There’s just something about homemade Sticky Buns that instantly transports you to cozy Sunday mornings and cherished family gatherings. This Sticky Buns with Pecans and Cinnamon Recipe combines soft, buttery dough with a luscious, gooey pecan topping and just the right amount of cinnamon spice to make every bite a warm hug in dessert form. Whether you’re treating yourself or impressing guests, these sticky buns bring that perfect balance of sweet, nutty, and cinnamony flavors that linger on your palate, making them an unforgettable indulgence.
Ingredients You’ll Need
These ingredients are straightforward yet essential: each one plays a crucial role in creating the tender dough, sticky topping, and irresistible flavor that make this recipe shine.
- 1 cup warm milk (110°F / 240mL): Activates the yeast and keeps the dough soft and light.
- 1 1/4 ounce package active dry yeast (2 1/2 tsp): The magic that makes your buns rise beautifully.
- 1/2 cup sugar (100g): Balances sweetness and aids in browning the dough.
- 6 tablespoons unsalted butter (melted plus more for the pan, 85g): Adds richness and tenderness to your buns.
- 1 egg: Provides structure and adds to the golden color of the crust.
- 2 egg yolks: Boosts richness and buttery texture.
- 1 teaspoon salt: Enhances all other flavors without overpowering.
- 1 tsp vanilla (5ml): Gives a fragrant depth to the dough.
- 4 cups all-purpose flour (plus more for dusting, 480g): The foundation of your dough.
- 3/4 cup firmly packed light brown sugar (150g): Adds moisture and caramel notes to the sticky topping.
- 1/2 cup unsalted butter (113g): Creates a luscious, melty base for the pecan topping.
- 1/4 cup honey (60ml): Brings a natural sweetness and sticky texture to the glaze.
- 1/2 tsp salt: Balances the sweetness in the topping.
- 1 1/2 cups coarsely chopped pecans (6 ounces): Offers crunch and nutty flavor that perfectly complements the sticky glaze.
- 1/2 cup firmly packed light brown sugar (100g): For the cinnamon sugar filling inside the buns.
- 2 tsp ground cinnamon: The warm spice that fills every bite with cozy comfort.
- 4 tablespoons unsalted butter melted (70g): Used to brush the dough and help the cinnamon sugar stick beautifully.
How to Make Sticky Buns with Pecans and Cinnamon Recipe
Step 1: Activate the yeast
Warm your milk to about 110°F, creating the perfect cozy environment for the yeast to wake up. Mix in half the sugar and the yeast, then cover and let it sit for 5 to 7 minutes until you see a frothy foam—that’s how you know your yeast is alive and ready.
Step 2: Prepare the wet ingredients
While the yeast gets bubbly, melt your butter and whisk it together with the egg, the two yolks, vanilla, and remaining sugar. This combination forms the rich, flavorful base for your dough that will give it both tender crumb and wonderful color.
Step 3: Combine and knead the dough
Add your yeast mixture and wet ingredients into the mixer bowl and whisk to combine. Mix in half the flour first to start bringing the mixture together, then add the remaining flour and switch to a dough hook. Knead on medium speed for about 5 minutes until your dough becomes smooth and elastic. It will feel a bit sticky, which is perfect—add just a little more flour if it seems too wet. Transfer the dough to a floured surface and knead gently until it bounces back when pressed.
Step 4: Let the dough rise
Place the dough into a lightly buttered bowl, cover it tightly with plastic wrap, and find a warm spot for it to rise. It will take about two hours for the dough to double in size, developing flavor and that airy texture you want.
Step 5: Prepare the sticky pecan topping
While your dough is rising, combine brown sugar, honey, butter, and salt in a small pot over low heat. Stir until everything melts into a luscious glaze, then pour this into your greased 9×13 baking dish. Sprinkle the chopped pecans evenly over the sticky base—this is the divine topping that will caramelize beautifully in the oven.
Step 6: Shape the dough
Preheat your oven to 375°F. Once your dough has risen, gently transfer it onto a floured work surface or pastry mat. Stretch and roll it into a neat rectangle about 12 by 18 inches—perfect dimensions for rolling up those buns with the cinnamon sugar filling.
Step 7: Add the cinnamon sugar filling
In a bowl, whisk brown sugar and ground cinnamon together. Brush your rectangle with the melted butter, then sprinkle the cinnamon sugar mixture evenly all over it. Use your hands to spread the sugar in an even layer to make sure every bite is packed with that warm, sweet spice.
Step 8: Roll and cut the buns
Carefully roll the dough lengthwise into a tight log, keeping an even shape as you go. Cut the log into 12 or 13 even slices—the secret to evenly sized sticky buns that bake perfectly. Arrange them cut side up in the prepared baking dish atop the sticky pecan topping. Bake for about 35 minutes, but after 15 minutes, gently cover with foil to prevent the tops from darkening too much.
Step 9: Cool and serve
Once baked, let your sticky buns cool for a few minutes. Run a knife around the edges of the pan and then invert onto a serving plate—watch the sticky glaze drip over the buns! Serve these warm for maximum gooey, cinnamony bliss.
How to Serve Sticky Buns with Pecans and Cinnamon Recipe
Garnishes
We love a sprinkle of extra chopped pecans on top for an added crunch and a light dusting of powdered sugar for a little festive flair. A drizzle of cream cheese glaze or a splash of maple syrup also elevates the sticky buns into a decadent treat that feels extra special.
Side Dishes
Pair your sticky buns with fresh fruit like berries or sliced apples for bright contrast, or serve alongside a steaming cup of strong coffee or chai tea. The spice and sweetness of the buns complement warm beverages perfectly, creating a cozy breakfast or brunch spread.
Creative Ways to Present
Try serving individual sticky buns in small ramekins or muffin tins for cute, single portions at a brunch party. Alternatively, arranging the rolls on a wooden board with fresh flowers and a pot of honey adds rustic charm and makes the Sticky Buns with Pecans and Cinnamon Recipe stand out as a centerpiece dessert.
Make Ahead and Storage
Storing Leftovers
Leftover sticky buns are a gift! Store them covered tightly at room temperature for up to 2 days to keep them soft and delicious. If you want to extend their life, refrigeration will keep them good for up to 5 days, though bring them to room temperature before serving.
Freezing
This Sticky Buns with Pecans and Cinnamon Recipe freezes beautifully. Wrap individual buns or the whole batch tightly in foil and place in a freezer-safe bag. They’ll keep for up to 3 months, so you can enjoy that sticky, cinnamony goodness anytime you crave it.
Reheating
To reheat, unwrap and place sticky buns on a baking sheet, cover loosely with foil, and warm in a 300°F oven for about 10-15 minutes until heated through. You can also microwave them for 20-30 seconds if you need a quick fix—though the oven method preserves the gooey texture best.
FAQs
Can I use a bread machine to make the dough?
Yes, you certainly can! Just follow your bread machine instructions for dough cycles, and then proceed with rolling and filling the dough as directed in the recipe. Keep the cinnamon sugar filling and pecan topping steps the same for that authentic sticky bun experience.
What can I substitute for pecans if I’m allergic?
If pecans aren’t your thing, try walnuts or even chopped almonds for a different but delightful crunch. If you want nut-free, sunflower seeds or simply omit nuts altogether and increase the sticky glaze slightly for extra gooeyness.
Is it okay to use instant yeast instead of active dry yeast?
Absolutely! Instant yeast can be mixed directly with the flour, so you can skip the step of activating it in warm milk. Just reduce the amount of warm liquid slightly to compensate. The rising times should be about the same, but keep an eye on your dough.
Can I make the dough the night before?
You bet! After kneading, cover the dough tightly and refrigerate overnight. It will rise slowly and develop extra flavor. Take it out an hour before shaping to come to room temperature, then continue with the recipe as usual.
Why do my sticky buns sometimes turn out dry?
Sticky buns should be tender and moist, so dryness usually means overbaking or dough that’s been kneaded with too much flour. Make sure to watch the baking time closely and keep dough slightly sticky during preparation. Using fresh butter and honey in the topping also helps maintain moisture.
Final Thoughts
There’s truly no comfort food quite like these Sticky Buns with Pecans and Cinnamon Recipe. From the intoxicating aroma that fills your kitchen to that glorious, gooey bite dripping with sweetness and crunch, these sticky buns are a special treat worth every moment of effort. Whether you serve them for a festive breakfast or a weekend indulgence, they always bring smiles. I hope you’ll give this recipe a try and create your own warm memories with each sticky, cinnamony bite!
Print
Sticky Buns with Pecans and Cinnamon Recipe
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 75 minutes
- Yield: 14 buns
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Description
Delight in these classic Sticky Buns made with a soft, buttery yeast dough rolled with cinnamon sugar and pecans, baked in a luscious honey-butter glaze. Perfectly golden and sticky, these sweet rolls are ideal for breakfast or dessert.
Ingredients
Dough:
- 1 cup warm milk (110°F) (240mL)
- 1 1/4 ounce package active dry yeast (2 1/2 tsp)
- 1/2 cup sugar (100g)
- 6 tablespoons unsalted butter, melted (85g)
- 1 egg
- 2 egg yolks
- 1 teaspoon salt
- 1 teaspoon vanilla extract (5ml)
- 4 cups all-purpose flour (plus more for dusting) (480g)
Topping and Filling:
- 3/4 cup firmly packed light brown sugar (150g)
- 1/2 cup unsalted butter (113g)
- 1/4 cup honey (60ml)
- 1/2 teaspoon salt
- 1 1/2 cups coarsely chopped pecans (6 ounces)
- 1/2 cup firmly packed light brown sugar (100g)
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted (70g)
Instructions
- Activate Yeast: Warm the milk to 110°F, then combine with half the sugar and the active dry yeast. Cover and let it sit for 5-7 minutes until the mixture is foamy and bubbly, indicating the yeast is active.
- Mix Wet Ingredients: While the yeast is activating, melt 6 tablespoons of butter in a bowl. Whisk in the egg, egg yolks, vanilla extract, and the remaining sugar until well combined. Set this mixture aside.
- Combine Dough: Pour both the yeast mixture and the butter-egg mixture into the bowl of a stand mixer. Add half of the flour and whisk gently to combine. Gradually add the remaining flour and knead on medium speed with a dough hook attachment for about 5 minutes until a cohesive dough forms. Transfer to a lightly floured surface and knead by hand until smooth and elastic, adding a little flour if the dough feels too sticky.
- First Rise: Place the dough into a lightly buttered bowl, cover with plastic wrap, and put in a warm place to rise for about 2 hours, or until it has doubled in size.
- Prepare Topping: In a small pot over low heat, combine the brown sugar, honey, butter, and salt. Stir until the sugar dissolves and the mixture is melted and smooth. Pour this sticky glaze evenly into a lightly buttered 9×13 inch baking pan, then sprinkle the coarsely chopped pecans over the top. Set aside.
- Shape Dough: Preheat the oven to 375°F. Once the dough has risen, place it on a floured surface and gently stretch it into a rectangular shape approximately 12×18 inches. Roll or pat it evenly as needed.
- Add Filling: In a medium bowl, whisk together the brown sugar and cinnamon. Brush the dough surface with 4 tablespoons of melted butter, then evenly sprinkle the cinnamon sugar mixture over the top. Use your hand to smooth it out into a consistent layer.
- Form Rolls: Roll the dough tightly from the long edge into a log shape. Using a sharp knife, cut the rolled dough into 12 to 13 even slices. Arrange the slices cut-side down into the prepared baking pan on top of the pecan glaze.
- Bake: Bake the sticky buns in the preheated oven for about 35 minutes until golden brown. After 15 minutes, loosely cover the pan with foil to prevent the tops from over-browning.
- Cool and Serve: Allow the buns to cool for a few minutes after baking. Run a knife around the edges of the pan and invert the buns onto a serving dish to reveal the glaze and pecans on top. Serve warm and enjoy!
Notes
- For easier slicing, chill the rolled dough for 10-15 minutes before cutting to prevent squishing.
- Make sure the milk is warm but not hot to avoid killing the yeast.
- Covering the baking pan partway through baking prevents the buns from becoming too dark while allowing them to fully cook.
- Sticky buns are best served warm but can be reheated gently before serving.
