Irresistibly Sweet Gooey Pecan Sticky Buns Recipe From Scratch

Warm, golden brown pecan sticky buns with a homemade caramel-like bourbon vanilla sticky buns recipe will melt in your mouth and bring comfort to any morning.

These decadent pastries combine rich, buttery dough with a luscious nutty topping that promises pure indulgence.

Southern bakers have perfected this classic breakfast treat over generations.

Each spiral swirls with cinnamon and brown sugar, creating irresistible layers of flavor.

Pecans add a delightful crunch that elevates every single bite.

Soft, pillowy dough wrapped in a sweet caramel glaze makes these buns impossible to resist.

Your breakfast table will never be the same after experiencing this mouthwatering recipe.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 455 kcal

Servings: 12

Ingredients for Big Fat Pecan Sticky Buns

• Warm Milk: Activates yeast and provides moisture for soft, tender texture.
• Melted Butter: Adds rich flavor and helps create a tender, flaky dough.
• Sugar: Feeds yeast and balances overall sweetness of the buns.
• Active Dry Yeast: Essential for dough rising and developing complex bread flavors.

• All-Purpose Flour: Creates the fundamental structure and provides strength to the dough.
• Salt: Enhances flavor and controls yeast fermentation.
• Eggs: Adds richness, helps bind ingredients, and contributes to golden color.

• Unsalted Butter: Delivers luxurious flavor and helps create a smooth, supple dough.

Tools to Bake Big Fat Pecan Sticky Buns

• Large mixing bowl: Essential for combining and mixing ingredients thoroughly.
• Measuring cups and spoons: Precise measurements ensure perfect dough consistency.
• Wooden spoon or dough whisk: Great for stirring ingredients smoothly.
• Clean work surface or countertop: Needed for kneading and rolling out dough.
• Rolling pin: Helps spread dough evenly for filling and rolling.
• 9×13 inch baking pan: Perfect for baking and serving sticky buns.
• Kitchen towel or plastic wrap: Used to cover dough during rising process.
• Pastry brush: Helpful for spreading butter or egg wash.

How to Make Big Fat Pecan Sticky Buns Gooey and Golden

• Activate Yeast Brew a magical mixture of warm milk, melted butter, and sugar, then sprinkle yeast on top and let it dance and bubble for 5-10 minutes.
• Craft Dough Blend in salt, eggs, and flour, kneading passionately on a flour-dusted surface until the dough becomes silky and stretchy.
• Let Dough Rise Nestle the dough in a cozy, greased bowl and allow it to relax and expand in a warm spot until it doubles in size, about 1-1.5 hours.
• Prepare Pecan Caramel Sauce Melt butter in a pan, stir in brown sugar, and fold in pecans to create a gooey, luscious coating that will make taste buds sing.
• Roll Out Dough Gently roll the risen dough into a rectangle, spreading softened butter across the surface and sprinkling with a generous layer of cinnamon and sugar.
• Shape and Fill Carefully roll the dough into a tight log, then slice into plump rounds that will transform into irresistible sticky buns.
• Final Rise and Bake Arrange the bun circles in a caramel-coated pan, let them puff up one more time, then bake until golden and fragrant, filling your kitchen with heavenly aromas.
• Serve and Enjoy Flip the pan upside down, letting the caramel cascade over the buns, creating a decadent treat that will have everyone begging for seconds.

Tasty Swaps for Big Fat Pecan Sticky Buns You’ll Crave

• Rising Perfection: For the best rise, place your dough in a warm, draft-free spot like a turned-off oven with the light on or near a sunny window.
• Make-Ahead Magic: Prepare the dough the night before and refrigerate overnight for a slower, more flavorful fermentation that saves morning prep time.
• Gluten-Free Option: Swap regular flour with a high-quality gluten-free blend and add xanthan gum to help maintain the dough's structure and texture.
• Nutty Alternatives: Experiment with different nuts like walnuts, almonds, or a mixed nut blend to create unique flavor profiles and add exciting crunch.
• Dairy-Free Adaptation: Replace milk with almond milk or coconut milk, and use plant-based butter for a delicious dairy-free version that everyone can enjoy.

