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Close-up of pecan sticky buns on a serving platter.
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Sticky Buns Recipe

Soft, fluffy Sticky Buns are as delicious for breakfast as they are for dessert! They’re topped with a gooey brown sugar caramel sauce filled with crunchy pecans.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 35 minutes
Resting time 2 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 12 buns
Calories 569kcal
Author John Kanell

Equipment

  • Stand mixer with dough hook attachment
  • 9x13 inch baking dish

Ingredients

Dough:

  • 1 cup warm milk (100-110°F) (240mL)
  • ½ cup granulated sugar divided (100g)
  • 1 (¼ ounce/7g) package active dry yeast (2¼ teaspoons)
  • 6 tablespoons unsalted butter melted and cooled slightly, plus more for the pan (85g)
  • 1 large egg room temperature
  • 2 large egg yolks room temperature
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour divided (480g)
  • Optional: Zest of 1 orange

Topping:

  • 1½ cups coarsely chopped pecans (180g)
  • ¾ cup packed light brown sugar (165g)
  • ½ cup unsalted butter (113g)
  • ¼ cup honey (60ml)
  • ½ teaspoon salt

Filling:

  • ½ cup packed light brown sugar (110g)
  • 2 teaspoons ground cinnamon
  • 4 tablespoons unsalted butter melted (70g)

Instructions

Make the Dough:

  • In the bowl of a stand mixer, stir together the warm milk, ¼ cup (50g) sugar and the yeast. Cover and set aside for 5-7 minutes or until foamy.
  • Once the yeast is foamy, add the melted butter, egg, egg yolks, vanilla, and remaining ¼ cup (50g) sugar to the yeast and whisk together. Add half the flour (2 cups/240g) and whisk to combine.
  • Add the remaining 2 cups of flour and attach the dough hook. If desired, add in the orange zest as well. Mix on medium speed for about 5 minutes or until the dough comes together. (The dough should feel moist and sticky, but you can add a bit of flour if it seems wet.) Transfer dough to a floured surface and knead until it’s smooth and elastic, about 2 minutes. The dough should bounce back when pressed with a finger.
  • Place the dough in a lightly buttered bowl, then cover with plastic and place in a warm place to rise for 1½ to 2 hours, until doubled in size.

Make the Topping:

  • While the dough rises, prepare the topping. Lightly grease a 9x13-inch baking pan with butter.
  • In a small saucepan, combine the butter, brown sugar, honey, and salt. Cook over medium-low heat, stirring occasionally, until the butter is melted and the sugar has dissolved, about 5 minutes. Immediately pour the topping into the prepared pan. Sprinkle the chopped pecans evenly over top.

Fill and Shape the Rolls:

  • Once the dough has risen, transfer it to a floured surface (I like to use a pastry mat), then gently spread it out into a rectangular shape that’s roughly 12x18 inches. (If needed, use a rolling pin to spread and level the dough.)
  • In a medium bowl, combine brown sugar and cinnamon, then whisk together. Brush the dough with melted butter, then sprinkle the cinnamon sugar evenly over the top, spreading it into an even layer with your hand, if needed.
  • Starting at the long end closest to you, roll up the dough towards the other long end, forming a tight log. Cut into 12 equal pieces, (about 1½ inches wide) using unflavored dental floss or a sharp serrated knife.
  • Place the rolls cut side down and evenly spaced apart in the prepared baking dish on top of the pecan mixture. Loosely cover the dish and let the rolls rise in a warm place until almost doubled in size, about 1 hour.
  • After the dough has risen for 40 minutes, preheat the oven to 375°F. Bake for about 35 minutes or until golden or until golden brown, tenting with foil after 15 minutes to prevent the tops from taking on too much color.
  • Allow to cool in the pan for 2 to 3 minutes just until the edges stop bubbling, then run a knife along the edge of the pan and invert onto a serving dish and serve warm.

Video

Notes

  • How to test for doneness: If you’re uncertain about the color of the buns, you can use an instant-read thermometer to check the temperature. Insert the thermometer into the center roll—it should be 185 to 195°F.
  • If you are using a dark pan or a metal pan, the buns may bake faster. Keep an eye on them and check them a few minutes early.
  • Make-ahead option: Assemble the rolls in the pan and skip the second rise. Cover and chill overnight, then let them rise at room temperature for at least 1 hour before baking.

Nutrition

Calories: 569kcal | Carbohydrates: 72g | Protein: 8g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 316mg | Potassium: 187mg | Fiber: 3g | Sugar: 38g | Vitamin A: 635IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 3mg