Sticky Pecan Cinnamon Buns Recipe

I absolutely love how these Sticky Pecan Cinnamon Buns Recipe turn out – they’re soft, gooey, and just packed with that irresistible sticky pecan topping. Whether you’re making them for a lazy weekend brunch or a crowd-pleasing holiday breakfast, these buns transform any occasion into something a little more special.

When I first tried this recipe, I was amazed at how the pecan topping caramelizes perfectly while the dough stays tender and pillowy inside. Plus, once you master this Sticky Pecan Cinnamon Buns Recipe, you’ll want to make it again and again because it’s worth every minute of that proofing time.

this Recipe

Ingredients You’ll Need

Every ingredient in this Sticky Pecan Cinnamon Buns Recipe plays a key role, from the warm milk that activates the yeast to the pecans that give it the signature crunch. When you shop, look for quality butter and fresh yeast to get the best flavor and texture.

• Whole milk: Warms up the yeast and adds richness to the dough.
• Granulated sugar: Feeds the yeast to help the dough rise beautifully.
• Active dry yeast: The magic behind your buns getting fluffy and light.
• All purpose flour: The base of the dough – classic and reliable.
• Egg: Adds structure and a soft crumb to the rolls.
• Salt: Balances sweetness and enhances all the other flavors.
• Unsalted butter: Used in the dough, filling, and topping for that rich, tender texture.
• Cream (optional): A secret trick for even softer buns to soak before baking.
• Pecan pieces and halves: Toasted to bring out their deep nutty flavor.
• Maple syrup: A natural sweetness that blends perfectly with the pecans.
• Light brown sugar: Adds moisture and caramel notes to both filling and topping.
• Milk (for topping): Helps balance the sticky sauce.
• Cinnamon: The star spice in the filling for that warm, cozy flavor.

Variations

I love experimenting with this Sticky Pecan Cinnamon Buns Recipe, and you can easily tweak it to suit your tastes or dietary needs. Don’t be afraid to add your twist—the dough and filling are versatile!

• Gluten-free version: I swapped the all-purpose flour for a gluten-free blend and added a bit more xanthan gum; the buns were still super soft and delicious.
• Vegan adaptation: Use plant-based milk and vegan butter—you’ll want to adjust proofing times slightly but the result is still buttery and rich.
• Different nuts: I’ve tried walnuts and almonds instead of pecans; each gives a slightly different texture and flavor that’s just as tasty.
• Extra frosting: Adding a simple cream cheese glaze after baking ups the decadence for special occasions.

How to Make Sticky Pecan Cinnamon Buns Recipe

Step 1: Activate the Yeast and Prepare the Dough

Start by warming your milk just until it’s comfortably warm to the touch (about 100-110°F). I usually microwave it for 20-30 seconds. Combine the warm milk with yeast and sugar in a bowl, whisk gently, and let it rest maybe 10 minutes until you see a foamy ‘bloom’ on top—this tells you the yeast is alive and ready to work its magic.

Step 2: Mix and Knead the Dough

Once the yeast is bubbly, add the rest of your dough ingredients—including the flour, egg, salt, and butter—to the same bowl. Use a wooden spoon at first to bring it all together, then transfer the dough to a lightly floured surface for kneading. This is where patience pays off—I knead for about 10 minutes with a push-pull motion, even though the dough’s sticky at first. Resist adding more flour until it’s soft, smooth, stretchy, and reaches the window-pane stage. I learned that extra flour makes the buns tough, so it’s worth sticking it out.

Step 3: Let the Dough Rise

Grease a bowl lightly and place your dough inside, covering it tightly with cling wrap. Find a cozy warm spot and let it rise for about 60 to 90 minutes, until it doubles in size. I often use my oven with just the light on—it’s perfect for consistent warmth. This step is key for that tender crumb you want in each bun.

Step 4: Make the Sticky Pecan Topping

While the dough is proofing, line a 9×13” tray with parchment paper then brush it with butter. Toast your pecans at 350°F for about 5-7 minutes until they smell nutty and golden. Then, in a saucepan, melt together the pecans, maple syrup, brown sugar, butter, milk, and salt over medium-low heat just until everything melts and combines (no need to boil). Pour this luscious sauce evenly over the pecans in your tray, and pop it in the fridge for 15 minutes so it firms up slightly.

Step 5: Prepare the Cinnamon Sugar Filling

Mix softened butter with brown sugar, cinnamon, and salt until smooth. If it feels too stiff to spread easily, a quick zap in the microwave for 10 seconds softens it perfectly. This filling is the soul of your rolls, so it’s worth getting just right.

Step 6: Shape the Rolls and Assemble

After your dough has doubled, punch it down gently and roll it into a 12×16″ rectangle on a lightly floured surface. Don’t press too hard—the dough is delicate and you want to maintain its softness. Spread your cinnamon filling evenly over the dough, then slice it into 12 strips about 1″ wide. Roll each strip tightly into logs and place them in your pecan-lined pan, arranging in a 4×3 grid.

Step 7: Final Proof and Bake

Let the buns rest for about 30 minutes to puff up a bit more. During this time, preheat your oven to 350°F. If you want extra soft buns, you can carefully drizzle cream over them before baking—I’ve tried it both ways and love the moist finish. Bake for 25-30 minutes until golden and firm to the touch.

Step 8: Flip and Serve

Let the tray cool for 5 minutes, then carefully flip it onto your serving platter so the sticky pecans end up on top. Peel the parchment paper off gently, and voilà! You’ve got gorgeous, gooey Sticky Pecan Cinnamon Buns to enjoy.

How to Serve Sticky Pecan Cinnamon Buns Recipe

Garnishes

I like to keep it simple with these buns—sometimes just a light dusting of powdered sugar does the trick. For extra indulgence, a drizzle of cream cheese glaze or a dollop of whipped cream works wonders to balance the sweetness and add a velvety finish.

Side Dishes

These buns pair beautifully with fresh fruit like berries or sliced apples and a cup of your favorite coffee or chai tea. For a brunch spread, I often add scrambled eggs or a simple green salad to balance the richness.

Creative Ways to Present

For special occasions, I arrange the buns on a rustic wooden board garnished with extra toasted pecans and a sprinkle of cinnamon. Wrapping individual buns in parchment paper tied with twine makes cute gifts or party favors, and everyone appreciates the homemade touch.

Make Ahead and Storage

Storing Leftovers

I store leftover buns in an airtight container in the fridge, which keeps them fresh for a couple of days. When ready to eat, I microwave them for about 20 seconds to warm them up and refresh the gooey texture—it’s like they’re fresh out of the oven again.

Freezing

I’ve frozen these buns both before baking (after shaping) and after baking. If frozen before baking, thaw them overnight in the fridge then let them rise 30 minutes before baking. For baked buns, I wrap them tightly in foil and freeze; reheating in a low oven brings back that freshly baked flavor.

Reheating

My favorite way to reheat is in the microwave for 20-30 seconds for immediate softness or warming in a 300°F oven wrapped in foil for 10-15 minutes to preserve texture without drying out. Avoid overheating, or the buns can dry out quickly.

FAQs

Final Thoughts

I hope you’ll give this Sticky Pecan Cinnamon Buns Recipe a try—it really is a game changer for homemade cinnamon rolls. The combination of tender dough and that sticky, nutty topping has become a family favorite that I love sharing, especially for special mornings when you want to feel a little extra cozy. Once you’ve made these, you’ll understand why I keep coming back to this recipe again and again!

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