Serve Big Fat Pecan Sticky Buns Hot and Sweet

• Breakfast Bliss Plate: Serve these sticky buns alongside crispy bacon strips and fresh scrambled eggs for a decadent morning feast that balances sweet and savory flavors.
• Brunch Centerpiece: Present the sticky buns on a beautiful wooden board with fresh berries and a dusting of powdered sugar, creating an Instagram-worthy display that will impress guests.
• Coffee Companion: Pair these warm, gooey pecan buns with a rich espresso or creamy cappuccino to enhance the caramel and nutty undertones of the dessert, making each bite more luxurious.
• Dessert Night Delight: Warm the buns slightly and top with a scoop of vanilla bean ice cream for an indulgent after-dinner treat that transforms the sticky buns into a sophisticated dessert experience.

Keep Big Fat Pecan Sticky Buns Soft After Baking

• Quick Fridge Storage: Wrap sticky buns individually in plastic wrap or aluminum foil to maintain moisture and freshness for 3-4 days in the refrigerator.
• Make-Ahead Magic: Prepare dough and assemble buns up to 24 hours before baking, then cover tightly and refrigerate overnight for convenient morning preparation.
• Freezing Technique: Store unbaked or baked sticky buns in airtight freezer containers for up to 2 months, ensuring they're completely cooled before freezing to prevent moisture buildup.
• Reheating Delight: Warm refrigerated or frozen sticky buns in the oven at 350°F for 10-15 minutes, covering with foil to prevent excessive browning and maintain soft, gooey texture.

Gooey Pecan Sticky Buns Recipe

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4.7 from 35 reviews

• Total Time: 45 minutes
• Yield: 13 1x

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Description

Homemade big fat pecan sticky buns deliver Southern comfort with caramelized richness and nutty warmth. Sweet yeasted dough rolls embrace classic pecan praline goodness that welcomes you home with delicious memories.

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Ingredients

Scale 1x2x3x

• 1 cup (200 g) brown sugar, packed (for topping)
• 1 cup (200 g) brown sugar, packed (for filling)
• 4 cups (500 g) all-purpose flour
• 1 cup (120 g) pecan halves
• 1 cup (240 ml) whole milk, warmed
• 2 large eggs, room temperature
• ½ cup (115 g) unsalted butter, melted
• ½ cup (115 g) unsalted butter, softened
• ½ cup (115 g) unsalted butter (for topping)
• ¼ cup (60 g) granulated sugar
• ¼ cup (60 ml) heavy cream
• 2 ¼ tsps (1 packet) active dry yeast
• 1 tbsp ground cinnamon
• ½ tsp salt
• ½ tsp vanilla extract

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Instructions

1. Yeast Activation: Blend warm milk, melted butter, and sugar in a large mixing bowl. Let the yeast bloom and become frothy for 7-10 minutes.
2. Dough Formation: Mix salt, eggs, and initial flour into the yeast mixture. Gradually add remaining flour until a cohesive dough develops, kneading vigorously on a floured surface for 6-8 minutes to build elasticity.
3. First Proofing: Transfer dough to a greased bowl, lightly coating the surface with oil. Cover with a clean towel and place in a warm, draft-free location. Allow dough to rise and double in volume (60-90 minutes).
4. Dough Preparation: Deflate the risen dough, rolling it into an even rectangular shape. Spread filling across the surface, leaving a small margin around the edges.
5. Rolling and Shaping: Carefully roll the dough into a compact log, sealing the edges to retain the filling. Slice the log into uniform sections and arrange in a prepared baking pan with slight spacing between pieces.
6. Final Proofing and Baking: Allow a second rise to enhance texture. Preheat the oven and bake until the sticky buns turn golden-brown and release an enticing aroma.
7. Finishing: Remove from the oven and let cool briefly, allowing the caramelized topping to set before serving.

Notes

• Activate Yeast Carefully: Use lukewarm milk (110-115°F) to prevent killing yeast; cold or too hot liquid will hinder fermentation.
• Knead with Precision: Develop gluten by kneading consistently; proper technique ensures tender, soft sticky buns with perfect texture.
• Control Rising Environment: Place dough in a consistently warm spot around 80-85°F; drafts or cold surfaces can interrupt proper fermentation.
• Slice with Clean Technique: Use unflavored dental floss or a sharp serrated knife for clean, even sticky bun cuts without squishing delicate dough.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 580
• Sugar: 36 g
• Sodium: 210 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 73 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 70 mg