Pecan Sticky Buns Recipe

5 from 1 vote

These classic homemade pecan sticky buns are a sweet breakfast treat made with soft cinnamon roll dough and ooey gooey pecan caramel. They’re perfect for holiday brunch or a special weekend breakfast the whole family will enjoy.

Prep Time20

Cook Time15

Rising Time1

Total Time1 35

Course: Breakfast

Cuisine: American

Servings: sticky buns

Calories: 143kcal

Author: The Carefree Kitchen

Ingredients

Dough

2 cups water warm (about 110 degrees F)
1½ tablespoons active dry yeast
1/4 cup sugar
1/4 cup butter room temperature
2 teaspoons salt
2 large eggs
5-6 cups all-purpose flour

Cinnamon Sugar Filling

1/3 cup butter melted
2/3 cup light brown sugar
1 teaspoon cinnamon

Caramel Pecan Mixture

1 cup light brown sugar
6 tablespoons butter
2/3 cup karo syrup
1 cup pecans chopped
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Making the Dough

In a small bowl, add the warm water, yeast, and sugar and mix to combine. Let sit for about 5-10 minutes, or until the yeast mixture starts to get bubbly.
In the bowl of a stand mixer add the yeast mixture, butter, eggs, and salt and mix on low until combined using the dough hook.
Add half of the flour and mix on low until combined. Stir in the remaining flour, 1/2 cup at a time until the dough starts to pull away from the sides of the bowl as it mixes. Allow the dough to mix on medium for about 3 minutes once the flour has been added.
Turn the mixer off, cover the bowl loosely with a kitchen towel or plastic wrap and let the dough rise until light and puffy, or about 30-45 minutes.

Caramel Pecan Mixture

In a small saucepan, combine the brown sugar, butter, karo syrup. Bring to a rapid boil while stirring and then remove from the heat. Add the chopped pecans and vanilla extract, stir, and pour into the bottom of a greased 9" x 13" baking sheet.

Shaping the Sticky Buns

Transfer the potato roll dough out onto a lightly floured surface. Gently roll the dough into an approximately 24" x 12" rectangle (it should be about ½" thick). Spread the melted butter evenly over the dough. Sprinkle the cinnamon and brown sugar evenly over the top, then pat down gently.
Starting at either 24" long side, roll the dough up evenly making sure to get a nice tight tube, then cut into 1½" thick slices using a very sharp knife. Place the rolls on top of the pecan mixture in the baking dish so that they are just barely touching. Cover lightly with plastic wrap or a kitchen towel and let them rise in a warm place until doubled in size.

Baking

Preheat oven to 350 degrees F.
Remove the plastic wrap or kitchen towel from the sticky buns, then bake in a preheated oven for 15-18 minutes, or until golden brown on top.
Remove from the oven and allow to cool for about 1-2 minutes. Using oven mitts, carefully invert the Sticky Buns baking dish onto a large serving platter. Serve warm and enjoy!

Notes

Storing leftovers: wrap leftover sticky buns in plastic wrap and store in the refrigerator for up to 3 days, or in the freezer for up to 1 month. To thaw, transfer to the fridge overnight.

Reheating: for a single serving, you can reheat in the microwave until warm. Otherwise, add the entire pan of sticky buns back into the oven at 300 degrees for about 10-15 minutes, or until warmed through.

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