Best Homemade Sticky Buns Recipe: Brown Sugar Pecan Cinnamon Rolls
Soft, buttery layers meet crunchy pecans in every bite of this sweet morning treat.
Best Sticky Buns Recipe
If you’re searching for the ultimate breakfast indulgence, look no further than these homemade sticky buns. With a brown sugar caramel sauce, crunchy pecans, and swirling cinnamon sugar filling, each bun is a symphony of textures and flavors that outshines even classic cinnamon rolls. This recipe is a labor of love—perfect for weekends, holidays, or any day that calls for something extra special.
Why These Sticky Buns Stand Out
Unlike standard cinnamon rolls, sticky buns are baked in a baking dish lined with caramel and pecans, so that after baking, you invert the pan to reveal a glistening, pecan-studded glaze on top. The dough is rich, soft, and bakes up beautifully, while the filling is classic cinnamon sugar with just enough butter to keep things gooey. The result? Rolls that are sticky, crunchy, and irresistibly sweet in every bite.
Ingredients
This recipe has three main parts: the dough, the topping, and the filling. Each is simple, pantry-friendly, and essential for achieving the perfect sticky bun.
For the Dough
- 1 cup whole milk
- 6 tablespoons granulated sugar, divided
- 0.25-oz package active dry yeast
- 2 large eggs, room temperature
- 1 stick (1/2 cup) salted butter, melted and cooled until just warm
- 4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- Butter or nonstick spray for the pan
For the Topping
- 1 stick (1/2 cup) salted butter
- 3/4 cup light brown sugar
- 1/2 cup heavy cream
- 1/4 cup honey (maple syrup can be substituted)
- 1 teaspoon vanilla extract
- 2 cups pecans, roughly chopped
For the Filling
- 1/2 stick (1/4 cup) salted butter, melted and cooled
- 2/3 cup granulated sugar
- 4 teaspoons ground cinnamon
Step-by-Step Instructions
1. Make the Dough (Yeast Activation and Dough Mixing)
In a small saucepan, heat the milk over medium heat until it reaches 110–115°F (use an instant-read thermometer for accuracy). Remove from heat and whisk in 1 tablespoon of sugar. Sprinkle the yeast over the milk and whisk to combine. Let rest for 5 minutes, or until the mixture becomes foamy.
Whisk in the eggs and the cooled, melted butter until smooth. Combine the flour, salt, and remaining 5 tablespoons of sugar in the bowl of a stand mixer fitted with the dough hook. Add the milk mixture and stir to form a rough dough. Mix on medium-low speed for 5–7 minutes until the dough is smooth and pulls away from the sides of the bowl. Cover the bowl with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 45–60 minutes.
2. Prepare the Topping (Brown Sugar Caramel Sauce)
While the dough rises, melt the butter for the topping in a small saucepan over medium heat. Whisk in the brown sugar, heavy cream, honey, and vanilla extract. Bring to a simmer, whisking frequently, until the mixture is glossy and well-blended, about 2 minutes. Reserve 1/2 cup of the topping; pour the rest into a buttered or nonstick-sprayed 9×13-inch baking dish. Sprinkle the chopped pecans evenly over the sauce and set aside to cool slightly.
3. Make the Filling (Cinnamon Sugar Butter)
In a small bowl, combine the sugar and cinnamon for the filling. Once the dough is ready, turn it out onto a lightly floured surface. Roll into a rectangle about 12×18 inches. Drizzle the melted butter for the filling evenly over the dough, leaving a 1/2-inch border on all sides. Sprinkle the cinnamon-sugar mixture over the butter.
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4. Assemble the Rolls
Starting at a long end, roll the dough tightly toward the opposite long end, forming a log. Pinch the seam to seal and place the log seam-side down on a cutting board. Using a sharp knife, cut into 12 buns, each about 1 1/2 inches thick.
