Caramel Pecan Sticky Buns

These caramel pecan sticky buns are my favorite weekend treat that feels fancy without needing a bakery run. The combination of soft dough, rich caramel, and crunchy pecans hits all the comfort food spots and fills your home with the best scent.

I remember making these with friends one chilly morning and how we couldn’t stop eating them warm right out of the pan. It became our special weekend tradition.

Ingredients

• Warm milk: is essential to activate the yeast without killing it use a thermometer or test by feel for best results
• Active dry yeast: provides the rise and airy texture fresh yeast packets from a trusted brand work best
• Granulated sugar: balances flavor in the dough so it is slightly sweet but not overpowering
• Unsalted butter: lets you control the salt level and adds richness the softened butter in filling melts into the dough creating pockets of flavor
• Salt: enhances all the flavors so don’t skip it quality sea salt or kosher salt works great
• Large egg: binds the dough and adds tenderness pick free range eggs for best taste and color
• All-purpose flour: is the base choose all-purpose for structure but pastry flour can make it more tender if desired
• Brown sugar: for the filling and topping gives a deep molasses flavor packed brown sugar is better to avoid clumps
• Ground cinnamon: spices the filling providing warmth and balance
• Light corn syrup: in the caramel topping keeps the sweetness smooth and shiny look but you can substitute honey in a pinch
• Heavy cream: adds silkiness to the caramel making it rich and glossy
• Chopped pecans: give a crunchy texture to the sticky topping opt for fresh pecans for best flavor and crunch

Instructions

Build The Yeast Base:

In a large bowl combine warm milk yeast and a pinch of sugar let it sit for 5 to 10 minutes until foamy this ensures the yeast is active and ready to work.

Mix And Knead The Dough:

Stir in the remaining sugar melted butter salt egg and three cups of flour mix until the dough forms add more flour if it is too sticky knead on a floured surface for 5 to 7 minutes until smooth and elastic this kneading develops the gluten structure for soft buns.

First Rise:

Place the dough in a greased bowl cover it and let it rise for about one hour or until doubled in size this rest allows the dough to expand and ferment flavor to develop.

Prepare The Caramel Topping:

While dough rises melt butter brown sugar corn syrup and cream on medium heat bring to a simmer cooking gently for 2 to 3 minutes. Pour this into a greased 9 by 13 inch pan then sprinkle chopped pecans evenly over the top this sticky layer will form the glaze for the buns.

Roll Out And Fill:

Punch down the dough and roll into a 12 by 18 inch rectangle spread softened butter evenly then sprinkle brown sugar and cinnamon over the surface roll tightly from the long side creating a log shape for even filling layers.

Cut And Arrange:

Cut the log into 12 equal rolls place them cut side down into the prepared pan cover and let rise again for 30 to 45 minutes this final rise ensures fluffy, tender buns.

Bake:

Preheat the oven to 350 degrees Fahrenheit bake the buns for 25 to 30 minutes until golden brown the smell is heavenly at this stage.

Invert And Serve:

Allow the buns to cool for 5 minutes then carefully flip the pan over onto a serving tray the caramel and pecans will be on top coating the buns in a sticky glaze serve warm for gooey deliciousness.

Pecans are my favorite part they add crunch and a toasty flavor that contrasts with the sweet caramel. One holiday season my family gathered around the kitchen making these together while sharing stories it truly felt like comfort on a plate.

Storage Tips

Store leftover buns in an airtight container at room temperature for up to two days they stay soft and tasty. If you want to keep them longer wrap tightly in plastic wrap and freeze for up to three months then thaw and warm gently in the oven. Reheat them in a low oven or microwave briefly to bring back that fresh baked softness and gooey topping.

Ingredient Swaps

You can swap pecans for walnuts or almonds for a different nutty crunch. Use maple syrup instead of corn syrup in the caramel for a richer flavor twist. Milk can be replaced with a non-dairy alternative like almond or oat milk if you want to keep it dairy-free but keep it warm for proper yeast activation.

Serving Ideas

Serve these sticky buns warm with a pat of butter or a drizzle of cream cheese icing for extra indulgence. They also make a lovely dessert with a scoop of vanilla ice cream or alongside fresh fruit to balance sweetness. Great for brunch when paired with a fresh fruit salad and hot beverages.

Enjoy these sticky buns warm for the best gooey texture and sweet caramel flavor that will fill your kitchen with comfort and joy.

Frequently Asked Recipe Questions

→ What type of flour works best for the dough?

All-purpose flour is ideal for this dough, balancing structure and tenderness. You can adjust slightly for desired texture.

→ How do I know when the dough has risen enough?

The dough should double in size during the rise. It will look puffy and feel soft to the touch, springing back slowly when pressed.

→ Can I substitute pecans with other nuts?

Yes, walnuts or almonds work well and offer a similar crunch and flavor profile if pecans aren’t available.

→ How do I prevent the caramel from burning?

Cook the caramel topping over medium heat, stirring constantly, and remove from heat as soon as it reaches a simmer to avoid burning.

→ Is it necessary to invert the buns after baking?

Yes, flipping the buns onto a serving tray while warm allows the caramel and nuts to coat the top, creating that signature sticky finish.