Decadent Pecan Caramel Buns

This homemade sticky bun recipe delivers the most indulgent, caramel-coated pecan rolls you'll ever taste. Each bite offers a perfect balance of fluffy dough, sweet filling, and that signature gooey caramel topping loaded with crunchy pecans.

I first made these sticky buns for a holiday breakfast and my family practically licked the pan clean. Now they've become our Sunday morning tradition whenever we have guests staying over.

Ingredients

• Warm milk: Acts as the base that activates the yeast for a perfectly risen dough
• Active dry yeast: Provides the lift that makes these buns irresistibly fluffy
• All purpose flour: Creates the ideal texture; look for unbleached for best flavor
• Salt: Balances the sweetness and enhances the overall flavor
• White sugar: Feeds the yeast and adds subtle sweetness to the dough
• Butter: Adds richness and helps create tender layers in the dough
• Butter (for topping): Forms the rich base of the caramel; choose unsalted for better control
• Brown sugar: Creates that deep caramel flavor; dark brown adds more intensity
• Vanilla extract: Adds aromatic depth and complexity
• Cinnamon: Brings warmth that complements the pecans perfectly
• Heavy cream: Creates silky texture in the caramel
• Salt (for topping): Enhances all the flavors and balances sweetness
• Pecans: Add essential crunch and nutty flavor; toast them first for extra flavor
• Melted butter: Helps the sugar mixture adhere to the dough
• Brown sugar (for filling): Creates a moist caramel filling throughout the rolls
• White sugar (for filling): Balances the molasses notes with clean sweetness
• Cinnamon (for filling): The signature spice that makes these rolls irresistible

Step-by-Step Instructions

Activate the yeast:

Pour warm milk into a bowl with yeast and a pinch of sugar. The milk should feel like warm bath water, not hot, as high temperatures will kill the yeast. Wait until the mixture becomes frothy and bubbly, about 5 minutes, which confirms your yeast is alive and ready to work.

Prepare the dough base:

In your stand mixer bowl combine flour, salt, and sugar. Add the activated yeast mixture and begin mixing with a dough hook attachment until roughly combined. The dough will look shaggy at this point, which is exactly what you want.

Add butter gradually:

With the mixer running on low, add softened butter one tablespoon at a time, waiting until each addition is fully incorporated before adding the next. This slow addition creates a more uniform dough structure. The butter should be soft enough to press your finger into but not melted.

Knead to develop gluten:

Continue kneading on low speed for a full 5 minutes. The dough should pull away from the sides but still stick slightly to the bottom of the bowl. This extended kneading develops the gluten structure that will give your buns their perfect texture.

First rise:

Shape the dough into a smooth ball with your hands and place back in the bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot until doubled in size, about 30 minutes. The ideal temperature is around 75°F to 80°F.

Roll and fill:

On a generously floured surface, roll the dough into a 10x20 inch rectangle. Spread melted butter evenly across the entire surface, then sprinkle with both sugars and cinnamon, making sure to reach all the way to the edges for consistent flavor throughout.

Form the rolls:

Starting from the long edge, roll the dough into a tight cylinder, using your fingertips to maintain tension as you roll. Cut into 8 equal pieces for large bakery style rolls or 12 pieces for smaller portions. A sharp serrated knife or unflavored dental floss works best for clean cuts.

Prepare caramel sauce:

In a saucepan combine butter, brown sugar, vanilla, cinnamon, heavy cream, and salt. Heat gently while whisking until the mixture comes to a low boil, then reduce heat and continue whisking until completely smooth with no sugar grains remaining.

Assemble and second rise:

Pour the caramel sauce into a buttered 9x12 baking pan and sprinkle evenly with chopped pecans. Arrange the cut rolls on top of the sauce, leaving space between them for expansion. Cover and let rise again until puffy and expanded, about 30 minutes.

Bake to golden perfection:

Bake in a preheated 350°F oven for 25 to 30 minutes. The rolls should be golden brown on top and no longer doughy in the center. If they brown too quickly, cover loosely with aluminum foil for the remainder of baking time.

Flip and serve:

Let the rolls rest for 15 minutes after baking, then carefully invert onto a parchment-lined tray or serving plate. This allows the caramel to soak into the rolls while still warm. Be extremely careful as the hot caramel can cause serious burns.

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My favorite part of this recipe is the moment when you flip the pan over and reveal those perfectly caramelized pecans. It reminds me of Sunday mornings at my grandmother's house when the sweet aroma would wake us all up better than any alarm clock ever could.

Make Ahead Tips

These sticky buns are perfect for preparing in advance. After cutting and placing the rolls in the caramel sauce you can cover the pan with plastic wrap and refrigerate overnight. The next morning, remove from the refrigerator and let stand at room temperature for 30 minutes before baking. This slow rise actually improves the flavor complexity and makes morning preparation effortless.

Perfect Substitutions

If you have dietary restrictions or missing ingredients, there are several adaptations that work beautifully. For dairy free versions, substitute plant-based milk and butter alternatives. No pecans? Walnuts, cashews, or almonds all work wonderfully. You can even make these without nuts entirely for those with allergies. Just double the caramel sauce for extra richness.

Serving Suggestions

These sticky buns shine as the centerpiece of a special breakfast or brunch. Pair them with fresh fruit, crispy bacon, or a savory egg dish to balance the sweetness. For an extra special touch, serve them with coffee spiked with a splash of bourbon or rum to complement the caramel flavors. They can also be warmed and topped with vanilla ice cream for an indulgent dessert option.

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These sticky buns deliver perfection in every gooey bite—enjoy them fresh out of the oven or as leftovers for an indulgent treat.

Frequently Asked Questions

→ Can I make these sticky buns ahead of time?

Yes! You can prepare the rolls through the second rise, then refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking.

→ What if I don't have a stand mixer?

No problem! You can mix the dough by hand. Combine ingredients in a large bowl, then knead on a floured surface for about 10 minutes until smooth and elastic.

→ Can I substitute the pecans?

Absolutely. Walnuts work wonderfully as a substitute, or you can omit nuts entirely for a classic caramel sticky bun.

→ How do I know when the sticky buns are fully baked?

The buns should be golden brown on top and no longer doughy in the center. If you have an instant-read thermometer, the internal temperature should reach 190°F (88°C).

→ What's the best way to reheat leftover sticky buns?

Cover with foil and warm in a 300°F oven for 10-15 minutes. You can also microwave individual buns for 20-30 seconds, though the texture won't be quite as good as oven reheating.

→ Can I freeze these sticky buns?

Yes! Once completely cooled, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat before serving.