5. Rise and Bake
Place the rolls, cut side up, evenly spaced on top of the pecan topping in the baking dish. Cover with a kitchen towel or plastic wrap and let rise again until the rolls are just touching, about 45–60 minutes. Meanwhile, preheat the oven to 350°F.
Bake the rolls for 35–40 minutes, or until golden brown. Let cool in the pan for 5 minutes, then place a cooling rack over the top. Invert the pan so the sticky side is now on top. Carefully remove the pan (if any topping sticks, scrape it out and return it to the rolls). Drizzle with the reserved topping and serve immediately.
Ingredient Substitutions and Variations
This recipe is flexible enough for some creative tweaks:
- Sweetener: Substitute maple syrup for honey in the topping for a different flavor profile.
- Nuts: Use walnuts, almonds, or omit nuts for allergy-friendly versions.
- Gluten-free: Gluten-free all-purpose flour can be used for the dough (though textural differences may occur).
- Dairy-free: Substitute plant-based milk, butter, and cream for a dairy-free alternative.
Tips for Success
- Yeast Proofing: Make sure the milk temperature is correct—too hot will kill the yeast, too cool won’t activate it.
- Dough Handling: Rolling the dough thinly ensures even layers and tender buns.
- Topping: Don’t skip the pecans—they add essential crunch and flavor.
- Baking: Watch for golden brown tops as an indicator of doneness. Overtaking can dry out the buns.
Storing and Reheating
Sticky buns are best enjoyed fresh from the oven, but leftovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze; reheat in a low oven or microwave just until warmed through.
Frequently Asked Questions
Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough, let it rise, then cover and refrigerate overnight. The next morning, proceed with rolling, filling, assembling, and baking for fresh, hot buns at breakfast.
Q: Can I use instant yeast instead of active dry yeast?
A: Yes, instant yeast can be used. You may skip the initial proofing step and add it directly to the flour.
Q: What’s the difference between sticky buns and cinnamon rolls?
A: Sticky buns are baked with a caramel and nut topping in the pan, then inverted for serving, while cinnamon rolls are topped with frosting or glaze after baking and typically do not include nuts.
Q: Can I make these without nuts?
A: Absolutely. Just omit the pecans from the topping—the caramel alone is delicious.
A Look at the Recipe’s Origins and Evolution
Sticky buns have roots in German coffeecake recipes brought to America by early settlers, evolving into the sweet, gooey treats we know today. The inclusion of brown sugar caramel and pecans, distinctly American, sets them apart from the classics. This Pioneer Woman recipe is a family-friendly update designed for home bakers, emphasizing the joy of baking from scratch and the satisfaction of serving a crowd-pleasing breakfast.
Nutrition Information (Approximate, per bun)
| Nutrient | Amount |
|---|---|
| Calories | ~580 |
| Fat | 28g |
| Saturated Fat | 15g |
| Carbohydrates | 80g |
| Sugar | 45g |
| Protein | 8g |
| Cholesterol | 100mg |
| Sodium | 320mg |
Note: Nutrition will vary based on ingredient brands and substitutions.
Conclusion
These sticky buns are a true indulgence—perfect for special mornings, brunch gatherings, or just because. With their handmade dough, spiced cinnamon filling, and rich caramel-pecan topping, they deliver a taste and texture that is unmistakably homemade. While the recipe may seem involved, each step is straightforward, and the result is well worth the effort. Once you try these sticky buns, they may just become your new signature breakfast treat.
The Joy of Baking from Scratch
There’s something deeply satisfying about baking bread at home, and sticky buns are among the most rewarding projects. The scent of yeast, cinnamon, and caramel filling your kitchen is enough to wake everyone in the house. And when you present a pan of these freshly baked, golden, nutty-sweet rolls, you’ll feel the joy of sharing homemade comfort at its finest.
Ready to Bake?
Gather your ingredients, roll up your sleeves, and prepare for a little sticky, sugary magic. Whether it’s your first time making yeast dough or you’re a seasoned baker, this recipe will guide you to sticky bun perfection—just as it has for countless home bakers before you.
References
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