip:
When making the caramel sauce. For these Pecan Sticky Buns, patience is everything. Start by melting the butter. And sugar together. Over low heat, stirring constantly. This prevents the sugar from burning. And keeps the sauce smooth. And rich. Once it starts to simmer. Whisk frequently until the sugar completely dissolves. And the sauce thickens a bit. This step is crucial. For that glossy, decadent caramel. That will coat your buns perfectly. And don’t skip. The pinch of salt. It balances the sweetness. And brings out all the flavors beautifully.
Frequently Asked Questions:
Can I make these buns ahead of time?
Yes. You can prepare the dough and filling the night before. Refrigerate and bake them fresh in the morning.
Can I use a different type of nut?
Absolutely! Walnuts or almonds. Make a great substitute for pecans.
How should I store leftovers?
Store them in an airtight container at room temperature. For up to 2 days. Or in the fridge for up to a week. Reheat before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pecan Sticky Buns
Ingredients
Sticky Bun Dough:
- 1 ½ cup milk warm but not hot
- 2 ¼ teaspoons active dry yeast
- ½ teaspoon white sugar
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- ¼ cup white sugar
- 4 tablespoons butter softened
Pecan Caramel Sauce Topping:
- 8 tablespoons butter
- 1 cup brown sugar
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon
- ¼ cup heavy cream
- Pinch of salt
- 1 cup pecans chopped
Filling:
- 4 tablespoons butter melted
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoons cinnamon
Instructions
- Warm the milk and mix with yeast and ½ teaspoon of sugar. Let sit until frothy.
- Combine flour, salt, and sugar in a stand mixer. Add yeast mixture and knead with a dough hook.
- Add softened butter, one tablespoon at a time. And knead for 5 minutes. Form dough into a ball, and cover. Let rest for 30 minutes until doubled.
- Roll dough into a 10x20 inch rectangle on a floured surface. Spread melted butter, then sprinkle brown sugar, white sugar, and cinnamon. Roll up tightly and cut into 8 pieces.
- Make caramel sauce by melting butter with brown sugar, vanilla, cinnamon, heavy cream, and salt. Whisk until smooth.
- Pour caramel sauce into a greased 9x12 baking pan and sprinkle with pecans. Arrange buns on top.
- Let buns rise for 30 minutes. Preheat oven to 350°F.
- Bake for 25-30 minutes. Cool for 15 minutes. Then invert onto a parchment-lined pan.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
