Caramel Pecan Sticky Buns

Caramel Pecan Sticky Buns

Caramel pecan sticky buns are a sweet and gooey pastry that are typically served for breakfast or as a dessert. They are made by rolling out a sweet dough and spreading a mixture of caramel, chopped pecans, and cinnamon on top. The dough is then rolled up and sliced into rounds, which are placed in a baking dish and baked until golden brown.

To make caramel pecan sticky buns, a yeast dough is typically used, which is made by combining flour, sugar, salt, yeast, and milk or water. The dough is kneaded until smooth and allowed to rise until doubled in size.

Once the dough has risen, it is rolled out into a rectangle and spread with a mixture of melted butter, brown sugar, cinnamon, chopped pecans, and caramel sauce. The dough is then rolled up tightly, sliced into rounds, and placed in a baking dish. The buns are then baked in the oven until golden brown and the caramel and pecan mixture has formed a sticky glaze.

When served, the caramel pecan sticky buns are often turned out onto a platter, allowing the sticky caramel and pecan glaze to drip down the sides. They are best served warm, allowing the caramel to be gooey and the pecans to be crunchy. Caramel pecan sticky buns are a decadent treat that are perfect for a special breakfast or brunch, or as a sweet dessert after a meal.




  • 1/2 cup pecans, chopped
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup all-purpose flour
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon active dry yeast
  • 1/4 cup warm water (110°F)
  • 1/4 cup whole milk, warmed
  • 1 large egg
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour


  1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
  2. In a saucepan over medium heat, combine the pecans, brown sugar, 1/2 cup butter, heavy cream, 1/2 teaspoon salt, vanilla extract, cinnamon, and nutmeg. Cook, stirring occasionally, until the mixture has thickened, about 5 minutes. Pour the mixture into the prepared baking dish.
  3. In a medium bowl, combine the flour and 2 tablespoons of softened butter. Mix with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Sprinkle the mixture evenly over the caramel mixture in the baking dish. Set aside.
  4. In a large bowl, dissolve the yeast in warm water and let stand for 5 minutes. Add the milk, egg, 1/4 cup sugar, and 1/2 teaspoon salt. Stir in 3 cups of flour, 1 cup at a time, until the dough comes together.
  5. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic.
  6. Roll the dough out into a large rectangle, about 1/4 inch thick. Spread the remaining 2 tablespoons of softened butter evenly over the dough. Roll the dough up tightly, starting from one of the long sides. Cut the roll into 8 even slices.
  7. Place the slices, cut side up, on top of the crumb mixture in the baking dish. Cover with a damp cloth and let rise in a warm place for 15 minutes.
  8. Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown. Let cool for 5 minutes, then invert the pan onto a serving platter to serve.


  • For extra flavor, sprinkle the dough with cinnamon and sugar before rolling it up.
  • These sticky buns can be made ahead of time and stored in an airtight container for up to 2 days. Reheat in the oven for 5-10 minutes before serving.
  • To make the buns extra gooey, add a layer of chopped raisins or chopped dried fruit to the caramel mixture in the bottom of the baking dish.

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