This homemade Pecan Sticky Buns recipe yields the lightest, most buttery rolls topped with an irresistible maple-pecan caramel. With simple, broken-down steps and helpful tips along the way, plus a make-ahead option, these sticky buns are perfect for weekend mornings or special occasions.
Table of Contents
Few carbs get my attention like a warm batch of pecan sticky buns. I’m all for a classic cinnamon roll, but add a sweet, maple-pecan topping and it takes these sweet rolls to a whole new level. The gooey, caramelized topping combined with soft, pillowy dough is downright irresistible!
If you’ve ever been intimidated by the idea of making sticky buns from scratch, let me put your mind at ease. Yes, they do take a bit of time, but I can promise you that the sticky-sweet maple-coated pecans and tender rolls you’ll end up with are 100% worth it.
I’ve broken down the process into easy, manageable steps, and with a few helpful tips (like proofing your dough in the dryer—yes, really!), you’ll be rolling, slicing and baking your way to the ultimate breakfast treat. Once you taste that first bite, you’ll wonder why you didn’t make them sooner!
- Whole milk: Warming the milk helps activate the yeast and makes the dough rich and tender. I prefer whole milk for extra softness, but you can swap it with 2% if that’s what you have on hand.
- Butter: You’ll need butter for the dough, filling and topping.
- Sugar: A little sugar sweetens the dough and helps feed the yeast to rise. We’ll also sprinkle some in the filling to balance out the cinnamon.
- Light brown sugar: Adds depth and a caramel-like flavor to both the filling and the sticky pecan topping.
- Active dry yeast: The key to a fluffy, pillowy dough. Be sure to proof it properly in warm (not hot!) milk.
- All-purpose flour: Provides the structure for our dough. Make sure to measure it correctly by fluffing, spooning and leveling it in your measuring cup.
- Eggs: Help bind the dough and add richness, keeping your rolls tender.
- Ground cinnamon: Adds a warm, spiced flavor to both the dough and the filling.
- Pecans: The star of the topping! Walnuts would be delicious, too.
- Maple syrup: Combined with brown sugar and pecans in the topping, it creates that classic sticky bun flavor.
See the recipe card for full information on ingredients and quantities.
I’ve stuck to the basics with my go-to cinnamon roll dough recipe. This dough is pillowy soft, totally foolproof to make and there’s cinnamon in the dough (in addition to sprinkled on top), so it’s big on flavor.
Sticky Bun Dough
- Warm the milk and butter. In a small saucepan (or microwave-safe bowl), heat the milk and butter together until warm but not too hot to touch—around 100-110°F is ideal. Tip: If you don’t have a thermometer, test it with your finger; it should feel like a warm bath. Too hot, and it can kill the yeast.
- Activate the yeast. Stir 1 tablespoon of sugar and the yeast into the warm milk mixture. Set aside for about 5 minutes until it becomes frothy and bubbly. Tip: If your yeast doesn’t foam, it might be expired or the milk was too hot. Start over if needed—this step is key for that perfect rise.
- Mix the dry ingredients. In the bowl of a stand mixer fitted with the dough hook, combine the flour, cinnamon, salt and remaining ½ cup of sugar.
- Combine the wet and dry ingredients. Add the yeast mixture and eggs to the flour mixture. Mix on low speed until a dough begins to form, then increase to medium speed and knead for about 8 minutes until the dough is smooth and slightly tacky. Tip: If the dough sticks to your fingers too much, add a tablespoon of flour at a time until it’s manageable. Don’t over-flour, though—you want a soft dough!
- First proof. Transfer the dough to a greased bowl, cover it with plastic wrap, and place it in a warm, draft-free spot to rise until doubled in size, about 1 hour.
The Best Place to Proof Dough: For perfectly proofed dough, try this hack—use your dryer! Run it for 5 minutes, turn it off, then place the covered bowl inside. It’s warm, dark and humid—the ultimate environment for your dough to rise! A sunny windowsill works well, too.
Roll and Fill The DOugh
- Make the filling. In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon. Set aside.
- Roll out the dough. Lightly flour your work surface, then roll the dough into a 12×20-inch rectangle, about 1/4-inch thick. It doesn’t need to be exact, but aiming for this will help ensure even rolls.
- Brush with butter. Generously brush the entire surface of the dough with melted butter.
- Sprinkle the filling. Evenly sprinkle the cinnamon-sugar mixture over the buttered dough.
- Roll it up. Starting from the long side, roll the dough tightly into a log. Tip: Roll it as snugly as possible. This helps keep the layers intact while baking.
