Caramel Pecan Sticky Buns

Name: Caramel Pecan Sticky Buns
Prep time: 30 min
Cook time: 25 min
Total time: 2 h
Yield: 12 buns
Ingredients: 4 cups all-purpose flour; 1/4 cup granulated sugar; 1 packet (2 1/4 tsp) instant yeast; 1 tsp salt; 1 cup milk, warmed; 1/4 cup unsalted butter, melted; 2 large eggs; 1 cup brown sugar, packed; 1/2 cup unsalted butter; 1/4 cup corn syrup; 1 cup pecans, chopped; 1 tsp vanilla extract; 1/2 cup brown sugar, packed; 2 tsp ground cinnamon; 1/4 cup unsalted butter, softened

Highlighted under: Homemade Dessert Recipes

I love indulging in a warm, gooey caramel pecan sticky bun, and this recipe truly brings me joy every time I make it. The combination of rich caramel and crunchy pecans is a match made in heaven. The process of letting the dough rise and then baking it to golden perfection fills my kitchen with an irresistible aroma. It’s perfect for brunch or a cozy dessert, and I can hardly wait to dig in once they're out of the oven!

Created by

Emily

Last updated on 2026-01-16T13:42:28.992Z

When I first attempted to make caramel pecan sticky buns, I was pleasantly surprised by the result. The secret is to let the dough rise for an adequate time, allowing the gluten to develop, which makes the buns light and fluffy. As they bake, the caramel transforms into a luscious sauce that seeps into the dough, creating a sweet and decadent treat.

I learned that using fresh pecans is key to adding crunch and depth. After trying various versions, I've found that a hint of vanilla in the caramel enhances its flavor. These sticky buns have become a staple in my home, and I know they will be a hit with your family, too!

        Why You Will Love These Buns
        Decadent caramel sauce that drips with every bite
Crunchy pecans provide a perfect texture contrast
Easily customizable with different nuts or fruits

      

Mastering the Dough

The key to perfect sticky buns lies in the dough’s texture. When mixing the flour, sugar, yeast, and salt, it should be well-combined but not overly floury. Kneading the dough until it's smooth and elastic, about 8-10 minutes, is crucial for achieving that pillowy soft texture. If your dough feels too sticky, a small sprinkle of additional flour can help, but avoid adding too much as it may toughen the buns.

After the initial rise, which lasts around an hour, make sure the dough has doubled in size. This indicates that the yeast is active and the gluten has developed. If it hasn't risen adequately, ensure your environment is warm—ideally around 80°F (27°C)—to encourage yeast fermentation. A cold kitchen may require a longer rise time.

Perfecting the Caramel Topping

For the caramel pecan topping, the cooking method is critical. When melting the butter with brown sugar and corn syrup, stirring continuously helps prevent burning. Bringing the mixture to a boil for exactly two minutes ensures the sugar dissolves properly and achieves a glossy finish. If your caramel seems grainy, it could be due to overheating; reducing the heat can often remedy this before adding the pecans.

Using fresh, high-quality pecans enhances both flavor and texture. Toasting the chopped pecans lightly before mixing them into the caramel can amplify their nutty flavor. Just 5-7 minutes in a 350°F (175°C) oven should suffice; keep a close eye on them to avoid burning. The caramel will thicken as it cools, so be prepared to work quickly when pouring it into the baking dish.

Storing and Serving Tips

These caramel pecan sticky buns are best enjoyed fresh from the oven, but they can be stored for a few days. Keep them in an airtight container at room temperature for up to two days. If you want to extend their shelf life, consider freezing them after baking. Wrap each bun tightly in plastic wrap and then in aluminum foil before placing them in the freezer. They can be frozen for up to three months.

When you’re ready to enjoy frozen buns, simply thaw them overnight in the refrigerator. Reheat in a 350°F (175°C) oven for 10-15 minutes to regain their gooey texture. For an extra touch, drizzle with a little warm caramel sauce right before serving. These buns pair wonderfully with a cup of coffee or tea and can be dressed up with a dollop of whipped cream or a scoop of vanilla ice cream for a special dessert.

Ingredients

For the dough

4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 1/4 tsp) instant yeast
1 tsp salt
1 cup milk, warmed
1/4 cup unsalted butter, melted
2 large eggs

For the caramel pecan topping

1 cup brown sugar, packed
1/2 cup unsalted butter
1/4 cup corn syrup
1 cup pecans, chopped
1 tsp vanilla extract

For the filling

1/2 cup brown sugar, packed
2 tsp ground cinnamon
1/4 cup unsalted butter, softened

Make sure all ingredients are at room temperature before starting.

Instructions

Prepare the dough

In a large bowl, mix the flour, sugar, yeast, and salt. In another bowl, combine the warmed milk, melted butter, and eggs. Pour the wet ingredients into the dry mixture, and knead until smooth.

Cover and let rise for 1 hour.

Make the caramel topping

In a saucepan, melt the butter, then stir in the brown sugar and corn syrup. Bring to a boil, and cook for 2 minutes. Remove from heat and add vanilla and chopped pecans.

Pour the mixture into a greased baking dish.

Roll and fill the dough

After the dough has risen, roll it out on a floured surface into a rectangle. Spread the softened butter, then sprinkle cinnamon and brown sugar over it. Roll tightly and cut into 12 equal pieces.

Arrange and bake

Place the dough pieces cut side down on top of the caramel in the baking dish. Cover and let rise for another 30 minutes. Preheat the oven to 350°F (175°C) and bake for 25 minutes or until golden brown.

Cool and serve

Allow the buns to cool for a few minutes, then invert the pan onto a serving platter to let the caramel drizzle down. Serve warm.

Enjoy these sticky buns fresh out of the oven for the best experience!

Pro Tips

For extra flavor, consider adding chopped chocolate or dried fruit to the filling.

Ingredient Alterations

If you’re looking to make this recipe dairy-free, you can substitute the milk with almond milk or oat milk, and the unsalted butter with coconut oil or a dairy-free margarine. Both substitutions will maintain a rich flavor, although the texture might vary slightly. Keep an eye on the dough consistency, as non-dairy milks often have different moisture levels.

For a nut-free version, simply omit the pecans in the caramel topping. You could consider using sunflower seeds or pumpkin seeds for some crunch without the allergens, though the flavor will change. Additionally, using a mixture of dried fruits like raisins or cranberries in the filling can add a delightful twist.

Scaling the Recipe

This recipe serves about 12, but it's easy to scale if you're feeding a crowd. Simply double the ingredient list, and use two baking dishes or a larger one. Just be mindful to adjust the rising times slightly if you crowd the dough pieces; they'll need a little more space to rise properly. Divide the sections of dough evenly in the baking dish to ensure even baking.

When adjusting for smaller servings, halve the quantities. A simple kitchen scale can help measure ingredients accurately. Remember to keep an eye on baking time, as smaller batches might bake through quicker, typically in about 20-22 minutes until golden brown. Always check for visual cues such as a golden top to ensure the perfect finish.

Questions About Recipes

→ Can I make the dough in advance?

Yes, you can make the dough the night before and refrigerate it. Just allow it to come to room temperature before rolling.

→ What if I don't have instant yeast?

You can use active dry yeast; just double the rising time and activate it in warm water first.

→ Can I use other nuts instead of pecans?

Certainly! Walnuts or almonds would also work well for this recipe.

→ How do I store leftovers?

Keep the sticky buns in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage.