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An overhead picture of a sticky bun on a white plate.
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5 from 2 votes

Pecan Sticky Buns

This Pecan Sticky Buns recipe has an enriched dough and a scrumptious caramel-pecan sticky topping. These are always a hit every time we make them.
Prep Time20 mins
Cook Time35 mins
Rising and Cooling Time1 hr 50 mins
Total Time2 hrs 45 mins
Course: Bread, Breakfast
Cuisine: American
Keyword: pecans, yeast bread
Servings: 12 people
Calories: 551kcal
Cost: $7.45

Equipment

  • 9x13 baking dish
  • stand mixer
  • Liquid measuring cup
  • Measuring spoons
  • Medium bowl
  • measuring cups
  • handheld mixer
  • rubber spatula
  • pastry brush
  • rolling pin
  • pastry cutter

Ingredients

DOUGH:

  • ½ cup whole milk
  • ½ cup warm water
  • 1 ½ Tablespoon active dry yeast
  • ¼ cup unsalted butter softened
  • 2 large eggs beaten
  • 4 ½ cups all-purpose flour approximate
  • ½ cup granulated sugar
  • 1 ½ teaspoon salt

FILLING:

  • ¼ cup unsalted butter melted
  • cup brown sugar
  • 1 Tablespoon ground cinnamon

TOPPING:

  • ½ cup unsalted butter softened
  • 1 cup brown sugar packed
  • ½ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup pecans chopped

Instructions

MAKE DOUGH

  • In a small saucepan scald the milk to 181-212 degrees F.
  • Add sugar, salt, and butter. Stir the mixture cool to about 100-105 degrees F.
  • Pour warm water into a stand mixer bowl and add yeast.
  • Let the mixture sit for 5 minutes or until foamy.
  • Add milk mixture, beaten eggs, and 2 cups of flour. Mix until dough is well combined.
  • Gradually add enough flour until stiff dough forms.

KNEAD AND RISE DOUGH:

  • On a lightly floured surface, knead the dough for about 8 minutes.
  • Place the dough in a greased bowl, turn dough over, and then cover with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place until the dough is doubled in size, about 1 hour.
  • While the dough is rising, make the topping.

MAKE TOPPING:

  • Lightly grease a 13x9 baking dish with nonstick cooking spray.
  • In a medium bowl, cream together the butter and brown sugar until smooth.
  • Add the corn syrup and vanilla extract and beat until light and fluffy.
  • Spread the butter mixture evenly into the prepared baking dish.
  • Sprinkle the butter mixture evenly with chopped pecans.

ASSEMBLE STICKY BUNS:

  • When the dough has risen, roll it out on a floured surface into a 16x12-inch rectangle.
  • Drizzle melted butter over dough the dough.
  • In a small bowl, combine brown sugar and cinnamon, and sprinkle it evenly over the melted butter.
  • Starting with the long side, roll the dough. Cut the dough into 12 even pieces.
  • Lay the dough pieces on top of the pecans.
  • Cover the pan with plastic wrap and rise until doubled in size, about 60-90 minutes.

BAKE AND FINISH:

  • Preheat oven to 350 degrees F and bake for 30-40 minutes or until the buns are golden brown.
  • Cool the buns in the pan for 5-10 minutes, and then flip the pan upside down onto a serving platter. Scoop out any remaining topping from the pan and spread it over the buns.
  • Cool the buns for 20 minutes before serving.

Notes

Instead of pecans, you can use almonds, cashews, or macadamia nuts. 

Nutrition

Serving: 1sticky bun | Calories: 551kcal | Carbohydrates: 81g | Protein: 7g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 326mg | Potassium: 146mg | Fiber: 3g | Sugar: 44g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg