If the idea of soft, fluffy rolls baked in pools of brown sugar caramel and toasted pecans makes your heart skip a beat — you’re in the right place. These Caramel Pecan Sticky Buns are the kind of treat you make when you want to seriously impress (or just spoil yourself on a slow Sunday morning).
We’re talking buttery dough, rich homemade caramel, and a nutty, golden topping that becomes the bottom, then the top again — because these babies flip after baking. Magical? Pretty much.
Want to double down on cozy breakfast bakes? Try my Maple Glazed Cinnamon Rolls or the crowd-favorite Pumpkin Cream Cheese Babka.
🍞 Ingredients
For the dough:
- 3/4 cup warm milk (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1/4 cup unsalted butter, softened
- 3 cups all-purpose flour
- 3/4 tsp salt
For the caramel pecan topping:
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- 1/3 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups chopped pecans, toasted
For the filling:
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 cup unsalted butter, softened
🥣 Instructions
1. In a large bowl, combine warm milk and yeast. Let sit 5–10 minutes until foamy. Add sugar, eggs, butter, flour, and salt. Mix until a dough forms. Knead 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and rise 1–1.5 hours.
2. In a saucepan over medium heat, combine butter, brown sugar, cream, and salt. Simmer 3–4 minutes until glossy and thick. Remove from heat, stir in vanilla and pecans. Pour into a greased 9×13-inch pan.
3. Roll out dough into a 14×9-inch rectangle. Spread with softened butter, sprinkle with brown sugar and cinnamon. Roll up tightly from the long side and slice into 12 rolls.
4. Place rolls cut-side down on top of the caramel in the pan. Cover and rise 30–45 minutes.
5. Preheat oven to 350°F (175°C). Bake rolls 30–35 minutes until golden brown.
6. Let cool just 5 minutes, then invert pan onto a serving tray. Let the caramel drip down. Serve warm!
📝 Notes
- Want to prep ahead? Make the dough the night before and refrigerate after first rise.
- Add orange zest to the filling for a fresh twist.
- Use dark brown sugar for deeper caramel flavor.
☕ Serving Tips
- Best served warm with a strong cup of coffee.
- Garnish with extra pecans or a pinch of flaky salt.
- Turn leftovers into bread pudding (yes, really).
🥜 Creative Variations
- Sticky walnut buns: Use chopped walnuts instead of pecans.
- Spiced chai version: Add cardamom, nutmeg, and clove to the filling.
- Mini rolls: Slice into 18 smaller rolls and bake in muffin tins.
🛠 Troubleshooting
- Dough didn’t rise? Check your yeast and milk temperature.
- Caramel hardened too fast? Flip buns while still warm.
- Tough dough? Knead a little longer next time — soft dough = soft rolls.
🧊 Storage Info
- Room temp: Store covered 2 days.
- Fridge: Up to 5 days, reheat before serving.
- Freeze: Freeze after baking and flipping. Wrap well.
Caramel Pecan Sticky Buns
Ingredients
For the dough:
- 3/4 cup warm milk
- 2 1/4 tsp active dry yeast
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1/4 cup unsalted butter
- 3 cups all-purpose flour
- 3/4 tsp salt
For the topping:
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- 1/3 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups toasted pecans
For the filling:
- 1/2 cup brown sugar
- 1 tbsp cinnamon
- 1/4 cup unsalted butter
Instructions
- Combine milk and yeast, let proof 5–10 mins. Add sugar, eggs, butter, flour, salt. Knead to smooth dough. Let rise 1–1.5 hours.
- Make topping: simmer butter, sugar, cream, and salt 3–4 mins. Stir in vanilla, pecans. Pour into greased 9×13 pan.
- Roll dough into 14×9 rectangle. Spread butter, sprinkle sugar + cinnamon. Roll and slice into 12.
- Place rolls over topping, rise 30–45 mins.
- Bake at 350°F for 30–35 mins. Cool 5 mins, then flip onto tray.
Notes
- Chill dough overnight after first rise if prepping ahead.
- Use dark brown sugar for extra flavor.
