The first time I baked Pecan Pie Sticky Buns, the smell alone was enough to convince me this recipe was something special. Imagine the sweet, nutty aroma of pecan pie filling bubbling away under layers of golden, fluffy rolls—it’s the kind of scent that pulls everyone into the kitchen before they even know what’s baking. When you flip the pan and that glossy pecan caramel spills over the buns, you get a dessert-meets-breakfast treat that feels indulgent, cozy, and totally irresistible.
What I love most about these sticky buns is how they combine two beloved classics. The base is soft, pillowy dough swirled with cinnamon sugar, while the topping is all pecan pie decadence—rich, buttery caramel loaded with toasted pecans. Together, they make a dish that’s equally at home on a holiday brunch table or as a sweet surprise for family on a lazy weekend morning.
Why You’ll Love This Recipe
These Pecan Pie Sticky Buns are everything you love about pecan pie and cinnamon rolls in one indulgent bite. The dough is soft and fluffy, the filling is warm and spiced, and the pecan caramel topping creates a gooey, glossy finish that makes each bite irresistible. Unlike store-bought rolls, these taste homemade, fresh, and full of love.
They’re also a crowd-pleaser—perfect for holiday brunches, potlucks, or family gatherings. You can prep them ahead of time, let them rise overnight, and bake them fresh in the morning. The result is a bakery-worthy treat that looks impressive but is surprisingly simple to pull together.
What You’ll Need
For the Dough
- 1 cup warm milk (110°F)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk
- ¼ cup unsalted butter, melted
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
For the Filling
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tablespoons ground cinnamon
For the Pecan Pie Topping
- 1 cup brown sugar
- ½ cup corn syrup or maple syrup
- ½ cup unsalted butter
- ½ teaspoon vanilla extract
- 1 ½ cups chopped pecans
Pro Tips
- Warm milk matters—too hot will kill the yeast; too cool won’t activate it.
- Let the dough rise fully—this ensures the buns are light and fluffy.
- Use room temperature butter for easy spreading in the filling.
- Toast pecans lightly before adding for deeper flavor.
- Flip the pan quickly after baking to get that gooey caramel topping to coat the buns.
Tools You’ll Need
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Rolling pin
- 9×13-inch baking dish
- Saucepan
- Measuring cups and spoons
Substitutions and Variations
- Nut swap: Use walnuts or hazelnuts instead of pecans.
- Flavor twist: Add a splash of bourbon to the pecan topping for depth.
- Shortcut: Use store-bought pizza dough or crescent roll dough in place of homemade.
- Spiced filling: Mix nutmeg or cardamom into the cinnamon sugar.
- Mini buns: Make smaller rolls in a muffin tin for individual servings.
Make-Ahead Tips
- Prepare dough the night before and let it rise in the fridge overnight.
- Assemble rolls in the pan, cover, and refrigerate overnight. In the morning, let them come to room temperature and rise before baking.
- Bake and freeze for up to 2 months; reheat in a low oven before serving.
How to Make Pecan Pie Sticky Buns
Step 1: Make the Dough
In a bowl, combine warm milk, yeast, and sugar. Let sit until foamy (5–10 minutes). Stir in egg, yolk, butter, flour, and salt. Knead until smooth, about 8 minutes. Place in a greased bowl, cover, and rise until doubled (1–2 hours).
Step 2: Prepare the Filling
Mix softened butter, brown sugar, and cinnamon in a bowl. Set aside.
Step 3: Make the Pecan Pie Topping
In a saucepan, melt butter, brown sugar, and syrup. Stir until smooth. Remove from heat, add vanilla, and stir in pecans. Spread mixture evenly into the bottom of a greased 9×13 baking dish.
Step 4: Roll and Fill
Roll dough into a 12×18-inch rectangle. Spread filling evenly, then roll tightly from the long side. Slice into 12 rolls.
Step 5: Assemble and Rise
Place rolls on top of pecan mixture in the baking dish. Cover and let rise until puffy (about 45 minutes).
Step 6: Bake
Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
Step 7: Flip and Serve
Invert pan onto a serving platter immediately so the caramel topping runs over the rolls. Serve warm.
Serving Suggestions
- Enjoy fresh from the oven with coffee or hot cocoa.
- Serve for brunch with eggs, bacon, and fruit.
- Add a scoop of vanilla ice cream for a decadent dessert.
- Pack in festive tins as edible holiday gifts.
Leftovers & Storage
Store leftover sticky buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm in the microwave for 15–20 seconds before serving. Freeze for up to 2 months.
Nutrition & Benefits
These buns are indulgent but made with simple ingredients. Pecans add heart-healthy fats and protein, while cinnamon provides antioxidants. Though definitely a treat, they offer a homemade, less processed alternative to store-bought pastries.
Recipe FAQ
1. Can I make these without corn syrup?
Yes—maple syrup or honey works beautifully.
2. Do I have to make the dough from scratch?
No, you can use store-bought dough for a quicker version.
3. Can I freeze unbaked rolls?
Yes—freeze before the second rise. Thaw overnight, let rise, then bake.
4. Can I make these nut-free?
Yes—skip the pecans and make a simple caramel topping.
5. Why are my rolls dense?
The dough may not have risen long enough or the yeast may have been inactive.
6. How do I reheat sticky buns?
Microwave 15–20 seconds or warm in a 300°F oven for 10 minutes.
7. Can I prep these a day ahead?
Yes—assemble in the pan and refrigerate overnight. Bake the next morning.
Gooey, Nutty, and Absolutely Irresistible
These Pecan Pie Sticky Buns are the ultimate comfort treat—fluffy rolls baked in gooey pecan caramel, then flipped to reveal all their sticky glory. Perfect for holidays, brunches, or simply spoiling your family on a weekend morning, they’re the kind of recipe that turns any day into a celebration.
