Pecan Sticky Buns Recipe

This pecan sticky buns recipe is the perfect brunch treat! Starting with a simple yeast dough, cinnamon roll filling, and then a sticky maple pecan topping that gets slathered on top- everyone is going to want seconds. I have all the step by step instructions, tips, and tricks for you to master these pecan sticky buns at home!

When it comes to breakfast and brunch treats, I’m not sure anything is better than something involving cinnamon and dough. Like homemade cinnamon rolls, or Monkey bread you can pick apart with your fingers, or in this case, sticky, gooey, ooey, pecan sticky buns.

 

I started with my cinnamon roll recipe as the starting point for this recipe and really just played around with the sticky pecan topping. Some versions I found the topping never really set up at all creating a soupy mess and underbaked dough. No good. And then some set up TOO much. Finally I hit the right balance of sticky, to perfectly baked, and ooey gooey perfection.

My pecan sticky buns start with a simple yeast dough that I think even beginners can master. A classic cinnamon roll filling in the middle. And the pecan topping is made with maple syrup and vanilla, and is easily boiled together on the stovetop creating perfect pecan sticky buns that I know your whole family and whoever is lucky enough to get one is going to love.

What’s the difference between a cinnamon roll and a sticky bun?

I only have indulged in pecan sticky buns at a bakery, never attempting these at home. But if you’ve made cinnamon rolls before then you’re basically already there. Both start with a yeast dough that gets rolled out, and butter, brown sugar and cinnamon get slathered and sprinkled on. The dough gets rolled up and cut into spiral rolls.

The difference is in the topping. A cinnamon roll after baking gets topped with some sort of icing. But a sticky bun, gets a caramel pecan sauce poured into the pan, before the rolls are added. Then after it’s baked they are turned out and the caramel pecan sticky topping is on top.

Ingredients Needed

For the sticky pecan topping:

• Butter – I only bake with unsalted butter, so if using salted butter, omit the salt.
• Brown Sugar – I use light brown sugar but dark brown sugar will also work.
• Maple Syrup – You want to use real maple syrup not the imitation stuff.
• Salt
• Vanilla
• Pecans

For the dough:

• Instant Yeast – I used instant yeast, but you can also use active dry yeast in this recipe in a 1 to 1 exchange. However, the rising times will vary (I put the differences in times in the recipe for you). I always use and recommend Red Star’s yeast – it’s by far the best yeast and always yields amazing results.
• Milk – I always use whole milk because it has a higher fat content which will yield a more tender roll, but low-fat milk could also be used. I haven’t tested these with a non dairy milk. You want your milk to be lukewarm, not cold straight from the fridge, so it can begin to activate the yeast. Cold milk will slow down the rising time. I aim to warm my milk somewhere between 105-110_^oF.
• Granulated Sugar
• Salt
• All-purpose Flour
• Eggs
• Unsalted butter – I always bake with unsalted butter vs. salted butter because it’s fresher and I can control the salt amount. If you do you want to use salted butter than you will you want to reduce the salt in the dough by 1/4 teaspoon.

For the filling:

• Butter
• Brown Sugar
• Cinnamon

How To Make Pecan Sticky Buns

Make The Cinnamon Roll Dough

Proof the yeast. In your stand mixer or a large bowl, stir together the warmed milk, yeast, and 1 teaspoon of the sugar. Let the mixture proof for 5-10 minutes, until it becomes bubbly and foamy.

If the mixture doesn’t bubble that means your yeast is dead and don’t bother with making the rest of your recipe! Get some new yeast and start over and be careful that your milk isn’t too hot or it will kill the yeast.

Make the dough. In a bowl of your stand mixer with a paddle attachment, add the rest of the dough ingredients – flour, salt, remaining sugar, eggs, and butter. Beat this together until a shaggy dough forms.  

Knead the dough. Fit the mixer with a dough hook attachment, and knead at medium speed for 6-8 minutes. If the dough is super sticky, add additional flour a little at a time if needed. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for 8-10 minutes by hand.

For the dough, you will notice the flour measurement varies, with using 4 to 5 cups. Start with adding 4 cups of flour, then kneading it and then adding a little extra flour if needed. But do not use more than 5 cups, which could yield a very dry dense cinnamon roll and not a light fluffy one.

Your dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic. 

Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat.

You want to cover the bowl and allow to rise until doubled in size, about 1 hour (for instant or rapid-rise yeast), or 2 hours (if using active dry yeast). You can cover with a clean kitchen towel, or I use reusable plastic food bowl covers .

Make The Filling

While the dough rises, make the topping.In a medium saucepan, over medium heat combine the butter, brown sugar, maple syrup, and salt.

Bring to a boil and let it simmer for a few minutes.

Remove from the heat and stir in the vanilla. Set aside.

Shape Sticky Buns

Roll out the dough. Once the dough has risen and doubled in size it’s time to roll it out. Turn the dough out onto a lightly floured surface, and roll out the dough into about a 18×12 inches rectangle.

To get that “perfect” rectangle shape I start by pre-shaping my dough into a rectangle before I start rolling it out and it helps to then create a more rectangle shaped dough as I roll it out.

Sticky Bun Filling

Add filling. For the filling I use softened butter, brown sugar, and cinnamon. You want to spread the softened butter onto the dough, leaving the top edge with no butter.

Then sprinkle on the brown sugar cinnamon mixture, and giving it a slight press down into the dough so it sticks.

Cut rolls. You want to start on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal and then cut into 12 equal sized rolls. You can use a serrated knife to cut the rolls or try my thread trick below!

Assemble Sticky Buns And Bake

Assemble Buns. Grease a 9”x13” baking dish with butter or non-stick cooking spray. Pour the topping evenly into the bottom of the pan.

Sprinkle the chopped pecans over the topping.

Place rolls into pan spiral side up.

Cover the baking dish and let rise in  a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size. If you used active dry yeast, the second rise time will be near 75 minutes.

Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350/177^oC. Bake rolls in the preheated oven for 30-35 minutes until golden brown. If the tops of the cinnamon rolls are browning too much, tent with foil. Let cool in the pan for about 20 minutes, then invert the buns out, one by one onto a serving platter, spooning over any topping that’s still in the pan on top of the buns. 

Recipe FAQ’s

More Recipes To Try

• Raspberry Sweet Rolls
• Healthy Cinnamon Rolls
• Chocolate Cinnamon Rolls
• Sourdough Cinnamon Rolls
• Hawaiian Rolls Sticky Buns