Big Fat Pecan Sticky Buns are the ultimate indulgence—soft, buttery dough generously coated with gooey caramel and topped with crunchy pecans. These decadent buns are perfect for brunch, holidays, or a cozy weekend treat. With their rich flavor and irresistible texture, they’re sure to become a family favorite.
Why You’ll Love This Recipe
- Buttery, soft dough paired with a rich caramel topping.
- Perfectly balanced sweetness with a satisfying crunch from pecans.
- Ideal for breakfast, dessert, or any time you need a sweet pick-me-up.
- A make-ahead option for stress-free mornings.
- A showstopping treat that’s surprisingly easy to make.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Dough
- All-purpose flour
- Active dry yeast
- Granulated sugar
- Salt
- Warm milk
- Unsalted butter, softened
- Eggs
For the Filling
- Unsalted butter, softened
- Brown sugar
- Ground cinnamon
For the Caramel Topping
- Unsalted butter
- Brown sugar
- Heavy cream
- Light corn syrup
- Chopped pecans
Directions
Prepare the Dough
- In a large mixing bowl, combine warm milk, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add softened butter, eggs, and salt, mixing until combined. Gradually add flour, kneading until a soft, elastic dough forms.
- Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1–2 hours, or until doubled in size.
Make the Caramel Topping
- In a saucepan over medium heat, melt butter. Stir in brown sugar, heavy cream, and corn syrup. Bring to a gentle boil and simmer for 2–3 minutes.
- Pour the caramel into a greased 9×13-inch baking dish and sprinkle with chopped pecans.
Assemble the Sticky Buns
- Roll out the dough into a 16×12-inch rectangle. Spread softened butter evenly over the dough. Sprinkle with brown sugar and cinnamon.
- Roll the dough tightly from the long side to form a log. Slice into 12 equal pieces.
- Arrange the rolls over the caramel pecan layer in the baking dish. Cover and let rise for 30–45 minutes.
Bake and Serve
- Preheat oven to 350°F (175°C). Bake the buns for 25–30 minutes, or until golden brown.
- Let the buns cool for 5 minutes before inverting the pan onto a serving platter to reveal the caramel-pecan topping.
Servings and Timing
- Servings: Makes 12 buns
- Prep Time: 30 minutes
- Rise Time: 1.5–2.5 hours
- Cook Time: 25–30 minutes
- Total Time: 2.5–3 hours
Variations
- Extra Nuts: Add walnuts or almonds for a nutty mix.
- Chocolate Twist: Sprinkle mini chocolate chips over the filling for a decadent touch.
- Raisin Option: Add raisins to the filling for a chewy texture and extra sweetness.
- Citrus Zest: Mix orange or lemon zest into the filling for a refreshing twist.
- Vegan-Friendly: Use plant-based butter, milk, and a flax egg substitute for a vegan version.
Storage/Reheating
- Storage: Store leftovers in an airtight container at room temperature for 1 day or refrigerate for up to 4 days.
- Freezing: Wrap buns individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
- Reheating: Warm in the oven at 300°F (150°C) for 10–12 minutes or microwave individual buns for 15–20 seconds.
FAQs
1. Can I make these buns the night before?
Yes! Assemble the buns and refrigerate overnight. Let them come to room temperature and rise slightly before baking.
2. Do I need a stand mixer for this recipe?
No, the dough can be kneaded by hand, but a stand mixer saves time and effort.
3. Can I use store-bought dough?
Yes, store-bought sweet dough can be used to save time.
4. What if I don’t have corn syrup for the caramel?
You can substitute honey or maple syrup, but the consistency may vary slightly.
5. How do I prevent the buns from sticking to the pan?
Grease the pan generously, and ensure the caramel layer is evenly spread.
6. Can I add more pecans?
Absolutely! Increase the pecan amount to suit your preference.
7. What’s the best way to slice the dough evenly?
Use dental floss or a sharp serrated knife for clean, even slices.
8. Can I use dark brown sugar instead of light?
Yes, but the flavor will be deeper and more molasses-like.
9. Why didn’t my dough rise?
Ensure the yeast is active and your liquids are warm (not hot) for proper activation.
10. Can I use a different nut-free topping?
Yes, replace pecans with shredded coconut or skip nuts altogether.
Conclusion
Big Fat Pecan Sticky Buns are a decadent and satisfying treat that’s worth every step of preparation. From the soft dough to the gooey caramel and crunchy pecans, these buns are a delight for any occasion. Give them a try, and enjoy a little slice of heaven in every bite!
Print
Big Fat Pecan Sticky Buns
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 sticky buns 1x
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Description
These Big Fat Pecan Sticky Buns are rich, gooey, and irresistibly delicious. Made with fluffy dough, a caramel-pecan topping, and a cinnamon-sugar filling, they’re perfect for brunch or a special treat.
Ingredients
For the Dough:
- 1 cup (240 ml) whole milk, warmed
- 1/4 cup (60 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 2 large eggs, room temperature
- 4 cups (500 g) all-purpose flour
For the Pecan Topping:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) brown sugar, packed
- 1/4 cup (60 ml) heavy cream
- 1/2 tsp vanilla extract
- 1 cup (120 g) pecan halves
For the Filling:
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1 tbsp ground cinnamon
Instructions
1. Make the Dough:
- In a large mixing bowl, combine the warm milk, melted butter, and sugar. Sprinkle the yeast over the mixture and let sit for 5-10 minutes until foamy.
- Add the salt, eggs, and 2 cups of flour. Mix until combined, then gradually add the remaining flour. Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Prepare the Pecan Topping:
- In a small saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until smooth and bubbly. Remove from heat and stir in the vanilla.
- Pour the mixture into a greased 9×13-inch baking dish. Arrange the pecan halves evenly over the caramel sauce.
3. Roll and Fill the Dough:
- Once the dough has risen, roll it out into a 16×12-inch rectangle on a floured surface.
- Spread the softened butter evenly over the dough. Mix the brown sugar and cinnamon in a small bowl, then sprinkle over the buttered dough.
- Roll the dough tightly into a log, starting from the longer side. Cut into 12 equal slices.
4. Assemble and Proof the Buns:
- Place the slices cut-side up in the prepared baking dish on top of the pecan topping. Cover with a clean towel and let rise for 30-40 minutes, or until puffy.
5. Bake the Sticky Buns:
- Preheat your oven to 350°F (175°C). Bake the buns for 30-35 minutes, or until golden brown.
- Let the buns cool in the pan for 5-10 minutes, then carefully invert the dish onto a serving platter to release the pecan topping.
6. Serve:
- Serve warm and gooey. Optionally, drizzle with additional caramel sauce or a cream cheese glaze.
Notes
- For extra flavor, sprinkle chopped pecans inside the filling along with the cinnamon-sugar mixture.
- Leftovers can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat before serving.
- To make ahead, assemble the buns and refrigerate overnight. Bring to room temperature before baking.