These pecan sticky buns are huge! Gooey and sticky soft caramel and pecans are swirled around fluffy cinnamon roll dough. The brown sugar and cinnamon smells are so inviting and cozy.
These maple pecan glazed scones are also a must make this winter!
The name tells it all, these are big fat pecan sticky buns! This recipe makes 8 giant sticky buns, almost too big for your hand to hold.
Using a fork is optional though. Just get in there.
Soft swirls of buttery cinnamon lined dough, topped with a sticky caramel pecan sauce that is just too good.
Let's face it. We don't make sticky buns or any type of roll in the cinnamon roll family because it's quick and easy. Like these maple cream cheese cinnamon rolls or pumpkin cream cheese cinnamon rolls. Yum.
Nope. Sticky buns are a labor of love and they take time. But in the end, it's worth every minute.
As soon as fall shows up, those first glimmers of cool weather, it's like an inherent need to make sticky buns.
Dreary day, big cozy sweater, fluffy socks and sticky buns. It's a thing.
Sticky Buns vs. Cinnamon Rolls
The great debate. Sticky buns versus cinnamon rolls. And what's the difference?
Sticky buns have a caramel gooey sauce. Cinnamon rolls do not.
The caramel sauce is laid down as the very first layer in the bottom of your baking pan. Then followed with some chopped pecans.
You place the sliced pieces of dough with one swirled side down.
When you bake them the dough melds into that caramel and pecan mixture. It sticks to it. Then once they are out of the oven you flip it over and all that dreamy sauce pours over the entire roll.
It's a magical experience if you ask me.
How To Make Pecan Sticky Buns
Good sticky buns start out with good dough.
The texture of your dough should be very soft and pliable but not tacky. Getting the wet to dry ingredient ratio just right. You'll have to use your hands to feel the dough.
A recipe can tell you to add so much flour, but maybe one person making it is heavy handed and the other is not.
Things like this can change the outcome, so feel the dough.
What you don't want is dough that's overly dry, mixed with too much flour. That will yield you hard sticky buns.
Letting the dough rise until it's double is always standard. I like to let it rise until it's almost to the top of my bowl.
At that point you roll the dough out. Flouring your surface first, so the dough does not stick when you roll.
I like to use sewing thread to cut the cinnamon rolls.
Place them down into the caramel pecan sauce and let them rise again.
You can see in my pictures after they are done baking there is still some room around the edges. When you flip the sticky buns over all the caramel sauce covers the edges of them.
You can definitely make 12 rolls instead of 8, just adjust the baking time for less.
Big Fat Pecan Sticky Buns
These pecan sticky buns are huge! Gooey and sticky soft caramel and pecans are swirled around fluffy cinnamon roll dough. The brown sugar and cinnamon smells are so inviting and cozy.
Ingredients
Sticky Bun Dough
- 1 ½ c milk, warm but not hot
- 2 ¼ tsp active dry yeast
- ½ tsp white sugar, (the bit of sugar helps rise the yeast mixture)
- 3 ½ c all purpose flour
- 1 tsp salt
- ¼ c white sugar
- 4 tbsp butter, softened
Pecan Caramel Sauce Topping
- 8 tbsp butter
- 1 c brown sugar
- ½ tsp vanilla
- ¼ tsp cinnamon
- ¼ c heavy cream
- pinch of salt
- 1 c pecans, chopped
Filling
- 4 tbsp butter, melted
- ½ c brown sugar
- ½ c white sugar
- 2 tsp cinnamon
Instructions
- Add the yeast to the warm (not hot) milk, with ½ tsp of sugar
- Let this sit for 5 minutes until frothy
- To a stand mixer, combine the flour, salt and white sugar (dough ingredients)
- Pour the yeast mixture into the dry ingredients, knead with a dough hook until combined
- Add 4 tablespoons of softened butter, 1 tablespoon at a time
- Knead on low speed for 5 minutes
- Use your hands to form the dough into a ball, put it back into the bowl
- Cover and rest in a warm spot in your kitchen for 30 minutes (or until doubled in size)
- Dump the dough out on to a generously floured surface
- Roll the dough out to a 10x20 inch rectangle
- Spread the melted butter over the dough followed by the brown sugar, white sugar and cinnamon to all the edges (filling ingredients)
- Roll up tightly
- Cut into 8 pieces (for smaller rolls you can cut 12 pieces)
- Heat a small saucepan over low heat, add the butter, brown sugar, vanilla, cinnamon, heavy cream and a pinch of salt (all the topping ingredients minus the pecans)
- Bring to a low boil then reduce heat to low
- Whisk on low until the sugar has dissolved, a few minutes
- Lightly grease a 9x12 baking pan with butter
- Pour the caramel sauce into the pan and sprinkle with pecans
- Place the sticky buns in the caramel pecan sauce
- Cover the baking pan and let it rise in a warm place in your kitchen, 30 minutes or more
- Preheat oven to 350
- Place the pan in the oven and bake for 20-25 minutes
- Remove from the oven, let rest 15 minutes before turning your pan over onto another pan lined with parchment paper (careful, the caramel sauce is hot!)
- Serve
Notes
- This recipe makes 8 huge sticky buns
- You can make this for 12 sticky buns, decrease the time slightly, 20 minutes should be adequate
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 747Total Fat: 37gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 73mgSodium: 527mgCarbohydrates: 99gFiber: 3gSugar: 52gProtein: 9g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Marlene
Can the recipe be frozen if it is completely prepared, in pans, but unbaked? I would like to bake after arriving at my destination. Thank you!
Tara Moore
Hi Marlene, yes it can. Freeze it at the point where it would normally rise in the pan. Good luck!
Kimberley Anglin
These are awesome! The only thing I will do differently next time is toast the pecans. Gorgeous, easy dough to work with. Not labor intensive at all. Thank you!
Tara Moore
Toasting the pecans would be delicious, thank you for your review Kimberley!
Becca
I've made this several times but recently I can't seem to get the caramel sauce right. It keeps coming out grainy instead of gooey. What am I doing wrong??
Tara Moore
Hey Becca! Caramel can be so tricky and a challenge most of us have. You can always add a touch of corn syrup to help your caramel from crystalizing. Making caramel sauce has a laundry list of different opinions as to the right and wrong way to prepare. Some things you could try; cooking longer at a lower temp, try adding the heavy cream and vanilla very last (after the sugar is no longer grainy mixed with the butter), use a heavy bottom quality pan. I hope it works out the next time!
Lori
Can i make the dough the night before?
Tara Moore
If you use it within 24 hours yes you can.
Kelsey
What kind of yeast?
Tara Moore
active dry yeast
Kelsey
Thank you! I made these yesterday and they were amazing and super easy except for some rising issues I had…
I did the yeast in warm milk (110 degrees) two times with different yeast and and I couldn’t get a big bubbly reaction. The second try I went ahead with the recipe and it did rise! But an hour and a half later not 30 mins. Same with my second rise. I had it converted in my oven. Do you have any tips on how to get it to rise faster? Or was there something wrong with both of the yeasts I had?
If it is going to take 4plus hours to make this, can you make it up to a certain point the night before?
Thanks for any advice!
Tara Moore
Hey Kelsey! I couldn't say about the yeast, usually it's old yeast that has that problem. As for rising, dough in the oven is my best trick for getting dough to rise faster. You can make it ahead of time, stop at the point that you place the rolls in the pan for the second rise. Cover with plastic wrap and put them in the fridge. The next day take them out and sit at room temperature for an hour before baking!
Emmi
Dough texture was off a bit, mine was still “tacky” but I did not use more flour, just made a quick ball to rise. I turned my oven on sat bowl near it to get most heat. I let mine rise 45 minutes for more activation. The filling was okay, I added more cinnamon. The “caramel sauce” was nice. I wish it was a real caramel meaning Zero brown sugar is used. Brown sugar sauces always have an odd favor because of the molasses.
Outcome was a soft airy sweetbread with pecan and sugar.
Next time I will use my favorite big bag of caramel sauce recipe with these lovely big cinnamon roll bread rolls. I will toast my pecans as well then add into the sauce on top of the caramel sauce in the 9 x 13 Pyrex baking pan.
Katlyn
Just made the second batch this week after trying it for the first time a few days ago! An instant hit in our apartment
April
I’m excited to make these but when you say flour is it self rising or all purpose?
Tara Moore
Hi April! All purpose flour.
Rachel
These look amazing! ? I’m in Anchorage. Any tips for getting dough to rise in a cold kitchen? Thanks!
Tara Moore
Hi Rachel! I used to live in Palmer, so glad you stopped by! 🙂 Turn your oven on, let it warm up for 5 minutes then turn your oven off. Put the dough, covered in a bowl, in the oven to rise with the door closed. It's a warm spot for it and you can do the same for the second rise once you've shaped them into cinnamon rolls.
Emmi
So I need clarification.
I’m making this dough right now and do I punch the dough down the roll it out ?
You do not make this at all clear.
Or do I simply plop the risen dough out onto the floured surface and roll the mass ?
Tara Moore
Hi Emmi, you can just plop the dough on to the counter and roll.
Laura White
Hi! I just noticed you’re in Anchorage! I live in Wasilla! I did the oven method and mine rose perfectly. I am about to place them in the oven to bake. Our house is always at 64 degrees in the winter. Hubby likes it cooler than warm 😁
Alyssa
Are you able to make then freeze and bake another day?
Tara Moore
Hi Alyssa, I haven't tested that method out with these sticky buns - I imagine you can but the texture of the rolls and sauce may be affected.
Daphne
in your recipe it calls for heavy cream in the pecan caramel sauce what can you use as a substitute for heavy cream if you do not have any? Thanks
Robyn
Daphne you can make heavy cream by using 2/3 cup whole milk add 1/3 cup melted butter!
Pam
These sticky buns are incredible. I can't imagine there could be a better recipe for them. Goes together pretty easily. My husband was so excited when we turned them out of the baking dish!
Tara Moore
Thank you so much Pam!! I grew up on sticky buns, my mom made them every Christmas for us, this was as close to her recipe as I could get 🙂
Lauren
Hi there!
I’m about to make them today. Are you able to freeze the sticky buns if you want to share with some people in a few weeks?
Thank you!
Tara Moore
Hi Lauren, I've never had issues freezing a few so that should be fine! Once thawed, pop them in the microwave to re-heat.
Michelle
Made these yesterday and they were so incredibly good! Easy, too. Will definitely be making these again soon.
Lola Bridgeford
Yesterday, I made the pecan-stickybuns. They were fabulous!
I messed up though and added all the filling into the pan of melted butter. (Not the 1st time I've ever jumped the gun ?). So after rolling out my dough, I just sprinkled the mixture onto the dough and it made such a perfect covering. Plus, I added the same amount of pecans to the filling that I put in the sauce...did I say I love pecans? Anyway, will I be making these again? OH. MY. YES!!!!
Tara Moore
Lola, it sounds like a delicious mix up! Love how you were able to save it and make it work 🙂 Thanks for the wonderful feedback! If you love pecans, search for the maple pecan scones on here, they are amazing!! -Tara
Sarahanne Davis
How could I convert this to 12 sticky buns but just as big as they’re are when you make them as 8??
The recipe is WONDERFUL and I don’t want to use another one! They’re perfect.
Tara Moore
Hey Sarahanne, if it were me I would make the recipe plus an additional half recipe. That will give you 12 huge pecan buns!
Tracy
Can you use a hand electric mixer for the dough? If so can you walk me through the steps please
Tara Moore
Hi Tracy, you would have to hand knead the dough, a handheld mixer unfortunately won't work. The dough is just too thick and that won't be powerful enough. For hand kneading you would add everything to a bowl, mix it with your hands and once it has come together, dump it out onto a counter dusted with flour. For about 5 minutes you'll use the heel of your hand to push the dough out, fold that over, turn and continue the same process. Hope that helps!
Bean
Omg! Get out the fat pants!!! These are irresistible!!!!
Tara Moore
So glad you love them!
Richard A Sayyae
These came out so good and worth the work. This is a keeper for me.
Cheers,
Rich
Tara Moore
Thank you Rich!
Rich
Hello,
In the recipe you have sugar, white sugar, and brown sugar. Is the white sugar just regular sugar? Some recipes call powdered sugar white do I just want to be sure. Cheers!
Tara Moore
Thank you for letting me know Rich, I'll change that now 🙂 It's white sugar. Have a great weekend!
Michael
These were sooooo good!!!
Sarah
Is there a way to do this recipe so it can sit overnight and then bake it in the morning?
Tara Moore
Hi Sarah, not that I've tried before.
Emily
I made this last night and instead of letting them rise 30 min, I covered them with plastic wrap and put them right in the fridge overnight. Then in the morning I let them sit on the counter for an hour before baking. The recipe still turned out great and It was so much easier to just pop them in the oven first thing in the morning.
Jacob
These are wonderful! Just like the sticky buns my mom made when I was a kid.
Tara Moore
Thank you Jacob, my mom used to make them like this also 🙂 - Tara
Eduardo
Hi, the dough doesn't have eggs ? and the white sugar is only 1/2 tsp ?
They look wonderful!!!
Thanks
Eduardo
Tara Moore
Hi Eduardo, there are no eggs in this recipe. If you read the recipe instructions all of the ingredients make sense :). Let me know if you have any other questions!