- Slice the rolls. Using a sharp serrated knife, slice the log into 12 equal pieces (about 2 inches wide each). Tip: For cleaner cuts, try using unflavored dental floss—slide it under the log, cross the ends, and pull! Perfect slices every time.
Pro Tip: For cleaner cuts, try using unflavored dental floss. The key here is that it’s unflavored. Slide it under the log, cross the ends, and pull! Perfect slices every time.
Maple Pecan Topping
Once you’ve assembled your cinnamon rolls, it’s time to focus on the maple-coated pecans that become the ultimate sticky bun topping.
- Spread the pecans in an even layer in a greased 9×13-inch baking dish.
- Make the sticky topping. In a small saucepan over medium heat, melt the butter with the brown sugar, milk, maple syrup and salt. Stir constantly until the butter is fully melted and everything is combined. Let it simmer for 1 minute, then remove from heat. Carefully pour it over the pecans.
- Assemble and proof again. Arrange the sliced rolls cut-side down over the pecan topping. Leave a little space between each roll, as they’ll rise again. Cover with plastic wrap and let them rest for about 30 minutes, or until doubled in size.
Bake and Enjoy!
- Bake the buns for 20-25 minutes in a preheated 350°F oven.
- Cool and flip. Let the pecan rolls cool in the pan for about 5 minutes. Then, carefully invert the pan onto a serving platter (you may want to use oven mitts, as the topping will be hot). Tip: If any pecans or caramel stick to the pan, just scrape them out with a spatula onto the buns.
Make-Ahead Tips
If you want to prep the sticky rolls a day ahead, follow the recipe until you’ve arranged the sliced rolls in the pan (before the second proof). Cover the pan tightly and refrigerate overnight. The next day, bring the dough to room temperature and let it rise for about 30 minutes before baking.
Ingredients
For the sticky bun dough:
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1/2 cup plus 1 Tablespoon sugar, divided
- 2 1/2 teaspoons (one 3/4-oz.) packet active dry yeast
- 4 1/4 cups all-purpose flour, plus more for rolling out dough
- 2 large eggs, at room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
For the filling:
- 3 Tablespoons unsalted butter, melted
- 1 cup packed light brown sugar
- 1/4 cup sugar
- 1 1/2 Tablespoons ground cinnamon
For the topping:
- 2 cups pecans
- 1/2 cup unsalted butter
- 3/4 cup packed light brown sugar
- 1/4 cup whole milk
- 1/4 cup maple syrup
- 1/2 teaspoon kosher salt
Instructions
Make the sticky bun dough:
- Warm the milk and butter on the stovetop or in the microwave until it is warm but not hot to the touch (it should be below 110°F). Add 1 tablespoon of sugar and the yeast to the milk, stirring to combine, then set it aside for 5 minutes.
- In a stand mixer fitted with the dough hook attachment, mix together the flour, cinnamon, salt and remaining ½ cup sugar. Add the yeast mixture and eggs and mix for 8 minutes until the dough is smooth. (The dough will be slightly tacky.) Place the dough in a clean, greased bowl and cover it with plastic wrap. Place the bowl in a warm, dark place to proof until it has doubled in size, about 1 hour.
- Grease a 9×13-inch baking dish with butter.
- Lightly flour your work surface then scrape the dough out, and using a rolling pin, roll the dough into roughly a 12×20-inch rectangle that is 1/4-inch thick.
Make the filling:
- Brush the melted butter generously over the dough.
- In a small bowl, whisk together the brown sugar, sugar and cinnamon then sprinkle it atop the melted butter. Starting at the long edge of the rectangle, roll the dough up into a tight log, then using a sharp knife, slice the log into 12 2-inch rounds and set them aside.
Make the topping:
- Spread the pecans in an even layer in the greased baking pan.
- In a small saucepan set over medium heat, stir together the butter, brown sugar, milk, maple syrup and salt. Cook the mixture, stirring, until the butter has melted then bring it to a simmer for 1 minute.
- Remove the mixture from the heat and pour it atop the pecans.
- Arrange the sliced rolls atop the filling then cover the pan with plastic wrap and let it rest until doubled in size, about 30 minutes.
- Preheat the oven to 350°F.
- Bake the sticky buns for 20 to 25 minutes until golden brown. Remove them from the oven and let them cool in the pan for 5 minutes.
- Place a serving platter atop the baking pan then carefully invert the pan to release the sticky buns onto the platter. (Scrape any leftover pecan topping from the pan onto the buns.) Let the sticky buns sit for 10 minutes then serve.
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Absolutely the best recipe I’ve followed for sticky buns. This will be my go-to from now on. Can’t wait to serve these for our family’s Christmas.
I’m so thrilled you enjoyed the recipe, Sonja!